Best 3 Martys Ginger Pad Thai Recipes

PAD THAI

Steps:

• Place the tamarind juice, palm sugar, and fish sauce in a small saucepan over medium heat. Cook, stirring, until melted. Add ground chili powder and stir to combine. Remove from heat and set sauce aside.
• Bring a medium pot of water to a boil. Place noodles in a large bowl; pour enough boiling water over noodles to cover. Let stand about 7 minutes, stirring gently every few minutes to ensure that noodles do not stick together. Drain and rinse noodles under cold water. Drain again and divide noodles into 6 equal portions.
• Heat a wok over medium heat. Add 2 teaspoons oil and 5 pieces of shrimp; cook, stirring for 30 seconds. Add a pinch of garlic, 1 tablespoon pickled turnip, and 1 portion of tofu; cook, stirring, for 30 seconds. Add 2 tablespoons reserved sauce; stir to combine. Transfer shrimp and tofu mixture to a medium bowl.
• Increase heat to high and add 3 to 4 tablespoons oil. When oil is hot, add 1 portion of the noodles and 3 to 4 tablespoons sauce; stir quickly until well combined. Cook until noodles are soft, 1 to 2 minutes. Return shrimp and tofu mixture to wok and stir to combine. Add 1 cup bean sprouts; cook, stirring, until sprouts are softened, about 1 minute. Add 1/2 cup garlic chives and stir to combine.
• Transfer pad thai to a serving plate and sprinkle with some of the chopped peanuts; serve immediately with a lime wedge. Repeat process 5 times with remaining ingredients.

PAD THAI

Steps:

• Place the noodles in a bowl and cover with cold water. Let sit for 1 hour. Meanwhile, in a small bowl, whisk together the tamarind paste, fish sauce, sugar, lime juice and 1/4 cup water; set aside. Lightly steam the broccoli and carrot; set aside.
• Drain the noodles. Set a wok over high heat for 1 minute, then add the oil and heat until almost smoking. Add the garlic and ginger; sauté for 30 seconds. Add the shrimp and sauté until almost cooked through, 2 to 3 minutes. Transfer the shrimp to a plate, leaving the oil in the pan.
• Add the noodles and stir-fry for 1 minute. Pour in three-quarters of the tamarind sauce and toss to coat the noodles. Add more sauce if needed. Cook until the noodles are al dente, then push them to one side of the wok and scramble the eggs in the remaining space. Add the shrimp, broccoli, carrot, scallions, bean sprouts and half the peanuts. Toss to mix. Divide among 4 plates and garnish with the remaining peanuts, the cilantro, lime wedges, sesame seeds and (for brave children) red pepper flakes.

MARTY'S GINGER PAD THAI

Steps:

• Place noodles in a large pot and cover with lukewarm water. Let soak until softened, about 30 minutes. Bring to a boil; cook, stirring occasionally, until noodles are tender yet still firm to the bite, about 3 minutes. Drain and return to the pot.
• Combine chicken stock, 1 cup water, and lemongrass in a small saucepan. Bring to a boil; simmer until broth is fragrant, about 5 minutes. Strain out lemongrass and discard.
• Crush peanuts using a mortar and pestle. Toast in a wok or large skillet over medium heat until fragrant, 2 to 3 minutes. Transfer to a bowl.
• Toast coconut, stirring often, in the wok until golden brown and fragrant, 2 to 3 minutes. Transfer to a bowl.
• Place chicken in a large bowl. Coat with oyster sauce, fish sauce, soy sauce, salt, and pepper.
• Heat 1 teaspoon peanut oil in the wok over medium-high heat. Add chicken mixture and ginger; cook and stir until chicken is browned, about 2 minutes per side. Remove from the wok.
• Heat remaining 1 teaspoon peanut oil in the wok over medium-high heat. Add onion, jalapeno peppers, garlic, and habanero pepper; saute until fragrant, about 2 minutes. Add carrot, yellow bell pepper, green bell pepper, and radishes; cook and stir for 1 minute. Stir in mushroom, red curry paste, and curry powder until well-combined, 1 to 2 minutes.
• Pour broth and white wine into the wok. Cook until reduced, about 5 minutes. Stir in 1/2 of the toasted peanuts and all the coconut; simmer for 2 minutes. Add chicken; continue simmering until chicken is no longer pink in the center until sauce has reduced to about 1 1/2 cup, about 5 minutes.
• Pour chicken and sauce over noodles in the pot; add remaining peanuts. Stir over low heat until well-combined, 2 to 3 minutes. Pour in lime juice and garnish with cilantro.