Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.How to i make spicy pad thai?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How to i make spicy pad thai?),it will help you,my kids.
how to i make spicy restaurant quality pad thia? do i go to my supermarket or an asian food store in town? i'm not good with making asian foods, atleast never tried, so try to explain how to do this
Answer:
INGREDIENTS:
* 8-10 oz. dried pad Thai rice noodles (thin, flat noodles - similar in size to Italian linguini)
* 2 eggs
* 2 cups bean sprouts
* optional: 3-4 "heads" of bok choy, or other Chinese cabbage greens
* 2 spring onions, sliced
* handful of fresh coriander
* 1/4 cup ground (or roughly chopped) peanuts (OR substitute with cashews or slivered almonds)
* 4 cloves garlic, minced
* PAD THAI SAUCE:
* 1/2 Tbsp. tamarind paste
* 3 Tbsp. water
* 2 Tbsp. [vegetarian] fish sauce (fish sauce and vegetarian fish sauce are available at most Asian stores)
* 1-2 tsp. chilli sauce (or more if you like your noodles very spicy)
* 2 Tbsp. brown sugar
* OTHER:
* oil for stir-frying (e.g. canola, almond, peanut, walnut, etc...)
PREPARATION:
1. Soak the noodles in cool water for 1 hour to soften them. If you're in a hurry: Soak the noodles in hot water (but not boiling) for 10-15 minutes. Drain the noodles and rinse with cold water.
Tip: Noodles are ready to stir-fry when they are soft enough to eat, but still firm and a little bit "crunchy". The noodles will finish cooking when they are fried, so don't over-soften them now, or you will end up with soggy Pad Thai.
# Place all sauce ingredients in a sauce pan and bring to a soft boil. Stir well until the sugar and tamarind paste have dissolved and the sauce thickens (2-3 minutes). Take off the heat and taste-test. This sauce should have a balance of spicy, sweet, and sour, but definitely veering more toward sweet and spicy. If too sour, add a little more sugar. Reserve.
# Beat the eggs. Heat a small skillet, add some oil, and quickly scramble the eggs. Reserve. (Note: this step can also be accomplished in your wok before frying the noodles; however, in the past I have found the eggs leave a dry residue on the surface of the wok that makes the noodles stick to it.)
# Place your wok (or large frying pan) over medium-high heat. Add 2-3 Tbsp. oil plus the garlic and bok choy (if using). Stir-fry until the bok choy has turned bright green and the garlic is fragrant (1-2 minutes).
# Add 1 Tbsp. more oil to the wok. Now add the drained noodles. Drizzle 1/3 of the sauce over the noodles and then stir-fry everything together for 1 minute.
# Add another 1/3 of the sauce and continue stir-frying in the same way for 1-2 more minutes, or until the noodles begin to soften and become sticky. Tip: Depending on the material of your wok, you may want to turn the heat down to medium, as a wok that's too hot at this point could burn the noodles.
# Add the last of the sauce plus the bean sprouts and egg (if using). Stir-fry to incorporate everything together for 1 more minute. Taste-test to make sure the noodles are done. Noodles are cooked to perfection when they are soft but still chewy. In other words, they shouldn't be too soft; instead, they should have a lot of texture to them.
# Remove from heat. Taste-test for salt, adding another sprinkling of fish sauce if not salty enough. If you happen to over-salt your noodles, you can fix the problem with 1-2 Tbsp. lime juice.
# To serve, place the noodles on a serving platter. Sprinkle with spring onion, coriander, and ground nuts. Serve immediately with more Thai chilli sauce on the side (for those who like it extra spicy).
Enjoy!
Give this recipe a try...its a hit at my house.
MOST of these ingredients should be able to buy at your normal supermarket.
1 (16 ounce) package rice noodles
2 tablespoons vegetable oil
3 teaspoons minced garlic
1 cup chopped onions
1 stalk lemongrass, flattened with cleaver and finely chopped
1 1/2 lbs boneless pork loin, julienned
1/2 cup dried shrimp, soaked in 1/2 cup water for 5 minutes (or 1/2 cup salad shrimp plus salt to taste)
6 Thai red chili peppers, minced
1 tablespoon sugar
3 tablespoons fish sauce
3 tablespoons fresh lime juice
4 tablespoons ketchup
3/4 teaspoon black pepper
2 eggs, lightly beaten
6 cups bean sprouts
1/4 cup chinese chives, chopped (or 1/4 cup chopped green onion plus minced garlic to taste)
1/4 cup chopped fresh cilantro
1/3 cup chopped peanuts
Cook noodles in boiling water for 1-2 minutes or until softened, stirring constantly; drain and plunge into cold water; drain again.
Stir-fry onion and garlic in wok until tender; add pork, shrimp, lemongrass, and chilies, cooking 5 minutes further, or until pork is done.
Add sugar, fish sauce, lime juice, ketchup, black pepper, eggs, noodles, bean sprouts and chives; cook, stirring well for 2-4 minutes, until egg is pretty much cooked and set.
Serve on plates sprinkled with cilantro and peanuts; and optional hot sauces such as Nam Prik Dang or Sambal Oelek (chile paste) as table condiments, if desired.
Sorry, but buying all the ingredients for a try is quite heavy (not to forget the time you lose to find them,cooking with evt. a bad result,cleaning up afterwards etc.) so i'd rather go the a real good Thai Restaurant nearby.
Spicy Pad Thai
1-2 servings 40 min 20 min prep
1/2 cup onions
1/2 cup carrots
1/2 cup celery
1/2 cup broccoli
1/2 cup green peppers
1/2 cup red peppers
1/2 cup snow peas
1/2 cup cauliflower
1/2 cup tomatoes
1 tablespoon oil
1 garlic clove
1/2 teaspoon chili flakes
1 1/2 tablespoons brown sugar
3 tablespoons lime juice
3 tablespoons soya sauce
1 tablespoon peanut butter
1 large chicken breast
salt and pepper
Tabasco sauce
rice noodles
Brown chicken in oil, with a few chili flakes if desired, then remove from pan.
Add all veggies into some oil except tomatoes, sauté 5-10 minutes.
Mash garlic into a paste, and add flakes, brown sugar, lime juice, Soya sauce and peanut butter, mix well.
Add 1/3 sauce to the veggies, heat through for 5 minutes.
Add in tomatoes and sliced chicken, pour 1/3 sauce over, and heat through 5 minutes.
Cook noodles according to package directions.
When cooked, add 1/3 of sauce to noodles.
Place veggies and chicken over the noodles, and enjoy!
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.How to i make spicy pad thai?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How to i make spicy pad thai?),it will help you,my kids.
how to i make spicy restaurant quality pad thia? do i go to my supermarket or an asian food store in town? i'm not good with making asian foods, atleast never tried, so try to explain how to do this
Answer:
INGREDIENTS:
* 8-10 oz. dried pad Thai rice noodles (thin, flat noodles - similar in size to Italian linguini)
* 2 eggs
* 2 cups bean sprouts
* optional: 3-4 "heads" of bok choy, or other Chinese cabbage greens
* 2 spring onions, sliced
* handful of fresh coriander
* 1/4 cup ground (or roughly chopped) peanuts (OR substitute with cashews or slivered almonds)
* 4 cloves garlic, minced
* PAD THAI SAUCE:
* 1/2 Tbsp. tamarind paste
* 3 Tbsp. water
* 2 Tbsp. [vegetarian] fish sauce (fish sauce and vegetarian fish sauce are available at most Asian stores)
* 1-2 tsp. chilli sauce (or more if you like your noodles very spicy)
* 2 Tbsp. brown sugar
* OTHER:
* oil for stir-frying (e.g. canola, almond, peanut, walnut, etc...)
PREPARATION:
1. Soak the noodles in cool water for 1 hour to soften them. If you're in a hurry: Soak the noodles in hot water (but not boiling) for 10-15 minutes. Drain the noodles and rinse with cold water.
Tip: Noodles are ready to stir-fry when they are soft enough to eat, but still firm and a little bit "crunchy". The noodles will finish cooking when they are fried, so don't over-soften them now, or you will end up with soggy Pad Thai.
# Place all sauce ingredients in a sauce pan and bring to a soft boil. Stir well until the sugar and tamarind paste have dissolved and the sauce thickens (2-3 minutes). Take off the heat and taste-test. This sauce should have a balance of spicy, sweet, and sour, but definitely veering more toward sweet and spicy. If too sour, add a little more sugar. Reserve.
# Beat the eggs. Heat a small skillet, add some oil, and quickly scramble the eggs. Reserve. (Note: this step can also be accomplished in your wok before frying the noodles; however, in the past I have found the eggs leave a dry residue on the surface of the wok that makes the noodles stick to it.)
# Place your wok (or large frying pan) over medium-high heat. Add 2-3 Tbsp. oil plus the garlic and bok choy (if using). Stir-fry until the bok choy has turned bright green and the garlic is fragrant (1-2 minutes).
# Add 1 Tbsp. more oil to the wok. Now add the drained noodles. Drizzle 1/3 of the sauce over the noodles and then stir-fry everything together for 1 minute.
# Add another 1/3 of the sauce and continue stir-frying in the same way for 1-2 more minutes, or until the noodles begin to soften and become sticky. Tip: Depending on the material of your wok, you may want to turn the heat down to medium, as a wok that's too hot at this point could burn the noodles.
# Add the last of the sauce plus the bean sprouts and egg (if using). Stir-fry to incorporate everything together for 1 more minute. Taste-test to make sure the noodles are done. Noodles are cooked to perfection when they are soft but still chewy. In other words, they shouldn't be too soft; instead, they should have a lot of texture to them.
# Remove from heat. Taste-test for salt, adding another sprinkling of fish sauce if not salty enough. If you happen to over-salt your noodles, you can fix the problem with 1-2 Tbsp. lime juice.
# To serve, place the noodles on a serving platter. Sprinkle with spring onion, coriander, and ground nuts. Serve immediately with more Thai chilli sauce on the side (for those who like it extra spicy).
Enjoy!
Give this recipe a try...its a hit at my house.
MOST of these ingredients should be able to buy at your normal supermarket.
1 (16 ounce) package rice noodles
2 tablespoons vegetable oil
3 teaspoons minced garlic
1 cup chopped onions
1 stalk lemongrass, flattened with cleaver and finely chopped
1 1/2 lbs boneless pork loin, julienned
1/2 cup dried shrimp, soaked in 1/2 cup water for 5 minutes (or 1/2 cup salad shrimp plus salt to taste)
6 Thai red chili peppers, minced
1 tablespoon sugar
3 tablespoons fish sauce
3 tablespoons fresh lime juice
4 tablespoons ketchup
3/4 teaspoon black pepper
2 eggs, lightly beaten
6 cups bean sprouts
1/4 cup chinese chives, chopped (or 1/4 cup chopped green onion plus minced garlic to taste)
1/4 cup chopped fresh cilantro
1/3 cup chopped peanuts
Cook noodles in boiling water for 1-2 minutes or until softened, stirring constantly; drain and plunge into cold water; drain again.
Stir-fry onion and garlic in wok until tender; add pork, shrimp, lemongrass, and chilies, cooking 5 minutes further, or until pork is done.
Add sugar, fish sauce, lime juice, ketchup, black pepper, eggs, noodles, bean sprouts and chives; cook, stirring well for 2-4 minutes, until egg is pretty much cooked and set.
Serve on plates sprinkled with cilantro and peanuts; and optional hot sauces such as Nam Prik Dang or Sambal Oelek (chile paste) as table condiments, if desired.
Sorry, but buying all the ingredients for a try is quite heavy (not to forget the time you lose to find them,cooking with evt. a bad result,cleaning up afterwards etc.) so i'd rather go the a real good Thai Restaurant nearby.
Spicy Pad Thai
1-2 servings 40 min 20 min prep
1/2 cup onions
1/2 cup carrots
1/2 cup celery
1/2 cup broccoli
1/2 cup green peppers
1/2 cup red peppers
1/2 cup snow peas
1/2 cup cauliflower
1/2 cup tomatoes
1 tablespoon oil
1 garlic clove
1/2 teaspoon chili flakes
1 1/2 tablespoons brown sugar
3 tablespoons lime juice
3 tablespoons soya sauce
1 tablespoon peanut butter
1 large chicken breast
salt and pepper
Tabasco sauce
rice noodles
Brown chicken in oil, with a few chili flakes if desired, then remove from pan.
Add all veggies into some oil except tomatoes, sauté 5-10 minutes.
Mash garlic into a paste, and add flakes, brown sugar, lime juice, Soya sauce and peanut butter, mix well.
Add 1/3 sauce to the veggies, heat through for 5 minutes.
Add in tomatoes and sliced chicken, pour 1/3 sauce over, and heat through 5 minutes.
Cook noodles according to package directions.
When cooked, add 1/3 of sauce to noodles.
Place veggies and chicken over the noodles, and enjoy!
correctness,It's Non-profit and only for informational purposes.
- What can a vegetarian, who is allergic to shellfish, eat at an authentic Chinese
- What Constitutes Soul Food?
- Are pig lips (the food) taken from a pig's mouth or labia?
- method of cooking for chinese?
- What are the traditional dishes served during Id?
- Any recipes for Dukka (Dooka)?
- any indian chefs out there? how do i make shami/reshmi kebabs?
- What is Baba Ghanooj?
Related Question about Food and Health
- How to have an Italian dinner or Lunch? I mean what should one order and have it
- How to make "ansaphansa chi bhaji" ?i guess its a saraswat cuisine (de
- How to make "French Onion Soup" but definitely WITHOUT MEAT - no beef
- How to make a good seafood gumbo?
- How to make a nice cup of Chai?
- How to make a nice Hong Kong Style chilly oil?
- How to make a savory (not sweet) coleslaw? had this in Prague in a traditional C
- How to make already made salsa not so hot?