Best 4 My Husbands Pad Thai Noodles Recipes
Pad Thai is a classic Thai dish that is beloved by people all over the world. With its perfect balance of sweet, sour, and savory flavors, it is a dish that is sure to please everyone at the table. Whether you are a seasoned cook or a beginner in the kitchen, this article will provide you with the best recipe to create a delicious and authentic Pad Thai dish that your husband will love. So, gather your ingredients and get ready to embark on a culinary journey to Thailand with this delightful noodle dish.
Here are our top 4 tried and tested recipes!
PAD THAI NOODLES
Steps:
- Soak dried rice sticks in large bowl of warm water until just tender, about 1 hour. Drain rice sticks well.
- Heat oil in large nonstick skillet over high heat. Add shrimp; stir-fry until pink and opaque in center, about 2 minutes. Transfer to plate. Add tofu, radishes, and paprika to skillet; stir-fry until tofu browns, about 2 minutes. Add egg; stir until set, breaking up with spoon, about 1 minute. Add drained rice sticks, mung bean sprouts, green onions, fish sauce, rice vinegar, and sugar. Stir-fry until heated through, about 2 minutes. Transfer to serving dish. Top with chopped peanuts. Serve with lime wedges.
- *Thai rice sticks (flat, dried Thai noodles) and fish sauce (nam pla) are available at Asian markets.
THAI NOODLES (PAD THAI)
This is an adopted recipe that I have not yet had time to prepare. The original poster's comments are as follows: "This is my favorite version of Pad Thai. It's a wonderful mix of flavors - the sweetness is nicely contrasted with the tartness of the limes and red chilis. You can use chicken, pork, shrimp or a combination of all three. This is a meal in itself - It's really great with Thai iced tea! From "Thai Home Cooking" by Kamomal Pootaraska -- NOTE: I replaced the original version of recipe #7941 (when I adopted it in February 2005) with this authentic version that I have used time and time again with great success. It tastes just like the Pad Thai I have enjoyed in authentic Thai restaurants."
Provided by Ms B.
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Soak rice noodles in warm water for 20 - 25 minutes - they should be soft but not mushy; they will soften when they are cooked in the liquid.
- (prepare accordingly depending on your choice)Peel and deveign the shrimp, leave the tails intact - cut the chicken and/or pork into 1/8 inch x 1 inch pieces.
- Mix together fish sauce, sugar, vinegar and tomato puree until sugar is dissolved, set aside.
- Slice the scallions on the diagonal 1/4 inch thick, set aside.
- Heat a wok and add the oil, then stirfry the meat and garlic - when meat is cooked (no longer pink) add the drained noodles and quickly stir to coat with oil - quickly add the sauce and stir carefully to avoid breaking the noodles.
- Move the noodles to the side and add eggs - let them set a bit then break them up and continue to stir fry - add additional oil if necessary to keep noodles from sticking- continue to toss until eggs are nicely distributed.
- Add 3/4 Cup peanuts, bean sprouts and scallions - toss.
- Remove to serving platter, garnish with 1/4 Cup ground peanuts, sprinkle with the chili flakes and serve with lime wedges to squeeze over the top.
MY HUSBAND'S PAD THAI NOODLES
I'm not going to lie and say this is authentic Thai noodles, but I've come up with my own version that my husband really, really likes. Feel free to use whatever vegetables or meat. I think the sauce is what made my husband like it so much. It's spicy!
Provided by SHARONLIN
Categories Asian Recipes
Time 50m
Yield 6
Number Of Ingredients 22
Steps:
- Bring a large pot of water to a boil over high heat. Turn off heat and drop in rice noodles. Allow them to soften, about 10 minutes. Drain noodles in a colander and set aside.
- Whisk together fish sauce, honey, soy sauce, lime juice, rice vinegar, chili garlic sauce, ketchup, chili oil, sesame oil, and garlic in a bowl.
- Heat a nonstick skillet over medium heat and scramble eggs. Remove and set aside.
- Heat vegetable oil in a large skillet over medium heat. Cook and stir shrimp until pink but not opaque, 3 to 4 minutes (they will finish cooking when returned to the skillet). Season shrimp with salt and ground black pepper and set aside.
- Cook and stir onions and celery in the skillet just until tender, about 2 minutes.
- Stir cabbage and drained rice noodles into the skillet and continue cooking until cabbage is tender, about 2 minutes. Pour in chicken stock as needed to keep noodles from getting dry.
- Stir scrambled eggs, shrimp, salt, and ground black pepper into noodle mixture and gently toss to coat.
- Pour sauce over the noodles and toss gently to combine. Continue cooking until shrimp are fully cooked, 2 to 5 minutes.
- Remove from heat and toss cilantro, peanuts, and red chiles into noodles.
Nutrition Facts : Calories 493.3 calories, Carbohydrate 55.3 g, Cholesterol 268 mg, Fat 19.2 g, Fiber 4.1 g, Protein 26.4 g, SaturatedFat 3.5 g, Sodium 1862.1 mg, Sugar 16.6 g
MY HUSBAND'S PAD THAI NOODLES
I'm not going to lie and say this is authentic Thai noodles, but I've come up with my own version that my husband really, really likes. Feel free to use whatever vegetables or meat. I think the sauce is what made my husband like it so much. It's spicy!
Provided by SHARONLIN
Categories Asian Recipes
Time 50m
Yield 6
Number Of Ingredients 22
Steps:
- Bring a large pot of water to a boil over high heat. Turn off heat and drop in rice noodles. Allow them to soften, about 10 minutes. Drain noodles in a colander and set aside.
- Whisk together fish sauce, honey, soy sauce, lime juice, rice vinegar, chili garlic sauce, ketchup, chili oil, sesame oil, and garlic in a bowl.
- Heat a nonstick skillet over medium heat and scramble eggs. Remove and set aside.
- Heat vegetable oil in a large skillet over medium heat. Cook and stir shrimp until pink but not opaque, 3 to 4 minutes (they will finish cooking when returned to the skillet). Season shrimp with salt and ground black pepper and set aside.
- Cook and stir onions and celery in the skillet just until tender, about 2 minutes.
- Stir cabbage and drained rice noodles into the skillet and continue cooking until cabbage is tender, about 2 minutes. Pour in chicken stock as needed to keep noodles from getting dry.
- Stir scrambled eggs, shrimp, salt, and ground black pepper into noodle mixture and gently toss to coat.
- Pour sauce over the noodles and toss gently to combine. Continue cooking until shrimp are fully cooked, 2 to 5 minutes.
- Remove from heat and toss cilantro, peanuts, and red chiles into noodles.
Nutrition Facts : Calories 493.3 calories, Carbohydrate 55.3 g, Cholesterol 268 mg, Fat 19.2 g, Fiber 4.1 g, Protein 26.4 g, SaturatedFat 3.5 g, Sodium 1862.1 mg, Sugar 16.6 g
Tips:
- Use high-quality ingredients: Fresh vegetables, authentic Thai sauces, and good quality noodles will make a big difference in the taste of your Pad Thai.
- Soak the rice noodles according to the package instructions: This will help them to soften and cook evenly.
- Don't overcrowd the wok or pan: Cook the noodles and vegetables in batches if necessary.
- Use a wok or large skillet: This will help you to get a nice even cook on the noodles.
- Cook the noodles until they are just tender: Overcooked noodles will be mushy.
- Add the sauce and vegetables towards the end of cooking: This will help to preserve their flavor and texture.
- Garnish with fresh herbs and peanuts: This will add a pop of color and flavor to your Pad Thai.
Conclusion:
Pad Thai is a delicious and versatile dish that can be easily customized to your own taste. With a little practice, you can make a restaurant-quality Pad Thai at home. So next time you're looking for a quick and easy meal, give Pad Thai a try!
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