Best Phad Thai Recipes

SHRIMP PHAD THAI

Steps:

• Put the noodles in a medium bowl with hot water to cover. Soak until tender, about 30 minutes. Drain and set aside. Whisk the sugar with the fish sauce and vinegar in a small bowl.
• Heat a large skillet over medium heat until hot and add 1 tablespoon of the peanut oil. Pour in the eggs, tilting the skillet as you pour to make a thin, even coating of egg. Cook until just set, about 45 seconds. Invert the eggs onto a cutting board and cut into 1/2-inch pieces. Set aside.
• Add another 1 tablespoon of the peanut oil to the same skillet and heat over high heat. Add the shrimp, 1/2 teaspoon of the pepper flakes, and salt, to taste. Stir-fry until the shrimp are pink and just cooked through, about 1 1/2 minutes. Transfer to a plate.
• Heat the remaining 2 tablespoons peanut oil over high heat. Add the garlic, shallots, and remaining 1/4 teaspoon red pepper flakes and stir-fry until lightly browned, about 1 minute. Add the tofu and cook about 2 minutes more. Add the noodles and cook, tossing, until lightly coated with the garlic mixture, about 1 minute. Add the fish sauce mixture and large scallion pieces and heat through. Stir in the cooked egg and shrimp, 1 cup of the sprouts, and the 1/3 cup peanuts and toss until hot. Divide the Phad Thai among plates and top with the remaining sprouts, additional peanuts, and chopped scallions. Serve immediately with the lime wedges and Sri Racha.

THAI VEGAN FRIED RICE (KHAO PHAD JAY)

Steps:

• To start with uncooked rice, start with 2 cups raw rice, cook, spread out on a baking pan to cool, and then refrigerate at least 2 hours or overnight.
• Prepare the garnishes: cut the scallions on a slight diagonal into 1-inch lengths, cut the cucumber into very thin slices, cut the lime into wedges; set aside.
• Heat a wok or large frying pan over high heat and add the oil.
• When the oil is very hot and slightly smoking, add the garlic, onion, and black pepper and stir-fry for 2 minutes.
• Add the green beans and corn and continue to stir-fry for 3 minutes.
• Add the cold cooked rice and stir-fry for 5 minutes.
• Add the soy sauce and curry paste and stir-fry for 2 minutes.
• Garnish with the scallions, cucumber, and lime, and serve hot.

PHAD THAI

Steps:

• Soak noodles in warm water until rubbery, at least 30 minute Drain well.
• While noodles soak, prepare all the other ingredients.
• In a skillet or wok, cook eggs until done, breaking up as they cook. Set aside.
• In same pan, add a little oil and cook chicken, stir-frying until done. Set aside.
• Put 3 Tbs. Oil in wok and heat until hot.
• Add noodles and stir-fry. Noodles will stick together forming a ball. When noodles appear blistered all over,.
• quickly add the tamarind/water mixture, stirring to soften noodles.
• Add all other ingredients; tofu, chicken and eggs, the three sauces, sugar, peanuts and bean sprouts, stir-frying for 2 minute.
• Turn off heat.
• Add chives and mix well.
• Serve adding more bean sprouts, peanuts, sugar, dried chilies and squeeze lime wedges over to taste. (opt).

BIG JOHN'S THAI CRAB FRIED RICE (KHAO PHAD PU)

Steps:

• Combine sugar, pepper, soy & fish sauces then set aside.
• Warm oils in a large frying pan over medium heat.
• Lightly saute garlic and green onion.
• Add rice and mix thoroughly to separate.
• Add egg, mix until it's cooked and evenly dispersed.
• Mix in crab meat, making sure it is broken up and mixed well.
• Add sauce combination and mix well.
• Serve immediately.

VEGETARIAN PHAD THAI

Steps:

• Submerge the rice noodles in a large bowl of hot water for about an hour.
• Pour 1/2 tablespoon of oil into a large skillet, and add eggs. Scramble into medium-sized pieces, and transfer to plate. Set aside.
• In a saucepan, mix together peanut oil, peanut butter, water, soy sauce, milk, brown sugar, and lemon juice. Season with garlic powder and paprika. Heat until sauce is smooth. Season liberally with cayenne pepper.
• Drain noodles; noodles should be very flexible, but still relatively firm. Heat remaining 1 1/2 tablespoons vegetable oil in a large saucepan or wok. Cook noodles in oil, stirring constantly, until they are tender, about 2 minutes. Stir in peanut sauce, sprouts, carrots, scallions, ground peanuts, and the scrambled eggs. Continue to cook over low heat until vegetables are crisp-tender, about 5 minutes. Serve immediately, garnished with lime wedges.

THAI NOODLES (PHAD THAI)

Steps:

• Soak the noodles in cool water until they are soft (about 3 hours).
• Heat oil in skillet or wok until hot and then add garlic, shrimp and egg.
• Stir fry until shrimp and egg are cooked.
• Reduce the temperature if needed to keep from overcooking.
• Drain noodles and add to pan with shrimp mixture.
• Stir fry until noodles are translucent and become somewhat soft, loosing their stiffness.
• Add water as needed to keep from sticking.
• When noodles are soft, add the fish sauce, sugar and paprika; thoroughly combine.
• Add peanut, bean sprouts, green onion and mix well.
• Garnish with optional ingredients if desired and serve.

PHAD THAI (VERY SIMPLE VERSION)

Steps:

• Place noodles in large heatproof bowl; cover with boiling water. Stand until just tender; drain.
• Heat wok or large non-stick frying pan; stir-fry chicken, garlic, ginger and chilli, in batches, until chicken is browned.
• Return chicken mixture to wok with sugar, sauces and juice; stir-fry until sauce thickens slightly. Add noodles, onion and sprouts to wok; stir-fry until hot. Serve phad thai sprinkled with coriander.

THAI PLACE PHAD THAI CHICKEN THAI HOT

Steps:

• Soak the noodles in cold water for 4 hours, and then drain.
• Heat a medium wok over high heat for 2 to 3 minutes. Add the oil to the hot wok and swirl using a ladle. Allow the oil to heat to almost the smoke point. Add the chicken and cook for 30 seconds. Then add the eggs and cook for 1 to 2 minutes. Don't stir the eggs too much. You don't want to make scrambles eggs; you want the bottom of the eggs to get crispy to keep your wok as nonstick as possible. Keep the eggs separate from the chicken as best as you can.
• When the eggs and chicken begin to brown, add the white onions and the noodles. Toss the noodles and stir occasionally to loosen the noodles and cook evenly. After 1 to 2 minutes the noodles should begin to soften. Add the paprika, fish sauce, vinegar and tamarind. Cook for 1 to 2 more minutes, and then lower heat to medium. Add the sugar, Thai chile, cabbage and green onions. Cook for about 1 minute. After the noodles begin to caramelize with the sugar, it is done. Serve topped with the ground peanuts, fresh bean sprouts and a lime wedge.

SHRIMP PHAD THAI

Steps:

• 1. Put the noodles in a bowl and add enough hot water to cover. Soak them until tender, approx. 30 minutes. Drain and set them aside. Whisk the sugar with the fish sauce and vinegar in a small bowl.
• 2. Heat a large skillet over medium heat until hot and then add 1 T. of the peanut oil. Pour in the eggs, tilting the skillet as you pour to make a thin, even coating of egg. Cook until just set, approx 45 seconds. Invert the eggs onto a cutting board and cut into 1/2-inch pieces. Set aside.
• 3. Add another 1 T. of the peanut oil to the same skillet and heat over high heat. Add shrimp, 1/2 t. of the pepper flakes, and salt to taste. Stir-fry until the shrimp are pink and just cooked through, about 1 1/2 minutes. Transfer to a plate.
• 4. Heat the remaining 2 T. of peanut oil over high heat. Add the garlic, shallots, and remaining 1/4 t. red pepper flakes and stir-fry until lightly browned, approx. 1 minute. Add the tofu and cook for about 2 minutes more. Add the noodles and cook, tossing, until lightly coated with the garlic mixture, approx. 1 minute. Add the fish sauce mixture and the large scallion pieces and heat through. Stir in the cooked egg and shrimp, 1 C. of the sprouts, and the 1/3 C. peanuts and toss until it is all hot.
• 5. Divide the phad Thai among the plates and top with the remaining 1/4 C. sprouts, additional peanuts, and chopped scallions. Serve right away with the lime wedges and Sriracha.

CSA PHAD THAI

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Wrap beets loosely with aluminum foil and place on a baking sheet.
• Roast in the preheated oven until tender, 45 to 60 minutes. Cool until easily handled, about 10 minutes. Peel off skin and shred beets.
• Bring a large pot of water to boil. Remove from heat; add rice noodles. Let stand, stirring occasionally, until softened, 8 to 10 minutes. Drain.
• Heat 2 tablespoons oil in a wok or large skillet over medium heat. Add eggs; cook and stir until scrambled, 3 to 5 minutes. Transfer to a large bowl. Add shrimp; cook and stir until opaque, 2 to 3 minutes. Pour over eggs in the bowl.
• Heat 2 tablespoons oil in the wok over high heat. Add cabbage and onion; saute until crisp-tender, about 3 minutes. Transfer to the bowl. Add remaining 2 tablespoons oil, ginger, and garlic; cook and stir until fragrant, about 1 minute. Stir in rice vinegar, peanut butter, tamarind sauce, and tamari sauce.
• Stir beets, noodles, scrambled eggs, shrimp, cabbage, and onion into the wok; toss carefully until heated through, 1 to 2 minutes. Transfer to a large serving bowl. Garnish with cilantro, chives, and lime wedges.

PHAD THAI

Steps:

• Boil rice sticks 6-8 minutes Heat oil in stir fry pan. Whisk eggs and 1 tb of fish sauce. Fry eggs to a thin omelet, cut into strips. Heat second tbs of oil. Brown chicken, then add sugar, paprika, fish sauce and water to finish cooking. Add cooked noodles, heat through. Add onions, peanuts and bean sprouts. Garnish with cilantro and lime.

PHAD THAI WITH CHICKEN

Steps:

• In a small bowl, whisk together the soy sauce, water, peanut butter, and chili paste until smooth. Heat a large wok over medium-high heat, and add canola oil. When the oil is hot, add the garlic and ginger and let cook until fragrant, about 1 minute. Add the chicken, and stir-fry until chicken is browned and cooked through, about 2 minutes. Add noodles and toss to coat. Add peanut/spice paste, brown sugar and cider vinegar and toss to distribute. Cook until heated through, about 2 minutes. Spread chopped romaine on a platter. Serve pad Thai on top of lettuce and garnish with carrots,mung bean sprouts, lime, cilantro and chopped peanuts.