Anyone have a simple recipe for Phad Thai?

Shrimp Phad Thai



4 ounces medium-thick flat rice noodles

2 tablespoons plus 1 teaspoon sugar

2 tablespoons plus 1 teaspoon Southeast Asian fish sauce

2 tablespoons rice vinegar

1/4 cup peanut oil

2 large eggs, beaten with a pinch of salt

12 ounces peeled and deveined medium shrimp

3/4 teaspoon crushed red pepper flakes

Kosher salt

4 cloves garlic, chopped

2 shallots, thinly sliced

1 cup cubed firm tofu (about 6 ounces)

5 scallions (white and green parts), 3 cut into 1/2-inch pieces, 2 chopped

1 1/4 cups mung bean sprouts

1/3 cup salted roasted peanuts, chopped, plus additional for garnish

For serving: Lime wedges, Sri Racha sauce (Thai hot chili sauce)



Put the noodles in a medium bowl with hot water to cover. Soak until tender, about 30 minutes. Drain and set aside. Whisk the sugar with the fish sauce and vinegar in a small bowl.



Heat a large skillet over medium heat until hot and add 1 tablespoon of the peanut oil. Pour in the eggs, tilting the skillet as you pour to make a thin, even coating of egg. Cook until just set, about 45 seconds. Invert the eggs onto a cutting board and cut into 1/2-inch pieces. Set aside.



Add another 1 tablespoon of the peanut oil to the same skillet and heat over high heat. Add the shrimp, 1/2 teaspoon of the pepper flakes, and salt, to taste. Stir-fry until the shrimp are pink and just cooked through, about 1 1/2 minutes. Transfer to a plate.



Heat the remaining 2 tablespoons peanut oil over high heat. Add the garlic, shallots, and remaining 1/4 teaspoon red pepper flakes and stir-fry until lightly browned, about 1 minute. Add the tofu and cook about 2 minutes more. Add the noodles and cook, tossing, until lightly coated with the garlic mixture, about 1 minute. Add the fish sauce mixture and large scallion pieces and heat through. Stir in the cooked egg and shrimp, 1 cup of the sprouts, and the 1/3 cup peanuts and toss until hot. Divide the Phad Thai among plates and top with the remaining sprouts, additional peanuts, and chopped scallions.Anyone have a simple recipe for Phad Thai?
Go to foodnetwork.com. They have a wonderful recipe.Anyone have a simple recipe for Phad Thai?
Thai Noodles (Phad Thai)

Recipe #220852 ratings

This is my favorite recipe for Phad Thai. It comes from "Quick %26amp; Easy Thai Cuisine" by Judy Lew and Chef Rut. I've tried many other recipes but none are as easy or as good as this one. I highly recommend the optional ingredients if you fix this. The 3 hours prep. time is soaking the rice noodles.

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4 servings 3陆 hours 3 hours prep

Change to: servings US Metric

8 ounces dried rice noodles

3 tablespoons oil

1 clove garlic, minced

1 egg

1/4 lb shrimp, shelled and deveined

1/4 cup water (use only as needed if noodle mixture is too dry)

1/4 cup fish sauce

1/4 cup sugar

1 tablespoon paprika

1 green onion, cut into 1 inch lengths

1/4 cup ground roasted peanuts

1 cup bean sprouts

Optional Garnishes

cilantro

lime slices

1/2 cup bean sprouts

1/2 cup shredded carrots

1/2 cup red cabbage, shredded

lemon wedges



Not the one? See other Thai Noodles (Phad Thai) Recipes

%26lt; 4 hours Main Dish

Thai Main Dish

Pasta Main Dish

Soak the noodles in cool water until they are soft (about 3 hours).

Heat oil in skillet or wok until hot and then add garlic, shrimp and egg.

Stir fry until shrimp and egg are cooked.

Reduce the temperature if needed to keep from overcooking.

Drain noodles and add to pan with shrimp mixture.

Stir fry until noodles are translucent and become somewhat soft, loosing their stiffness.

Add water as needed to keep from sticking.

When noodles are soft, add the fish sauce, sugar and paprika; thoroughly combine.

Add peanut, bean sprouts, green onion and mix well.

Garnish with optional ingredients if desired and serve.

ADVERTISEMENTAnyone have a simple recipe for Phad Thai?
Pad Thai, Fried Noodles Thai Style



Ingredients

* 1/2 package (16oz) wide rice noodles

* 2 1/2 tbsp. vegetable oil

* 2 cloves garlic

* 1/4 lb. pork, cut into 1" by 1/4" pieces

* 3 tbsp. dried shrimps, small size

* 2 tbsp. salted radish, chopped (optional)

* 2 tbsp. fish sauce

* 1 tbsp. thin soy sauce

* 2 1/2 tbsp. coconut palm sugar

* 1 tbsp. lime juice

* 1 cup bean sprouts

* 1/4 cup unsalted roasted peanuts, crush in a mortar %26amp; pestle or chop with a chef's knife

* Cilantro to garnish



Preparation

1. Boil 3 cups of water. Pour over noodles in a large bowl and soak for 20 minutes until softened. Drain.

2. Heat oil in wok, until hot but not smoking. Add smashed garlic. Add pork. Fry until meat is no longer pink.

3. Add noodles, dried shrimps, fish sauce, sugar, lime juice and bean sprouts. Stir fry for another 3 to 4 minutes until mixed up and heated through.

4. Add salted radish, if using (rinse if very salty). Stir fry another minute. Toss in the peanuts, tossing to mix.

5. Remove to a platter or individual plates to serve. Garnish with cilantro.



Serves 2.









Shrimp Phad Thai



4 ounces medium-thick flat rice noodles

2 tablespoons plus 1 teaspoon sugar

2 tablespoons plus 1 teaspoon Southeast Asian fish sauce

2 tablespoons rice vinegar

1/4 cup peanut oil

2 large eggs, beaten with a pinch of salt

12 ounces peeled and deveined medium shrimp

3/4 teaspoon crushed red pepper flakes

Kosher salt

4 cloves garlic, chopped

2 shallots, thinly sliced

1 cup cubed firm tofu (about 6 ounces)

5 scallions (white and green parts), 3 cut into 1/2-inch pieces, 2 chopped

1 1/4 cups mung bean sprouts

1/3 cup salted roasted peanuts, chopped, plus additional for garnish

For serving: Lime wedges, Sri Racha sauce (Thai hot chili sauce)



Put the noodles in a medium bowl with hot water to cover. Soak until tender, about 30 minutes. Drain and set aside. Whisk the sugar with the fish sauce and vinegar in a small bowl.



Heat a large skillet over medium heat until hot and add 1 tablespoon of the peanut oil. Pour in the eggs, tilting the skillet as you pour to make a thin, even coating of egg. Cook until just set, about 45 seconds. Invert the eggs onto a cutting board and cut into 1/2-inch pieces. Set aside.



Add another 1 tablespoon of the peanut oil to the same skillet and heat over high heat. Add the shrimp, 1/2 teaspoon of the pepper flakes, and salt, to taste. Stir-fry until the shrimp are pink and just cooked through, about 1 1/2 minutes. Transfer to a plate.



Heat the remaining 2 tablespoons peanut oil over high heat. Add the garlic, shallots, and remaining 1/4 teaspoon red pepper flakes and stir-fry until lightly browned, about 1 minute. Add the tofu and cook about 2 minutes more. Add the noodles and cook, tossing, until lightly coated with the garlic mixture, about 1 minute. Add the fish sauce mixture and large scallion pieces and heat through. Stir in the cooked egg and shrimp, 1 cup of the sprouts, and the 1/3 cup peanuts and toss until hot. Divide the Phad Thai among plates and top with the remaining sprouts, additional peanuts, and chopped scallions. Serve immediately with the lime wedges and Sri Racha





Bon Appetit!!!!
PHAD THAI



1/2 lb. dried rice noodles, 1/8" wide

Warm water

1/2 lb. shrimp or chicken or pork

1/4 c. fish sauce

1/4 c. %26amp; 2 tbsp. sugar

2 cloves finely chopped garlic

1/4 c. %26amp; 2 tbsp. white vinegar

1 tsp. paprika

4 slivered green onions

1/2 c. oil

2 eggs

3/4 lb. bean sprouts

2 tbsp. ground roast chili

3/4 c. ground roasted peanuts (peanuts finely chopped)

Lime wedges



Soak noodles 30 minutes until pliable and drain (sometimes it takes longer). Mix sauce (sugar, vinegar, paprika and fish sauce). Set aside. Heat wok, stir fry meat, add noodles. Add garlic and sauce. Tuck eggs under noodles and add oil as needed. Add sprouts and garnish with green onions, peanuts and lime wedges.