Hey everyone, it’s Drew, welcome to our recipe site. Today, we’re going to make a distinctive dish, pad thai. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Pad thai, or phad thai, is a stir-fried rice noodle dish commonly served as a street food and at most restaurants in Thailand as part of the country's cuisine. It is typically made with rice noodles, chicken, beef or tofu, peanuts, a scrambled egg, and bean sprouts, among other vegetables. Poo's back FoodTubers and this time she's got a classic Pad Thai recipe to share with you.
Pad Thai is one of the most well liked of current trending foods in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. Pad Thai is something which I have loved my entire life.
To begin with this recipe, we must first prepare a few components. You can have pad thai using 23 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Pad Thai:
- Prepare FOR THE SAUCE:
- Prepare 1 1/2 tbsp tamarind concentrate/paste
- Take 1/4 cup fish sauce
- Prepare 1/2 tsp Sambal Oelek (chili sauce)
- Take 1/3 cup packed light brown sugar
- Make ready 1/8 tsp fresh black pepper
- Make ready ————————————-
- Prepare FOR THE NOODLES
- Make ready 8 oz Thai rice noodles
- Take 2 large boneless skinless chicken breasts
- Take 1 tsp cornstarch
- Make ready 3 tbsp low sodium soy sauce
- Make ready Vegetable oil, for stir-frying
- Prepare 4 clove garlic, minced
- Make ready 1/4 tsp crushed red pepper flakes
- Get 2 cup fresh bean sprouts
- Prepare 1/4 cup chicken stock
- Make ready 1/2 cup sliced carrots, for garnish
- Get 1/2 cup shredded red cabbage, for garnish
- Take 1/4 cup cilantro leaves, for garnish
- Get 1/4 cup sliced scallions, for garnish
- Get 1/3 cup roughly chopped peanuts, for garnish
- Get Lime wedges, for garnish
Pad Thai is one of the world's most beloved noodle dishes. Here's an everyday Pad Thai recipe that really does taste just as good as takeout and you'll find everything you need at the supermarket. Pad Thai - This Pad Thai recipe is how you actually find it in Bangkok and comes from testing hundreds of different variations from food carts all over the city. It starts with fresh ingredients including rice noodles, chicken, shrimp, tofu, cilantro, bean sprouts.
Instructions to make Pad Thai:
- It's important to bring the sauce to a boil so that it will thicken enough as it cooks with the noodles. make sure you have all of your ingredients prepped and ready to go before you start cooking. This is a fast recipe that comes together in less than 10 minutes once the garlic hits the pan.
- Make the sauce: - - In a medium bowl, whisk together the tamarind concentrate with 1/2 cup warm water. Whisk in the remaining sauce ingredients. Set aside.
- Make the noodles:
- Fill a large pot with hot water. Add the rice noodles and cover the pot, allowing them to soak and soften for 8 to 10 minutes, or until they're barely al dente. (Alternately, cook the noodles according to the package instructions.) The noodles will be stir-fried so do not overcook them at this point.
- Drain the noodles and rinse them with cold water to prevent them from sticking together.
- Cut the chicken breasts into thin, 1-inch slices. Place the chicken in a medium bowl. Whisk together the cornstarch with the soy sauce then pour it over the chicken, stirring to coat.
- Heat a wok or large nonstick sauté pan over medium-high heat. Add 1 to 2 tablespoons of vegetable oil then add the minced garlic and crushed red pepper flakes and cook, stirring continuously, for 30 seconds until the garlic is golden brown and fragrant. Add the chicken to the pan (including all liquids), and cook, stirring frequently until it is no longer pink. Add 1 to 2 tablespoons of chicken stock at a time to the pan while the chicken is cooking to prevent it from drying out. (You may not use the entire 1/4 cup of chicken stock.)
- Add the noodles to the pan then pour in the prepared sauce. Bring the sauce to a boil, and using two flat spatulas, lift and turn the noodles to combine all of the ingredients. (Don't stir the noodles too vigorously or they'll break.) Continue cooking the noodles for 1 to 2 minutes until the sauce thickens slightly, then add the bean sprouts and cook for 1 more minute. The noodles are fully cooked when they are chewy and no longer crunchy.
- Transfer the noodles to serving dishes and garnish with the sliced carrots, shredded red cabbage, cilantro, scallions, peanuts and lime wedges
Pad Thai is believed to have originated in Thailand during World War II. It was born out of a combination of a rice shortage and Thailand's prime minister wanting to create a national dish. Pad Thai is stir-fried rice noodle dish ubiquitous with Thai cuisine in the United States, but it wasn't With World War II nearing, the Thai government created the dish to promote a sense of national unity. This is a traditional Pad Thai recipe used by a friend's mother. You can use chicken, pork, beef, tofu, or a combination.
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