Pad Thai. Check Out Pad Thai Cuisine On eBay. Fill Your Cart With Color Today! This is a bare bones recipe for Pad Thai.
S., but it actually has Chinese origins.
The dish's full name— kway teow pad thai —translates roughly to "Thai-style stir-fried noodles." The cooking method of stir-frying meat, vegetables and noodles together with sauce is more Chinese than Thai.
If using, cut the banana leaf into round shapes using an overturned bowl.
You can have Pad Thai using 23 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Pad Thai
- It's of FOR THE SAUCE:.
- It's 1 1/2 tbsp of tamarind concentrate/paste.
- Prepare 1/4 cup of fish sauce.
- You need 1/2 tsp of Sambal Oelek (chili sauce).
- It's 1/3 cup of packed light brown sugar.
- Prepare 1/8 tsp of fresh black pepper.
- It's of -------------------------------------.
- Prepare of FOR THE NOODLES.
- You need 8 oz of Thai rice noodles.
- Prepare 2 large of boneless skinless chicken breasts.
- Prepare 1 tsp of cornstarch.
- It's 3 tbsp of low sodium soy sauce.
- Prepare of Vegetable oil, for stir-frying.
- Prepare 4 clove of garlic, minced.
- Prepare 1/4 tsp of crushed red pepper flakes.
- It's 2 cup of fresh bean sprouts.
- It's 1/4 cup of chicken stock.
- You need 1/2 cup of sliced carrots, for garnish.
- You need 1/2 cup of shredded red cabbage, for garnish.
- You need 1/4 cup of cilantro leaves, for garnish.
- Prepare 1/4 cup of sliced scallions, for garnish.
- You need 1/3 cup of roughly chopped peanuts, for garnish.
- You need of Lime wedges, for garnish.
Place on the serving platter and hold for. Pad thai is made with rehydrated dried rice noodles with some tapioca flour mixed in, which are stir fried with eggs and chopped firm tofu, flavored with tamarind pulp, fish sauce, dried shrimp, garlic or shallots, red chili pepper and palm sugar, and served with lime wedges and often chopped roasted peanuts. Pad Thai is like a warm blanket. It comes together in less than a half-hour.
Pad Thai step by step
- It's important to bring the sauce to a boil so that it will thicken enough as it cooks with the noodles. make sure you have all of your ingredients prepped and ready to go before you start cooking. This is a fast recipe that comes together in less than 10 minutes once the garlic hits the pan..
- Make the sauce: In a medium bowl, whisk together the tamarind concentrate with 1/2 cup warm water. Whisk in the remaining sauce ingredients. Set aside..
- Make the noodles:.
- Fill a large pot with hot water. Add the rice noodles and cover the pot, allowing them to soak and soften for 8 to 10 minutes, or until they're barely al dente. (Alternately, cook the noodles according to the package instructions.) The noodles will be stir-fried so do not overcook them at this point..
- Drain the noodles and rinse them with cold water to prevent them from sticking together..
- Cut the chicken breasts into thin, 1-inch slices. Place the chicken in a medium bowl. Whisk together the cornstarch with the soy sauce then pour it over the chicken, stirring to coat..
- Heat a wok or large nonstick sauté pan over medium-high heat. Add 1 to 2 tablespoons of vegetable oil then add the minced garlic and crushed red pepper flakes and cook, stirring continuously, for 30 seconds until the garlic is golden brown and fragrant. Add the chicken to the pan (including all liquids), and cook, stirring frequently until it is no longer pink. Add 1 to 2 tablespoons of chicken stock at a time to the pan while the chicken is cooking to prevent it from drying out. (You may not use the entire 1/4 cup of chicken stock.).
- Add the noodles to the pan then pour in the prepared sauce. Bring the sauce to a boil, and using two flat spatulas, lift and turn the noodles to combine all of the ingredients. (Don't stir the noodles too vigorously or they'll break.) Continue cooking the noodles for 1 to 2 minutes until the sauce thickens slightly, then add the bean sprouts and cook for 1 more minute. The noodles are fully cooked when they are chewy and no longer crunchy..
- Transfer the noodles to serving dishes and garnish with the sliced carrots, shredded red cabbage, cilantro, scallions, peanuts and lime wedges.
Some ingredients in this recipe may be unfamiliar. Pad Thai is stir-fry dish made with rice noodles, shrimp, chicken, or tofu, peanuts, a scrambled egg and bean sprouts. The ingredients are sautéed together in a wok and tossed in a delicious pad thai sauce. It's common street food in Thailand and one of the most popular menu items at Thai restaurants around the country. Pad Thai is stir-fried rice noodle dish ubiquitous with Thai cuisine in the United States, but it wasn't always popular in Thailand.