BANGKOK STYLE CHICKEN PAD THAI RECIPE - FOOD.COM
Old recipe from my grandmother's recipe box dated sometime in the '60's. Recipe is from the Thai Room of the Plaza Hotel, Bangkok, Thailand.
Total Time 50 minutes
Prep Time 30 minutes
Cook Time 20 minutes
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Place noodles in a large bowl. Add enough hot tap water to cover; let stand for 10 to 15 minutes or until pliable but not soft. Drain well in a colander.
- Meanwhile, for peanut topping, combine peanuts and lime peel; set aside.
- In a small bowl combine fish sauce, lime juice, brown sugar, rice vinegar, and chile sauce; stir until smooth. Set aside.
- In a 12-inch nonstick skillet heat 1 tablespoon of the oil over medium-high heat. Add chicken and garlic; cook and stir for 6 minutes until chicken is tender and no pink remains. Transfer to a bowl.
- Add egg to the hot skillet and cook for 30 seconds. Turn egg with spatula and cook for 30 to 60 seconds more, just until set. Remove and chop egg; set aside.
- In same skillet heat remaining 2 tablespoons oil over high heat for 30 seconds. Add drained noodles and sprouts; stir-fry for 2 minutes. Add fish sauce mixture and chicken; cook 1 to 2 minutes more until heated through.
- Divide noodle mixture among four plates. Sprinkle each serving with egg and peanut topping. Garnish with green onion and cilantro.
Nutrition Facts : Calories 643.6, FatContent 29.4, SaturatedFatContent 5.8, CholesterolContent 119.1, SodiumContent 1430.4, CarbohydrateContent 61.9, FiberContent 3.1, SugarContent 9.7, ProteinContent 32.5
PAD THAI – TASTE OF THAILAND FROM THE STREETS OF BANGKOK ...
Pad Thai is an easy to make stir fried noodles dish with rice stick noodles, shrimp, fried tofu, peanuts in a Pad Thai sauce made of fish sauce, vinegar, sugar and chili powder. This is a traditional and authentic homemade recipe. A True Taste of Thailand.
Provided by HolisticJB
Total Time 40 minutes
Prep Time 30 minutes
Cook Time 10 minutes
Yield 2
Number Of Ingredients 18
Steps:
- Start by soaking the dry noodles in lukewarm water while you prepare the other ingredients. Getting the noodles right is possibly the trickiest part of making Pad Thai. Make sure that the noodles are totally submerged in plenty of water.
- By the time you are ready to put ingredients in the pan, the noodles should be flexible but not mushy.
- Julienne the tofu into 1 inch long matchsticks. You are aiming for the firm tofu to have a mozzarella cheese consistency.
- In a wok heat the oil until almost smoking. Drop in the julienne Tofu and fry until golden a crisp. Remove from the oil onto kitchen towel.
- Cut the Chinese chives into 1 inch long pieces and set aside a few fresh chives to garnish the final dish.
- Rinse the bean sprouts and divide equally. One half for cooking and one half for serving fresh.
- Mince the shallot and garlic together.
- Heat the wok again to a high heat with the same oil. Fry the peanuts until toasted, remove and place with the tofu.
- To the hot oil add the minced shallot, garlic, preserved turnip and stir until they start to brown.
- Drain the noodles well and add to the hot wok. Stir quickly to keep things from sticking.
- Add the tamarind, sugar, fish sauce and chili pepper and stir briskly. Keep the heat on high. You want to hot fry...not stew the ingredients - if you see liquid form turn up the heat!
- Push the noodles to the side of the wok and crack the egg onto the clear wok. Mix vigorously to scramble the egg until it is almost all cooked and then fold the egg into the noodles.
- Test the noodles by pulling a strand out to taste. If the noodles are too hard and not cooked add a little bit of water. You are aiming for soft yet chewy noodles.
- When the noodles are at your preferred texture add the shrimp and stir with a sprinkle of pepper.
- Add half the bean sprouts, the crispy tofu and the chives. Stir a few more times. By now the noodles should be soft, dry and very tangled, and intertwined with the other deliciousness.
- Serve onto your preferred plates and sprinkle with ground pepper and the roasted peanuts. Serve hot with the banana flower slices and a wedge of lime on the side.
- Garnish with the remaining bean sprouts and chives.
- Dress with your favorite Thai condiments such as sugar, chili pepper, vinegar and fish sauce - for your personal taste.
- Enjoy!
Nutrition Facts : Calories 590 calories, CarbohydrateContent 49 grams carbohydrates, CholesterolContent 357 milligrams cholesterol, FatContent 26 grams fat, FiberContent 7 grams fiber, ProteinContent 44 grams protein, SaturatedFatContent 4 grams saturated fat, ServingSize 2 people, SodiumContent 2242 grams sodium, SugarContent 23 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 20 grams unsaturated fat
PAD THAI - BANGKOK THAI CULINARY SCHOOL BANGKOK THAI ...
From bangkokthaicookingacademy.com
BANGKOK-STYLE PAD THAI RECIPE - HOME CHEF
From homechef.com
BEST PAD THAI RECIPE, AUTHENTIC BANGKOK STREET VENDOR STYLE
From souvenirfinder.com
PAD THAI RECIPES | ALLRECIPES
From allrecipes.com
PAD THAI RECIPES | ALLRECIPES
From allrecipes.com
PAD THAI RECIPE (??????) - PART FIVE: MAKING PAD THAI ...
From shesimmers.com
AUTHENTIC PAD THAI RECIPE — BAAN THITIYA - THAI CUISINE
From baan-thitiya.com
WORLD'S BEST PAD THAI NOODLE RECIPES - THE SPRUCE EATS
From thespruceeats.com
THAI FOOD RECIPES - PAD THAI FOOD COOKING TUTORIAL ...
From youtube.com
PAD THAI: AUTHENTIC THAI RECIPE! - THE WOKS OF LIFE
From thewoksoflife.com
BEST PAD THAI IN BANGKOK - COOKLY
From cookly.me
PAD THAI | TRADITIONAL NOODLE DISH FROM THAILAND ...
From tasteatlas.com
PAD THAI THIP SAMAI - LEGENDARY PAD THAI NOODLES IN BANGKOK
From eatingthaifood.com
THAI RECIPES | EATING THAI FOOD
From eatingthaifood.com