WHERE CAN I BUY PAD THAI SAUCE RECIPES

Name: Pad Thai Sauce
Yield: 3/4 cup (175 mL) 4 servings of 3 tbsp (45 mL)
Ingredients: 1 1" (2.5 cm) piece fresh gingerroot, peeled (1 tbsp/15 mL grated); 1/2 cup (125 mL) smooth cashew, almond or peanut butter; 1/4 cup (50 mL) water; 1 tbsp (15 mL) fresh lime juice; 1 tbsp (15 mL) soy sauce; 1/2 tbsp (7 mL) honey; 1/2 tsp (2 mL) toasted sesame oil; 1 garlic clove, pressed; 1/2 tsp (2 mL) dried red pepper flakes (optional)

PAD THAI SAUCE - RECIPES | PAMPERED CHEF US SITE

Pad Thai Sauce - Recipes | Pampered Chef US Site image

Who knew homemade pad thai was so easy! This easy sauce goes well on veggie or rice noodles!

Provided by PAMPEREDCHEF.COM

Yield 3/4 cup (175 mL) 4 servings of 3 tbsp (45 mL)

Number Of Ingredients 9

Ingredients

1 1" (2.5 cm) piece fresh gingerroot, peeled (1 tbsp/15 mL grated)
1/2 cup (125 mL) smooth cashew, almond or peanut butter
1/4 cup (50 mL) water
1 tbsp (15 mL) fresh lime juice
1 tbsp (15 mL) soy sauce
1/2 tbsp (7 mL) honey
1/2 tsp (2 mL) toasted sesame oil
1 garlic clove, pressed
1/2 tsp (2 mL) dried red pepper flakes (optional)

Steps:

Combine all the ingredients in the Manual Food Processor; process until well blended, scraping down the sides as needed.

PAD THAI RECIPE | ALLRECIPES

Pad Thai Recipe | Allrecipes image

This is a traditional Pad Thai recipe used by a friend's mother. You can use chicken, pork, beef, tofu, or a combination. You may want to start with less pepper, and work your way up.

Provided by TRANSMONICON

Categories World Cuisine Asian Thai

Total Time 1 hours 0 minutes

Prep Time 40 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 13

Ingredients

1 (12 ounce) package rice noodles
2 tablespoons butter
1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces
¼ cup vegetable oil
4 eggs
1 tablespoon white wine vinegar
2 tablespoons fish sauce
3 tablespoons white sugar
? tablespoon crushed red pepper
2 cups bean sprouts
¼ cup crushed peanuts
3 green onions, chopped
1 lemon, cut into wedges

Steps:

Soak rice noodles in cold water 30 to 50 minutes, or until soft. Drain, and set aside.
Heat butter in a wok or large heavy skillet. Saute chicken until browned. Remove, and set aside. Heat oil in wok over medium-high heat. Crack eggs into hot oil, and cook until firm. Stir in chicken, and cook for 5 minutes. Add softened noodles, and vinegar, fish sauce, sugar and red pepper. Adjust seasonings to taste. Mix while cooking, until noodles are tender. Add bean sprouts, and mix for 3 minutes.

Nutrition Facts : Calories 523.8 calories, CarbohydrateContent 58.5 g, CholesterolContent 178.1 mg, FatContent 20.7 g, FiberContent 2.9 g, ProteinContent 26.4 g, SaturatedFatContent 5.7 g, SodiumContent 593.6 mg, SugarContent 8.1 g

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