Authentic Pad Thai Recipe Easy

Easy Homemade Pad Thai Tastes Better from Scratch

WEBApr 13, 2022 · Rinse under cold water. Make Sauce: Stir together fish sauce, soy sauce, brown sugar, rice vinegar (or tamarind paste), …

Rating: 5/5
1. Cook noodles according to package instructions, just until tender. Rinse under cold water.
2. Mix the sauce ingredients together. Set aside.
3. Heat 1½ tablespoons of oil in a large saucepan or wok over medium-high heat.
4. Add the shrimp, chicken or tofu, garlic and bell pepper. The shrimp will cook quickly, about 1-2 minutes on each side, or until pink. If using chicken, cook until just cooked through, about 3-4 minutes, flipping only once.

Preview

See Also:

Show details

Shrimp Pad Thai {Quick + Easy + One Pan} – …

WEBAug 26, 2022 · Heat the oil in a large non-stick skillet or wok over medium-high heat. Add the shrimp and saute just until the shrimp begins to turn …

Rating: 4.8/5(41)
1. Cook the rice noodles according to package instructions. They should be soft but not mushy. Drain and rinse under cool water. In a small bowl, whisk together the sauce ingredients: fish sauce, rice vinegar, soy sauce, water, 1 tablespoon honey, and 1 teaspoon chili garlic sauce. If you prefer a sweeter pad thai, add additional honey. For spicier, add additional chili paste.
2. Heat the oil in a large non-stick skillet or wok over medium high. Add the shrimp and cook just until the shrimp begins to turn pink, about 2 minutes. Add the garlic and noodles. Stir continuously to coat the noodles and shrimp with the garlic, then push the ingredients in the skillet over to one side of the pan. Crack the eggs into the empty side of the skillet. Break apart the yolk with the spatula and let cook for 30 seconds, until just beginning to set. Stir the egg in with the noodles. Stir in the sauce.
3. Add the bean sprouts, carrots, and chopped green onions and let cook until the bean sprouts are crisp-tender, about 1 minute. Sprinkle on the peanuts and cilantro. Serve immediately with lime wedges.
Rating: 5/5(64)
4. Prepare the rice noodles according to package instructions. (I usually just soak mine for 6-7 minutes in boiling water). They should be soft but not mushy - see my photo above for how it should look at this point. Drain and immediately rinse under cool water and set aside in a colander.
5. While the noodles are cooking, whisk together the sauce ingredients in a medium bowl. If you prefer a sweeter pad thai - add additional sugar. For a spicier version, add additional chili paste.
6. Heat the oil in a large wok or non-stick skillet over high heat. Add the chicken and cook until browned and mostly cooked through (about 3-4 minutes). Stir in the ginger, garlic, and shallots and cook for 30 seconds, until fragrant. Add the carrots and bell pepper and cook for 1-2 minutes, until tender crisp. Push all the ingredients over to one side of the pan. Pour the beaten egg and scramble directly in the skillet.
7. For meal prep, divide the noodles evenly into lunch boxes and store in refrigerator until ready to reheat.

Preview

See Also:

Show details

Authentic Pad Thai Recipe & Video Tutorial Hot Thai Kitchen

WEBSep 27, 2019 · To make pad thai sauce (see note 5): Add palm sugar to a small pot and melt over medium heat. Once the sugar …

1. Add palm sugar to a small pot and melt over medium heat. Once sugar is melting, keep stirring until it darkens in colour (see video for colour). Immediately add water, fish sauce, and tamarind paste—sugar will harden immediately, this is okay.
2. Cut drained noodles once with scissors so they are half as long. This makes them easier to toss and separate in the wok.

Preview

See Also:

Show details