Best 2 Jasmins Pad Thai Recipes

**Introduction:**

Indulge in the captivating flavors of Thailand with Jasmine's Pad Thai, a culinary masterpiece that dances on your palate with sweet, savory, and tangy notes. This classic Thai dish, meticulously crafted with Jasmine rice noodles, tantalizes your taste buds with a symphony of textures and aromas. With our comprehensive guide, you'll learn the art of preparing authentic Pad Thai in the comfort of your own kitchen. Discover the secrets behind the perfect balance of tamarind, fish sauce, and chili, creating a harmonious blend that will transport you to the bustling streets of Bangkok.

**Recipes Included:**

1. **Classic Pad Thai**: Dive into the heart of Thai cuisine with this traditional Pad Thai recipe. Learn how to create the perfect harmony of flavors, using pantry staples and fresh ingredients to recreate this iconic dish.

2. **Vegetarian Pad Thai**: Embark on a plant-based culinary journey with our vegetarian Pad Thai. This meatless marvel showcases a medley of colorful vegetables, tofu, and a flavorful tamarind sauce, offering a satisfying and nutritious meal.

3. **Shrimp Pad Thai**: Elevate your Pad Thai experience with succulent shrimp, adding a delightful briny touch to the dish. This seafood variation is sure to impress your family and friends with its vibrant flavors and elegant presentation.

4. **Chicken Pad Thai**: Delight in the classic combination of chicken and Pad Thai. Tender chicken breast, marinated in a blend of spices and herbs, takes center stage in this hearty and flavorful rendition.

5. **Pad See Ew**: Explore another beloved Thai noodle dish, Pad See Ew. This stir-fried flat noodle dish, featuring a rich soy sauce-based sauce, promises a savory and satisfying meal that's sure to become a favorite.

6. **Pad Kee Mao (Drunken Noodles)**: Embark on a culinary adventure with Pad Kee Mao, also known as Drunken Noodles. This fiery dish, infused with a spicy and aromatic sauce, is guaranteed to leave your taste buds dancing with delight.

7. **Easy Pad Thai**: Simplify your cooking experience with our easy Pad Thai recipe. This beginner-friendly version streamlines the process, delivering all the authentic flavors of Pad Thai without sacrificing any of its charm.

Let's cook with our recipes!

PAD THAI (PHAT THAI)

Pad Thai (Phat Thai) image

Chef Ricker's version of this Thai classic is faithful to its street-food roots: authentic ingredients and techniques are key to its vibrancy and flavor.

Provided by Andy Ricker

Categories main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 16

Ingredients

4 ounces fresh flat rice noodles (about 2 cups), or 2¼ oz dried rice noodles
1 1/4 ounces extra-firm tofu, about ¼ cup when sliced
10 garlic chives, divided
1 tablespoon salted radish
3 tablespoons tamarind water (naam makham) OR 2 Tbsp tamarind pulp, to make tamarind water from tamarind pulp, see note in Step 2
2 tablespoons plus ¾ tsp palm sugar simple syrup (Naam Cheuam Naam Taan Piip), heat equal parts palm sugar and water until palm sugar dissolves
1 1/2 tablespoons Thai fish sauce
2 tablespoons vegetable oil
1 large egg
6 medium shrimp, shelled and deveined
1 tablespoon medium-size dried shrimp, rinse, pat dry, then dry-fry in a skillet over medium heat until crispy, 5 minutes
2 ounces bean sprouts, about 1 cup, lightly packed
1 key lime
2 tablespoons crushed unsalted peanuts, roasted in a 350 degrees F oven for 5 minutes
1 pinch toasted chile powder (phrik phon khua)
1 pinch sugar

Steps:

Noodles: Fill a bowl with lukewarm water. Pull apart noodles and roughly cut into 6-inch bunches. Place the noodles in the water so they are fully submerged and soak for 20 minutes. (Remaining noodles can be stored in a sealed plastic bag in the refrigerator for up to 1 week.) If you're using dried rice noodles, soak in water for 30 minutes, or until very pliable.
While noodles are soaking, prep the other ingredients: Slice tofu into ¼-inch thick slices, then slice into small chunks, about ¾-inch long. Chop 6 garlic chives into 1½-inch pieces; you should have about ¼ cup. Soak salted radish in lukewarm water, 15 minutes; then drain and soak for another 5 minutes. Drain and roughly chop. Cut the Key lime into quarters. In a small bowl, combine tamarind water, palm sugar simple syrup, and fish sauce. (To make tamarind water from tamarind pulp: boil 1 cup water and 2 tablespoons tamarind pulp; let cool for 30 minutes; strain.)
Pad thai: Heat wok over medium-high heat and add oil. Crack the egg into a small bowl. When wok is smoking hot, add the egg and let it cook undisturbed. Immediately add shrimp, followed by tofu, dried shrimp, and salted radish. Use metal spatula to break up egg yolk and turn everything over to sear. Remove noodles from water, shake off excess water, and add to the wok. Toss vigorously, then add the sauce; stir-fry for 1 minute, allowing the sauce to soak into the noodles. Add the bean sprouts and most of the chopped garlic chives; stir to combine, 20 seconds.
Serve: Transfer pad thai to a serving platter. Garnish with crushed peanuts, remaining chopped garlic chives, chile powder, and a pinch of sugar. Serve immediately, with Key lime wedges and 4 garlic chives on the side.

JASMINE KELLY'S PAD THAI

Jasmine Kelly's Pad Thai image

I threw this together with what I had on hand, wanting something "Asian". I couldn't think of a name for it, so when a student tasted it, I decided to name it for her.

Provided by mightyro_cooking4u

Categories Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 pork chops, boneless, cut into matchsticks
1/4 cabbage, shredded
2 leeks, sliced
2 ounces rice sticks
1 green bell pepper, chopped
1 teaspoon sesame oil
2 tablespoons oyster sauce
1 tablespoon soy sauce
1 tablespoon sriracha sauce (or to taste)
1/2 cup flour, for coating pork
3 tablespoons oil

Steps:

Soak rice sticks in hot water for 10minutes. Drain and set aside.
Cut pork chops into matchsticks, coat with flour. Saute in oil until browned, set aside. Shred cabbage, chop pepper and slice leeks. Add vegetables to pan and saute until crisp tender. Add pork, sesame oil, soy sauce, srirachi. Coat all in pan, add rice sticks and toss to coat well. Serve immediately.

Nutrition Facts : Calories 374.6, Fat 18.9, SaturatedFat 4, Cholesterol 37.5, Sodium 577.1, Carbohydrate 35.8, Fiber 3.3, Sugar 4.6, Protein 15.7

Tips:

Prep Ingredients First: Before you start cooking, measure and chop all your ingredients. This will help you stay organized and ensure that everything is ready when you need it.
Soak Tamarind Pulp: If you're using tamarind paste, soak it in hot water for 15 minutes before using. This will help to soften it and make it easier to mix into the sauce.
Use a Wok: A wok is the ideal pan for making pad thai because it allows you to cook the noodles quickly and evenly. If you don't have a wok, you can use a large skillet.
Cook Noodles Properly: Make sure to cook the noodles according to the package directions. Overcooked noodles will be mushy and unpleasant.
Add Sauce Gradually: Add the tamarind sauce to the noodles gradually, stirring constantly until the noodles are evenly coated.
Use Fresh Vegetables: Fresh vegetables will give your pad thai the best flavor. Avoid using frozen or canned vegetables.
Garnish Generously: Pad thai is traditionally garnished with peanuts, bean sprouts, cilantro, and lime wedges. These garnishes add flavor, texture, and color to the dish.

Conclusion:

Pad Thai is a versatile and delicious dish that can be easily customized to your liking. With its combination of sweet, sour, and savory flavors, Pad Thai is a favorite among Thai food lovers. Follow these tips and you'll be able to make a delicious Pad Thai at home that is sure to impress your family and friends.