I need a good pad Thai recipe.?!
http://www.thaifoodandtravel.com/recip...
but there is something about the Tamarind concentrate that isn't doing it for me. The texture is so gritty and I can't quite get the flavor that the restaurants have. Help.
Answers: I got one from the internets a while back.
http://www.thaifoodandtravel.com/recip...
but there is something about the Tamarind concentrate that isn't doing it for me. The texture is so gritty and I can't quite get the flavor that the restaurants have. Help.
this is an awesome web site it has video for pad thai
http://www.thaifoodtonight.com/thaifoo...
and below is another site enjoy
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. Pad Thai is the ultimate street food. While "street food" may sound bad, food cart cooks are in such a competitive situation, with such limited space, ingredients and tools they need to specialize in a dish or two just to stay in business. The best of these cooks have cooked the same dish day-after-day, year-after-year, constantly perfecting it.
Great Pad Thai is dry and light bodied, with a fresh, complex, balanced flavor. I've never actually seen the red, oily pad thai in Thailand that is common in many western Thai restaurants.
The ingredients listed below can be somewhat intimidating but many are optional. If you would like to make authentic Pad Thai, just like in Thailand, use all the ingredients.
Pad Thai is another perfect vegetarian dish, just omit shrimp and substitute soy sauce for fish sauce. Add more tofu if you like.
1/2lime
1egg
4teaspoonsfish sauce
3clovesgarlic, minced
1/2teaspoonground dried chili pepper
ground pepper
1shallot, minced
2tablespoonsugar
2tablespoontamarind (white vinegar is a better substitute)
1/2packageThai rice noodles
2tablespoonvegetable oil
1/2-1/4lbshrimpOptional
1/2banana flowerOptional
1/3cuptofu - extra firmOptional
1-1/2cupChinese chives - greenOptional
2tablespoonspeanutsOptional
1-1/3cupbean sproutsOptional
1tablespoonpreserved turnipOptional
Tips and substitutions
By far, the trickiest part is the soaked noodles. Noodles should be somewhat flexible and solid, not completely expanded and soft. When in doubt, undersoak. You can always add more water in the pan, but you can't take it out.
Shrimp can be substituted or omitted.
In this recipe, pre-ground pepper, particularly pre-ground white pepper is better than fresh ground pepper. For kids, omit the gound dried chilli pepper.
Tamarind adds some flavor and acidity, but you can substitute white vinegar.
The type of extra firm tofu called for this recipe can be found at most oriental groceries in a plastic bag, not in water. Some might be brown from soy sauce, but some white ones are also available. Pick whatever you like.
If you decided to include banana flower, cut lengthwise into sections (like orange sections). Rub any open cut with lime or lemon juice to prevent it from turning dark.
The original Pad Thai recipe calls for crushed roasted peanuts. Many people in Thailand avoid eating peanuts because of its link to cancer.
This may be obvious but depending on the type of tamarind concentrate you have you may have to strain it to sieve out any rough bits. In Asia, packaged tamarind usually comes with the pulp & sometimes bits of the fruit shell gets inside, hence the need to strain it. Being a concentrated form, it's also usual to dilute with a bit of water before use.
I don't think that tamarind is that essential, there are many versions without using it. A lighter version of phad thai is below:
Phad Thai Gai (you can substitute chicken with beef or prawns)
3 tbl vegetable oil
2 cloves garlic, minced
250g chicken breast, sliced
200g bean sprouts
300g fresh rice noodles
2 tbl fish sauce
2 tbl dark soy sauce
1 tbl lime juice
1 tsp chilli powder
3 tbl water
Handful chopped roasted peanuts
1. Heat oil over medium heat. Stir fry garlic until fragrant. Increase heat & stir fry chicken for a few minutes until cooked.
2. Add bean sprouts, noodles, fish sauce, soy sauce, lime juice & chilli powder. Mix well and stir fry for 2 mins. Add water & fry for another 2 mins. Add some sugar if you want it a bit sweet.
3. Served garnished with chopped peanuts.
Thai-style Fried Noodles, "Pad Thai"
Ingredients
8 ounces Chantaboon rice noodles. These should be soaked at room temperature for an hour or more depending on how soft you prefer the noodles. It may take some experimentation to determine your preference, start with warm water.
5-6 cloves garlic, finely chopped.
2 tablespoons chopped shallots
1/4 cup dried shrimp or 1/2 fresh cooked shrimp
1/4 cup fish sauce
1/4 cup regular sugar (or crushed palm sugar but it doesn't make much difference).
2 teaspoons tamarind concentrate mixed with 5 teaspoons water (this makes tamarind juice)
1 medium egg, beaten
1/4 cup chopped chives
1/2 cup roasted peanuts, coarsely broken up.
1 cup bean sprouts
1/2 cup tofu that has been diced (1/2" cubes), marinated in dark sweet soy. "Firm" tofu works best.
Method
Heat a little cooking oil in a wok and add the garlic and shallots, and briefly stir fry until they just shows signs of changing color. At this point one option is to add chicken meat and cook a bit longer, if you prefer chicken pad Thai. Add the remaining ingredients except the egg and the bean sprouts, and stir fry until the noodles soften (about 5 minutes). As you stir the noodles, periodically throw in 1-2 tablespoons of water, and after 2-3 minutes add 1 tablespoon of rinsed, salted radish (optional). Continuing to stir with one hand, slowly "drizzle" in the beaten egg to form a fine ribbon of cooked egg (if you don't feel confident with this make an egg crepe separately, and then roll it up and slice it into quarter inch wide pieces, which you add to the mix at this point). At this point, a very tasty but optional addition is a small handful of dried shrimps. Add the bean sprouts and cook for no more than another 30 seconds. Remove from the pan to a serving platter.
Garnish
Mix a tablespoon of lime juice with a tablespoon of tamarind juice and a tablespoon of fish sauce, and use this to marinade half a cup of uncooked bean sprouts, half a cup of chopped chives, and half a cup of very coarsely ground roasted peanuts. Sprinkle this mixture on the cooked pad Thai. Cut several limes into segments and also slice up some cucumber into rounds then halve the rounds. Put the lime segments and cuke segments around the serving platter.
http://importfood.com/recipes/tstirfry...
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