Best 5 Golden Dragon Pad Thai Recipes

QUICK VEGGIE PAD THAI

Steps:

• Place the noodles in a large bowl and completely cover with boiling water. Allow them to soak and soften while you prepare the sauce and vegetables, checking and tossing the noodles occasionally to separate them and see when they are ready (they will still have a bit of a bite), 6 to 7 minutes. Drain and rinse under cold water.
• For the sauce: Combine the soy sauce, brown sugar, peanut butter, fish sauce, chile garlic sauce, lime zest and juice in a blender, along with the whites of the scallions, garlic and ginger. Blend to combine, 15 to 20 seconds. Set aside.
• Heat the peanut oil in a large skillet over medium-high heat. Add the mushrooms and cook, stirring, until they begin to brown, about 2 minutes. Next, throw in the asparagus and red bell pepper, cooking for another minute or two. Push the veggies to the outer edge of the skillet and add the egg, stirring in the center of the skillet until the eggs scramble, then mix in with the vegetables. To ensure the vegetables keep their color and crunch, remove the vegetable-egg mixture from the skillet with a slotted spoon and set aside.
• Add the noodles and the sauce to the hot skillet and stir to combine. Allow to come to a boil and cook, tossing to coat completely and allowing the sauce to thicken slightly, 1 to 2 minutes. Add the vegetables back to the skillet and carefully toss to combine. If the sauce is too thick, add 1/4 to 1/2 cup hot water. Remove the skillet from the heat and toss in the bean sprouts. Taste and adjust the seasoning. Transfer to a serving bowl and garnish with the chopped peanuts, cilantro, reserved scallion greens and as much sriracha as your heart desires.

GOLDEN DRAGON NOODLES

Steps:

• Mix together the Shaoxing wine, black vinegar, and chili sauce and set aside. Mix together the soy sauces and vegetable stock and set aside.
• Heat a wok or large skillet until very hot. Add the vegetable and sesame oils and swirl to coat the sides. Stir-fry the onion, garlic cloves, ginger and chilies over high heat for 1 minute, or until the onion starts to soften.
• Add the bell peppers, carrots, green beans and wine-vinegar sauce and stir-fry for 1 minute. Add the mushrooms and snow peas. Toss together well.
• Add the honey and 1 tbsp water, toss well and then cover and cook for 1-2 minutes, or until the vegetables are just tender.
• Add the noodles, nuts and soy sauce mixture. Stir-fry for 30 seconds and then cover and cook for a further 2 minutes, until the noodles are heated through.

EASY PAD THAI

Steps:

• Soak noodles according to package instructions. Drain.
• In a small bowl, whisk together brown sugar, lime juice, soy sauce, and Sriracha.
• In a large nonstick skillet, heat oil over medium-high heat.
• Add scallion whites and garlic and cook, stirring constantly, until fragrant (about 30 seconds).
• Add eggs and cook, scraping skillet with spatula until eggs are almost set (about 30 seconds).
• Transfer eggs to a plate.
• Add noodles, scallion greens, and sauce to skillet.
• Cook, tossing constantly, until noodles are soft (about 1 minute).
• Add egg mixture and toss to coat, breaking eggs up gently.
• Serve noodles with lime wedges, topped with cilantro and peanuts.

PAD THAI

Steps:

• Soak the rice sticks in cold water for 2 hours Drain.
• Put some oil in a wok and add rice sticks, vinegar, fish sauce, sugar, paprika and water and stir fry for 5 minutes.
• Add the chicken,bean sprouts and shrimp and stir fry for a further 3 minutes.
• Put on a serving plate and garnish with the chopped peanuts.

PAD KRAPOW GAI (THAI BASIL CHICKEN)

Steps:

• Heat a wok or large nonstick skillet over medium-high, then swirl in the oil. Once the oil is shimmering, add the ground chicken and cook, actively breaking the chicken up into small pieces, until it is mostly cooked, about 6 minutes.
• Stir in the garlic, sugar and chile until evenly distributed and fragrant, about 2 minutes, then add the green beans, oyster sauce, fish sauce and Thai seasoning, and cook, stirring constantly, until the chicken is fully cooked, the green beans are crisp-tender and the krapow is glossy, about 2 minutes.
• Remove from heat, add the basil and a dash of white pepper and toss to combine. If the sauce seems to cling too tightly to the mixture, add 1 to 2 tablespoons of water to make it loose and glossy.
• Serve over rice, and top with a crispy fried egg, if desired. Serve with additional Thai seasoning to sprinkle on top, according to taste.