Best My Friend Mings Pad Thai Recipes

PAD THAI

Pad Thai image

Maybe don't order pad Thai this weekend and make it yourself? Here's a recipe to offer both an excellent facsimile of what's available from your favorite Thai place and the satisfaction that comes with having made the meal at home. This dish may introduce some new ingredients to your pantry (fish sauce and tamarind paste), and if you're a parent, it might become a family favorite.

Provided by Jennifer Steinhauer

Categories dinner, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 19

Ingredients

8 ounces rice noodles
1 tablespoon tamarind paste
1 1/2 tablespoons fish sauce
1 1/2 tablespoons sugar
1 tablespoon lime juice
4 cups broccoli florets
1 carrot, thinly sliced
1/2 cup canola oil
2 teaspoons minced garlic
1 teaspoon minced ginger
16 large shrimp, peeled and deveined
2 large eggs, lightly beaten
3 scallions, thinly sliced
1 cup bean sprouts
1/3 cup chopped salted peanuts
3 tablespoons chopped cilantro
1 lime, cut into wedges
Sesame seeds
Red pepper flakes (optional)

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.

Nutrition Facts : @context http, Calories 646, UnsaturatedFat 31 grams, Carbohydrate 65 grams, Fat 37 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 4 grams, Sodium 912 milligrams, Sugar 9 grams, TransFat 0 grams

EASY PAD THAI

Easy Pad Thai image

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

Ingredients

4 ounces uncooked thick rice noodles
1/2 pound pork tenderloin, cut into thin strips
2 teaspoons canola oil
2 shallots, thinly sliced
2 garlic cloves, minced
1 large egg, lightly beaten
3 cups coleslaw mix
4 green onions, thinly sliced
1/3 cup rice vinegar
1/4 cup sugar
3 tablespoons reduced-sodium soy sauce
2 tablespoons fish sauce or additional reduced-sodium soy sauce
1 tablespoon chili garlic sauce
1 tablespoon lime juice
2 tablespoons chopped salted peanuts
Chopped fresh cilantro leaves, lime wedges and fresh bean sprouts

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.