1/4 lb Dried rice stick noodles
2 tb Vegetable oil
1 tb Coarsely chopped garlic
8 Shrimps, peeled and deveined
1 Egg; lightly beaten
1 tb Fish sauce
2 ts Sugar
2 tb Coarsely chopped peanuts
-- (dry-roasted type) 1 c Bean sprouts
4 Slender green onions
-- sliced in 1 inch lengths 1 Lime; quartered lengthwise
Paht Thai is a noodle dish almost everyone seems to like. A tangle of slender rice noodles is sauteed with garlic, shallots, and an orchestra of sweet, sour, and salty ingredients that play a piquant symphony of Thai flavors. A handful of fresh bean sprouts provides a cooling contrast to the hot, seasoned noodles, and circles of lime invite you to bring sourness to center stage as you begin to eat. Traditional ingredients are salty dried shrimp; crispy pieces of fried, pressed bean curd; sweet-sour nuggets of pickled white radish; chopped peanuts; flat, green garlic chives; and a balanced chorus
sweet, sour, salty, hot :
of palm sugar, tamarind, vinegar, lime, brown bean sauce, and crushed dried red chilies. Thai cooks blithely tinker with the classic formula to create signature versions, and you can, too. Siriluk Williams, owner of Sukothai Restaurant in Ft. Lauderdale, Florida, gave me her recipe for home-style paht Thai. I love its accessible ingredients, simple steps, and delicious results. Instructions: ============= Soak rice noodles in warm water to cover for 15 to 20 minutes. Meanwhile, prepare all the remaining ingredients and place them next to the stove, along with a small serving platter. When the noodles are very limp and white, drain and measure out 2 1/2 cups. Set these by the stove as well. Heat a wok or large, deep skillet over medium-high heat. Add 1 tablespoon of the oil and swirl to coat the surface. When the oil is very hot, drop a piece of the garlic into the pan. If it sizzles immediately, the oil is ready. Add the garlic and toss until golden, about 30 seconds. Add the shrimp and toss until they turn pink and are opaque, no more than 1 minute. Remove from the pan and set aside. Add the egg to the pan and tilt the pan to spread it into a thin sheet. As soon as it begins to set and is opaque, scramble it to break it into small lumps. Remove from the pan and set aside with the shrimp. Add the remaining 1 tablespoon oil, heat for 30 seconds, and add the softened noodles. Using a spatula, spread and pull the noodles into a thin layer covering the surface of the pan. Then scrape them into a clump again and gently turn them over. Hook loops of noodles with the edge of the spatula and pull them up the sides, spreading them out into a layer again. Repeat this process several times as the stiff, white noodles soften and curl into ivory ringlets. Add the fish sauce and turn the noodles so they are evenly seasoned. Add the sugar and peanuts, turning the noodles a few more times. Reserving a small handful for garnish, add the bean sprouts, along with the green onions and shrimp-egg mixture. Cook for 1 minute, turning often. Transfer the noodles to the serving platter and squeeze the juice of 2 lime wedges over the top. Garnish with remaining bean sprouts and lime wedges and serve at once. Serves 1 as a main course, 2 as an appetizer. Source: Real Thai, by Nancie McDermott; Chronicle Books; ISBN 0-8118-0017-2 From: stigle@cs.unca.edu (Sue Stigleman)
How To make Paht Thai's Videos
Pad Thai Noodles | Popular Thai Food Recipe | The Bombay Chef - Varun Inamdar
Learn how to make Pad Thai Noodles an yummylicious noodle recipe with The Bombay Chef Varun Inamdar.
If you love Asian food, we are sure Pad Thai Noodles are top on your list of favorites. So with the Bombay Chef Varun Inamdar learn to make tempting and delicious Pad Thai Noodles only on Rajshri Food.
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150 grams Flat Rice Noodles
For the Vegetable Mix
2 tbsp peanut oil
1 tbsp garlic, minced
2- 3 bulbs spring onion, sliced
2 tbsp fried onion
3 tbsp bean sprouts
1/4 th cup red cabbage, sliced
3 nos bok choy sliced and blanched
2 tbsp roasted peanuts
handful spring greens
3-4 tbsp water
For the sauce
2 tbsp tamarind pulp
1.5 tbsp light soy sauce
1 tbsp palm sugar
1Salt as required
1/2 wedge lemon juice
Garnish
2 tbsp bean sprouts
1 tbsp fried onion
2 tbsp toasted peanuts
few spring greens
1/2 wedge lemon
Method
- Soak the rice noodles for 8-10 minutes
- In a pan add- Peanut oil, minced garlic, whites of spring onion, fried onion, sprouts, red cabbage, peanuts, bok choy and stir fry them properly
- In a bowl add Tamarind pulp, soya sauce, palm sugar, salt, lime juice
- Add the sauce in the stir fried vegetables, little bit of water and stir again
- Add the Thai Noodles into the sauce and add some spring greens.
- Pad Thai Noodles are ready to be served!
-Assemble them with bean sprouts, dried onion, roasted peanuts, and lemon.
Host: Varun Inamdar
Copyrights: Rajshri Entertainment Private Limited
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Vegetarian Pad Thai Recipe TO MAKE TONIGHT (ผัดไทย)!
LEARN HOW TO MAKE VEGGIE PAD THAI RECIPE AT HOME!
LAY HO MA!! Pad Thai is one of my favourite dishes of all time. It's got the sweet, sour, and spicy flavours packed into one easy to cook noodle dish. There's definitely a good reason why this dish is one of the most popular (if not the most popular) dishes in Thailand. Join me in this episode and learn how to make an easy vegan pad thai recipe right at home. Let's begin
Ingredients:
1/4lb fried tofu
70g broccoli
1/2 carrot
1/2 red onion
35g Chinese chives
1/4lb thin rice noodles
2 tbsp tamarind paste
1 tbsp maple syrup
2 tbsp soy sauce
1 red Thai chili pepper
drizzle of olive oil
50g bean sprouts
2 tbsp roasted peanuts
few sprigs cilantro
lime wedges to serve
Directions:
1. Bring a small saucepan of water to boil for the noodles
2. Thinly slice the fried tofu. Chop the broccoli into bite sized pieces. Thinly slice the carrot into matchsticks. Slice the red onion and chop down the Chinese chives
3. Spread the rice noodles in a pan. Then, pour in the hot water and let it soak for 2-3mins. Stir the noodles occasionally to get rid of the excess starch
4. Make the sauce by combining the tamarind paste, maple syrup, soy sauce, and a thinly sliced red Thai chili pepper
5. Heat up a nonstick pan to medium heat. Drizzle in some olive oil
6. Sauté the onions for a couple of minutes. Then, add in the tofu and broccoli. Sauté for another few minutes
7. Add in the carrots. Give it a stir
8. Add in the noodles, chives, bean sprouts, and the sauce
9. Sauté for another few minutes
10. Plate and sprinkle over some crushed roasted peanuts and freshly chopped cilantro. Serve with some lime wedges
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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You are watching:
Quick & Easy Veg Pad Thai Noodles Recipe In 20-Minutes | VEG NOODLES STIR FRY
INGREDIENT :
for the sauce:
3 tbsp peanut butter
1 medium size lime juice
2 tbsp soy sauce
1 tbsp sesame oil
2 tsp hot chilli sauce
1 tbsp honey
for noodles stir-fry:
1 tbsp oil
1 medium onion
4-5 clove garlic
1/2 cup carrot
1/2 cup capsium
1 cup cabbage
1/4 cup broccoli
prepared sauce
cooked noodles 1 packet
salt to taste
peanut (as needed)
lime juice (as needed)
THANKS FOR WATCHING !
PAD THAI 101 - This Recipe Is What You Get Off The Streets Of Thailand
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Classic Pad Thai Recipe ผัดไทย - Hot Thai Kitchen
A complete tutorial on this famous classic Thai dish: Pad Thai! In this recipe you will find the complete, unabridged, authentic Pad Thai, with explanations of all the ingredients provided. No ketchup or skimping out on anything here. If you want the real deal, this is it!
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
#ThaiFood #ThaiRecipes #AsianRecipes
This EASY Pad Thai Recipe Will Change Your LIFE!
This EASY Pad Thai Recipe Will Change Your LIFE!
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