Pad Thai

Spicy Level: Not Spicy

Gluten-Free: Yes

Pad Thai is a stir-fried rice noodle dish that can be found throughout Thailand. It is probably the most famous of all Thai noodle dishes. Our recipe is how you find it in Thailand. Pad Thai is the ultimate street food. Great Pad Thai is dry and light bodied, with a fresh, complex, balanced flavor. It is not spicy. However, if preferred, you can make it spicy by adding Thai ground chili flakes always served with the dish.

 

Choice of Proteins Ingredients Quantity
chicken Protein 1/4 lb
shrimp Rice Noodle  2 oz
none Hard brown Tofu  1/4 lb
Chives  4 stalks
Bean sprouts 1/8 lb
Lime 1
Ground Peanut  2 oz
Garlic 2 cloves
  Pad Thai sauce 80g

 

 

Prepping: 

  1. Lime wedges for serving
  2. wash and cut  Hard brown Tofu into small cube
  3. wash and cut Chives into 1 inch
  4. Meat(Protein) wash and cut into bite size pieces .(Chicken)
  5. *To peel raw shrimp,pull off the head and legs and leave the last tail. De-vein by making a shallow. slit down the middle of the back to expose the black intestine (To butterfly,make the slit deeper). Lift out the black vein.And rinse it out under cold running water.
  6. Bring a large pot of water .Add noodles and soak  or until noodles are soft. Drain and rinse thoroughly with cold water. Set aside. 

 

Cooking: 

  1. Warm a wok or large frying pan over medium-high heat. Add 2 tablespoons oil and swirl around, then add plus garlic, Stir-fry 1 minute.
  2. Add Meats and stir-fry 2 minutes, or until opaque when cut through and continue stir-frying 2-3 more   minutes, 
  3. Making room in the center of your wok/pan and crack in the egg. Stir-fry quickly to scramble (30 seconds to 1 minute). Add the noodles and drizzle over 1/3 of the pad Thai sauce. Using 2 utensils and a gentle turning motion, stir-fry everything together. Keep heat between medium and high - you want it hot enough to cook the noodles, but not so hot that they'll burn. Add more sauce every 30 seconds to 1 minute as the pan/wok dries out.Continue stir-frying until sauce is gone and noodles begin to get sticky and 'glossy' and taste chewy ('al dente' (5 to 7 minutes). turn off heat.add chive  and bean spouts and  stir fry 2-3 minutes. serve Sprinkle over the chive,bean spouts, nuts,and garnish with lime wedges (to be squeezed over before eating).

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