Does anyone have a good pad thai recipe?

Answer 1

PAD THAI NOODLES
8 Oz Rice Vermicelli Noodles (Think Or Thin), Soaked 20 Min. In Warm Water And Drained.
3 Tbs. Vegetable Oil (For Stir Frying)
3 Cloves Fresh Garlic, Peeled And Minced
1/4 Cup Sugar
1/4 Cup Thai Kitchen Fish Sauce (Or To Taste)
1 Tbs. Paprika
6 Tbs. Thai Kitchen Spicy Thai Chili Sauce
1 Egg, Beaten
1/2 Pound Tofu, Shrimp Or Chicken
1/4 Cup Chopped Scallions
1 Cup Bean Sprouts
6 Lime Wedges For Garnish

In A Large Wok Or Skillet, Fry Garlic In Oil - Do No Burn! Add Noodles And Continue Cooking Until Noodles Are Translucent, About 3-5 Minutes. Do Not Allow To Stick To Pan/Wok. In A Small Bowl, Mix Together Fish Sauce, Sugar, Paprika And Spicy Thai Chili i Sauce. Add Egg And Fish Sauce Shrimp Or Chicken; Cook 3-5 Minutes Until Brown. Add Bean Sprouts And Peanuts.

Serve With Lime Wedges And Scallions.


Pad Thai
1 (14-ounce) package medium dried rice noodles
1/4 cup fish sauce
2 tablespoon good-quality soy sauce
4 tablespoons tamarind juice
1/2 cup white vinegar, or rice wine vinegar
1/4 cup sugar
1 cup preserved ground radish
1/4 cup vegetable oil, for frying
4 cloves garlic, finely chopped
1 1/2 pounds large shrimp, peeled, with tails on
1 teaspoon cayenne pepper
1 tablespoon paprika
4 cups bean sprouts
8 ounces tofu cake, fried, cut into small cubes
1 cup finely ground raw peanuts, roasted (should be raw and then
roasted)
1 bunch garlic chives, chopped
3 eggs, beaten, cooked, rolled up, and shredded
Lime wedges, optional, for garnish

Soak noodles in hot water until slightly limp; drain and set aside.
In a medium bowl, combine fish sauce, soy sauce, tamarind juice,
vinegar, sugar, and radish; stir until sugar is dissolved and then
set aside. Prepare and measure all of the other ingredients before
beginning to cook.
Heat oil in a wok or large skillet over high heat. When oil is hot,
working quickly, add garlic and shrimp and toss with wooden spoons
until shrimp are about halfway done. Add cayenne pepper and paprika
and toss to combine. Add noodles and radish mixture and toss well.
Add bean sprouts and tofu and toss. Add peanuts and garlic chives
and toss. When shrimp is just cooked through and all the ingredients
are heated through, remove from heat. Garnish with shredded eggs and
lime wedges, if desired. Serve immediately.



pad Thai noodles
225g/8oz flat dried rice noodles
2 tbsp groundnut (peanut) oil
50g/2oz shallots, finely chopped
4 spring onions, finely sliced on the diagonal
3 fresh red chillies (or green ones if you want a hotter dish), de-seeded
and cut into thin strips
3 tbsp coarsely chopped garlic
3 tbsp fish sauce or light soy sauce
1 tbsp Shaoxing rice wine or dry sherry
1 tbsp lime juice
1 tbsp light soy sauce
freshly ground black pepper, to taste
1 tbsp sugar
2 tbsp vegetarian oyster sauce
handful fresh coriander sprigs
3 tbsp coarsely chopped roasted peanuts, for garnish

soak the rice noodles in a bowl of hot water
for 25 minutes (or according to packet instructions).
When the noodles are soft (but still al dente), drain well in a colander or sieve. Discard the water.
Heat a wok over a high heat. When it is hot, add the oil. When it is very hot and slightly smoking, add the shallots, spring onions, chillies and garlic, and stir fry for one minute.

Add the rice noodles, fish sauce or soy sauce, rice wine or sherry, lime juice, soy sauce, pepper, sugar and vegetarian oyster sauce, and continue to stir fry for two minutes, mixing well.
Add the coriander and stir fry briskly for 30 seconds. Turn onto a warm platter, sprinkle with the peanuts and serve at once.

Answer 2

Pad Thai with Chicken:

35 min 20 min prep
6 servings

16 ounces flat stick rice noodles
4 tablespoons vegetable oil
4 cloves garlic, crushed
1 yellow onion, chopped
1 1/2 lbs chicken breasts, sliced thin
2 fresh red chilies
1 teaspoon sugar
1/8 cup fish sauce
1 teaspoon salt
2 tablespoons lime juice
3 tablespoons ketchup
1 teaspoon black pepper
1 lb fresh bean sprouts, washed and drained
4 tablespoons green onions, chopped
4 tablespoons roasted peanuts, crushed

1. In a pot of boiling water, drop int he rice noodles for about 1 minutes, stirring constantly to prevent sticking.
2. Remove fom heat and drain in a colander, rinse with cold water, set aside.
3. Heat the oil in a large wok and stir-fry the garlic and onion until golden brown.
4. Add the chicken and chilis.
5. Stir-fry for 5 minutes and add the sugar, fish sauce, salt, lime juice, ketchup, black pepper, noodles and bean sprouts.
6. Stir well for 2 minutes.
7. Transfer to a large serving platter and garnish with green onion and crushed peanuts.

Answer 3

there 2 types of pad thai: tomato based & tamarind based

great website:

http://thaifood.about.com/od/thairecipes

Answer 4

Thai rice noodles in a pot of cool water (the noodles should be roughly the thickness of linguini). 10 oz. of dry noodles makes enough for 2 people. Allow noodles to soak for 1 hour, then drain.
If You're in a Hurry: Bring the water to a near-boil, then remove from heat. Soak noodles in this water for 10-20 minutes while you prepare the other ingredients. The noodles should soften but not "cook". When they are tender enough to eat (but still firm and a little "crunchy"), drain and run through with cold water. Then pour 1 tsp. of canola oil onto noodles and mix through with your hands (this will keep them from sticking together).

Note: Be careful not to over-soften them, or they'll become soggy once they're stir-fried.

For this recipe, you will also need:

3 Tbsp. each of: fish sauce, rice vinegar (or white vinegar), and soy sauce
3 cloves garlic, minced
1-2 red chillies (2 makes this dish very spicy), minced
1 tsp. brown sugar
1/4 cup chicken broth
8-12 medium or large fresh raw prawns
optional: 1/2 to 1 cup cooked chicken, and/or 1 cup tofu, cut into cubes
1 egg
approximately 2 cups bean sprouts
1/2 cup each of fresh coriander and fresh basil
1 lime, cut into wedges
canola oil, or other good-quality oil for stir-frying
optional: 1/4 cup roasted peanuts, ground or roughly chopped
optional: shrimp-flavored crushed chilli
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recipe - pad thai w/ tofu

tags: tofu recipe cooking vegetarian

this a a very good pad thai recipe, I prepared yesterday, when Lilach was hungry and wanted to thai food.
My Recipe in intended for people with some culinary creativity sense. I don't give any exact quantities (unless its for baking and deserts, where its a must).


Ingredients

3-4 tablespoons of dried shripms
4 dried or fresh thai chillies (the small red ones or (second choice) small green ones

about 250grams medium or hard tofu
4 Kfir lime dried leaves

2 little stalks of lemon grass
about a tablespoon full of shrip paste
a handful of nuts
3 lemons
salt
sweet chilli sauce (I use Mae Ploy brand)
soy sauce (kikoman is the preffered brand)
sweet plum sauce
1 pack of rice noodles
1 big carrot
some seseame or other oil (not olive oil this time, love)
a tablespoon (a bit more, actually) of pal sugar
6-7 chives
coriander leaves

Preparation

The goodies

put the dried shrimps, shrip paste, chllies, palm sugar, kfir lime, lemon grass into a container, squeeze about 1/2 of lemon inside (a big shaker is the best for this purpose)
pour some boiling water into the container, and steer well, to get the palm sugar melting, the dried ingredients suck some juices in.
Cut the tofu into small (1cmx1cm) cubes, and put them into the container
add some salt, pour in a good amount of soy sauce

cut the chives into small rings.
grater the carrot
The Rice noodles

boil some water in a pot wide enough to put the rice noodles inside without breaking them.
after the water are boiling, take the pot off the fire, put the rice noodles inside
steer gently, and taste periodically. after about 3 minutes the rice noodles will become "al dante" - they won't have the "ricey" taste to them anymore, but still have a hard bite to them. don't let them get too soft! when they're ready, drain them out of the pot, and rinse them under running water to take all rice starch out - and prevent them of becoming sticky.
Wokking everything together


heat up a wok on large flame

put a genearous amoung of seaseme oil inside
put the carrot slices inside, and steer breifly
put the noodles inside, but not in one batch, but taking a handful at a time, to "air them up" and make some room for all the goodies you are about to add.
pour in all of the goodies - a nice sauce with all those great goodies inside.
toss all the ingredients in the Wok for a couple of minutes
add some more sweet chillli sauce

add some sweet plum sauce (really just a touch - about 2-3 tea spoons)
squeeze an additional big lemon into this great smelling wok.

as you fry everything up - add some more soy sauce - the noodles should not be white, but have a brownish color to them.
after about 5-7 minutes of frying (depends on the size of your Wok and the heat of your fire), turn the flame off
Garnish and Serving (for two)

put a mount of the delicious pad-thai on two plates
sprinkle a very very genearous amount of chopped coriander leaves on top of each plate
sprinke a very very ver ygenearous amount of ground peanuts on top of each plate. you can't really go overboard with the coriander and peanuts - they have to be abound.
cut a slice of lemon, and put on the side of the plate for further appling of lemon by the happy bastard who's gonna eat this dish.
Serve
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Shrimp Pad Thai
Makes 4 Servings

cuisine: Asian

meal type: Entrée

technique: Stir-Fried

It is the begining of Lent. Here is a fabulous shrimp recipe that will not leave you hungry. Go ahead and do something good for yourself, shrimp is low in fat & cholestrol. Enjoy!

Ingredients
Pad Thai Noodles, 10 oz.
Sliced Shrimp, 6 oz.
Bean Sprouts, 1 oz.
Scallion, 1 oz.
Whole Egg, 1 each
Pad Thai Sauce, 4 oz.
Ground Peanut, 1 tsp.
Lime Wedge, 1 each
Bean Sprouts, 1 oz.
Pad Thai Sauce
White Wine Vinegar 1qts
Tomato Paste 2oz
Sugar 3cups
Fish Sauce 2cups
Minced Garlic 1/4cup
Jalapenos Minced 3ea
Chili Flakes 1tbls
Soy Sauce 2cups
Yield 2 quarts
Instructions
Bring heat to high on wok.
Add oil, egg and noodles; stir; add all vegetables; mix well.
Add Pad Thai Sauce and shrimp; stir very well.
Garnish with nuts, lime and sprouts