10 Minute Pad Thai Recipes

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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

22-MINUTE PAD THAI



22-Minute Pad Thai image

A quick and easy recipe for shrimp pad thai.

Provided by Mindy Fox

Categories     22-Minute Meals     Takeout at Home     Kid-Friendly     Quick & Easy     Shrimp     Noodle     Small Plates

Yield 4 Servings

Number Of Ingredients 13

8 ounces dried, flat, linguine-width rice noodles (preferably Annie Chun's or Thai Kitchen; also called pad Thai noodles or stir-fry rice noodles)
1/4 cup fish sauce (such as nam pla or nuoc nam)
1/4 cup tamarind juice concentrate, or 2 tablespoons tamarind paste mixed with 2 tablespoons water
3 tablespoons (packed) dark brown sugar
2 teaspoons chili-garlic sauce, plus more for serving
3 tablespoons vegetable oil
4 large eggs, beaten to blend
3/4 pound peeled and deveined medium shrimp
1 bunch scallions, green and white parts separated, coarsely chopped
2 cups mung bean sprouts (about 1/3 pound), plus more for serving
1/4 cup roasted, salted peanuts, coarsely chopped, plus more for serving
Coarsely chopped fresh cilantro (for serving)
Lime wedges (for serving)

Steps:

  • Place noodles in a medium heatproof bowl. Add boiling water to cover and let stand, stirring frequently, until soft and pliable but not tender, 5-10 minutes (depending on brand). Drain; set aside.
  • Meanwhile, whisk fish sauce, tamarind concentrate, sugar, 2 tsp. chili-garlic sauce, and 1/4 cup hot water in another medium bowl.
  • Heat oil in a wok or large skillet (at least 12" in diameter) over medium-high. Add eggs and shrimp and cook, stirring constantly, until shrimp begin to turn pink, about 1 minute. Add scallion whites, fish sauce mixture, and reserved noodles. Cook, stirring frequently, until sauce is mostly absorbed and noodles are well coated, about 3 minutes. Add scallion greens, 2 cups bean sprouts, and 1/4 cup peanuts and cook until heated through, about 1 minute more.
  • Divide noodle mixture among plates. Top with cilantro, bean sprouts, and peanuts and serve with lime wedges and chili-garlic sauce.

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.

QUICK AND EASY PAD THAI



Quick and Easy Pad Thai image

A great recipe I've been using for years and it gets better and better each time! Some variations have been made to the original recipe for preference, so feel free to do the same yourself.

Provided by MYLENEBEATTY

Categories     World Cuisine Recipes     Asian

Time 45m

Yield 6

Number Of Ingredients 16

1 (6.75 ounce) package dried rice vermicelli
3 cups ketchup
½ cup soy sauce
3 tablespoons lime juice
2 teaspoons white sugar
1 teaspoon curry powder
2 teaspoons smooth peanut butter
1 teaspoon hot chile paste
1 tablespoon vegetable oil
2 skinless, boneless chicken breast halves - diced
½ pound shrimp, peeled and deveined
4 cups bean sprouts
2 green bell peppers, sliced
2 eggs, beaten
1 cup chopped green onions
1 tablespoon chopped unsalted peanuts

Steps:

  • Soak rice noodles in warm water for 20 minutes. Drain, and set aside.
  • In a medium bowl, stir together the ketchup, soy sauce, lime juice, sugar, curry powder, peanut butter and chile paste. Set aside.
  • Heat oil in a wok or large skillet over medium-high heat. Add chicken, and cook for about 5 minutes, or until juices run clear. Add the green peppers, and saute for a minute. Move the chicken and pepper to one side of the pan, and pour in the eggs. Cook eggs, stirring constantly until firm and scrambled, stir in the chicken and peppers. Add shrimp and pour in 1/4 of the ketchup mixture along with bean sprouts and noodles. Mix and cook for a few minutes until shrimp are pink. Add the remaining sauce, and cook until heated through. Garnish with green onions and chopped peanuts, and serve.

Nutrition Facts : Calories 426.3 calories, Carbohydrate 67.6 g, Cholesterol 142.3 mg, Fat 7.6 g, Fiber 3.3 g, Protein 26.3 g, SaturatedFat 1.6 g, Sodium 2724.1 mg, Sugar 32.9 g

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Top Asked Questions

How to make chicken Pad thai in 10 minutes?
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. 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.
How to cook pad Thai sauce?
Add the Pad Thai Sauce and cook 1 minute. It will smell quite fishy at first – turn your fan on – but it will mellow out perfectly. Add the cooked chicken, tofu or shrimp and turn and toss the noodles for a few more minutes. Cook until the noodles are soft (but still a little chewy) adding just a little water if it seems too dry.
What do you put in pad Thai?
Shrimp, fish sauce, tamarind, eggs, rice noodles, tofu, and bean sprouts are all common in pad thai. We simplified our version. Since we rarely need (or can find) tamarind, we skipped it in the sauce.
How to cook pad Thai noodles in WOK?
Stir-fry the tofu, chicken, and shrimp before adding the noodles to encourage browning and flavor development. Cook the noodles in the wok until tender, yet al dente. Add in the pad thai sauce at the very end and toss to coat the noodles. Add paprika to boost the reddish hue to the noodles.

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