THAI KITCHEN PAD THAI SAUCE RECIPE RECIPES

Name: Traditional Pad Thai Noodles
Cuisine: Thai,
Ingredients: 1; 7 oz Stir Fry Rice Noodles; 1/3 cup tamarind juice or tamarind concentrate; 2 tbsps Premium Fish Sauce; 2 tbsps rice vinegar; 2 tbsps sugar; 1/2 tsp paprika (optional); 2 tbsps vegetable oil; 1 tbsp minced garlic; 1/2 pound medium shrimp, peeled and deveined or firm tofu, cubed; 1 egg lightly beaten; 1/2 cup bean sprouts; 1/4 cup coarsely chopped unsalted peanuts; Chopped fresh cilantro; Lime wedges

TRADITIONAL PAD THAI NOODLES | THAI KITCHEN - MCCORMICK

Traditional Pad Thai Noodles | Thai Kitchen - McCormick image

Sweet, sour and salty tastes all blend and balance in this traditional Thai favorite. The fruity-sour taste of tamarind is almost impossible to duplicate, and is worth searching for in Asian or Indian markets.

Provided by Thai Kitchen

Number Of Ingredients 15

Ingredients

1
7 oz Stir Fry Rice Noodles
1/3 cup tamarind juice or tamarind concentrate
2 tbsps Premium Fish Sauce
2 tbsps rice vinegar
2 tbsps sugar
1/2 tsp paprika (optional)
2 tbsps vegetable oil
1 tbsp minced garlic
1/2 pound medium shrimp, peeled and deveined or firm tofu, cubed
1 egg lightly beaten
1/2 cup bean sprouts
1/4 cup coarsely chopped unsalted peanuts
Chopped fresh cilantro
Lime wedges

Steps:

BRING large pot of water to boil. Add rice noodles; cook 3 to 5 minutes or until noodles are tender but firm. Rinse under cold water; drain well. Set aside. Mix tamarind juice, fish sauce, vinegar, sugar and paprika in small bowl.
HEAT oil in large skillet or wok on medium-high heat. Add garlic; stir fry 30 seconds or until fragrant. Add shrimp; stir fry 2 minutes or just until shrimp turn pink. Push shrimp to side of skillet. Add egg to middle of skillet; scramble until set.
STIR in rice noodles and tamarind mixture; stir fry 1 minute or until heated through. Place noodle mixture on serving platter. Sprinkle with bean sprouts, peanuts and cilantro. Serve with lime wedges.

CHICKEN PAD THAI RECIPE | FOOD NETWORK KITCHEN | FOOD NETWO…

Chicken Pad Thai Recipe | Food Network Kitchen | Food Netwo… image

Like a facsimile of your favorite takeout chicken pad Thai -- or perhaps, since there's no transit time, even better.

Provided by Food Network Kitchen

Categories main-dish

Total Time 45 minutes

Cook Time 45 minutes

Yield 2 servings

Number Of Ingredients 17

Ingredients

5 ounces flat rice stick noodles (linguini size)
3 tablespoons fish sauce
2 tablespoons brown sugar
2 tablespoons tamarind paste or tamarind concentrate (see Cook's Note)
1 to 3 tablespoons sriracha (depending on desired heat level)
1 tablespoon lime juice
3 tablespoons vegetable oil
1/4 cup cubed extra-firm tofu (1-by-1/2-inch cubes)
6 ounces chicken breast, cut into 1/2-inch cubes
1 shallot, thinly sliced
1 large egg, lightly beaten
1/2 red bell pepper, cut into thin strips
1 cup mung bean sprouts
3 thin scallions, cut diagonally into 1-inch pieces (see Cook's Note)
1/4 cup roasted peanuts, chopped
1/4 cup fresh cilantro leaves
Lime wedges, for serving

Steps:

For the noodles: Cook the noodles according to the package instructions.
For the sauce: Stir together the fish sauce, brown sugar, tamarind, sriracha and lime juice in a small bowl until well combined.
For the stir fry: Heat the oil in a large nonstick skillet over medium heat. Add the tofu and cook, stirring occasionally, until lightly browned, 4 to 5 minutes. Push the tofu to the side, allowing the excess oil to drip down into the middle of the skillet. Add the chicken and shallots and cook, stirring occasionally, until the chicken is opaque and cooked through, 4 to 5 minutes. Push to the side with the tofu, allowing the excess oil to drip down into the middle of the skillet. Add the beaten egg to the skillet and cook, stirring occasionally and chopping to break up, until cooked through, about 30 seconds. Push the egg to the side with the tofu and chicken. Add the peppers to the skillet and cook just to soften slightly, about 2 minutes. Add the noodles, bean sprouts, scallions and sauce to the skillet. Combine the tofu, chicken and egg into the ingredients and stir fry, coating the ingredients with the sauce, and simmer to thicken, 3 to 5 minutes.
Pile the stir fry onto a serving plate and top with chopped peanuts and cilantro leaves. Serve immediately with lime wedges.

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