Thai Pad Thai Noodles

Category: Fish dishes
Kitchen: thai
Thai Pad Thai Noodles

Ingredients

Rice noodles or Funchoza noodles 100 g
Tofu cheese (optional) 100 g
Pad thai sauce for Thai noodles 50 ml
Shrimp s / m 100 g
Fish sauce 3 tbsp. l.
Garlic paste 2 tbsp. l.
Bean sprouts 100 g
Green onions 50 g (~ 5 nibs)
Chicken fillet 100 g
Sunflower oil ~ 50 ml
Coriander (Cilantro) leaves 50 g
Lime juice 2 tbsp. l. (30 ml)
Hot chili pepper (optional) 2-3 pods

Cooking method

  • Thai cuisine is the most diverse in the world! Listed in the Guinness Book of Records! At the heart of Thai cuisine is the ability to combine five tastes: sweet, sour, salty, bitter, spicy. There are no strictly defined rules for cooking, there are only general features. / There are no roads, there are only directions ... /
  • An important kitchen attribute of Thai cuisine is the wok pan. Products cooked in Wok are more dietary, less fatty! This is achieved due to the fact that all products are concentrated in the center of the pan, the liquid evaporates more slowly and therefore less oil or fat is required. Dishes in Wok are cooked over high heat, at a fast pace, with continuous stirring (Stir-fry). This saves time, and what is most important (!) - to preserve more vitamins in products, shortening the heat treatment process!
  • All small pictures are enlarged by clicking.
  • Thai Pad Thai Noodles Thai Pad Thai Noodles Thai Pad Thai Noodles Thai Pad Thai Noodles
  • Important! The process is "high-speed", do not leave the stove, do not answer calls. Concentrate on cooking. Just a few minutes.
  • In the photo, the amount of ingredients is approximately halved, per 1-1.5 portions, depending on your appetite ...
  • - Prepare all the listed products in advance - chop finely ~ 2cm, put them separately, do not mix!
  • Thai Pad Thai Noodles Thai Pad Thai Noodles Thai Pad Thai Noodles
  • - Break the noodles in half, add water at room temperature, leave for 15-20 minutes.
  • Thai Pad Thai Noodles
  • - Preheat a wok pan, add oil. Fry the tofu cubes in a skillet, turning them occasionally until the cubes are golden brown on all sides. ~ a couple of minutes.
  • - Remove the Tofu from the pan and set aside.
  • - Add garlic paste to the wok and immediately - cut chicken fillet, cut into small pieces.
  • - Fry the chicken, stirring occasionally, for 1 minute.
  • - Add shrimp. Cook the chicken and shrimp over high heat with constant stirring for another 2 minutes.
  • - Add the pre-soaked noodles. The noodles should be slightly harsh.
  • - Add Pad Thai Sauce and stir well.
  • - Add tofu, bean sprouts, onions, lime juice, fish sauce.
  • - Turn off the gas. The dish is ready! You can garnish it with coriander leaves and serve!
  • / Fish sauce - volatile! Pour at the final stage, you can with the gas off! /
  • Thai Pad Thai Noodles
  • - For spice, you can add Hot Chili, Thai or Vietnamese, small pods. I add.
  • Bon Appetit!

Note

- 1 lime ~ 40ml juice.
- Extra wide noodles - 10mm.
- Tofu - available in chain stores, Russian-made - budget, prices are comparable to common cheeses. Foodies can choose from Japanese in the same stores. I always cook with Tofu, it tastes better.
- Garlic paste - for lazy accelerating the process. Replaced with regular garlic, by volume, crush. Freshly crushed is healthier, without preservatives.
- Sunflower oil - any, the cheapest. I recommend "special oil" for deep fat (not for deep fat, for frying, although the recipes do not write about it) - high oleic refined cheap - this is sunflower with a smoke point of 260 * C.
Do not salt the dish. Fish sauce is salt.
The recipe was found on the internet.

kil
Delicious !!!
Iskatel-X
Irina
Delicious !!!
And useful!
All vitamins are in products! They do not have time to "escape", evaporate / evaporate ...
lettohka ttt
Original and tasty! :-)
Iskatel-X
Natalia
Original and tasty!
Thai food is very original! Connects seemingly incompatible tastes ...
Iskatel-X
On another topic, I was asked
and in more detail about your wok - from what, what diameter
I answer here so that the answer does not get lost.
Traditional Chinese WOK 14 inches with adapted bottom.
Diameter 35 cm, flat bottom - 15 cm
For European gas, induction and conventional electric cookers.
With 2 handles. One - long with wooden insulation and one - small steel, in the form of an ear.
This one-handle Chinese Wok is used in Chinese restaurants around the world.

Material - regular carbon steel, without any coatings. Wash with plain water, without any chemicals.
Store - covered / oiled with vegetable oil.

- The wok has two main features. First, it is cone-shaped and thin walls: the wok heats up instantly, and the food is fried in it with lightning speed... Secondly, the fire - it should literally lick the walls of the pan, and sometimes flare up at the table - when the chef deftly throws the future dish up. To make everything cook right, the food for the Chinese pan is cut thinly and flat.
- Why is food cooked in a wok considered healthy? This the pan heats up to 280-320 degrees in seconds... The high temperature kills germs and viruses on the surface of food and in a matter of moments forms a dense crust on each piece, keeping all the juices inside. If you add water, sauce, and other ingredients, cooking in any other container will slow down. But not at the wok! And this is extremely important during heat treatment of vegetables and seafood: they have time to warm up, but not overcook, and retain almost the same set of vitamins and minerals as in raw form... In addition, oil is practically not used in the wok - it is replaced by sauces. In general, it turns out almost diet food.
shade
Peace be with you bakers!

Iskatel-X - - practically no oil is used in the wok - it is replaced by sauces.

That's just the point - AND AS A FAN AS A FAN plus a strong fire

Not unfounded - we have this thing \ because of the stupidity of use in the apartment, taken to the dacha \
julia_bb
Iskatel-X, great recipe
It remains only to buy a wok frying pan)
Iskatel-X
Anatoly
it is replaced by sauces
Sauces are good! Give flavor / pungency. Thais have very specific ones!
AS A FRYING PAN AS A FRYING PAN
No!
in a matter of seconds it heats up to 280-320 degrees.
during heat treatment of vegetables and seafood: they have time to warm up, but not overcook, and retain almost the same set of vitamins and minerals as in raw form.
No other can do that!

due to the stupidity of use in the apartment
Very sensible!
The fastest cooking!
Smoke a little more. It can be solved with a hood and special oil.
Also Thai cuisine - must like ...

Universal! You can cook soup in it, the famous Tom-yam! Hot and sour soup based on chicken broth with shrimp, chicken, fish or other seafood.

Yulia
wonderful recipe
The very first Thai dish I cooked. Because of the deliciousness, simplicity, and the minimum of ingredients.
It remains only to buy a wok frying pan)
They are not expensive.
Good luck!
shade
Peace be with you bakers!

Iskatel-X-
I'm not in defiance

But for garlic - this thing has been living with us for five years: yes: used from time to time
We have a couple of frying pans from Italy brought - weighing one hundred grams, probably so they are in use every day - put the oil on the fire and threw the oil like deep frying a minute and you're done.
But to use this Asian tub to cook a portion of something - I don't find any sense

IMHO of course
Iskatel-X
Anatoly
We have a couple of frying pans from Italy brought - weighing one hundred grams, probably
What material? Is there coverage?
Tonika
Iskatel-XThank you for answering my question. For the second year I have been thinking about buying, not buying. Either I light up, I start reading about them and it rushed, then steel is better, then cast iron ... And here's another question, is there a lot of smoke all the same? And I really want to cook such wonderful dishes, especially in summer, when there are a lot of vegetables.
shade
Peace be with you bakers!

Well, almost for this reason - fast frying = quick selection of everything and everyone
\ The cover is as if not in the subject \ and this stray lives in the country
Well, if you ask people who have a full-fledged cauldron .......
Iskatel-X
Hope
and away we go, steel is better, then cast iron ...
Steel / cast iron - for different tasks.
The real Wok is only steel! Without any coatings!
Non-stick coating - vegetable oil is the cheapest.
Steel, moreover, is a budget solution. Mine is RUR 2500, and this is a very good Wok! Prof-level!
It's just a steel sheet wrapped in a cone. From the most common steel, not from stainless steel.
Spent enough time understanding types / views.

Another question, is there a lot of smoke all the same?
The first time you ignite Wok - a lot! Husband - will cope with calcination.
Nothing complicated. Be sure to do it yourself, learn to be able to! Sometimes you have to repeat.
Then, as you adjust, get used to the device, and the smoke will become a little more "typical"!
The result is worth it!

One of the world's best cuisines!
By the usefulness of the dishes, the best! Retains maximum vitamins in products!
I want to cook such wonderful dishes, especially in the summer, when there are a lot of vegetables.
In winter, we cook from frozen ones.
Many products are sold fresh all year round.
When we have winter, somewhere - summer!

Anatoly
if you ask people who have a full-fledged cauldron
A completely different device, not for Thai food.
shade
Peace be with you bakers!

So I say - Stir-fry is somehow not Christian
Rada-dms
Quote: Iskatel-X

HopeSteel / cast iron - for different tasks.
The real Wok is only steel! Without any coatings!
Non-stick coating - vegetable oil is the cheapest.
One of the world's best cuisines!
By the usefulness of the dishes, the best! Retains maximum vitamins in products!In winter, we cook from frozen ones.
Many products are sold fresh all year round.
When we have winter, somewhere - summer!

AnatolyA completely different device, not for Thai food.
I totally agree! I "rummaged" for a long time and in different countries of Southeast Asia, so I love this cuisine very much and cook often.
Now I have an electric wok, it doesn't work out that way, although you can adapt! Soon, I hope I'll get a gas stove and run out to buy a simple classic wok.
Thanks for the recipe!
Iskatel-X
Rada-dms
In the classic Wok - you can also cook on an induction hob.
I have not tried it myself. The characteristics are stated.
In the descriptions, usually "horror story" - buy a heavy-duty gas stove with a special burner.
Do not believe it!
The most common "Soviet" gas stove is enough. Even on it, the flame is not at all. Otherwise, overheating, and excess smoke.
By the way, a tourist gas burner is suitable, especially for picnics in nature. ... You don't need to burn firewood on it ...

The special torch, yes, it's powerful. You don't need that much.
Of its advantages, you can put a tapered wok without an adapter.
It is more practical to purchase a Wok with an adapted flatter bottom, which I did.
There are no differences in cooking from purely conical - no.

Why was it originally tapered?
The specifics of Chinese home ovens. Round neckline - into which the wok fits securely. They have neither gas nor gas stoves in their villages.
In Chinese super-restaurants - cone woks are paired with "anti-cone" induction cookers, concave, very powerful.
For home, too luxurious ...
Rada-dms
Quote: Iskatel-X

Rada-dms
In the classic Wok - you can also cook on an induction hob.
I have not tried it myself. The characteristics are stated.
In the descriptions, usually "horror story" - buy a heavy-duty gas stove with a special burner.
Do not believe it!
The most common "Soviet" gas stove is enough. Even on it, the flame is not at all. Otherwise, overheating, and excess smoke.
By the way, a tourist gas burner is suitable, especially for picnics in nature. ... You don't need to burn firewood on it ...
The specifics of Chinese home ovens. They have a round neckline in which the wok is securely installed. They have neither gas nor gas stoves in their villages.
Quite right, yes, they have practically nothing in their villages at all - they sleep on mats on clay floors, count on the ground or on wicker beds.
My son cooks on a gas burner when he goes on cycling trips (here he is a pro in everything!), But it depends on what kind, if portable, it turns out badly, it is Chinese food.
I didn’t like it on induction ... although I love induction, I even changed the stove. The twinkle gives some unpredictability in cooking, here you need skill to quickly fry vegetables and other ingredients pre-cut and folded conveniently next to the wok. Then the temperature is not terrible strong!
The most common gas stove is expected.



Added Monday 20 Jun 2016 02:18 AM

If stirring by tossing in the ingredients to be roasted, a classic light cone wok is preferable. More convenient and less risk of getting burned.
Iskatel-X
Rada-dms
stir by tossing in the roasting ingredients, then a classic light cone wok is preferable.
Flat-bottomed and conical - equal in weight.

More convenient and less risk of getting burned.
Yes, it is more convenient to toss in a cone, all products "gather in a hole".
Rada-dms
Quote: Iskatel-X

Rada-dms

In Chinese super-restaurants - cone woks are paired with "anti-cone" induction cookers, concave, very powerful.
For home, too luxurious ...
The most delicious food in Chinatowns in small eateries, where not everyone dares to go even. There are black woks, oilcloths on the tables and natures. food without adaptation!
It is there that they will not regret pouring the most expensive yellow tea for regular visitors at the end of the meal.
Iskatel-X
Rada-dms
black woks
The wok turns black after a few preparations. Enters the mode.
at the end of the meal, pour the most expensive yellow tea for regular customers.
I love Chinese tea. I haven't tried yellow.
Rada-dms
I was brewed several times, it is poured up to six times, I still remember the taste !! Bouquet, aroma, aftertaste (for the rest of his life without exaggeration!), But he is not allowed to be taken out of the country. And very, very expensive!
Iskatel-X
Rada-dms, green, the same is not cheap. Brew up to five times.
Rada-dms
When we were told the price for 100 g, we poured it a couple more times !! The cook came out and took the kettle!
And the taste was still felt!


Added Monday 20 Jun 2016 04:14 AM

And the most important thing! Thank you for the wonderful recipe and delicious performance!
Iskatel-X
Enjoy cooking!

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers