10 Minute Pad Thai Recipes

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CHICKEN PAD THAI



Chicken Pad Thai image

No more takeout when you can make flavourful, restaurant-style, authentic chicken Pad Thai at home in just 10 minutes. It's sweet, savoury, sour and nutty.

Provided by Sam | Ahead of Thyme

Categories     Noodles

Time 25m

Number Of Ingredients 14

2 tablespoons fish sauce
2 tablespoons lime juice (from 1 lime)
1 tablespoon soy sauce
1/2 tablespoon sriracha sauce
1 tablespoon brown sugar
200 grams dry rice stick noodles (large size) or vermicelli noodles (about 8 ounces)
2 tablespoons vegetable oil
1 boneless, skinless chicken thigh, diced into small pieces
4 cloves fresh garlic, minced
2 eggs
1/2 cup firm tofu, diced
1 cup chives, cut into 2-inch long pieces
2 cups bean sprouts
1/2 cup peanuts, chopped

Steps:

  • Combine fish sauce, lime juice, soy sauce, sriracha, and brown sugar in a small bowl and stir to combine.
  • Soak the dry noodles in water for 10 minutes until soft.
  • Preheat oil in a large pan over medium high heat (about 2 minutes). Add chicken and garlic and cook for 3 minutes. Add noodles into the pan and stir continuously for 1 minute.
  • Shift the noodles to one side to make some space in a pan to crack the eggs. Add the eggs and cook until they have thickened and there are no visible liquid parts remaining. Stir into the noodles and continuously mix the ingredients together for one minute.
  • Add in prepared sauce and continue to stir to combine together. Turn heat down to low and add in tofu, chives and bean sprouts. Continuously stir for another minute.
  • Sprinkle in chopped peanuts and serve immediately.

Nutrition Facts : ServingSize 1 serving, Calories 415 calories, Sugar 6.5 g, Sodium 948.2 mg, Fat 22.7 g, SaturatedFat 8.3 g, TransFat 0 g, Carbohydrate 23.2 g, Fiber 3.8 g, Protein 31.8 g, Cholesterol 142.6 mg

10-MINUTE PAD THAI



10-minute pad Thai image

A delicious one-pan dinner - who needs takeaways?

Provided by Good Food team

Categories     Dinner, Lunch, Main course

Time 10m

Number Of Ingredients 9

200g raw prawns
small pack coriander , stalks finely chopped, leaves roughly chopped
2 x 200g packs straight-to-wok pad Thai noodles
85g beansprouts
1 egg , beaten with a fork
juice 1 lime , plus wedges to serve
1 tbsp fish sauce
2 tsp sugar
1 tbsp roasted peanuts , roughly chopped, to serve

Steps:

  • Dry-fry the prawns and coriander stalks in a non-stick frying pan for 1-2 mins until the prawns are just pink. Add the noodles, beansprouts, egg, lime juice, fish sauce and sugar. Quickly toss together for 1 min more until the egg is just cooked and everything is well mixed - you might want to use a pair of tongs to make this easier.
  • Remove from the heat, mix in most of the coriander leaves, then divide between 2 bowls. Scatter with the remaining coriander and the peanuts, and serve with lime wedges for squeezing over.

Nutrition Facts : Calories 494 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 37 grams protein, Sodium 2.91 milligram of sodium

ULTIMATE PAD THAI



Ultimate Pad Thai image

This recipe, though it contains a number of ingredients, is really easy to make. It is a hit at parties and can be modified to be a vegetarian dish as well.

Provided by hungryhungry

Categories     Asian Recipes

Time 1h15m

Yield 6

Number Of Ingredients 24

1 pound dried thin rice noodles
4 cups very hot water
1 tablespoon vegetable oil
¾ cup firm tofu, cubed
¼ cup fresh basil leaves
2 tablespoons vegetable oil
¾ cup chicken, cut into cubes
½ cup small black tiger shrimp, peeled and deveined
1 ½ teaspoons paprika
2 eggs, beaten
7 tablespoons vegetable oil
3 cloves garlic, minced
½ cup white vinegar
½ cup fish sauce
1 tablespoon brown sugar
2 teaspoons ketchup
2 teaspoons tamarind paste
1 teaspoon hot chili sauce (such as Sriracha®)
2 lemon grass stalks, minced
½ cup water, if needed
3 tablespoons chopped roasted peanuts
1 cup bean sprouts
1 lime, cut in wedges
4 green onions, thinly sliced

Steps:

  • Soak rice noodles in a bowl with 4 cups hot water, or as needed to cover, until noodles are slightly softened, about 15 minutes; drain.
  • Heat 1 tablespoon vegetable oil in a wok over medium heat.
  • Cook and stir tofu and basil leaves in hot oil until basil is crisp and tofu is golden, about 10 minutes. Remove tofu-basil mixture and set aside.
  • Heat 2 tablespoons vegetable oil in the same skillet; cook and stir chicken, shrimp and paprika until chicken is no longer pink in the center and shrimp are bright pink on the outside and no longer transparent in the center, 5 to 8 minutes.
  • Pour eggs into chicken and shrimp; stir until eggs are lightly cooked, 2 to 3 minutes. Remove and set aside.
  • Heat 7 tablespoons vegetable oil in a clean wok over medium heat. Cook and stir garlic in hot oil until fragrant, a few seconds.
  • Stir white vinegar, fish sauce, brown sugar, ketchup, tamarind paste, and hot chili sauce into garlic until the brown sugar has dissolved; simmer for 1 minute.
  • Stir lemon grass and drained rice noodles into wok until sauce is almost absorbed, 2 to 3 minutes. Pour 1/2 cup water into the skillet if noodles are still too firm.
  • Stir tofu with basil, peanuts, chicken and shrimp mixture, and bean sprouts into noodles; cook and stir until fully heated and combined with sauce, 1 to 2 minutes.
  • Garnish with lime wedges and green onions.

Nutrition Facts : Calories 560.1 calories, Carbohydrate 58.3 g, Cholesterol 93.8 mg, Fat 29.3 g, Fiber 3.5 g, Protein 16.8 g, SaturatedFat 4.9 g, Sodium 1652.8 mg, Sugar 4.7 g

CLASSIC PAD THAI



Classic Pad Thai image

This recipe is a perfect example of Thai cooking for beginners. Once mastered, you'll forget stopping for take-out and make this easy stir-fry a weeknight staple.

Provided by Heinz

Categories     Trusted Brands: Recipes and Tips     Heinzitup.com

Time 30m

Yield 4

Number Of Ingredients 17

8 ounces medium width rice vermicelli noodles
3 tablespoons vegetable oil
¼ pound ground chicken
1 teaspoon hot pepper sauce
1 red pepper, thinly sliced
½ pound peeled, deveined raw shrimp
3 cloves garlic, minced
2 teaspoons freshly grated gingerroot
½ cup vegetable or chicken broth
½ cup Heinz Tomato Ketchup
¼ cup lime juice
3 tablespoons granulated sugar
3 tablespoons fish sauce
1 ½ cups bean sprouts
3 green onions, thinly sliced
¼ cup fresh coriander or parsley leaves
chopped peanuts

Steps:

  • Cover noodles with boiling water and let stand for 5 minutes; drain well and reserve.
  • Heat half the oil in a wok or deep skillet set over high heat. Crumble in chicken and add hot sauce; stir-fry for 3 to 5 minutes or until browned. Reserve on a platter.
  • Add remaining oil and peppers to pan; stir-fry for 3 minutes. Add shrimp and stir-fry for 2 minutes. Stir in garlic, ginger, broth, ketchup, lime juice, sugar and fish sauce. Bring to a boil. Add noodles and reserved meat; toss mixture to combine. Heat through.
  • Add sprouts and toss gently. Sprinkle with onions, coriander and peanuts.

Nutrition Facts : Calories 553 calories, Carbohydrate 70.2 g, Cholesterol 103.6 mg, Fat 18.2 g, Fiber 4.3 g, Protein 30.3 g, SaturatedFat 3 g, Sodium 1298.1 mg, Sugar 15.2 g

QUICK & EASY SHRIMP PAD THAI



Quick & Easy Shrimp Pad Thai image

With 10 minutes of active preparation and 20 minutes for soaking the noodles, this easy Pad Thai comes together in no time flat. Not a fan of shrimp? Toss some cooked chicken in with the 5-ingredient sauce to make a delicious alternative.

Provided by Food.com

Categories     Thai

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1/2 lb pad Thai rice noodles
1/3 cup crunchy peanut butter
2 tablespoons sambal oelek chili paste
1 lime, zest of, plus 3 tablespoons lime juice
1/4 cup fish sauce, plus additional, to taste
1 tablespoon dark brown sugar
2 tablespoons vegetable oil (or olive oil)
1 lb shrimp (16-20 count, peeled and deveined)
3/4 cup cherry tomatoes, halved
1 1/4 cups bean sprouts
3/4 cup roughly chopped cilantro, plus additional for serving
roasted peanuts, coarsely chopped for garnish
lime slice, for serving

Steps:

  • Place rice noodles in a large bowl. Cover with very hot tap water, stir and set aside until tender, 20 minutes. Do not over soak. Drain and reserve 1 cup soaking liquid.
  • Whisk to combine peanut butter, sambal, lime zest, fish sauce and brown sugar in a medium bowl. Set aside.
  • In a large skillet over high heat, warm oil until shimmering. Add shrimp and cook until nearly cooked through, about 2 minutes per side. Add noodles, peanut butter mixture and ? cup reserved soaking water. Cook until fragrant and warmed through. Remove from heat, add lime juice and season to taste with additional fish sauce, adding additional soaking water if necessary to thin sauce. Add tomatoes, bean sprouts and cilantro. Toss everything together to combine. Serve immediately, garnished with peanuts, cilantro and sliced limes.
  • Serve immediately, garnished with peanuts, cilantro and sliced limes.

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