How To make Phat Thai (Pad Thai)
- Darwin Smith WXWG27A - MM:MK VMXV03A 1/4 lb Dried rice stick noodles
2 tb Vegetable oil
1 tb Coarsley chopped garlic
8 Shrimp, peeled and deveined
(here you can use a 1/4 lb Of pork or beef and more Shrimp) 1 Egg, lightly beaten
1 tb Fish sauce
2 ts Sugar
2 tb Coarse chpd, dry-roasted
Peanuts 1 c Bean sprouts
4 Slender green onions,
-sliced in 1 inch length 1 Lime, quartered lengthwise
Soak rice noodles in warm water to cover for 15 to 20 minutes. 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 2-1/2 cups. Set by the stove as well. The idea is to keep everything warm. Heat Wok or large skillet at medium-hi heat and add 1 tbs oil and swirl to coat the surface. When oil if very hot drop in garlic and toss until golden, about 30 seconds. Add shrimp and toss until they turn pink, for beef or pork until light brown, no more that 1 min. for shrimp. Remove from pan and set aside. Add the egg to pan and tilt the pan to spread it into a thin sheet. As soon as it begins to set, scramble it to break it into small lumps. Remove and set aside with shrimp. Heat 1 tbs of oil in wok or skillet and heat 30 seconds and add soften noodles. Thin noodles to cover the surface of the pan, then clump them together and gently turn over. repeat this process until the noodles soften and curl into ivory ringlets. Add fish sauce and turn noodles to evenly season. Add sugar and peanuts and continue to turn the noodles to season. Reserve some of the bean sprouts, green onion for garnish. Add the bean sprouts, green onions and the shrimp and egg mixture. Cook for 1 minute, turning often. Transfer noodles to the serving paltter and squeeze the juice of 2 lime wedges over the top. Garnish with remaining beansprouts and lime and serve at once. Serves 1 very hungry, or 2 appetizers.
How To make Phat Thai (Pad Thai)'s Videos
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The Easiest Pad Thai Recipe That Will Change Your LIFE!
The Easiest Pad Thai Recipe That Will Change Your LIFE!
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Pad Thai Noodles
Shrimp Pad Thai Noodles ????????
This is my quick and easy way to make Pad Thai noodles. The key to a successful Pad Thai is (3) things sauce, heat, texture. It all has to be balanced to create the most delicious noodle dish.
Be honest, is Pad Thai in your top (3) Asian noodle dishes? Comment ⬇️
I wrote down how to make your pad Thai delicious here at -
Pete-eats.com check it out for the FULL RECIPE.
What you’ll need:
Fresh Pad Thai Noodles ~ 6oz.
2 Tbsp Pickled Sweet Radish
2 Tbsp Sliced shallots
1 Tbsp minced garlic
3 chopped green onion
protein of choice
beansprouts (optional)
crushed peanuts
Thai crushed chili
lime wedges (optional)
dried shrimp (optional)
3 tbps cooking oil (vegetable)
#food #foodie #sauce #cook #cooking #eat #eating #asian #chef #culture #foodblog #blog #creator #appetizer #pub #culture #hungry #noodle #aapi #meal #spicy
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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