Trying to find a good recipe for pad thai?

The one that is kind of red i love it but hate having to go out to a restaurant everytime i want some..does anyone have a good recipe??



thanks!!Trying to find a good recipe for pad thai?
1-ounce tamarind paste

3/4 cup boiling water

2 tablespoons fish sauce

2 tablespoons palm sugar

1 tablespoon rice wine vinegar

4 ounces rice stick noodles

6 ounces Marinated Tofu, recipe follows

1 to 2 tablespoons peanut oil

1 cup chopped scallions, divided

2 teaspoons minced garlic

2 whole eggs, beaten

2 teaspoons salted cabbage

1 tablespoon dried shrimp

3 ounces bean sprouts, divided

1/2 cup roasted salted peanuts, chopped, divided

Freshly ground dried red chile peppers, to taste

1 lime, cut into wedges



Place the tamarind paste in the boiling water and set aside while preparing the other ingredients.



Combine the fish sauce, palm sugar, and rice wine vinegar in a small bowl and set aside.



Place the rice stick noodles in a mixing bowl and cover with hot water. Set aside while you prepare the remaining ingredients. Once the other ingredients are measured out into separate bowls, drain the water from the noodles and set them aside. Cut the tofu into 1/2-inch wide strips, similar to French fries.



Press the tamarind paste through a fine mesh strainer and add to the sauce. Stir to combine.



Place a wok over high heat. Once hot, add 1 tablespoon of the peanut oil. Heat until it shimmers, then add the tofu. Cook the tofu until golden brown, moving constantly, for no longer than 1 minute. Remove the tofu from the pan to a small bowl and set aside.



If necessary, add some more peanut oil to the pan and heat until shimmering. Add 2/3 of the scallions and then the garlic, cook for 10 to 15 seconds. Add the eggs to the pan; once the eggs begin to set up, about 15 to 20 seconds, stir to scramble. Add the remaining ingredients in the following order and toss after each addition: noodles, sauce, cabbage, shrimp, and 2/3 of the bean sprouts and peanuts. Toss everything until heated through, but no longer than 1 to 2 minutes total. Transfer to a serving dish. Garnish with the remaining scallions, bean sprouts, and peanuts. Serve immediately with the ground chile peppers and lime wedges.



This recipe is great enjoy!!
PHAD THAI



1 pkg. med. rice noodles

Vegetable oil

3 eggs, beaten

2 c. fresh bean sprouts

1 bunch scallions, cut sm.

1 clove garlic, crushed or cut sm.

1/2 tsp. fish sauce (Squid Brand)

1/2-1 c. chopped dry roasted peanuts

Parsley or cilantro

Cooked shrimp (optional)



Bring water to a boil. Add noodles and turn off water. Let sit 3 minutes; drain and set aside.



Heat a little vegetable oil in a wok or frying pan. Pour in beaten eggs and cook until firm. Don't stir. Remove from pan and cut in thin strips. Set aside.



Saute garlic, scallions and bean sprouts in a little vegetable oil. Add fish and oyster sauces and mix well. Add drained noodles and mix again. Add strips of egg and mix.



Put on a serving plate and garnish with chopped peanuts, parsley or cilantro and, if desired, cooked shrimp.



Serves 5.



PHAD THAI (THAI FRIED NOODLES WITH

SHRIMP)



1 lb. thin Thai rice stick noodles

10 med. size shrimps, shelled and cleaned

2 eggs, lightly beaten

1 c. bean sprouts (preferably fresh)

1 tbsp. nampla (fish sauce)

1/4 c. sugar

1 tbsp. ketchup

1 tbsp. minced garlic

1/2 c. vegetable oil



GARNISH:



1 tbsp. chopped spring onion

1 tbsp. chopped fresh coriander leaves

2 lemon wedges

1 tbsp. coarsely ground peanuts

Additional raw bean sprouts

Dash of chili powder or red pepper



Soak noodles in warm water for 15-20 minutes, drain. Place bean sprouts in cold water. In a large frying pan or wok, heat oil and saute garlic over medium to high heat until light brown. Add shrimp and stir-fry until well done. Add sugar, nampla, ketchup to wok, stirring together. Add eggs, then noodles, and stir-fry mixture until noodles turn orange. Drain bean sprouts and add to wok. Stir-fry another 2-3 minutes. Put on serving plate with raw bean sprouts arranged on side. Sprinkle top with ground peanuts, spring onion, coriander, chili powder and garnish with lemon wedges. Serve hot.Trying to find a good recipe for pad thai?
This is what I normally cook, and my thai friends love it.

The ingredients listed below can be somewhat intimidating but many are optional. If you would like to make authentic Pad Thai, just like in Thailand, use all the ingredients.



Pad Thai is another perfect vegetarian dish, just omit shrimp and substitute soy sauce for fish sauce. Add more tofu if you like.





4 teaspoons fish sauce

3 cloves garlic, minced

1/2 teaspoon ground dried chili pepper

ground pepper

1 shallot, minced

2 tablespoon sugar

2 tablespoon tamarind

1/2 package Thai rice noodles

2 tablespoon vegetable oil

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 peanuts Optional

1-1/3 cup bean sprouts Optional

1 tablespoon preserved turnip Optional

Shrimp can be substituted or omitted.



Soak the dry noodles in lukewarm water while preparing the other ingredients, for 5-10 minutes. Julienne tofu and cut into 1 inch long matchsticks. 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 a wok, any big pot will do. Heat it up on high heat and pour oil in the wok. Fry the peanuts until toasted and remove them from the wok. Add shallot, garlic and tofu and stir them until they start to 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 peanuts. Serve hot with the banana flower slice and a wedge of lime on the side and raw Chinese chives and raw bean sprouts on top.



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.



Voila!!!

Enjoy!!!
noodles,eggs,onions,hot sauce, peanut sauceTrying to find a good recipe for pad thai?
This is the recipe we use and love it. It's a regular dish we make, healthy and delicious. You can see a picture of it here

http://www.lesleycooks.com/seafood/padth…



Pad Thai



8-oz (250 g) broad rice noodles

3-tbsp (45 ml) fish sauce

?-cup (50 ml) limejuice

1-tbsp (15 ml) sugar

2-tbsp (25 ml) oyster sauce

1-tbsp (15 ml) chilli sauce

?-cup (50ml) chicken stock

?-cup (50ml) vegetable oil

1-tbsp (15 ml) chopped garlic

8-oz medium shrimp, peeled and deveined

8-oz boneless chicken breast, diced

2-eggs, beaten

3-cups (750 ml) bean sprouts

6-green onions, cut into 1” (2.5 cm) slivers

2-tbsp (25 ml) toasted chopped peanuts

?-cup chopped coriander (for garnish)





Soak the noodles in warm water for 20 minutes, drain, and reserve

Combine the fish sauce, limejuice, sugar, oyster sauce, chilli sauce, and chicken stock; reserve

Heat a wok or large skillet on high heat and then add oil

Stir in garlic, and cook for 10 seconds

Add shrimp and chicken

Stir-fry until all ingredients are cooked, about 3-4 minutes

Add eggs and toss until scrambled

Add noodles to the wok

Mix well to combine all ingredients

Pour in reserved sauce

Cook, stirring constantly until noodles are soft and tender

If the noodles are still a little dry, add up to ?-cup (50 ml) of water

Stir in bean sprouts, green onions, and peanuts; fry for another minute

Taste the seasoning, adding more lime or chilli if needed

Sprinkle chopped coriander on top
Pad Thai

Recipe courtesy Alton Brown, 2005

Show: Good Eats

Episode: Your Pad or Mine (Thai)





1-ounce tamarind paste

3/4 cup boiling water

2 tablespoons fish sauce

2 tablespoons palm sugar

1 tablespoon rice wine vinegar

4 ounces rice stick noodles

6 ounces Marinated Tofu, recipe follows

1 to 2 tablespoons peanut oil

1 cup chopped scallions, divided

2 teaspoons minced garlic

2 whole eggs, beaten

2 teaspoons salted cabbage

1 tablespoon dried shrimp

3 ounces bean sprouts, divided

1/2 cup roasted salted peanuts, chopped, divided

Freshly ground dried red chile peppers, to taste

1 lime, cut into wedges

Place the tamarind paste in the boiling water and set aside while preparing the other ingredients.

Combine the fish sauce, palm sugar, and rice wine vinegar in a small bowl and set aside.



Place the rice stick noodles in a mixing bowl and cover with hot water. Set aside while you prepare the remaining ingredients. Once the other ingredients are measured out into separate bowls, drain the water from the noodles and set them aside. Cut the tofu into 1/2-inch wide strips, similar to French fries.



Press the tamarind paste through a fine mesh strainer and add to the sauce. Stir to combine.



Place a wok over high heat. Once hot, add 1 tablespoon of the peanut oil. Heat until it shimmers, then add the tofu. Cook the tofu until golden brown, moving constantly, for no longer than 1 minute. Remove the tofu from the pan to a small bowl and set aside.



If necessary, add some more peanut oil to the pan and heat until shimmering. Add 2/3 of the scallions and then the garlic, cook for 10 to 15 seconds. Add the eggs to the pan; once the eggs begin to set up, about 15 to 20 seconds, stir to scramble. Add the remaining ingredients in the following order and toss after each addition: noodles, sauce, cabbage, shrimp, and 2/3 of the bean sprouts and peanuts. Toss everything until heated through, but no longer than 1 to 2 minutes total. Transfer to a serving dish. Garnish with the remaining scallions, bean sprouts, and peanuts. Serve immediately with the ground chile peppers and lime wedges.



Marinated Tofu:

6 ounces extra-firm tofu, not silken

1 1/2 cups soy sauce

1 teaspoon Chinese five-spice powder

Wrap the tofu firmly in a tea towel. Place the wrapped tofu into an 8-inch cake pan. Top with another cake pan and weigh down with a 5-pound weight. (Bags of dried beans or grains work well.) Place in refrigerator and press for 12 to 15 hours.

Place pressed tofu in a 2-cup container. Combine soy sauce and five-spice powder and pour over tofu. Cover and refrigerate for 30 minutes, turning once. Remove the tofu from the marinade and use immediately or store in the refrigerator for up to 2 to 3 days.



Yield: 6 ounces tofu