**A Culinary Journey to Pad Thai Pailin: Discover the Symphony of Flavors in Every Bite**
Embark on a culinary adventure to the heart of Thailand with Pad Thai Pailin, a delightful dish that harmoniously combines the essence of Thailand's rich flavors. This stir-fried rice noodle dish, originating from the Pailin province in eastern Thailand, has gained immense popularity worldwide for its alluring balance of sweet, sour, and savory notes. Our collection of Pad Thai Pailin recipes offers a diverse range of culinary experiences, catering to various dietary preferences and culinary skills. From traditional recipes that stay true to the classic flavors to innovative variations that incorporate modern twists, our comprehensive guide will lead you on a gastronomic journey like no other. Prepare to tantalize your taste buds and immerse yourself in the vibrant flavors of Pad Thai Pailin, a dish that truly embodies the culinary artistry of Thailand.
EASY PAD THAI
Skip the take-out restaurant and give this pad thai recipe a try if you need an easy and quick meal. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Cook noodles according to package directions., In a large nonstick skillet or wok, stir-fry pork in oil over high heat until lightly browned; remove and set aside. Add shallot to pan and cook until tender, about 1 minute; add garlic and cook 30 seconds. Make a well in the center of the onion mixture; add egg. Stir-fry for 1-2 minutes or until egg is completely set. , Add the coleslaw mix, green onions, vinegar, sugar, soy sauce, fish sauce, chili garlic sauce, lime juice and peanuts; heat through. Return pork to pan and heat through. Drain noodles; toss with pork mixture. Garnish with cilantro, additional peanuts, lime wedges and bean sprouts.
Nutrition Facts : Calories 361 calories, Fat 8g fat (2g saturated fat), Cholesterol 78mg cholesterol, Sodium 1669mg sodium, Carbohydrate 53g carbohydrate (23g sugars, Fiber 2g fiber), Protein 19g protein.
PAAD THAI
Steps:
- In a large bowl soak the noodles in cold water to cover for 30 minutes, or until they are softened, and drain them well. In a small bowl stir together the fish sauce, the ketchup, the vinegar, the brown sugar, and the cayenne.
- In a wok or non-stick skillet heat 1 tablespoon of the oil over moderate heat until it is hot but not smoking, add the eggs, and cook them, stirring, until they are scrambled and just cooked through. Transfer the eggs to a bowl and break them into pieces with a spoon.
- In the wok or a large heavy skillet heat the remaining 2 tablespoons oil over moderately high heat until it just begins to smoke and in it stir-fry the garlic and the shallots until the mixture is golden. Add the shrimp and stir-fry the mixture 1 to 2 minutes, or until the shrimp are just cooked through. Add the ketchup mixture, the noodles, 2 cups of the bean sprouts, the scallions, and the water and cook the mixture, stirring, for 3 to 5 minutes, or until the noodles are tender and the excess liquid is evaporated. Add the egg, toss the mixture well, and mound it on a platter.
- Sprinkle the noodle mixture with the peanuts and the red pepper flakes and arrange the remaining 1 cup bean sprouts around it. Garnish the dish with the chilies, the coriander sprigs, and the lime wedges.
PAAD THAI PAILIN
Steps:
- In a large bowl cover rice noodles with cold water and soak 30 minutes, or until softened. Drain noodles.
- While noodles are soaking, wrap tofu in paper towels and put a heavy weight, such as a skillet, on top. Let tofu stand 30 minutes to press out any excess liquid.
- In a small bowl combine tamarind and 1/4 cup hot water and let stand, stirring occasionally, 20 minutes. Strain tamarind mixture through a fine sieve into another bowl, pressing hard on solids and scraping bottom of sieve, and discard solids. Stir in brown sugar until dissolved.
- Cut tofu into 1/2-inch dice. Put cornstarch and half of egg in separate bowls. In a heavy saucepan at least 4 inches deep heat 2 1/2 cups oil (about 1 inch) over moderately high heat to 360°F. on a deep-fat thermometer. Dredge a small batch of tofu in cornstarch, shaking off excess, and dip in egg, letting excess drip off. Carefully drop coated tofu, 1 piece at a time, into hot oil and fry until golden. Transfer tofu with a slotted spoon as fried to paper towels to drain. Coat and fry remaining tofu in the same manner.
- In a 12-inch heavy skillet heat 2 tablespoons oil over moderate heat until hot but not smoking and stir-fry garlic until fragrant, about a few seconds. Add shrimp, radish, and fried tofu and stir-fry 3 minutes. Add remaining egg and stir-fry until egg sets. Add noodles, tamarind mixture, remaining 2 tablespoons oil, and fish sauce, tossing. Cook mixture, stirring, until noodles are al dente and most of cooking liquid is absorbed, about 5 minutes. Add bean sprouts, chives, and red pepper flakes, tossing to combine well.
- Mound noodles on a serving plate and sprinkle with peanuts and chives. Arrange bean sprouts and lime wedges around noodles.
Tips:
- Use wide rice noodles: These noodles are flat and have a chewy texture that works well with the sauce.
- Soak the noodles before cooking: This will help them soften and cook evenly.
- Use a well-seasoned wok: A well-seasoned wok will help prevent the noodles from sticking.
- Stir-fry the noodles over high heat: This will help them get a nice charred flavor.
- Use a generous amount of sauce: The sauce is what makes pad thai so delicious, so don't be afraid to use a lot of it.
- Garnish with peanuts, bean sprouts, and lime wedges: These garnishes add a nice crunch, freshness, and acidity to the dish.
Conclusion:
Pad thai is a delicious and easy-to-make dish that is perfect for a quick weeknight meal. With its sweet, savory, and tangy flavors, it's sure to be a hit with the whole family. So next time you're looking for a new recipe to try, give pad thai a try!
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