What is the BEST PAD THAI Recipe?

This recipe comes from one of my favorite youtubers. Its a Thai mom and her daughter and they do a bunch of Thai cooking. Here they actually travel to Thailand and have a famous Thai chef cook it. Much easier to follow than reading a huge recipe.



Here's the link: http://www.youtube.com/watch?v=2Rn2tM9Rg…



There website is www.thaifoodtonight.com and it has tons of Thai recipes. I especially like their spring rolls and beef and broccoli.What is the BEST PAD THAI Recipe?
Here are some great recipes:



Pad Thai

Yields: 2 servings



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

Yields: 6 ounces



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.



Source: Alton Brown



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Pad Thai

Yields: 3 servings



The wonderful national noodle dish of Thailand, it is now served in many trendy restaurants. It can be adjusted to your taste, add ingredients that you like and make it as spicy or tart as you want to. It is also great as a basis for a stir fry of leftovers. This is a recipe for those who like it HOT, if you can't handle the heat, go easy on the chile sauce.



1 (8 ounce) package dried flat rice noodles

3 tablespoons fish sauce

1/4 cup fresh lime juice

1 tablespoon white sugar

2 tablespoons oyster sauce

1 1/2 tablespoons Asian chile pepper sauce, divided

1/4 cup chicken stock

1/4 cup vegetable oil

1 tablespoon chopped garlic

8 ounces medium shrimp - peeled and deveined

8 ounces skinless, boneless chicken breast halves - cut into 1 inch cubes

2 eggs, beaten

3 cups bean sprouts

6 green onions, chopped into 1 inch pieces

2 tablespoons chopped unsalted dry - roasted peanuts

1/4 cup chopped fresh cilantro

1 lime, cut into 8 wedges

2 cups bean sprouts



Fill a large bowl with hot tap water and place the noodles in it to soak for 20 minutes. In a small bowl, stir together the fish sauce, lime juice, sugar, oyster sauce, 2 teaspoons of the chile sauce and chicken stock. Set aside. Heat a wok or large skillet over high heat and add vegetable oil.



When the oil is hot, stir in garlic and cook for about 10 seconds. Add shrimp and chicken; cook, stirring constantly until shrimp is opaque and chicken is cooked through, 5 to 7 minutes.



Move everything in the wok out to the sides and pour the eggs in the center. Cook and stir the eggs until firm.



Add the noodles to the wok and pour in the sauce. Cook, stirring constantly, until the noodles are tender. Add a bit more water if needed to finish cooking the noodles.



Stir in 3 cups of bean sprouts and green onions. Remove from the heat and garnish with chopped peanuts. Taste for seasoning, adjusting the spice or lime juice if needed.



Serve garnished with fresh cilantro and remaining bean sprouts and lime wedges on the side.What is the BEST PAD THAI Recipe?
PAD THAI



Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Vegetarian



Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

16 oz Noodles

- vermicelli or rice noodles

2 tb Peanut butter

5 tb Soy sauce or tamari

1 tb Brown sugar

2 Eggs -- scrambled

6 Scallions -- diced

5 Garlic cloves -- pressed

Peanuts

1/3 c Vinegar

Lime wedges



Cook, rinse and refrigerate the noodles ahead of time.

In a bowl mix the PB, soy, and sugar.



In the wok, sautee the scallions and garlic. You can

add bean sprouts at this point too. After a few

minutes, add the noodles, and stir-fry them for about

5 minutes. Then add the stuff in the bowl, and the

vinegar. Cook this for a couple more minutes. Last,

add the eggs and peanuts, and heat until hot. Serve

with the lime wedges on the side.

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Title: PAD THAI - MIDSUMMER THAI DINNER

Categories: Pasta, Poultry, Seafood, Thai, Main dish

Yield: 4 Servings



8.00 oz Broad rice noodles

2.00 tb Fish sauce

3.00 tb Lime juice

2.00 tb Sugar

1.00 tb Tomato ketchup

0.50 ts Red chili flakes

0.25 c Vegetable oil

1.00 tb Garlic; chopped

8.00 md Shrimp; peeled/deveined

8.00 oz Boneless chicken breast

- diced

2.00 Eggs; beaten

2.00 c Bean sprouts

3.00 Green onions; slivered

2.00 tb Toasted peanuts



------------GARNISH------------------

Coriander sprigs

1.00 Lime; in 8 wedges

0.50 c Bean sprouts

Fresh chilies (optl)



A national noodle dish of Thailand. It is now served in many trendy

restaurants. It is a personal dish - you can add ingredients that you

like, and make it as spicy or tart as you wish. Can be used as a

basis for a stir fry of leftovers. Rice noodles are available at most

ethnic Asian and gourmet stores.



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



Combine fish sauce, lime juice, sugar, ketchup and chili flakes.

Reserve



Heat a wok or large skillet on high heat and add oil. Stir in garlic,

cook 10 seconds, then add shrimp and chicken.



Stir fry until all ingredients are cooked, about 3 to 4 minutes. Add

eggs and toss together 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 they appear dry, add up to 1/4 cup water.



Stir in bean sprouts, green onions and peanuts, and fry for one more

minute. Taste for seasoning, adding more lime or chili as needed.



Serve Pad Thai garnished with coriander, lime wedges, bean sprouts

and optional chilies.

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PAD THAI WITH SHRIMP



Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 oz Small size rice noodles

3 tb Tomato sauce

-OR- tamarind paste

2 tb Vegetable oil

1 tb Pickled radish

3 tb Sugar

1/3 c Water or chicken stock

1 Egg

3 tb Fish sauce

1/2 lb Shrimp, cleaned and shelled

1 Handful bean sprouts (fresh)

-- chopped once or twice

2 oz Green onions

-- cut into 1/2 inch pieces

2 tb Finely chopped peanuts



1. Soak the rice noodles in cold tap water about 20 minutes, until they

are “springy”. Then drain in a colander until needed.



2. If using dried tamarind, soak the tamarind in hot water for awhile,

then mash with a fork to soften. Force as much of the mixture as you can

through a seive to remove bits of bark, etc.



3. Heat oil in wok, and add the tamarind/tomato sauce, picked radish, and

sugar. Mix well and let heat up.



4. Add the noodles, small portions at a time, and and that water/stock.

Mix well until all the noodles are coated with the mixture. Add more

liquid if necessary -- it will cook out. Don't be easy on the noodles ~-

chop them with the spatula or spoon some to separate them. It may help to

“toss” the noodles like a salad, to get them coated.



5. Beat the egg and mix with the noodles. Add the fish sauce and shrimp.

Mix everything thoroughly. The noodles will tend to “clump”, so stir or

“toss” like a salad to get everything mixed, and to ensure that the egg and

shrimp cook thoroughly. It will help to cover the wok with a lid for a

minute or so, then toss the mixture, then cover again. You'll know it's

done when the shrimp are completely pink. There may be a little browning

of the noodles; stirring will keep them from burning.



6. Add the bean sprouts, green onions, and chopped peanuts. Mix well,

then turn off the heat and let stand a minute or so. Serve.

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