Ingredients with Measurements:
- 8 oz. rice noodles
- 1 can of young jackfruit (in brine or water), drained and rinsed
- 1 red bell pepper, sliced
- 1/2 cup of bean sprouts
- 1/4 cup of roasted peanuts, chopped
- 2 cloves of garlic, minced
- 2 tbsp. of vegetable oil
- 2 tbsp. of tamarind paste
- 2 tbsp. of soy sauce
- 2 tbsp. of brown sugar
- 1 tbsp. of lime juice
- 1/4 tsp. of red pepper flakes
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Wok or large skillet
- Tongs
- Large pot for boiling noodles
Step-by-step instructions:
1. Cook rice noodles according to package instructions. Drain and set aside.
2. In a small bowl, mix together tamarind paste, soy sauce, brown sugar, lime juice, and red pepper flakes. Set aside.
3. Heat vegetable oil in a wok or large skillet over medium-high heat. Add minced garlic and stir-fry for 30 seconds.
4. Add sliced red bell pepper and jackfruit to the wok. Stir-fry for 3-5 minutes until the vegetables are tender.
5. Add cooked rice noodles and the tamarind sauce to the wok. Toss everything together until the noodles are coated in the sauce.
6. Add bean sprouts and chopped peanuts to the wok. Toss everything together for another minute.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 10g
Carbohydrates: 60g
Protein: 7g
Fiber: 4g
Sugar: 15g
Substitutions for ingredients:
- Shredded carrots can be used instead of red bell pepper.
- Chopped cashews or almonds can be used instead of peanuts.
- Lemon juice can be used instead of lime juice.
Variations:
- Add tofu or shrimp for extra protein.
- Use different vegetables such as broccoli, snow peas, or bok choy.
- Add a beaten egg to the wok and scramble it before adding the noodles.
Tips and tricks:
- Drain and rinse the jackfruit well to remove any brine or water flavor.
- Use tongs to toss the noodles and vegetables together to prevent them from breaking apart.
- Adjust the amount of red pepper flakes to your desired level of spiciness.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve on a large platter with fresh cilantro and chopped peanuts sprinkled on top.
Garnishes:
Fresh cilantro and chopped peanuts.
Pairings:
Serve with a side of steamed vegetables or a simple salad.
Suggested side dishes:
Steamed broccoli or a mixed green salad.
Troubleshooting advice:
- If the noodles are too sticky, rinse them with cold water before adding them to the wok.
- If the sauce is too thick, add a splash of water to thin it out.
Food safety advice:
Make sure to cook the jackfruit and vegetables until they are tender and fully cooked.
Food history:
Pad Thai is a popular Thai dish that originated in the 1930s. It typically consists of stir-fried rice noodles, vegetables, and protein, all coated in a sweet and savory sauce.
Flavor profiles:
Sweet, sour, and savory with a hint of spiciness.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Thai