Best 2 Authentic Pad Thai Recipes
**Unraveling the Delights of Pad Thai: A Culinary Journey Through Thailand's Signature Noodle Dish**
In the vibrant tapestry of Thai cuisine, one dish stands out as a shining beacon of culinary excellence: Pad Thai. This harmonious blend of flavors and textures has captivated taste buds around the world, earning its place as Thailand's national dish. Embark on a culinary journey into the realm of Pad Thai, where sweet, sour, salty, and savory dance together in perfect equilibrium. This comprehensive guide presents a diverse collection of recipes, each offering a unique interpretation of this beloved dish. From the classic Pad Thai, bursting with the vibrant flavors of tamarind and peanuts, to innovative variations that incorporate succulent shrimp, tender chicken, or savory tofu, this article caters to every palate. Whether you're a seasoned chef or embarking on your first culinary adventure, these recipes will guide you towards creating an unforgettable Pad Thai experience. So, prepare your taste buds for an explosion of flavors as we delve into the secrets of this iconic Thai delicacy.
AUTHENTIC PAD THAI
Inspired by the pad thai at Thai Tom, this recipe features a tamarind paste, vinegar, sugar, and fish sauce mixture over perfectly stir-fried eggs, chicken breast, and rice noodles, garnished with peanuts, chives, and fresh bean sprouts.
Provided by Allrecipes
Categories World Cuisine Recipes Asian Thai
Time 1h
Yield 6
Number Of Ingredients 17
Steps:
- Place rice noodles in a large bowl and cover with several inches of room temperature water; let soak for 30 to 60 minutes. Drain.
- Whisk sugar, vinegar, fish sauce, and tamarind paste in a saucepan over medium heat. Bring to a simmer, remove from heat.
- Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add chicken; cook and stir until chicken is cooked through, 5 to 7 minutes. Remove from heat.
- Heat 1 tablespoon oil and minced garlic in a large skillet or wok over medium-high heat. Stir in eggs; scramble until eggs are nearly cooked through, about 2 minutes. Add cooked chicken breast slices and rice noodles; stir to combine.
- Stir in tamarind mixture, 1 1/2 tablespoons sugar, and salt; cook until noodles are tender, 3 to 5 minutes. Stir in peanuts; cook until heated through, 1 to 2 minutes. Garnish with bean sprouts, chives, paprika, and lime wedges.
Nutrition Facts : Calories 582.8 calories, Carbohydrate 78.8 g, Cholesterol 132.2 mg, Fat 21.3 g, Fiber 4.3 g, Protein 21.5 g, SaturatedFat 3.8 g, Sodium 1478.7 mg, Sugar 22.6 g
AUTHENTIC PAD THAI NOODLES
This is an authentic Thai recipe, with the proper ingredients (no ketchup or peanut butter). It is easy, quick, and absolutely delicious.
Provided by Julia
Categories World Cuisine Recipes Asian Thai
Time 2h
Yield 4
Number Of Ingredients 16
Steps:
- Soak rice vermicelli noodles in a bowl filled with hot water until softened, 30 minutes to 1 hour. Drain and set aside.
- Heat peanut oil over medium heat in a large wok.
- Cook and stir tofu in the wok, turning the pieces until they are golden on all sides.
- Remove tofu with a slotted spoon and drain on plate lined with paper towels.
- Pour all but 1 tablespoon of used oil from the wok into a small bowl; it will be used again in a later step.
- Heat the remaining 1 tablespoon of oil in the wok over medium heat until it starts to sizzle.
- Pour in beaten egg and lightly toss in the hot oil to scramble the egg.
- Remove egg from the wok and set aside.
- Pour reserved peanut oil in the small bowl back into the wok.
- Toss garlic and drained noodles in wok until they are coated with oil.
- Stir in vegetable broth, lime juice, soy sauce, and sugar. Toss and gently push noodles around the pan to coat with sauce.
- Gently mix in tofu, scrambled egg, salt, chili flakes, and 3 tablespoons peanuts; toss to mix all ingredients.
- Mix in bean sprouts and green onions, reserving about 1 tablespoon of each for garnish. Cook and stir until bean sprouts have softened slightly, 1 to 2 minutes.
- Arrange noodles on a warm serving platter and garnish with 3 tablespoons peanuts and reserved bean sprouts and green onions. Place lime wedges around the edges of the platter.
Nutrition Facts : Calories 396.8 calories, Carbohydrate 39.5 g, Cholesterol 40.9 mg, Fat 23.3 g, Fiber 5 g, Protein 13.2 g, SaturatedFat 3.9 g, Sodium 1233.8 mg, Sugar 9.9 g
Tips:
- Make sure to use the right noodles: Pad Thai noodles are flat, wide rice noodles that are made from a blend of rice flour and tapioca starch. They have a chewy texture and a slightly sweet flavor.
- Soak the noodles before cooking: This will help to soften them and make them easier to stir-fry.
- Use a wok or large skillet: A wok is the traditional cooking vessel for Pad Thai, but a large skillet will also work.
- Cook the noodles in batches: This will help to prevent them from sticking together.
- Use a wooden spoon or spatula to stir-fry: This will help to prevent the noodles from breaking.
- Add the sauce ingredients gradually: This will help to prevent the sauce from becoming too thick or too thin.
- Serve Pad Thai immediately: This is when it is at its best.
Conclusion:
Pad Thai is a delicious and easy-to-make dish that is perfect for a quick and easy weeknight meal. It is also a great way to use up leftover chicken or shrimp. With a little practice, you can make Pad Thai that is just as good as what you would get at a Thai restaurant.
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