Pad Thai

Pad Thai is a traditional Thai dish that combines all the flavors: sweet, salty, sour and spicy. There are many variations of the dish, but it is always cooked quickly, over high heat with spicy spices and sauce. Also, a special wide container for cooking over a fire – a wok – is ideal for Pad Thai.

Pad Thai - a classic recipe

Pad Thai is a classic recipe for a wonderful oriental dish that you can easily repeat at home yourself. It can be served for a weekday dinner during the week or prepared especially for a special event. Undoubtedly, it will delight guests with its unusual taste.

1. 
   To make a classic Pad Thai, you will need all the ingredients listed.
2. 
   Cut the garlic cloves, chili peppers and green onions into strips.
3. 
   Cut the chicken fillet into strips, and the tofu into cubes. Clean the shrimp from shells and heads.
4. 
   Place the rice noodles in a bowl and cover with hot water for 5 minutes.
5. 
   Next, prepare the pad thai sauce. In a bowl, mix brown sugar, tamarind and shrimp pastes, fish and soy sauces, add a couple of tablespoons of water. Mix the ingredients well, taste, there should be a balance of sour, sweet and spicy.
6. 
   Place the wok on the fire and warm it up. Pour in vegetable oil and fry the garlic and chili pepper for 1-2 minutes. Next, add the tofu and continue frying until golden brown for another couple of minutes. Next, add the chicken and shrimp, stir-fry until the meat is cooked for 5-7 minutes. Place the contents of the wok on a plate.
7. 
   Drain the rice noodles. Then put it in a wok and break the chicken eggs. When the eggs have set a little, stir them into the noodles.
8. 
   Pour the prepared spicy sauce over the noodles and mix well.
9. 
   Place a mixture of meat, shrimp and vegetables in a frying pan, stir and heat through.
10. 
    Serve the Pad Thai hot, topped with peanuts, green onions and bean sprouts. Bon appetit!

Pad Thai with chicken

Pad Thai with chicken is a very tasty, light and nutritious dish. This recipe will turn out to be a treat no worse than in an Asian restaurant. Since Pad Thai is prepared using the stir-fry technique, it is necessary to prepare all the ingredients in advance, chop them in order to add them to the pan at the right time.

Cooking time - 30 min.

Cooking time - 30 min.

Portions – 2-4.

Ingredients:

• Rice noodles – 220 gr.
• Chicken breast – 2-3 pcs.
• Chili peppers – 1-2 pcs.
• Green onion – 3 feathers.
• Vegetable oil - for frying.
• Ground white pepper – 1 pinch.
• Bean sprouts – 2 tbsp.
• Chopped cilantro – 0.5 tbsp.
• Peanuts – 1/3 tbsp.
• Chicken broth – 100 ml.
• Soy sauce – 2 tbsp.
• Pomelo – 3 slices without white films.
• Pad Thai sauce - to taste.

Cooking process:

Step 1. Pour boiling water over the rice noodles and put on fire. Meanwhile, prepare the remaining ingredients. Cook the noodles for 7-10 minutes, they should become soft but remain elastic. Rinse the cooked rice noodles with cold water.

Step 2. Rinse the chicken breast with cool water, then cut the meat into thin pieces across the grain. In a small bowl, add soy sauce and finely chopped garlic. Pour the resulting marinade over the chicken meat, mix well and set aside.

Step 3. Heat a wok or regular large frying pan well. Pour in 1-2 tablespoons of vegetable oil. First, fry the julienned chilies for 30 seconds. Next, add the chicken and fry for another half a minute or a little more. If all the liquid has evaporated, add chicken broth to prevent the meat from becoming dry. Fry the chicken for 5-8 minutes until cooked, adding broth if necessary.

Step 4. Add noodles to the chicken, pour pad thai sauce over it, stir gently with two spatulas or wooden spoons, continue frying for 1-2 minutes. Try not to break the noodles; if the pan is dry, then move the pad thai to the side and pour in a little vegetable oil.

Step 5. Add bean sprouts, pomelo pieces and season with ground pepper to the dish, stir and cook for another minute.

Step 6. Place the finished pad thai with chicken in portions, sprinkle with peanuts, cilantro and green onions, and sprinkle with lime juice if desired. Bon appetit!

Pad Thai with shrimp

Pad Thai with shrimp is an oriental dish that harmoniously combines spicy, salty, sweet and sour flavors. And it gets ready in a matter of minutes.The original recipes use fish sauce or tamarind paste, but soy sauce or Chinese sweet and sour sauce will also work.

Cooking time – 40 min.

Cooking time – 40 min.

Portions – 3.

Ingredients:

• Shrimp – 12 pcs.
• Rice noodles – 250 gr.
• Sprouted soybean sprouts – 200 gr.
• Onion/shallot – 1 pc.
• Garlic – 4 teeth.
• Sugar – 3 tbsp.
• Odorless vegetable oil - for frying.
• Ground chili pepper – 1/3 tsp.
• Fish sauce – 3 tbsp.
• Tamarind paste – 2 tbsp.
• Tofu – 120 gr.
• Leek stems – 2-3 pcs.
• Chicken egg – 4 pcs.
• Roasted peanuts – 3 tbsp.

Cooking process:

Step 1. Soak rice noodles in warm water for 15-20 minutes. Thaw the shrimp and remove shells and heads. Fry the shrimp for one minute in vegetable oil.

Step 2: In a bowl, combine fish sauce, tamarind paste, sugar and chilli powder.

Step 3. Cut the tofu into strips and place in hot vegetable oil, fry for 2-3 minutes. After this, add the onion cut into half rings.

Step 4. Finely chop the garlic and green onions. Place the slices in the pan, add heat and fry everything together for about a minute.

Step 5. Next, add rice noodles to the fried vegetables and stir. Pour in the previously prepared sauce, mix well and continue frying for half a minute.

Step 6. Move the noodles with vegetables to the side, add vegetable oil to the free space and break the eggs. Immediately stir them very quickly with a spatula.

Step 7. Now add the bean sprouts, stir the contents of the pan and fry over medium heat for 2 minutes.

Step 8. Also add the fried shrimp and mix them with the noodles and vegetables. Sprinkle the pad thai with crushed nuts and serve hot.

Step 9. The dish looks very impressive.Garnish Pad Thai with shrimp with herbs to your liking. Bon appetit!

Pad Thai with vegetables

Pad Thai with vegetables is a vegetarian version of the dish, but this does not make it any less tasty and appetizing. Rice or egg noodles are suitable for the recipe, and you can also add any vegetables: bell peppers, mini-corn, soy sprouts, tomatoes and others to your taste.

Cooking time – 40 min.

Cooking time – 40 min.

Portions – 1.

Ingredients:

• Rice noodles – 100 gr.
• Tofu – 150 gr.
• Carrot – 1 pc.
• Red onion – 0.5 pcs.
• Garlic – 3 teeth.
• Green onion - 2 feathers.
• Roasted peanuts – 1 tbsp.
• Peanut butter – 1 tbsp.
• Teriyaki sauce – 2 tbsp.
• Water – 3 tbsp.
• Ground red pepper – 0.25 tsp.
• Lime – 0.25 pcs.
• Vegetable oil - for frying.

Cooking process:

Step 1. All necessary products should be on hand, as the dish is prepared quite quickly.

Step 2. Pour cold water over the rice noodles and leave for 20-30 minutes.

Step 3. Cut the tofu into slices 1-1.5 centimeters thick and lightly fry in vegetable oil until crispy and golden brown.

Step 4. Grate the carrots on a Korean carrot grater, finely chop the garlic with a knife, cut the red onion into half rings, and the white part of the green onion into circles. Fry the chopped vegetables for a couple of minutes.

Step 5. Rinse the noodles with running water and place on a sieve.

Step 6: Prepare the sauce. In a bowl, combine water, peanut butter, teriyaki and hot pepper.

Step 7. Add rice noodles to the fried vegetables in a frying pan and pour the prepared sauce over everything, stir.

Step 8. Cut the fried tofu into cubes and place in a frying pan.

Step 9. Coarsely chop the green onion feathers with a knife and scatter on top of the dish.Gently stir the Pad Thai and cook for a couple of minutes until the noodles are soft, adding water if necessary.

Step 10. Serve the Pad Thai hot with vegetables, sprinkle with peanuts and add a wedge of lime. Bon appetit!

Pad Thai with beef

Pad Thai with beef can now be found all over the world. This Thai dish is so tasty that people want to cook and eat it everywhere, and in each country the recipe is adapted taking into account local preferences. We suggest trying the pad thai version with beef.

Cooking time – 25 min.

Cooking time – 25 min.

Portions – 1.

Ingredients:

• Lime – 0.25 pcs.
• Rice noodles – 50 gr.
• Carrots - 30 gr.
• Shallot – 1 pc.
• Chicken egg – 1 pc.
• Mung bean sprouts – 50-70 gr.
• Chili sauce – 20 ml.
• Beef/veal – 150 gr.
• Tamarind paste – 40 ml.
• Odorless vegetable oil – 20 ml.
• Green onion – 10 gr.
• Coconut sugar – 70 gr.
• Thai fish sauce – 40 ml.

Cooking process:

Step 1. Boil rice noodles according to the instructions on the package. Next, prepare the sauce: crush coconut sugar, add tamarind paste, chili sauce. Place the container over low heat; when heated, the sugar should completely dissolve.

Step 2. Wash and chop all vegetables. Heat the wok well, pour in vegetable oil and add shallots, fry a little, add thinly sliced ​​meat to it, then carrots. Continue frying until done.

Step 3. Whisk the chicken egg in a bowl and salt it. In a separate pan, bake a thin pancake from the beaten egg mixture. Then place it on a board and cut into strips.

Step 4.Add rice noodles, cooked sauce, Thai fish sauce, chopped egg pancake, mung bean sprouts and green onions to the wok with the meat and vegetables. Cook for another 5 minutes, stirring with a spatula.

Step 5: Serve the beef pad thai hot with a wedge of lime. Bon appetit!