On the fly soba pad thai 🇹🇭

Ok ok ok,,, this is Not a traditional pad Thai that is like the one served on the side of the road in Chang mai..nothing is I suppose!But what this is extremely yummy, and easy to make!

This authentic Shrimp Pad Thai is the reason why I’ll never have to buy it at a restaurant again!

For those who love Pad Thai but are watching their calories, or anyone counting calories, I want to share another option for enjoying Pad Thai. You can use different types of noodles, such as shirataki noodles, glass noodles, or, as in this recipe, white bean noodles.

Today I made Pad Thai for some Western friends.

A classic Thai national dish with an easy homemade Pad Thai sauce recipe and detailed tips for delicious stir-frying.

#mycookbook. It's been a good fishing season. So I decided to make this salmon pad thai with the freshest wild salmon available. You can also add some scrambled egg to this dish if desired. I opted out on this round.

I went to a restaurant in my town and they made the best Pad Thai I've ever had. I've been to several places since that never can match up. I tried this recipe I found and altered it to find it tastes the same! I am so happy!!

Stir Fried Thai noodles with Prawns ,delicious everytime :)

Craving Pad Thai? I just used what I had in the fridge, and it still turned out delicious!

I love Thai foods, even though I’m not Thai. For time to time in my kitchen I prepare Thai foods. They are simple and delicious 😋

Pad Thai is one of my favourite meals, but I never used to cook it myself, because I did not want to deal with the complications of a sauce(tamarind paste, oyster sauce etc.). So, drawing inspiration from several online recipes I came up with this easy recipe involving a store-bought sauce. Hope you'll like it!

Thailand or, China? Who cares who the hell created this delicious dish! Just so long as it was eventually created! ;0)Chicken, shrimp, pork, beef or tofu all work great in this simple dish! In fact, this dish is so versatile and forgiving, feel free to get creative with her!My 7 year old students did a great job on this dish. Excelent work kiddos!

I love Thai food and made this today.

I love Pad Thai! The flavors are so robust: Spicy! Salty! Sweet! Sour! Preparing this dish takes a little time, but it’s so much better than take-out (healthier, too, since this version is far less oily).I started with a recipe from the “Tastes Better From Scratch“ website, but made several changes.I don’t have a wok, so I chose to cook components separately before combining them in a big pot and allowing the flavors to mingle. Don’t skip drizzling some lime juice on the dish before it’s served. That burst of acidity elevates the favors! My only other tip would be to not oversoak your rice noodles. And don’t boil them either! They’ll fall apart as you’re mixing them and you’ll likely end up with a gluey texture. 😣#Spicy #Dinner #Noodles #Asian

While I originally was going to make Pad See Ew, I found that many of the ingredients I was looking for at the local grocery store were unavailable. So, I grabbed a few substitutions with the mind of making a variated version. But, when it came down to it, I quickly changed tune mid way threw cooking and decided to go with this delicious concoction.

You can make an easy Thai dish with dried udon noodles even if you don't have sen lek (Thai rice noodles)!You can use white sugar instead of brown sugar if you want. It's more authentic to add bean sprouts or atsuage (thick fried tofu), but it's also tasty with the crisp onion. Recipe by Wa Station

I watch the people in the food courts of Bangkok and Singapore make this so quickly and skillfully with amazement.I've cut down on the spice. If you like it spicy, add some Thai chili pepper powder or chili flakes at Step 3, or serve the noodles with some chili powder on the side. Mix it in as you eat!Rehydrate the sen lek (Thai rice noodles) following the package instructions. If you use boiling water the noodles will melt so be careful. It's safest to rehydrate them in cold water for 2 to 3 hours, even though it takes time.Work through Steps 2 to 4 in one go. Speed is of the essence during these stages!Serve the noodles with raw Chinese chives and bean sprouts to make this even more authentic! For 2 servings. Recipe by Koyokkoyo

Pad Thai is a dish that's hard to find really delicious at restaurants—most are just too oily. Making it at home is easier than you think. I like to prepare the sauce ahead of time, which makes stir-frying quick and easy, and lets you control the flavor easily.

easy and tasty pad thai

I am going to use glass noodle to make Pad Thai Woon Sen as when using Glass noodles it absorbs all of the Pad Thai flavour and sauce creating a Pad Thai rich and full of flavour🟡Full Recipe Here : youtu.be/OFtyF5SqQ-8

Oh Thai food... I just can’t.

Here it is, a simple lunch dish: "Pad Thai with Glass Noodles, Egg, and Textured Vegetable Protein." The noodles are chewy and soft, not mushy.

This pad thai recipe uses commonly stocked ingredients like ketchup and Worcestershire sauce to mimic the flavor of tamarind, brown sugar in lieu of palm sugar, and crushed red chili flakes (like the kind you use on pizza and pasta) to provide the heat normally brought to this dish by Thai chilies.Unfortunately, there is no good substitute in my opinion for the rice noodles that are the heart of this dish. Luckily, they are light, ship inexpensively, and keep forever. If you don't have an Asian market nearby where you can buy them in person, you can order them online from web retailers like amazon. You might even be able to find them at your neighborhood Cost Plus (World Market). But don't discount the Asian section of your grocery, either. With the increasing popularity of so-called *ethnic* cooking, new ingredients are popping up everywhere.The recipe is for 2 to 3 servings. If you want to double it, I recommend just prepping two separate batches for the best result. As with any stir-fry type dish, smaller batches produce a better result because the heat doesn't get diluted by too many ingredients in the pan.

#Mycookbook I love thai food and have been playing around with flavors in the kitchen to make this dish more simple. Quick to make and super delish! You don't need to use shrimp, add whatever protein you wish :)

What’s not to love with this feast. Last night’s dinner brought us memories from our last travel before the global pandemic. This is the first of a 2-part post.

I'm always trying to find different ways to cook mahi mahi since it's pretty much the only fish I eat. I found this recipe in YouTube from a catch clean and cook in Miami.

This morning the weather is nice because it rained last night. I felt like eating delicious Pad Thai, reminiscent of my aunt's cooking. She makes it very well, so I called her for the recipe to try making it myself. I used whatever ingredients I could find, improvising a bit, but it turned out delicious!