How do you cook pad thai rice noodles?!
How do you cook pad thai rice noodles?
Answers:
Don't make "common" Pad Thai....make what they serve to the King!
Pad Thai (Asian Stir-Fried Noodles)
Adapted from The Best of Regional Thai Cuisine, by Chat Mingkwan
This signature dish of Thailand just might seduce you and your family with its sweet, sour and salty flavors.
INGREDIENTS
1/4 cup fish sauce
1/4 cup light brown sugar, packed
1/3 cup rice vinegar or distilled white vinegar
1 teaspoon paprika
7 ounces (1/2-inch-wide) dried rice noodles
3 Tablespoon vegetable oil
1 garlic clove, minced
1 pound medium shrimp, shelled and deveined
4 ounces baked or fried tofu, cut into 1/4" x 1" squares (about 1 cup)
2 large eggs, lightly beaten, optional
1/2 cup chopped scallions (green parts only, cut into 1-inch lengths)
1/2 cup chopped roasted peanuts, plus additional for garnish
3 cups bean sprouts, plus additional for garnish
1/2 cup sliced red pepper
1 lime, cut into wedges
Stir together all the sauce ingredients until the sugar is dissolved. Meanwhile, soak the noodles in warm water to cover, about 30 minutes or until softened; drain.
Heat the oil in a wok or large skillet over high heat until hot but not smoking. Add the garlic and sauté, stirring, about 20 seconds, just until fragrant. Add the shrimp and cook, stirring, about 2 minutes, until pink and not quite cooked through. Stir in the noodles until coated with the oil.
Add the sauce to the noodles and cook, stirring occasionally, 5 to 7 minutes, or until the liquid is absorbed; add water if necessary to soften the noodles. Stir in the tofu.
If using the eggs, create a well in the center of the wok by pulling the noodles to the side. Add the eggs and cook, stirring, until firm. Stir in the scallions, peanuts and bean sprouts; blend well and heat through. Transfer the noodles to a serving platter and garnish with the red pepper, bean sprouts, peanuts and lime.
For a healthier version: Reduce the fish sauce and brown sugar to 2 tablespoons each. Cut the vegetable oil to 1 tablespoon, and use only baked tofu. If using eggs, substitute one egg white for one of the eggs. Use dry roasted peanuts, and reduce to 1/4 cup.
Recommended ingredients: Fish sauce and tofu are available at most supermarkets, specialty stores and health food stores.
Nutritional information (using baked tofu and without eggs): 599 calories, 23 grams fat, 3 grams saturated fat, 1688 mg sodium, 64 grams carbohydrate, 33 grams protein
Nutritional information (healthier version without eggs): 463 calories, 12 grams fat, 2 grams saturated fat, 991 mg sodium, 58 grams carbohydrate, 31 grams protein
Source(s):
http://groups.yahoo.com/group/copycat-re...
Boil water, then soak them, then drain them and use for soup or fried noodles.
I have a brand of Thai noodles called MaMa Tom Yum.
(raman noodles)
Boil 1 or 2 cups of water and put the spice packets into the water. Then boil the noodles for 3 minutes.
The spices are so hot that putting the spices into the water and then draining off the water leaves PLENTY on your noodles!
I like to add a little fish sauce to the noodles.
They are not "Thai noodles" unless you use FISH SAUCE!
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Being a former chef who worked in Asia, depend on the noodle, thin vermecelli is o.k just soaked in hot water, but medium or broad noodles take a bit of cooking after the initial soak, I recommend you only use what you need, it is hard to find something to do with leftovers.
For Pad Thai, I prefer the broadest ones I can find, and as your going to mix it with the chicken, shrimps, tofu and the sauce, do not over cook them as they soak up sauce like a sponge, make it a bit loose so it does not become gloppy.
Pad Thai:
Ready In 45 min.
Serves 3
Ingredients
* 4 ounces dried rice noodles
* 2 teaspoons peanut oil
* 3 cloves garlic
* 1 large egg
* 8 ounces small shrimp
* 2 cups mung bean sprouts
* 1/2 cup sliced scallion greens
* 3 tablespoons rice vinegar
* 2 1/2 tablespoons fish sauce
* 2 tablespoons sugar
* 1 teaspoon chili-garlic sauce
* 2 tablespoons chopped dry-roasted peanuts
Cooking Instructions
1. Soak rice noodles in warm water to cover in a large bowl until they are limp and white, about 20 minutes.
2. Heat oil over high heat in a wok until very hot. Add the garlic and stir-fry until golden, about 10 seconds. Add the egg and cook, stirring, until scrambled, about 30 seconds. Add shrimp and stir-fry until they curl and turn pink, about 2 minutes.
3. Drain the noodles and add to the wok, tossing with tongs until they soften and curl, about 1 minute. Add bean sprouts, scallion greens, vinegar, fish sauce, sugar and chile-garlic sauce; toss until the shrimp are fully cooked and noodles are heated through, 1 to 2 minutes. Sprinkle with peanuts and serve immediately.
I love pad thai.
There are literally thousands of recipies for it, some pure vegan and others with chicken. My favorite recipie has lime juice and taramind and i would never make it any other way.
The recipie i use is a modified version of the one from the Gourmet cookbook.
Boiling water
2 tablespoons taramind pulp
3 tablespoons fish sauce
3 tablespoons palm sugar or 1 stick of sugar
1/4 tablespoon salt
1 7 oz package of broad rice noodles
vegetable oil
2 eggs, beaten
6 cloves of garlic
1/2 pound shrimp
1/2 pound tofu, cut into cubes
1 cup bean sprouts
crushed peanuts
Lime juice from 1 lime or a shot of packaged lime juice
hot pepper flakes
Put the taramind in a bowl of boiling water, about 1 cup will do. Wait an hour, if the pulp is still hard after 20 mins put it in microwave for a bit till it is soft. Strain and reserve the taramind puree, discard the pulp and seeds.
Combine taramind puree, fish sauce, sugar, and salt in a small pot and bring to boil, let sugar dissolve. Add some water if needed.
Soak noodles in boiling water, enough to cover them, for 5-8 mins. Drain.
Heat oil in large pan. Sautee garlic. Add shrimp and sautee for about 2 mins. Remove to bowl or side of pan and add tofu, sautee that as well. Add bean sprouts, noodles, shrimp, sauce, lime juice, 1/2 the peanuts, pepper flakes and mix together. When it is hot, add the eggs and stir till they cook onto the noodles and it doesn't look "wet".
Garnish with hot pepper flakes, peanuts, and lime slices. All three are optional. You can omit the peanuts or go nuts with them. Same with the lime, it is a matter of taste.