Best Perfect Pad Thai Recipes

PERFECT PAD THAI

Perfect pad Thai image

Toss plump prawns and beansprouts with rice noodles in this authentic, yet quick and easy version of a takeaway favourite

Provided by Jennifer Joyce

Time 25m

Number Of Ingredients 16

Ingredients

250g dried rice noodle (also called rice sticks)
3 tbsp vegetable oil
3 garlic cloves , finely chopped
3 Thai bird's-eye chillies (or 2 thumb-sized), deseeded and finely chopped
3 tbsp palm sugar or soft brown sugar
6 tbsp tamarind paste mixed with 3 tbsp water
3 tbsp fish sauce
2 tsp light soy sauce
300g peeled raw prawns , deveined
3 eggs , beaten
100g fresh beansprouts
2 tbsp preserved or pickled turnips , finely chopped
½ small pack chives , snipped into 2.5cm/1in pieces
roasted and ground peanuts , optional
lime wedges, optional
coriander leaves, optional

Steps:

First, soak the noodles. If they are long, break them into 15cm-long pieces. Place in a large bowl and cover with warm water. Leave for 10 mins so they start to soften, but no longer. You want them to be firm when you cook them, otherwise they'll go soggy.
Next, make the sauce. Put 1 tbsp of the oil in a wok. Keep the heat low and add the garlic and chilli. Stir for 2-3 mins, then add the palm sugar, tamarind, fish sauce and soy sauce. Keep stirring until the sugar is dissolved. Pour into a bowl and clean the wok.
You will need to make the pad Thai in 2 batches so that the wok cooks everything quickly and at a high heat. Have all your ingredients ready to go. Pour a little more oil into the clean wok and heat until hot. Add half the prawns, cook for 1 min, then push to the side. Add half the beaten eggs, leave to set for 1 min, then scramble. Add half the noodles, beansprouts and pickled turnip, if using. Stir constantly, using 2 long spoons, heating the noodles through. Pour in half the sauce and keep stir-frying until absorbed, then stir in half the chives. Tip onto 2 plates and top with half the peanuts, lime wedges and coriander.
Clean out the wok and pour in the remaining oil. Repeat the process with the remaining ingredients and serve.

Nutrition Facts : Calories 521 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 27 grams sugar, Fiber 1 grams fiber, Protein 25 grams protein, Sodium 4.2 milligram of sodium

PERFECT PAD THAI

Perfect Pad Thai image

Make and share this Perfect Pad Thai recipe from Food.com.

Provided by Talal B.

Categories One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 19

Ingredients

1 lb chicken
1/2 tablespoon soy sauce
8 ounces pad thai noodles
1 1/2 tablespoons pomegranate molasses
3/4 cup water
3 tablespoons fish sauce
1 tablespoon rice vinegar
3 tablespoons brown sugar
1/4 teaspoon cayenne pepper
2 tablespoons oil
1 bunch green onion
1 tablespoon garlic
1/2 teaspoon shrimp paste or 2 tablespoons dried shrimp
2 eggs
8 ounces bean sprouts
1/3 cup peanuts, chopped
cilantro
1 lime
1 jalapeno, chopped

Steps:

Marinate chicken in soy sauce for at least 15 minutes.
Soak Pad Thai Noodles in very hot water for at least 20 minutes.
Microwave water for 2 minutes, stir-in Pomegranate Molasses, Fish Sauce, Rice Vinegar, Brown Sugar, Cayenne, and Oil.
Chop finely white-only part of green onions and sauté in oil for 1 minute (save green parts, cut into 1-inch pieces).
Add Garlic and sauté for another minute.
Add Shrimp Paste or Dried Shrimp and sauté for another minute.
Add 2 eggs and scramble till gooey but not cooked through.
Add Noodles and fold till blended with eggs, 1 minute.
Add Water/Molasses mixture, stir for 1 minute.
Add Bean Sprouts, fold for 1 minute.
Add green-part of green onions, fold for 1 minute.
Add chopped peanuts, sauté till sauce is gone and Pad Thai is gooey.
Plate and top with chopped Cilantro, Chopped Peanuts, and Chopped Jalapeno.