How to Make Authentic Pad Thai in 5 Mins! + Pad Thai Sauce Recipe
Pad thai made from scratch isn't exactly a quick meal—there's a LOT of ingredients to prep. But how do restaurants get your freshly-made pad thai done in 5 minutes? Good news: they're not doing anything you can't do at home! So watch the video and I'll show you all the restaurant hacks you can follow so that you too can have pad thai on a Tuesday night in 5 minutes!
Aside from the prep hacks, I'm sharing the recipe for making pad thai sauce in bulk, which is the main thing you need. Once you have the sauce, check out my pad thai recipe linked below!
WRITTEN RECIPE (for the sauce) + BLOG POST :
ORIGINAL PAD THAI RECIPE:
HOW TO MAKE TAMARIND PASTE:
CHOOSING THE BEST FISH SAUCE:
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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
Easy Authentic Pad Thai At Home
Authentic Pad Thai is usually something you refer to a restaurant to make, but I'm telling you now that you can make it and it very well may be the best thing you've ever had. It's not a difficult recipe to make at home, all it takes is a little technique.
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How to make Perfect Chow Mein at home like a chef!
Chow mein recipe | how to make perfect chow mein at home
RECIPE (2 servings)
INGREDIENTS:
1/2 small cabbage
5 green onions/spring onions
2 carrots
300g/11 oz noodles (preferably egg noodles)
4 tbsp oil
—sauce—
1.5 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce (regular or vegetarian)
3 cloves garlic grated
1 tsp sugar
2 tbsp water
METHOD:
1. Thinly slice cabbage, carrots and white part of the green onions/spring onions. Slice the green part into 2 inch thick pieces
2. Mix sauce ingredients in a bowl before hand. This will make it easier while stir frying
3. Boil water and cook noodles 2 mins less than the package instructions. The noodles will cook further while stir frying so it’s important to undercook them
4. Strain the noodles and dunk it into cold water or rinse them until they are cold. This helps making the noodles stop cooking immediately. Strain out excess water and coat in some oil to prevent it from sticking
5. Heat a wok/pan on high heat and add some oil. Add the carrots and stir fry for 1 min
6. Next add the cabbage and stir fry for 1 min
7. Next add the white part of green onion/spring onions and mix well
8. Spread the veggies around the wok/pan so they can get a light char. Once the veggies are done, set it aside
9. Next add some oil and stir fry the noodles for 2-3 mins on high heat. This enhances the taste and gives it a wok tossed flavour. Use chopsticks or tongs to mix the noodles so they don’t break
10. Once the noodles stir fried well, add the veggies and mix well
11. Pour in the sauce and stir fry for 2 mins. Taste and adjust salt if needed. Some noodle brands are saltier than others
12. Switch off the flame, add green part of green onions/spring onions and a few drops of sesame oil. Enjoy!
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SUBSTITUTES:
• No scallions/spring onions?
Substitute with 1 small regular onion
• No oyster sauce?
Add 1/2 tsp soy sauce + 1/2 tsp sugar
• No dark soy sauce?
Skip it. It’s mainly added for colour. Your noodles will be a lot lighter without it
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TIPS:
• It’s important to not add salt to the vegetables. If you add salt they’ll release too much water and turn soggy
• Stir frying veggies on high heat gives it a light char while keeping it crunchy at the same time
• Different brands of noodles have different levels of salt, adjust the sauce depending taste
• Use Chinese brands of sauces for an authentic taste. I use Lee kum kee sauces in this video
Thai Stir-fried Glass Noodles - Marion's Kitchen
Classic Thai stir-fried noodle dish made with glass noodles (also known as mung bean, cellophane or bean thread noodles). Here I show you how to cook glass noodles for stir-frying as well as techniques for wok cooking.
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Pad Thai | Simple no-wok recipe, cooks in 3 minutes
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***RECIPE, MAKES TWO BIG PORTIONS***
For the sauce:
1 tablespoon fish sauce (can use soy sauce instead)
2-3 tablespoons sugar
1/2-2 teaspoons tamarind concentrate (I used 2 and loved it, but Lauren thought it was way too acidic)
2 tablespoons ketchup
1 teaspoon soy sauce (very optional)
***It's possible to replace both the fish sauce and tamarind with 3-4 tablespoons of Worcestershire sauce. Not the same, but pretty good.
Everything else:
1 bunch green onions
1 thumb of ginger
3-4 garlic cloves
1 red chili (very optional)
4-8 oz (60-120g) mung bean sprouts (I like a lot of them)
4 oz (60g) Pad Thai noodles (narrow, flat rice noodles)
1 boneless, skinless chicken breast (shrimp or tofu work great too)
2 eggs
a big handful of roasted peanuts (50g?)
picked cilantro leaves and lime wedges for garnish
salt
oil
Mix up the sauce and let the sugar dissolve while you do everything else. Put a big pinch of salt in the eggs and beat them thoroughly — let them sit and loosen while you do the rest. Coarsely chop the peanuts.
Thinly slice the green onions, keeping the greens and whites separate. Peel and coarsely chop the garlic and ginger, and put them in the same bowl as your onion greens. Thinly slice the chili and put it in with the onions and ginger/garlic. Pick the cilantro leaves and cut the lime wedges.
Cut the chicken into three sections and then into very thin slices against the grain. Separate into two piles. Get the bean sprouts open and ready, get your salt and a glass of water handy.
Fill a nonstick pan with water (not the water you have in the glass) and bring it to a boil. Put in a pinch of salt and the noodles. Cook, stirring constantly, for half as long as the package suggests (I did 2-3 minutes). Dump them in a strainer and pour cold water over them to stop the cooking and keep them from sticking to each other. Leave them in the strainer for now.
Wipe out the pan and return it to the high heat, and put in a thin film of oil. Season the first pile of chicken with salt. When the oil just starts to smoke, put in the chicken and quickly get it spread out to a thin layer. Let it brown without moving it for a minute.
When the chicken pieces are opaque 2/3rds of the way up, put in half of your onion/ginger/garlic/chili mixture and stir it aggressively. Push it over to one side of the pan (it's ok that the chicken and veg aren't fully cooked yet), then pour half of the eggs into the other side and get them spread out to a thin layer. Let the egg partially solidify before breaking it up into sheets with your spoon.
When egg seems almost cooked, dump in half the noodles, a third of the sauce (you can always add more sauce if you think it needs it), half the bean sprouts, a few chopped peanuts, and stir to combine. Finally, use a splash of water from the glass to help you get everything stirred up, deglaze the pan, and get the level of saucy texture you want.
Put it on a plate, garnish with the cilantro, onion greens, lime wedges and more peanuts. Wipe out the pan and cook the second portion. (It's possible to cook both at once if you have a wok or a really big nonstick pan with a really powerful burner, but I think this comes out better if you do one at a time so it can get the necessary intense heat.)
Homemade Glass Noodles Stir Fry Recipe | Quick & Easy
Quick and easy glass noodle stir fry recipe loaded with plenty of vegetables, chewy glass noodles, and your choice of protein. A healthy dinner option for your family and is perfect for a busy weeknight.
Full Recipe Detail ▶️
???? Ingredients
▢100 g Glass noodles About 3.5 oz ( Cellophane noodles or bean thread noodles.
▢200 g Chicken breast About 7 oz ( Boneless skinless chicken thigh or breast )
▢2 Eggs Whisked and season with a pinch of salt
▢100 g Cabbage About 3.5 oz ( Cut thin slices )
▢1 Carrot Cut matchstick sizes
▢½ Onion Cut thin slices
▢2 Clove Garlic Finely chopped
▢1 Red chilli pepper Or bell pepper, cut thin slices
▢2-3 tbsp Vegetable oil Or neutral flavour oil
Stir Fry Sauce
▢3 tbsp Light soy sauce Or regular all-purpose soy sauce
▢1½ tsp Dark soy sauce
▢2 tbsp Oyster sauce
▢1 tsp Sesame oil
▢1 tbsp Sugar
Instruction
First, soak the noodles in the hot boiling water for 10-12 minutes. Then rinse with cold water, drain.
Mix all the stir fry sauce ingredients in a small bowl.
Cut the chicken into small pieces and season with 2 tsp of stir fry sauce mixture.
Add the whisk egg in the pan and let it set for few seconds and then crumble it into small pieces. Remove from pan and set it aside.
Stir fry the garlic and follow with marinated chicken then cook for 2-3 minutes or until cooked through.
Follow with the onion, and carrot. Next add the cabbage, stir well and place the glass noodles.
Add the sauce mix in and toss well to combine everything.
Now, add the crumbled egg and spring onions and toss well.
Ready to serve.
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