Pad-Thai Recipe?

Trying (again) to make this traditional Thai dish. Last time the sauce was kind of thin. Just looking for a saucy recipe that results in a great dish, medium-hot in spice.Pad-Thai Recipe?
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.Pad-Thai Recipe?
2-3 Servings



--------------------------------------鈥?br>
1/2 lime

1 egg

4 teaspoons fish sauce

3 cloves garlic, minced

1/2 teaspoon ground dried chili pepper

2 tablespoon vegetable oil

1 shallot, minced

2 tablespoon sugar

2 tablespoon tamarind

1/2 package Thai rice noodles

1/2-1/4 lb shrimp Optional

1/2 banana flower Optional

1/3 cup tofu - extra firm Optional

1-1/2 cup Chinese chives - green Optional

2 tablespoons cashew Optional

1-1/3 cup bean sprouts Optional

1 tablespoon preserved turnip Optional

Tips and substitutions

Shrimp can be substituted or omitted.



Tamarind adds some flavor and acidity, but you can substitute white vinegar.



The type of extra firm tofu called for this recipe can be found at most oriental groceries in a plastic bag, not in water. Some might be brown from soy sauce, but some white ones are also available. Pick whatever you like.



If you decided to include banana flower, cut lengthwise into sections (like orange sections). Rub any open cut with lime or lemon juice to prevent it from turning dark.



The original Pad Thai recipe calls for crushed roasted peanuts. For health reason and personal preference, I substitute cashews for peanuts.

Soak the dry noodles in lukewarm water while preparing the other ingredients, for 10-15 minutes. Julienne tofu and cut into pieces 1 inch long. When cut, the extra firm tofu should have a mozzarella cheese consistency. Cut up Chinese chives into 1 inch long pieces. Set aside a few fresh chives for a garnish. Rinse the bean sprouts and save half for serving fresh. Mince shallot and garlic together.



Use a wok if you do not have one but any big pot will do. Use high heat and pour oil in the wok. Fry the cashew nuts until toasted and remove them from the wok. Add shallot, garlic and tofu and stir them until they start to cook a little brown. The noodles should be flexible but not expanded at this point. Drain the noodles and add to the wok. Stir quickly to keep things from sticking. Add tamarind, sugar, fish sauce, chili pepper and preserved turnip. Stir. The heat should remain high. If your wok is not hot enough, you will see a lot of juice in the wok at this point. Turn up the heat, if it is the case. Make room for the egg by pushing all noodles to the side of the wok. Crack the egg onto the wok and scramble it until it is almost all cooked. Fold the egg into the noodles. Add shrimp and stir. Add bean sprouts, chives. Stir a few more times. The noodles should be soft and very tangled.



Pour onto the serving plate and sprinkle with fried cashews. Serve hot with banana flower, a wedge of lime, raw Chinese chives and raw bean sprouts.



As always, in Thailand, condiments such as sugar, chili pepper, vinegar and fish sauce are available at your table for your personal taste. Some people add more pepper or sugar at this point.Pad-Thai Recipe?
there 2 types of pad thai: tomato based %26amp; tamarind based



great website:



http://thaifood.about.com/od/thairecipes鈥?/a>
Pad Thai 2 servings

35 min 15 min prep

4 tablespoons vegetable oil, divided

1 egg, beaten

1/2 lb chickens, cut into bite-sized pieces

4 ounces rice noodles, any width,soaked for stir-fry

4 scallions, chopped

1/3 cup coarsely chopped peanuts

1 packet paad Thai sauce

2 cups bean sprouts

Garnish

cilantro

lime wedges



In wok or large skillet, heat 2 Tbsp vegetable oil.

Add egg.

Scramble lightly, about 20 seconds.

Add chicken.

Stir fry until cooked through.

Add remaining vegatable oil.

Add Rice Noodles.

Stir fry 4-7 minutes until firm but tender.

Add scallions, peanuts and Pad Thai Sauce.

Stir fry about 1 minute.

Stir in bean sprouts.

Serve hot garnished with cilantro and lime wedges.



Paad Thai 6-8 servings

40 min 30 min prep

16 ounces rice noodles, soaked 8 hours and drained

2 eggs

4 tablespoons garlic, minced

8 ounces fresh shrimp, parboiled and chopped

12 ounces chicken breasts, parboiled and chopped

1 pinch hot chili powder

paad Thai sauce

4 ounces preserved turnip, chopped

4 ounces peanuts, chopped

1 bunch fresh cilantro, chopped

1 bunch green onions, chopped

2 limes

12 ounces bean sprouts



Drain water from noodles and rinse three times.

Heat wok.

Add two eggs and stir fry for approximately 5 seconds.

Add garlic, shrimp, chicken, and hot pepper.

Stir fry for an additional 3 minutes.

Add rice noodles and stir fry 2-3 minutes.

Add Paad Thai sauce and cover wok for 1 minute.

Uncover, add turnip, peanuts, cilantro, green onions and bean sprouts.

Squeeze lime over mixture; serve.



Pad Thai Whole Wheat Noodles

This recipe is enough for two servings as a side dish or 1 serving as your main meal. Watch that the Parmesan doesn't burn.

2 servings

30 min 5 min prep

3 cups cooked whole wheat noodles

1/2 cup paad Thai sauce

1/4 cup grated parmesan cheese

salt %26amp; pepper



Place your cooked noodles in a baking dish, pour the Pad Thai sauce overr the noodles and sprinkle with the Parmesan on top.

Bake in 350F for 25 minutes.