Pad Thai Recipes, Photos, and Love
It's delicious. Best straight from my wok!
Pad Thai is one of the most popular Thai dishes in America. Perhaps, it is the peanuty crunch or the tamarind tang. I'm not sure. It is good though.
Photo Disclaimer: Unless otherwise noted, all photos are linked to its original source.
Pad Thai Recipe - Alton Brown's Version
1-ounce tamarind paste
3/4 cup boiling water
2 tablespoons fish sauce
2 tablespoons palm sugar
1 tablespoon rice wine vinegar
4 ounces rice stick noodles
6 ounces Marinated Tofu, recipe follows
1 to 2 tablespoons peanut oil
1 cup chopped scallions, divided
2 teaspoons minced garlic
2 whole eggs, beaten
2 teaspoons salted cabbage
1 tablespoon dried shrimp
3 ounces bean sprouts, divided
1/2 cup roasted salted peanuts, chopped, divided
Freshly ground dried red chile peppers, to taste
1 lime, cut into wedges
Place the tamarind paste in the boiling water and set aside while preparing the other ingredients.
Combine the fish sauce, palm sugar, and rice wine vinegar in a small bowl and set aside.
Place the rice stick noodles in a mixing bowl and cover with hot water. Set aside while you prepare the remaining ingredients. Once the other ingredients are measured out into separate bowls, drain the water from the noodles and set them aside. Cut the tofu into 1/2-inch wide strips, similar to French fries.
Press the tamarind paste through a fine mesh strainer and add to the sauce. Stir to combine.
Place a wok over high heat. Once hot, add 1 tablespoon of the peanut oil. Heat until it shimmers, then add the tofu. Cook the tofu until golden brown, moving constantly, for no longer than 1 minute. Remove the tofu from the pan to a small bowl and set aside.
If necessary, add some more peanut oil to the pan and heat until shimmering. Add 2/3 of the scallions and then the garlic, cook for 10 to 15 seconds. Add the eggs to the pan; once the eggs begin to set up, about 15 to 20 seconds, stir to scramble. Add the remaining ingredients in the following order and toss after each addition: noodles, sauce, cabbage, shrimp, and 2/3 of the bean sprouts and peanuts. Toss everything until heated through, but no longer than 1 to 2 minutes total. Transfer to a serving dish. Garnish with the remaining scallions, bean sprouts, and peanuts. Serve immediately with the ground chile peppers and lime wedges.
6 ounces extra-firm tofu, not silken
1 1/2 cups soy sauce
1 teaspoon Chinese five-spice powder
Wrap the tofu firmly in a tea towel. Place the wrapped tofu into an 8-inch cake pan. Top with another cake pan and weigh down with a 5-pound weight. (Bags of dried beans or grains work well.) Place in refrigerator and press for 12 to 15 hours.
Place pressed tofu in a 2-cup container. Combine soy sauce and five-spice powder and pour over tofu. Cover and refrigerate for 30 minutes, turning once. Remove the tofu from the marinade and use immediately or store in the refrigerator for up to 2 to 3 days.
Yield: 6 ounces tofu
Vegan Pad Thai Recipe - You bet Your tofu butt!
As a vegan....sometimes vegan, most of the time vegan. Well, I never eat meat or dairy or eggs...but there are sometimes when a beautiful Thai sauce has fish sauce in it and I throw my vegan undies to the wind and scarf it down. However, trying to be a good vegan, I found this Vegan Pad Thai recipe and it is pretty tasty. Give it a try.
8 ounces brown rice noodles
3 cups broccoli florets (fresh or frozen)
4 tablespoon brown sugar
3 tablespoons fresh lime juice, plus wedges for serving
4 tablespoons soy sauce
1 tablespoon canola oil
3 scallions, thinly sliced
1 garlic clove, minced
Chopped fresh cilantro, for garnish
Chopped roasted salted peanuts, for garnish
The How To:
Bring a large pot of heavily salted water to a boil. Add noodles and cook according to package directions. Add broccoli for the last 5 minutes of boiling and let cook until broccoli is fork tender. Drain, rinse with cold water, and drain again.
In a small bowl, whisk together brown sugar, lime juice, and soy sauce. In a large skillet, heat oil over medium-high heat. Add scallions and garlic and cook, stirring constantly, until fragrant. Add soy sauce mixture and noodles and broccoli to the skillet. Toss constantly until noodles and broccoli are coated with the sauce.
Serve noodles with lime wedges and garnish with cilantro and peanuts.
Photo: Chef Chloe
What's Your Opinion
Pad Thai, Is it Your Favorite Thai Dish?
Tofu Pad Thai - From Big Flavors
Eat with Chopsticks - Mmmm...slurp slurp.
Pad Thai - From Pure Land Organic
Click on the Photo for the Recipe
The best Pad Thai is made with true to Thai ingredients.
Make Pad Thai in Your Kitchen
Chicken Pad Thai - From Pham Fatale
Great Pad Thai is dry and light bodied, with a fresh, complex, balanced flavor. It should be reddish and brownish in color. Not bright red and oily like I've seen in the US. The ingredients listed below can be somewhat intimidating but many are optional. If you would like to make authentic Pad Thai, just like in Thailand, use all the ingredients.
Click on Photo for recipe.
Quick and Simple Pad Thai - From Keep it Simple
By far, the trickiest part is the soaked noodles. Noodles should be somewhat flexible and solid, not completely expanded and soft. When in doubt, undersoak. You can always add more water in the pan, but you can't take it out.