Pad Thai
Try this Pad Thai recipe, or contribute your own.
Try this Pad Thai recipe, or contribute your own.
- 4 eggs, lightly beaten
- 1 tablespoon brown sugar
- 5 tablespoons sugar
- 4 garlic cloves minced
- for sauce:
- 4 tablespoons roasted peanuts
- 6 tablespoons fresh lime and lemon juice (2 limes 2 lemons)
- 4 tablespoons fish sauce (i like thai kitchen brand)
- 6 tablespoons spicy thai chili sauce (i like thai kitchen gluten
- 3 tablespoons tamarind paste (health food stores or online)
- 1 1/2 tablespoons organic chicken stock
- 2 pinches red pepper flakes or to taste
- pinch of kosher salt or to taste
- for noodles:
- 2 packages pad thai rice noodles (i like annie chun’
- for pad thai:
- 4 tablespoons sunflower or vegetable oil
- 4 shallots, finely diced
- 2 pounds medium sized fresh shrimp cleaned and deveined or 1 pound chicken, sliced into strips
- 3 cups fresh mung bean sprouts
- 1/3 upfresh cilantro finely chopped (about 1/2 of a bunch)
- 5 scallions, chopped ends removed
- Carbohydrate 10.2533916668975 g
- Cholesterol 0 mg
- Fat 13.8051999960819 g
- Fiber 1.72466663933259 g
- Protein 3.92363333146736 g
- Saturated Fat 1.60291333278948 g
- Serving Size 1 1 Serving (236g)
- Sodium 2987.47333916728 mg
- Sugar 8.52872502756493 g
- Trans Fat 0.666179999808038 g
- Calories 171 calories
Step-by-step
- Note: Have all your ingredients prepared and ready to go before cooking so that your shrimp (or chicken) remain juicy, not rubbery, from overcooking.
- For sauce: combine all the ingredients in a small bowl, mix well. Set aside.
- For noodles: bring a large pot to a boil. Turn off heat, add rice noodles and let it soak in the hot water until soft but not mushy, about 10 minutes. Drain just before adding in the final step.
- For Pad Thai: heat wok or a large saute pan over high heat. When hot add oil, garlic, and shallots. Stir well for a few seconds then add shrimp, or chicken. Transfer to a bowl. Set aside.
- With the wok cleared, add a little more oil, about a tablespoon, then add beaten eggs, toss with a fork to lightly to scramble. Remove and transfer once eggs have just started to set. Set aside.
- Reduce heat to medium. Add back the garlic/shrimp (and/or chicken mixture) back in, then add mung bean sprouts and scallions, toss to combine. Add sauce and drained noodles. Toss well until toss has fully coated the ingredients. Add cooked egg back in.
- Heat for a minute or two until heated through then transfer to serving plates and garnish with cilantro, sprouts, and peanuts. Serve hot.
My Pad Thai Adventure: A Taste of Thailand in My Kitchen
As a busy working mom, finding time for elaborate cooking can be a challenge. But even amidst the chaos of daily life, I crave delicious, authentic meals. That's why I've become a big fan of quick, flavorful dishes that don't compromise on taste. Recently, I discovered a new appreciation for Pad Thai, and I'm excited to share my experience and recipe with you. This isn't just about cooking; it's about creating moments of calm and deliciousness amidst the whirlwind of everyday life. The aromatic spices, the satisfying chew of the noodles, the vibrant colors – it all comes together to create a culinary experience that transports me, at least momentarily, to the bustling streets of Thailand.
My journey with Pad Thai began with a simple craving for something exciting and different from my usual weeknight dinners. I’d always been intimidated by Asian cuisine, assuming it would require a vast array of specialized ingredients and complex techniques. But after finding a simplified recipe online, I decided to take the plunge. The first time I made it, the kitchen was filled with the tantalizing aroma of garlic, fish sauce, and chili – an experience that instantly hooked me. It wasn’t perfect, of course. The noodles were slightly overcooked in my first attempt and the sauce needed a bit more tweaking, but the overall experience was incredibly satisfying. This wasn't just a meal; it was an adventure. An adventure that involved a little trial and error, a touch of culinary bravery, and ultimately, a delicious reward.
What I love most about Pad Thai is its versatility. It's a blank canvas for culinary creativity. You can easily adjust the level of spiciness to your liking, add or substitute ingredients based on your preferences and what you have on hand. Some nights I add chicken, other times I stick with shrimp. Sometimes I'll even throw in some leftover vegetables for an extra boost of nutrients and flavor. The beauty of this dish lies in its adaptability, making it perfect for a busy weeknight meal or a more elaborate weekend brunch. It's a dish that has become a regular staple in my kitchen, a comforting friend that helps me create delicious memories with my family.
Beyond the delicious taste, making Pad Thai has become a form of self-care for me. It's a chance to disconnect from the daily grind and focus on something creative and fulfilling. The rhythmic chopping of vegetables, the sizzling of the wok, the careful blending of flavors—it's a meditative process that helps me unwind and reconnect with myself. And the best part? The delicious result I can share with those I love. Each bite is a testament to the power of simple ingredients transformed into something extraordinary. A small act of culinary magic performed in my own kitchen.
So, if you’re looking for a delicious, adaptable, and relatively easy recipe to add to your culinary repertoire, I highly recommend giving Pad Thai a try. Don't be intimidated by the seemingly long list of ingredients; many are pantry staples, and the rest are easily found in most grocery stores. Embrace the process, experiment with flavors, and enjoy the journey of creating something truly special. And remember, even the most seasoned cooks started somewhere. Your first Pad Thai might not be perfect, but that’s okay. Each attempt brings you closer to mastering this delightful dish and discovering a new culinary adventure along the way.
This recipe has become more than just a dish for me; it’s a testament to the joy of cooking and the power of delicious, simple meals. It’s a comforting presence in my otherwise busy schedule, offering a moment of peace and deliciousness that I look forward to. And I invite you to embark on your own Pad Thai adventure – I promise, it will be worth it.
