J.S. Rattaya - Pad Thai: Easy Popular Thai Food Recipes

Pad Thai Easy Popular Thai Food Recipes By J.S. Rattaya Copyright 2020 J.S. Rattaya All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means Easy Shrimp Pad Thai Total Cooking Time: 35 mins Servings: 4 Ingredients 1 (8 ounce) package wide rice noodles cup ketchup 1 tablespoon dark sesame oil 1 tablespoon fish sauce 1 tablespoon soy sauce teaspoon red pepper flakes 2 tablespoons canola oil 1 pound uncooked medium shrimp, peeled and deveined 2 large eggs eggs, beaten 1 bunch green onions, chopped 1 cup fresh bean sprouts 3 cloves garlic, minced cup unsalted dry-roasted peanuts, chopped Directions Step 1 Bring a pot of water to a boil. Add noodles, remove from heat, and let soak until noodles are softened, about a quarter-hour. Drain.

Step 2 Mix ketchup, sesame oil, fish sauce, soy sauce, and red pepper flakes together in a bowl. Reserve. Step 3 Heat 1 teaspoon oil in a huge nonstick skillet over medium-high heat. Add shrimp; saute until firm and opaque, three to five minutes. Remove shrimp and add remaining oil to the skillet. Step 4 Pour eggs in to the skillet; cook and stir until lightly scrambled, about five minutes.

Add green onions, bean sprouts, and garlic. Cook until fragrant, about 1 minute. Add the noodles, ketchup mixture, and cooked shrimp. Cook for three minutes more. Sprinkle with peanuts. Classic Chicken Pad Thai Total Cooking Time: 45 mins Servings: 4 Ingredients 10 ounces dried rice noodles 4 tablespoons brown sugar 4 tablespoons soy sauce, or to taste6 tablespoons fish sauce, or to taste5 tablespoons tamarind paste 2 tablespoons vegetable oil 12 ounces chicken breast, thinly sliced 1 (7 ounce) package firm tofu, sliced 3 cloves garlic, chopped 1 tablespoon shrimp paste 3 eggs 2 tablespoons chopped spring onions 3/4 cup dry roasted peanuts 2 cups bean sprouts 1 lime, cut into wedges Directions Step 1 Soak rice noodles in a plate of water for quarter-hour.

Step 2 Meanwhile, combine brown sugar, soy sauce, fish sauce, and tamarind paste in a bowl. Whisk well and reserve. Step 3 Heat oil in a wok over medium-high heat. Add chicken. Stir-fry for 1 minute. Add tofu.

Cook chicken is no more pink in the guts, about 4 minutes. Step 4 Add garlic and shrimp paste to the wok and stir well. Cook for 2 minutes, then add fish sauce mixture and drained noodles. Cook before noodles are tender, three to five minutes. Step 5 Push noodles to 1 side of the wok. Crack the eggs in to the other side.

Scramble until firm, about three minutes. Stir in to the noodles. Serve with peanuts, bean sprouts, and lime wedges. Pad Thai with Spaghetti Squash Total Cooking Time: 2 hrs 15 mins Servings: 4 Ingredients 1 (12 ounce) package extra-firm tofu 1 spaghetti squash, halved lengthwise 6 tablespoons sesame oil, divided 2 large eggs cup cornstarch 2 cups bean sprouts 6 tablespoons pad Thai sauce 1 tablespoon Thai garlic chile paste 4 eaches green onions, thinly sliced 1 cup cashew pieces Directions Step 1 Drain tofu and slice horizontally into 1/4-inch slices. Lay paper towels on a cutting board, place tofu slices at the top, and cover with another layer of paper towels. Place something heavy, like a cast iron skillet, at the top.

Allow to drain for one to two hours. Step 2 Preheat oven to 450 degrees F (230 degrees C). Place spaghetti squash, cut-side up, on a baking sheet. Step 3 Bake spaghetti squash in preheated oven until tender, 45 to 50 minutes. Remove squash from oven; remove and separate strands from peel utilizing a fork. Step 4 Heat 2 tablespoons sesame oil in wok or large skillet over medium-high heat.

Add eggs, cook and stir until eggs are cooked through and scrambles, about 5 minutes. Transfer eggs to a plate. Step 5 Cut each slice of tofu into 9 triangles and place in a bowl; add cornstarch and toss to coat. Shake tofu to remove excess cornstarch. Step 6 Heat remaining 4 tablespoons sesame oil in wok over medium-high heat; add tofu and saute until crispy, about 5 minutes. Remove from wok.

Place squash, bean sprouts, Pad Thai sauce, garlic chile paste, and onions into wok and saute until heated through, about 10 minutes. Mix tofu and scrambled eggs into squash mixture. Remove wok from heat, add cashews, and toss to combine. Ginger Pad Thai Total Cooking Time: 1 hr 59 mins Servings: 4 Ingredients 1 (8 ounce) package rice noodles (rice vermicelli) 2 cups chicken stock 1 cup water 2 stalks lemongrass, chopped 1 cup peanuts cup coconut powder 1 pound boneless chicken breast, sliced cup oyster sauce 2 tablespoons fish sauce 2 tablespoons dark soy sauce 2 teaspoons salt 2 teaspoons ground black pepper 2 teaspoons peanut oil, divided cup chopped ginger 1 small Spanish onion, chopped 2 peppers jalapeno peppers, seeded and chopped 4 cloves garlic, chopped 1 habanero pepper, seeded and chopped, or more to taste 1 large carrot, cut into matchsticks 1 large yellow bell pepper, sliced 1 small green bell pepper, sliced 4 small radishes, sliced 1 large king oyster mushroom, sliced 2 tablespoons red curry paste 1 teaspoon curry powder, or more to taste cup white wine wedge lime, juiced 5 sprigs cilantro leaves, chopped Directions Step 1 Place noodles in a sizable pot and cover with lukewarm water. Let soak until softened, about thirty minutes. Bring to a boil; cook, stirring occasionally, until noodles are tender but still firm to the bite, about three minutes.

Drain and go back to the pot. Step 2 Combine chicken stock, 1 cup water, and lemongrass in a little saucepan. Bring to a boil; simmer until broth is fragrant, about five minutes. Strain out lemongrass and discard. Step 3 Crush peanuts utilizing a mortar and pestle. Toast in a wok or large skillet over medium heat until fragrant, 2 to 3 minutes.

Transfer to a bowl. Step 4 Toast coconut, stirring often, in the wok until golden brown and fragrant, 2 to 3 minutes. Transfer to a bowl. Step 5 Place chicken in a sizable bowl. Coat with oyster sauce, fish sauce, soy sauce, salt, and pepper. Step 6 Heat 1 teaspoon peanut oil in the wok over medium-high heat.

Add chicken mixture and ginger; cook and stir until chicken is browned, about 2 minutes per side. Remove from the wok. Step 7 Heat remaining 1 teaspoon peanut oil in the wok over medium-high heat. Add onion, jalapeno peppers, garlic, and habanero pepper; saute until fragrant, about 2 minutes. Add carrot, yellow bell pepper, green bell pepper, and radishes; cook and stir for 1 minute. Stir in mushroom, red curry paste, and curry powder until well-combined, one to two minutes.

Step 8 Pour broth and white wine in to the wok. Cook until reduced, about five minutes. Stir in 1/2 of the toasted peanuts and all of the coconut; simmer for 2 minutes. Add chicken; continue simmering until chicken is no more pink in the guts until sauce has reduced to about 1 1/2 cup, about five minutes. Step 9 Pour chicken and sauce over noodles in the pot; add remaining peanuts. Stir over low heat until well-combined, 2 to 3 minutes.

Pour in lime juice and garnish with cilantro. Chicken Pad Thai Total Cooking Time: 1 hr 10 mins Servings: 4 Ingredients 5/8 (16 ounce) package dried flat rice noodles (such as ban pho) 1/3 cup fish sauce 3 tablespoons and 1-1/2 teaspoons agave syrup 5/8 lime, juiced 2 cloves garlic, minced 1 tablespoon and 1 teaspoon coconut oil 5/8 egg, beaten 1 tablespoon and 1 teaspoon coconut oil 5 ounces raw chicken, thinly sliced 5/8 medium onion, thinly sliced 5/8 shallot, thinly sliced (optional) 1/8 medium head cabbage, thinly sliced 1/2 cup and 1 tablespoon shredded carrots 5/8 dash sriracha sauce, or to taste (optional) 1 tablespoon and 1 teaspoon Thai basil 1/3 cup roughly chopped peanuts Directions Step 1 Bring water to a boil in an enormous pot, about 5 minutes. Remove from heat and toss in rice noodles; wait 5 minutes. Stir and wait 5 minutes more. Drain and rinse in a colander. Step 2 Combine fish sauce, agave syrup, lime juice, and garlic in a bowl and reserve.