Easy-to-make pad thai

CHICOPEE, Mass. (Mass Appeal) – Personal Chef Bill Collins from Chefbill.com made two different easy-to-make Pad Thai recipes.

Shrimp Pad Thai Ingredients

½ pound Pad Thai (rice) noodles
¼  cup water
¼  cup fish sauce
3 tablespoons sugar
1 tablespoon lime juice
1 teaspoon paprika
6 shakes hot sauce
2-4 tablespoons cooking oil
1 egg (optional), beaten
1 pound shrimp, peeled and deveined
3 garlic cloves, peeled and minced
¼  cup peanuts, finely chopped
3 scallions, sliced
½  pound bean sprouts

DIRECTIONS

  1. Place rice noodles in a large bowl, and cover with water for 30-45 minutes, or according to package instructions. You can even leave them for a few hours.  They won’t disintegrate.
  2. Whisk together the water, fish sauce, sugar, lime juice, paprika, and Tabasco in a bowl. Set aside.
  3. When noodles are done soaking, drain and set aside
  4. I n a wok or large skillet, over a medium heat, add ½ tablespoon of oil, then the egg. Scramble the egg until it’s cooked through, and remove from pan.
  5. Increase the temperature to high. Add 1 tablespoon of oil, and add the shrimp. Sautee the shrimp until it’s cooked through, approximately 2-3 minutes. Remove the shrimp from the pan.
  6. Turn the heat down to medium-high. Add 1/2 tablespoon of oil to the pan, then the garlic and two tablespoon of the peanuts.  Sauté for 10-20 seconds, or until the garlic becomes fragrant.
  7. Reduce the heat to medium, and add the noodles and the fish sauce mixture. Cover and cook for 2-3 minutes.  The noodles should be cooked, but may need another minute to make sure they are cooked to your liking.
  8. Add the egg and shrimp back into the pan to reheat.
  9. Add the spouts and scallions and combine. Remove from pan, and place on serving platter.
  10. Spread the remaining peanuts over the top, and serve

Makes approximately 6 servings

Pad Thai Recipe WITH Tamarind Paste

½ pound Pad Thai (rice) noodles
1 tablespoon tamarind paste or concentrate
1 ½ tablespoons fish sauce
3 tablespoons sugar
zest of one lime
juice of ½ lime
1 ½ tablespoons sugar
¼ cup water
2-3 tablespoons vegetable oil
1 egg (optional), beaten
1 pound shrimp, peeled and deveined
3 garlic cloves, peeled and minced
¼  cup peanuts, finely chopped
3 scallions, sliced
½  pound bean sprouts

Pad Thai notes for success:

  • If you are not going to be eating the Pad Thai immediately, make extra sauce to ensure that the noodles don’t absorb all of the liquid. If you make another ½ of the amount of sauce in the recipe, you’ll be able to keep the Pad Thai moist and flavorful. Add this extra sauce when you reheat the Pad Thai
  • You can use honey or agave syrup in place of the sugar. If you use agave, use two tablespoons instead of three
  • Fish sauce is available most larger supermarkets, and can be found in the Asian section
  • You can also add tofu and chicken to the Pad Thai
  • It’s often difficult to finely chop peanuts with a knife. If you use a food processor, carefully pulse-chop the peanuts to ensure that they don’t turn into peanut dust.

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