Best 2 A Pad Thai Worth Making Recipes

Embark on a culinary journey to discover the ultimate pad Thai – a harmonious blend of sweet, salty, sour, and spicy flavors. From the bustling streets of Bangkok to cozy home kitchens, this iconic Thai dish has captured hearts with its vibrant flavors and ease of preparation. Join us as we explore the secrets behind an exceptional pad Thai and uncover the techniques that elevate it from an ordinary meal to a dish worth savoring.

Here are our top 2 tried and tested recipes!

PAD THAI

Pad Thai image

The most famous Thai dish in America! Making a good Pad Thai takes time. There's a delicate dance with the noodles because they cook in three stages. First you soak them in warm water and they begin to absorb and soften. They first get pan-fried with all the ingredients. Be patient at this stage. Allow them to begin to yield and marry with the hot oil and other ingredients. Once they look soft enough to eat right out of the pan but slightly al dente, add the sauce to finish the cooking. My family was among the first to introduce this dish to America nearly 50 years ago and the American version differs slightly from the native one. The super bright orange was accentuated with paprika instead of the traditional addition of chili paste to give it a slight tint. And we typically finish this dish with garlic chives vs. green onions. I always say Pad Thai is like pancakes. You'll burn a few before you get the knack for it.

Provided by Jet Tila

Categories main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 21

Ingredients

4 tablespoons (60 ml) Thai fish sauce
4 tablespoons (50 g) sugar
3 tablespoons (45 ml) bottled tamarind paste
1 tablespoon (15 ml) fresh lime juice
1 tablespoon (15 ml) unseasoned rice wine vinegar
1 tablespoon sweet paprika, for color (optional)
2 teaspoons chili sauce, such as Sriracha
3 to 4 cups medium-width rice sticks, soaked
Banana leaf, cut into circles, for plating (optional)
2 tablespoons (30 ml) vegetable oil, such as canola, grapeseed or peanut oil
3 to 4 cloves garlic, roughly chopped
1/2 cup (95 g) Thai-style baked tofu, sliced
1 teaspoon dried shrimp
1/2 cup (95 g) chicken, cut into thin strips, 1-inch lengths
2 large eggs
4 teaspoons packaged salted turnip, minced
8 shrimp, peeled and cleaned
1 cup (240 g) bean sprouts
1/4 cup (50 g) dry-roasted unsalted peanuts, crushed
3 to 4 garlic chives (or scallions), cut into 2-inch lengths on a bias
1 lime, cut for garnish

Steps:

For the Pad Thai Sauce: In a small bowl, stir together the fish sauce, sugar, tamarind paste, lime juice, vinegar, paprika and chili sauce. Set aside.
For the Pad Thai: Soak the noodles in enough warm water to cover for 1 hour.
If using, cut the banana leaf into round shapes using an overturned bowl. Place on the serving platter and hold for plating.
Heat a large cast-iron skillet over high heat. Add the oil and coat the skillet completely. When the skillet starts to smoke, add the garlic and cook, stirring, for 5 seconds. Add the tofu and dried shrimp and cook, stirring, until they begin to soften, 3 to 4 minutes. Add the chicken pieces and cook, stirring, until no longer pink, 1 to 2 minutes.
Push ingredients in the skillet to one side and let the oil settle in the center of skillet. Crack the eggs into the oil and let set until half-cooked, about 30 seconds, then lightly scramble. Combine with the remaining cooked ingredients in the skillet, scraping the bits from the bottom before they burn. Add 3 cups of the drained noodles and cook, stirring, until softened, 2 to 3 minutes. Reserve the noodle soaking water.
Add the salted turnip and shrimp. Cook until both the chicken and shrimp are at medium doneness, about 1 minute. Add the sauce and fold together until all the liquid is absorbed, about 2 minutes.
Place half of the bean sprouts, half of the crushed peanuts and the garlic chives (or scallions) in the center of noodles, and then spoon some noodles over them to cover and let steam for 30 seconds. If the skillet seems dry, add a small amount of the noodle soaking water. Transfer to a serving plate with the banana leaf circle, and garnish with the remaining bean sprouts, peanuts and lime.

A PAD THAI WORTH MAKING

A Pad Thai Worth Making image

The wonderful national noodle dish of Thailand, it is now served in many trendy restaurants. It can be adjusted to your taste, add ingredients that you like and make it as spicy or tart as you want to. It is also great as a basis for a stir fry of leftovers. This is a recipe for those who like it HOT, if you can't handle the heat, go easy on the chile sauce.

Provided by Fatty Arbuckle

Categories World Cuisine Recipes Asian Thai

Time 30m

Yield 3

Number Of Ingredients 18

Ingredients

1 (8 ounce) package dried flat rice noodles
3 tablespoons fish sauce
¼ cup fresh lime juice
1 tablespoon white sugar
2 tablespoons oyster sauce
5 teaspoons Asian chile pepper sauce, divided
¼ cup chicken stock
¼ cup vegetable oil
1 tablespoon chopped garlic
8 ounces medium shrimp - peeled and deveined
8 ounces skinless, boneless chicken breast halves - cut into 1 inch cubes
2 large eggs, beaten
3 cups bean sprouts
6 medium green onions, chopped into 1 inch pieces
2 tablespoons chopped unsalted dry-roasted peanuts
¼ cup chopped fresh cilantro
1 medium lime, cut into 8 wedges
2 cups bean sprouts

Steps:

Fill a large bowl with hot tap water and place the noodles in it to soak for 20 minutes.
In a small bowl, stir together the fish sauce, lime juice, sugar, oyster sauce, 2 teaspoons of the chile sauce and chicken stock. Set aside.
Heat a wok or large skillet over high heat and add vegetable oil. When the oil is hot, stir in garlic and cook for about 10 seconds. Add shrimp and chicken; cook, stirring constantly until shrimp is opaque and chicken is cooked through, 5 to 7 minutes.
Move everything in the wok out to the sides and pour the eggs in the center. Cook and stir the eggs until firm. Add the noodles to the wok and pour in the sauce. Cook, stirring constantly, until the noodles are tender. Add a bit more water if needed to finish cooking the noodles. Stir in 3 cups of bean sprouts, green onions, and remaining chile sauce. Remove from the heat and garnish with chopped peanuts. Taste for seasoning, adjusting the spice or lime juice if needed.
Serve garnished with fresh cilantro and remaining bean sprouts with lime wedges on the side.

Nutrition Facts : Calories 742.1 calories, Carbohydrate 83.1 g, Cholesterol 280.2 mg, Fat 27.8 g, Fiber 5.5 g, Protein 41.4 g, SaturatedFat 5.2 g, Sodium 1591.2 mg, Sugar 11.4 g

Tips:

Prep ahead: To save time, cook the chicken and noodles in advance. You can also chop the vegetables and make the sauce ahead of time.
Use fresh ingredients: The fresher the ingredients, the better the pad thai will taste. Look for vegetables that are crisp and colorful, and use a good quality fish sauce and tamarind paste.
Don't overcrowd the wok: When stir-frying the noodles, don't overcrowd the wok. This will prevent the noodles from cooking evenly and becoming mushy.
Add the sauce gradually: Start by adding a small amount of sauce to the noodles and then toss to coat. Continue adding sauce until the noodles are evenly coated and have a slightly sticky texture.
Serve immediately: Pad thai is best served immediately after it is cooked. Garnish with crushed peanuts, bean sprouts, and lime wedges.

Conclusion:

Pad thai is a delicious and versatile dish that can be easily customized to your liking. With a little practice, you can make a pad thai that is just as good as your favorite takeout. So next time you're craving a flavorful and satisfying meal, give this pad thai recipe a try.