Pad Thai Recipe - Easy Version?

My mom asked me to look into a Pad Thai recipe for her. She's new to thai cooking, but has kitchen knowledge. I found some recipes online where you make your own kinda sauce etc. I was wondering if anyone had a good recipe that she can use and just use a premade store bought sauce. That would be easier for her then having to buy all the individual ingredients and spending the time to do that.Pad Thai Recipe - Easy Version?
EASY PAD THAI:



Ingredients:



1/2 cup of Pad Thai Sauce

1 package (14 oz.) dried rice noodles (wide and flat, or thin and flat)

10-12 oz. sliced chicken breast, shrimp, or tofu

1 egg

1 cup bean sprouts

3 spring onions (scallions), sliced

2 Tbsp. of vegetable oil for stir-frying



Optional Toppings:



1/4 cup crushed or chopped peanuts

1/2 cup fresh cilantro leaves



Preparation:



1) Place noodles in a pot of boiling water. Cover with lid and allow to soften while continuing through steps 2 and 3.



2) Place oil in a wok or large frying pan set over medium to high heat. Add the chicken, shrimp, or tofu, stir-frying until cooked (1-3 minutes). Cooking Tip: When wok/pan becomes too dry, add a few Tbsp. of water.



3) Crack the egg into the centre of the wok/pan, then stir to quickly "scramble" the egg until cooked (1/2 minute).



4) Drain softened noodles and add them to the wok/pan. Add the Pad Thai sauce and continue to stir-fry, lifting and turning the noodles to combine (2-5 minutes).



5) Add the bean sprouts and spring onions (scallions), continuing to stir-fry another minute.



6) Taste test the noodles. If you prefer a stronger tasting Pad Thai, add a little more sauce (1 Tbsp. at a time) until desired taste is achieved and noodles are completely cooked.



7) Finish with a sprinkling of cilantro and peanuts (if using), and serve hot.



Note: Leftover sauce should be stored in an air tight container (Tupperware). The sauce is very concentrated and will last up to 3 months in the refrigerator.Pad Thai Recipe - Easy Version?
If you or your mom have an Asian market near you, you can buy pre-made, bottled Pad Thai sauce that has a recipe (in English) right on the bottle.



Basically, you'll need about 1 pound of meat (usually a mixture of chicken and shrimp), veggies, and noodles. Prepare the noodles as directed on the package, and set aside. Cook the meat until just done, then remove from the pan. Add a little oil and cook the veggies until just beginning to get soft. Throw the meat back into the pot along with the noodles. Add sauce and stir fry until the liquid has been absorbed. Serve with chopped cilantro, chopped peanuts, and bean sprouts.Pad Thai Recipe - Easy Version?
here you are:

1(16ounce)package rice noodles

2 tablespoons vegetable oil

3 teaspoons minced garlic

1 cup chopped onions

1 stalk lemongrass, flattened with cleaver and finely chopped

1 1/2 lbs boneless pork loin, julienned

1/2 cup dried shrimp, soaked in 1/2 cup water for 5 minutes(or 1/2 cup salad shrimp plus salt to taste)

6 Thai red chili peppers, minced

1 tablespoon sugar

3 tablespoons fish sauce

3 tablespoons fresh lime juice

4 tablespoons ketchup

3/4 teaspoon black pepper

2 eggs, lightly beaten

6 cups bean sprouts

1/4 cup chinese chives, chopped(or 1/4 cup chopped green onion plus minced garlic to taste)

1/4 cup chopped fresh cilantro

1/3 cup chopped peanuts

Directions

1Cook noodles in boiling water for 1-2 minutes or until softened, stirring constantly; drain and plunge into cold water; drain again.

2Stir-fry onion and garlic in wok until tender; add pork, shrimp, lemongrass, and chilies, cooking 5 minutes further, or until pork is done.

3Add sugar, fish sauce, lime juice, ketchup, black pepper, eggs, noodles, bean sprouts and chives; cook, stirring well for 2-4 minutes, until egg is pretty much cooked and set.

4Serve on plates sprinkled with cilantro and peanuts; and optional hot sauces such as Nam Prik Dang or Sambal Oelek (chile paste) as table condiments, if desired.







1(454g)package rice noodles

2 boneless skinless chicken breasts, cut into thin strips

3 cloves garlic, chopped

1 shallot, chopped

2-3 eggs

1 tablespoon black pepper

4 tablespoons vegetable oil, divided

4 tablespoons brown sugar

1-2 tablespoon oyster sauce (optional)

3 tablespoons fish sauce

3 tablespoons white vinegar

2 tablespoons soy sauce

1 bunch green onions, cut into 1 inch pieces

1 cup bean sprouts

1/2 cup roasted peanuts, chopped

fresh cilantro

fresh lime juice (optional)

1 jar paad Thai sauce (optional)

Directions

1Boil noodles until just soft (do not overcook).

2Drain water and place noodles in separate bowl.

3Meanwhile, heat 3 Tbsp oil in wok on high heat.

4Add garlic, shallots, oyster sauce, chicken and stir-fry until cooked.

5Move mixture to 1/2 of wok and add eggs on empty 1/2 of wok.

6Cook eggs.

7Mix eggs and chicken.

8Add noodles, fish sauce, vinegar, soy sauce, black pepper and brown sugar, stirring quickly so that noodles do not stick together.

9Stir in bean sprouts, green onion and peanuts.

10Garnish with fresh cilantro and a quick squeeze of lime juice.

11Serve immediately, with Pad Thai sauce, as desired.









1(8ounce)package rice noodles

1 egg, hard boiled, chopped

2 teaspoons white vinegar

2 teaspoons fish sauce

3 teaspoons sugar

1/2 teaspoon paprika

1/2 cup water

1/2 cup bean sprouts

2 tablespoons unsalted dry roasted peanuts, chopped fine

1 chicken breast, cooked, sliced finely

4 shrimp, peeled %26amp; cooked

Directions

1Soak the rice sticks in cold water for 2 hours Drain.

2Put some oil in a wok and add rice sticks, vinegar, fish sauce, sugar, paprika and water and stir fry for 5 minutes.

3Add the chicken,bean sprouts and shrimp and stir fry for a further 3 minutes.

4Put on a serving plate and garnish with the chopped peanuts.