I would love an authentic pad thai recipe if anyone has it please?

Question

thanks alot

Answer 1

I don't have a specific recipe to recommend, but if you see a recipe that uses soy sauce or ketchup, you know right there that it's not authentic.

Answer 2

Pad Thai

1 pack dried rice stick noodles or "sen lek"

1/2 cup dried shrimp

1/2 cup baked tofu, cut into small strips

1/2 cup ground peanut

1 cup fresh bean sprouts

1/2 cup chives cut into 1 inch pieces

1 pound chicken meat, cut into small bite-size pieces

6 eggs

2 teaspoons pepper powder

1/2 cup fish sauce

1/2 cup soy sauce

1/4 cup sugar

1/4 cup vegetable oil

2 tablespoons smashed garlic

2 tablespoons smashed onion

1/2 cup water

Soak the rice stick noodles in tepid water for roughly 15 minutes. Then cut the noodles into 4-inch pieces. Strain the noodles, then set them aside.

Using a large skillet (preferably a wok) heat the vegetable oil and add in the garlic, onion and tofu.

After stirring for 2 minutes, add in the dry shrimp, and stir. Then, one at a time add in the peanuts, fish sauce, soy sauce, sugar, pepper and chicken, stirring the mixture the entire time.

Add the eggs and continue to stir the mixture. Then add in 1/2 cup of water.

Add the noodles, and be sure to stir! The noodles tend to burn if not continuously stirred.

Check to see if the taste of the dish is suitable to you, if not, then add in either fish sauce (salty), sugar (sweet), or soy sauce (salty). Here is where a matter of preference comes into play.

The final step is to add in the bean sprouts and chives, just before turning off the burner.

Pad Thai is normally garnished with a heaping portion of uncooked bean sprouts on the side as well as a sprig of cilantro on top.

Answer 3

HEre is very Authentic one..with everything in it Perfect Pad thai.

Don't beat yourself up if you miss some of ingredients. IT won't make it bad.

Choose one with Tamarine Sauce That's the Authentic one!

http://importfood.com/thai_vendors/stree...

Answer 4

just go to

http://www.recipegoldmine.com/worldviet/...

good luck  

Answer 5

Pad Thai

1 package (7 to 8 ounces) rice stick noodles (rice vermicelli) or 8 ounces angel hair pasta

1/4 cup fresh lime juice

1/4 cup Asian fish sauce (nam pla)

2 tablespoons sugar

1 tablespoon peanut or canola oil

8 ounces medium shrimp, shelled and deveined, then cut lengthwise in half

2 garlic cloves, finely chopped

1/4 teaspoon crushed red pepper

3 large eggs, lightly beaten

6 ounces fresh bean sprouts (about 2 cups), rinsed and drained

1/4 cup unsalted roasted peanuts, coarsely chopped

3 green onions, thinly sliced

1/2 cup loosely packed fresh cilantro leaves

Lime wedges

DIRECTIONS

1. In large bowl, soak rice stick noodles, if using, in enough hot water to cover, for 20 minutes; drain. With kitchen shears, cut noodles into 4-inch lengths. If using angel hair pasta, break in half, cook in large saucepot as label directs, then drain and rinse with cold running water.

2. Meanwhile, in small bowl, combine lime juice, fish sauce, and sugar. Prepare all remaining ingredients and place next to stove for easy assembly.

3. In 12-inch skillet, heat oil over high heat until hot but not smoking. Add shrimp, garlic, and crushed red pepper; cook, stirring, 1 minute. Add eggs and cook, stirring, until just set, about 20 seconds. Add drained noodles and cook, stirring, 2 minutes. Add fish-sauce mixture, half of bean sprouts, half of peanuts, and half of green onions; cook, stirring, 1 minute.

4. Transfer pad thai to warm platter or serving bowl. Top with remaining bean sprouts and sprinkle with remaining peanuts, remaining green onions, and cilantro. Serve with lime wedges.

HomeStyle Pad Thai

1 serving: Calories 495; Carbohydrates 64g; Cholesterol 106mg; Fat 19g; Sodium 840mg

INGREDIENTS

8 ounces thin rice noodles (about 1/8-inch-wide), or angel-hair pasta or thin spaghetti

4 ounces firm tofu, cut into 1/2-inch cubes (about 3/4 cup)

3 tablespoons less-sodium fish sauce, plus additional for serving

1/4 cup fresh lime juice (from 2 to 3 limes)

2 tablespoons sugar

8 ounces ground chicken

2 cloves garlic, finely chopped

1/4 teaspoon ground red pepper (cayenne)

2 large eggs, lightly beaten

2 cups packed thinly sliced Napa cabbage (about 5 ounces)

1 cup fresh bean sprouts (about 3 ounces)

1/2 cup loosely packed fresh cilantro leaves, chopped

1/4 cup unsalted roasted peanuts, coarsely chopped

2 teaspoons vegetable oil

2 green onions, thinly sliced

Lime wedges

DIRECTIONS

1. If using rice noodles, soak in large bowl containing enough hot tap water to cover. Let stand 20 minutes; drain. If using angel-hair pasta, cook in large saucepot of boiling water as label directs; drain and rinse with cold running water.

2. Meanwhile, place tofu between several layers of paper towels, pressing lightly to drain.

3. In small bowl, combine fish sauce, lime juice, and sugar. Assemble chicken, garlic, ground red pepper, beaten eggs, sliced cabbage, bean sprouts, chopped cilantro, and chopped peanuts, and place next to range for ease of cooking.

4. In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add tofu and cook 5 minutes or until golden, stirring occasionally. Transfer tofu to small bowl.

5. In same skillet, cook chicken, garlic, and ground red pepper over medium-high heat 3 to 4 minutes or until chicken is no longer pink, breaking up chicken with side of spoon. Stir in eggs and cook about 30 seconds or until they start to set.

6. To skillet with chicken mixture, add drained noodles, tofu, sliced cabbage, and fish-sauce mixture. Using tongs or 2 forks, toss to combine, and cook 2 minutes longer. Remove skillet from heat. Add bean sprouts, cilantro, peanuts, and green onions; toss to mix well. Serve Pad Thai with lime wedges and additional fish sauce.

Answer 6

I am Thai... so pretty much, I am pulled into answering this. This website might help you: http://www.thaitable.com/Thai/recipes/Pa... you could also try searching "Pad Thai Recipe" in google. :] Hope it helps!