Top Chef
Josh
Top Chef Instructor at ChefPassport SàRL
"Pad Thai Lunch Menu with ChefPassport "
"Pad Thai Lunch Menu with ChefPassport "
Tue June 8 - 3:30 PM EDT/New York (See in local time)
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05//2025 3:30 PM
05//2025 04:30 PM
America/New_York
#WTGC2025
"Pad Thai Lunch Menu with ChefPassport "
#WTGC2025
"Pad Thai Lunch Menu with ChefPassport "
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https://www.womentech.net/ringcentral
"Pad Thai Lunch Menu with ChefPassport "
"Pad Thai Lunch Menu with ChefPassport "
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Session: Pad Thai Lunch Menu with ChefPassport
PAD THAIINGREDIENTS - 2 Serving
For the Noodles:
5 shrimp, peeled and deveined (substitution vegan shrimp or carrot)
4-6 oz (100-150g) rice noodles (Pad Thai Noodles)
1 cup bean sprouts
1/4 cup Chinese chives (substitute spring onions in unavailable), chopped into 1” lengths, reserve a few for garnish
1 egg
1 medium carrot (sliced or shredded)
1 clove garlic (peeled and chopped)
1 small shallot( peeled and chopped)
1-2 tbsp oil (coconut, canola or olive oil)
1/4 package firm tofu, cubed (you can also use chicken if desired)
1/4 cup roasted peanuts (crushed)
1 tbsp chili powder (or 1 fresh thai chili)
1-2 lime wedge
For the Sauce:
2 tablespoons soy sauce
1 tablespoon fish sauce
3 tablespoons sugar (brown, white or palm)
2-3 tablespoons of tamarind paste (possible substitutions: 1 tbsp Worcestershire sauce, 1 tbsp ketchup, 1 tbsp lime juice, 1 tbsp rice vinegar)
UTENSILS:
Wok or large pan, Large saucepan /pot (for cooking the noodles), Spatula, Large knife, Cutting Board, Small bowls
METHOD:
Add all the ingredients for the sauce into a saucepan and cook on medium heat for about five minutes until it bubbles. Set aside. Also cook the noodles by heating 5 cups of water and pouring it over the noodles in another pot. Let them cook for 7-8 minutes and then drain the noodles and cool with cold water. Then put them into a bowl and cover them with cold water.
Add tofu and fry until it changes color a bit to golden brown outside, about 4 minutes.
Add shrimp and cook for a few minutes until cooked, 1-2 minutes.
Turn the heat to medium, add oil and when hot add garlic and shallots and fry until fragrant 1 minute, then add the shredded carrot and fry for another 30 seconds.
Move the onions to one side and quickly cook the egg by scrambling it for about 30 seconds.
Add noodles and prepared pad thai sauce and stir in for a bit.
Mix the cooked tofu and shrimp back over the noodles.
Add bean sprouts and chives, turn off the heat and mix everything together.
Serve on a plate garnished with crushed peanuts, chili powder, chives and a fresh lime wedge.
Key Takeaways
- PAD THAI The flavors of this dish are centered around a sweet-savory fusion. Salty, nutty, and with that slightly sweet sauce. Learn how to make the world famous Thai national dish from CHEFPASSPORT's Top Chef Instructor. Tickle your tastebuds with bold
- PAD THAI The flavors of this dish are centered around a sweet-savory fusion. Salty, nutty, and with that slightly sweet sauce. Learn how to make the world famous Thai national dish from CHEFPASSPORT's Top Chef Instructor. Tickle your tastebuds with bold
- PAD THAI The flavors of this dish are centered around a sweet-savory fusion. Salty, nutty, and with that slightly sweet sauce. Learn how to make the world famous Thai national dish from CHEFPASSPORT's Top Chef Instructor. Tickle your tastebuds with bold
- PAD THAI The flavors of this dish are centered around a sweet-savory fusion. Salty, nutty, and with that slightly sweet sauce. Learn how to make the world famous Thai national dish from CHEFPASSPORT's Top Chef Instructor. Tickle your tastebuds with bold
- PAD THAI The flavors of this dish are centered around a sweet-savory fusion. Salty, nutty, and with that slightly sweet sauce. Learn how to make the world famous Thai national dish from CHEFPASSPORT's Top Chef Instructor. Tickle your tastebuds with bold