Thai Pad Pra Ram is a delectable stir-fried noodle dish originating from Thailand, renowned for its vibrant flavors and textures. This popular street food combines the savory flavors of wide rice noodles, succulent shrimp, and tender chicken with a medley of vegetables. Pad Pra Ram's distinct sauce, made from a harmonious blend of tamarind, fish sauce, chili paste, and palm sugar, imparts a tantalizing balance of sweet, sour, and spicy notes that lingers on the palate. Garnished with a sprinkle of crushed peanuts and aromatic herbs, this dish offers a culinary journey that captures the essence of Thai cuisine. In this comprehensive guide, we will unveil the secrets behind creating an authentic and flavorful Thai Pad Pra Ram, providing step-by-step instructions, ingredient recommendations, and tips for achieving the perfect balance of flavors in this delightful dish.
Let's cook with our recipes!
EASY THAI PRA RAM TOFU (PEANUT BUTTER SAUCE)
Whisk together a easy Thai peanut sauce and grab one-pot...20 minutes later and you have yourself a delicious healthy, vegan, gluten-free meal your entire family will love!
Provided by Anjali Lalani
Categories Main Dish
Time 30m
Number Of Ingredients 10
Steps:
- Cut the block of tofu in half. Place each half in 2 clean paper towels one at a time and gently press/squeeze to remove excess stored liquid (without breaking up the tofu).
- Cut the tofu into 1/2-inch cubes and pan fry on medium-high heat with 1 1/2 tbsp cooking oil. Mix and turn frequently until all the water is burned off and the tofu is lightly golden brown on most sides (be sure not to burn the tofu). If you find that the tofu is sticking to the pan, add a little more oil. Set aside.
- While the tofu is cooking, continue on to prepare the peanut sauce.
- Whisk all the ingredients listed for peanut sauce, adding the warm water last. Combine with a spoon until the peanut butter is well blended.
- In a wok or large non-stick skillet, combine pan fried tofu, chopped spinach, and prepared peanut sauce. Mix together on low-medium heat for 5-10min until the spinach is slightly cooked and the tofu has time to marinate in the sauce.
- Be careful not to let the sauce simmer and start to thicken too much. You can stir in a small amount of water if needed.
- Serve hot over cooked rice, quinoa, or fresh spinach for a lighter version.
Nutrition Facts : Calories 278 kcal, Carbohydrate 12 g, Protein 15 g, Fat 19 g, SaturatedFat 3 g, Sodium 366 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
THAI PRA RAM CHICKEN
My husband's favorite Thai resturant serves this dish (his fave!) and he says he likes mine even better! I always serve it on top of a bed of white rice, following package directions for servings. Even my 5 year old says "this one's a keeper!" Also, the spinach can be substitued with a 2 lb. bag of stirfry veggies instead.
Provided by HappyCookingMommy
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat wok or large non-stick skillet to medium heat and add 1/2 cup water. Add chicken and sprinkle with salt. Stir thoroughly until chicken is cooked and water is almost dried.
- Meanwhile, in medium sized pot combine sugar, peanut butter, soy sauce, water, cooking oil, and garlic. Do not add coconut milk yet. Heat over medium heat until bubbling, stirring occasionally, then reduce heat to medium low. Once peanut butter and sugar has melted completely, slowly add cocnut milk, stirring until dark sauce has become caramel colored. Let sauce simmer over low heat to thicken.
- Steam cook spinach leaves AND/OR follow cooking instructions on stirfry veggies package. Instead of adding the sauce that comes with the veggies, add enough prepared peanut sauce to coat veggies and cook together about 5 minutes.
- Drain chicken, place it back into skillet, and add prepared peanut sauce to coat over medium heat.
- To serve: Make a bed of white rice, then a bed of spinach. Add stirfry, then chicken. Top each serving with leftover peanut sauce and enjoy!
THAI PAD PRA RAM
Make and share this Thai Pad Pra Ram recipe from Food.com.
Provided by Ebony Enchantress
Categories One Dish Meal
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Heat a slightly oiled wok/skillet (medium/high). Stir fry chicken until no longer pink. Prepare the rice while stir frying the chicken.
- Add vegetables to chicken in wok/skillet and stir fry for approximately 3 minutes (too long and the vegetables will become soggy). When done, you can place a serving of rice on plate with stir fry on top, then add Satay or Thai Peanut sauce to the top. If you prefer, you can also combine just the vegetables and sauce. This is my variation on my favorite dish at my favorite Thai establishment.
PAD THAI
This is a traditional Pad Thai recipe used by a friend's mother. You can use chicken, pork, beef, tofu, or a combination. You may want to start with less pepper, and work your way up.
Provided by TRANSMONICON
Categories World Cuisine Recipes Asian Thai
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Soak rice noodles in cold water 30 to 50 minutes, or until soft. Drain, and set aside.
- Heat butter in a wok or large heavy skillet. Saute chicken until browned. Remove, and set aside. Heat oil in wok over medium-high heat. Crack eggs into hot oil, and cook until firm. Stir in chicken, and cook for 5 minutes. Add softened noodles, and vinegar, fish sauce, sugar and red pepper. Adjust seasonings to taste. Mix while cooking, until noodles are tender. Add bean sprouts, and mix for 3 minutes.
Nutrition Facts : Calories 523.8 calories, Carbohydrate 58.5 g, Cholesterol 178.1 mg, Fat 20.7 g, Fiber 2.9 g, Protein 26.4 g, SaturatedFat 5.7 g, Sodium 593.6 mg, Sugar 8.1 g
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your Pad Pra Ram.
- Don't be afraid to adjust the heat level. If you like your food spicy, add more chili peppers. If you prefer a milder dish, use less.
- Cook the noodles al dente. This means they should be cooked through but still have a slight bite to them.
- Don't overcrowd the pan. If you add too many noodles or vegetables at once, they will not cook evenly.
- Stir-fry the noodles and vegetables until they are tender. This will help to develop their flavor.
- Add the sauce last. This will help to prevent it from burning.
- Serve Pad Pra Ram immediately. This dish is best when served hot.
Conclusion:
Pad Pra Ram is a delicious and versatile dish that can be made with a variety of ingredients. It is a great way to use up leftover noodles and vegetables. Pad Pra Ram is a popular street food in Thailand, but it is also easy to make at home. With a little practice, you can make a Pad Pra Ram that is just as good as anything you would find in a restaurant.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #main-dish #poultry #vegetables #asian #thai #easy #chicken #one-dish-meal #meat #chicken-breasts #broccoli #3-steps-or-less
You'll also love