Pad thai recipe?

anyone know any great pad thai recipes? it's my favorite food, and i'm looking for a great recipe of it to make at home! thanksPad thai recipe?
Thailand

Pad Thai

This is the one noodle dish to master and to love, over all the others (including the best that Italy has to offer). It's so addictive that it alone would keep Thai cuisine alive, were we ever to become too jaded for our own good and eschewed everything else.



Pad Thai is a splendid lesson in how the simple, and bland, rice stick (a.k.a. rice vermicelli) can evolve in the culinary hands of a tasteful culture. The result is so harmonious, so perfect in every way that it would be hard to imagine it without even one of its vast symphony of flavors and ingredients. Though daunting at first (so many ingredients), it is actually relatively easy to concoct. The only caveat is that one cannot stint on the oil content, although it appears excessive. Too little oil, the noodles will stick and you'll have a mess in your wok. I've gotten away with 5 tbsp instead of the full 1/2 cup but I had to work awfully fast to avoid the sticking. This one is a treat; give it its full due and it'll pay back in memorable pleasure.



Serves 4 as a noodle course or 2 as a main course



8 oz Thai rice noodles

1/4 cup tamarind paste

1/4 cup warm water



4 oz skinless, boneless chicken breast

4 oz fried tofu

6 tbsp roasted unsalted peanuts

3 tbsp fish sauce

2 tbsp sugar

2 tbsp lime juice

1/2 cup vegetable oil

1 tsp chopped garlic

8 large shrimps, shelled and deveined (50 oz)

2 eggs

1 cup bean sprouts

2 stems green onion, cut into 1-inch pieces

1/2 tsp roasted chilies



Strips of red pepper

Fresh coriander leaves

Wedges of lime



1. Soak noodles in plenty of cold water for at least 1 hour.



2. Combine tamarind paste with a 1/4 cup warm water in a small bowl and let soak for at least 15 minutes.



3. Slice the chicken into 1/4-inch strips. If you find it difficult to cut thinly through fresh meat, leave it in the freezer for 15-20 minutes to harden slightly and then slice. Reserve.



4. Slice the fried tofu into 3/4-inch cubes. Reserve.



5. Blend or process peanuts into coarse meal. Reserve.



6. Return to your reserved tamarind paste in its water. Mash it and transfer the mud-like mixture to a strainer set into a bowl. Mash and push with a spoon, forcing liquid to strain into the bowl. Scrape off the juice that clings to the underside of the strainer. You will have about 5 tbsp of tamarind juice. Add to it the fish sauce, sugar and lime juice. Beat to thoroughly mix and reserve. Discard the solids left in the strainer.



7. Heat oil in a wok (or large frying pan) until it is just about to smoke. Add garlic and stir, letting it cook for about 30 seconds. Add chicken and stir-fry for 1 minute. Add tofu and shrimps and stir-fry for 1 more minute. Break eggs into wok and let them fry without breaking them up for 1-2 minutes.



8. While eggs cook, quickly drain the noodles and then add to wok, giving them a quick fold, stir-frying for 1 minute from the bottom up. Add reserved tamarind juice, etc. (from step #6) and continue stir-frying, mixing everything together for 1-2 minutes. Your noodles will have subsided to half their original volume and softened up to al dente.



9. Add about 2/3 of the reserved ground peanuts and stir. Add about 2/3 of the bean sprouts and all the green onion pieces. Stir-fry for 30 seconds and take off heat.



l0. Transfer noodles to a serving dish and sprinkle with roasted chilies. Top with the rest of the ground peanuts, the rest of the sprouts, some strips of red pepper and fresh coriander leaves. Stick a couple of lime wedges on the side and serve immediately.
http://thaifoodrecipes.blogspot.com has some great pad thai recipes and others....



Hope this helps....Pad thai recipe?
1. Ingredients1 pound boneless, skinless chicken breasts, cut into 1-inch cubes

16 teaspoons Asian fish sauce

1/2 pound firm tofu, cut into 1/4-inch cubes

1 cup water

2 tablespoons lime juice

1 1/2 teaspoons rice-wine vinegar

3 1/2 tablespoons sugar

3/4 teaspoon salt

1/4 teaspoon cayenne

3/4 pound linguine

3 tablespoons cooking oil

4 cloves garlic, chopped

2/3 cup salted peanuts, chopped fine

2 cups bean sprouts

1/2 cup lightly packed cilantro leaves

Nutrition InfoPer Serving



Calories: 773 kcal

Carbohydrates: 84 g

Dietary Fiber: 5 g

Fat: 28 g

Protein: 50 g

Sugars: 16 g

About: Nutrition Info



Powered by: ESHA Nutrient Database



2. Cooking Directions

In a small bowl, combine the chicken and 1/2 teaspoon of the fish sauce. In another bowl, combine the tofu with another 1/2 teaspoon of the fish sauce. In a medium glass or stainless-steel bowl, combine the remaining 5 tablespoons fish sauce with the water, 1 1/2 tablespoons of the lime juice, the vinegar, sugar, salt, and cayenne.

In a pot of boiling, salted water, cook the linguine until done, about 12 minutes. Drain.

Meanwhile, in a wok or large frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the chicken and cook, stirring, until just done, 3 to 4 minutes. Remove. Put another tablespoon of oil in the pan. Add the tofu and cook, stirring, for 2 minutes. Remove. Put the remaining 1 tablespoon oil in the pan, add the garlic and cook, stirring, for 30 seconds.

Add the pasta and the fish-sauce mixture. Cook, stirring, until nearly all the liquid is absorbed, about 3 minutes. Stir in the chicken, tofu, and 1/3 cup peanuts. Remove from the heat. Stir in the remaining 1/2 tablespoon lime juice, the bean sprouts, and half the cilantro. Top with the remaining peanuts and cilantro.

Yield: 4 servings enjoy.
1 tbsp dried shrimps

100g dried rice stick noodles

3 tbsp vegetable oil

2 eggs, lightly beaten

2 garlic cloves, smashed

200g small fresh prawns, peeled

100g bean sprouts, rinsed

2 spring onion greens, chopped into 3cm/1in lengths

3 tbsp Thai fish sauce (nam pla)

1 tbsp tomato ketchup

2 tbsp lime juice

陆 tsp dried chilli flakes or cayenne

1 tbsp palm or brown sugar

2 tbsp roasted peanuts, lightly crushed

2 tbsp coriander sprigs

1 lime, quartered





1. Grind the dried shrimps to a fluffy powder in an electric coffee grinder (you can clean out the grinder by whizzing raw rice in it).

2. Cover the noodles with hot tap water and leave for 15 minutes or until al dente. Rinse in cold water and drain well, then use 1 tsp of oil to coat your hands and run them through the noodles to help prevent sticking.

3. To make the omelette, heat 1 tbsp of the oil in a wok and swirl to coat the surface. Pour in the beaten eggs and swirl to make a very thin omelette. Run a knife around the edge, turn out, slice into strips and set aside.

4. To cook the noodles, add remaining oil to the wok and heat. Add the garlic and the prawns and toss over high heat. Set the prawns aside.

5. In turn, add the noodles, omelette strips, bean sprouts, spring onions, shrimp powder, fish sauce, ketchup, lime juice, chilli and sugar, tossing constantly over high heat.

6. To serve, scatter with crushed peanuts, coriander leaves and quartered limes.Pad thai recipe?
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.









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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.







Green Thai kebabs and pad Thai noodles



Serves 4

Preparation time 1-2 hours

Cooking time 30 mins to 1 hour



Ingredients

For the green Thai kebabs

1 tbsp vegetable oil

3 tbsp Thai green curry paste

125ml/4fl oz coconut milk

陆 lime, juice only

1 tbsp nam pla (fish sauce)

1 tbsp chopped coriander leaves

500g/1lb 2oz firm fish, such as salmon, cut into medium-sized squares

8 x 1cm/陆in slices of ripe pineapple, peeled and cut into squares

24 leaves basil or Thai basil

oil, for the grill



For the 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



Method

1. For the kebabs, heat a wok over a high heat.

2. Pour in the oil and heat until smoking.

3. Add the green curry paste and cook, stirring, for one minute.

4. Add the coconut milk and bring to the boil. Cook until thickened

slightly.

5. Remove from heat and cool completely, then add lime juice, nam pla and

chopped coriander.

6. Add the fish to the mixture and stir well. Cool.

7. Transfer to a sealed plastic bag and refrigerate for one hour.

8. Soak eight small wooden skewers in water.

9. Thread the pieces of fish onto the skewers, alternating with the

pineapple squares and the basil leaves.

10. Rub a griddle pan with a bit of oil, then heat over a high flame or

barbecue.

11. Cook the kebabs for about two minutes on each side or until the fish is

cooked to your liking.

12. As you grill, brush the skewers with some of the marinade and season

with salt (if needed) before serving.

13. For the pad Thai noodles, soak the rice noodles in a bowl of hot water

for 25 minutes (or according to packet instructions).

14. When the noodles are soft (but still al dente), drain well in a colander

or sieve. Discard the water.

15. 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.

16. 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.

17. Add the coriander and stir fry briskly for 30 seconds.

18. Turn onto a warm platter, sprinkle with the peanuts and serve at once.