CHICKEN PAD THAI
Like a facsimile of your favorite takeout chicken pad Thai -- or perhaps, since there's no transit time, even better.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 2 servings
Number Of Ingredients 17
Steps:
- For the noodles: Cook the noodles according to the package instructions.
- For the sauce: Stir together the fish sauce, brown sugar, tamarind, sriracha and lime juice in a small bowl until well combined.
- For the stir fry: Heat the oil in a large nonstick skillet over medium heat. Add the tofu and cook, stirring occasionally, until lightly browned, 4 to 5 minutes. Push the tofu to the side, allowing the excess oil to drip down into the middle of the skillet. Add the chicken and shallots and cook, stirring occasionally, until the chicken is opaque and cooked through, 4 to 5 minutes. Push to the side with the tofu, allowing the excess oil to drip down into the middle of the skillet. Add the beaten egg to the skillet and cook, stirring occasionally and chopping to break up, until cooked through, about 30 seconds. Push the egg to the side with the tofu and chicken. Add the peppers to the skillet and cook just to soften slightly, about 2 minutes. Add the noodles, bean sprouts, scallions and sauce to the skillet. Combine the tofu, chicken and egg into the ingredients and stir fry, coating the ingredients with the sauce, and simmer to thicken, 3 to 5 minutes.
- Pile the stir fry onto a serving plate and top with chopped peanuts and cilantro leaves. Serve immediately with lime wedges.
PAD THAI
Recipe video above. Here's a Pad Thai recipe that really does taste just as good as takeout from good Thai restaurants, and you'll find everything you need at the supermarket. See here for a truly authentic Pad Thai recipe, if that's what you're after - but note that most people find it a little too "real" for their palettes because Pad Thai outside of Thailand is dialled back on the fish sauce/dried shrimp "funk".I use chicken here but feel free to switch with any protein, even prawns/shrimp.
Provided by Nagi
Categories Mains
Time 30m
Number Of Ingredients 17
Steps:
- Place noodles in a large bowl, pour over plenty of boiling water. Soak for 5 minutes, then drain in a colander and quickly rinse under cold water. Don't leave them sitting around for more than 5 - 10 minutes.
- Mix Sauce in small bowl.
- Heat 2 tbsp oil in a large non stick pan (or well seasoned skillet) over high heat. Add garlic and onion, cook for 30 seconds.
- Add chicken and cook for 1 1/2 minutes until mostly cooked through.
- Push to one side of the pan, pour egg in on the other side. Scramble using the wooden spoon (add touch of extra oil if pan is too dry), then mix into chicken.
- Add bean sprouts, tofu, noodles then Sauce.
- Toss gently for about 1 1/2 minutes until Sauce is absorbed by the noodles.
- Add garlic chives and half the peanuts. Toss through quickly then remove from heat.
- Serve immediately, sprinkled with remaining peanuts and lime wedges on the side, with a sprinkle of chilli and a handful of extra beansprouts on the side if desired (this is the Thai way!). Squeeze over lime juice to taste before eating.
Nutrition Facts : Calories 650 kcal, ServingSize 1 serving
CLASSIC CHICKEN PAD THAI
Make authentic Thai noodles at home with this chicken pad Thai recipe. The sauce is made from scratch using Thai favorites like fish sauce, tamarind paste, and shrimp paste.
Provided by ChefJackie
Categories World Cuisine Recipes Asian Thai
Time 45m
Yield 4
Number Of Ingredients 15
Steps:
- Soak rice noodles in a bowl of water for 15 minutes.
- Meanwhile, combine brown sugar, soy sauce, fish sauce, and tamarind paste in a bowl. Whisk well and set aside.
- Heat oil in a wok over medium-high heat. Add chicken. Stir-fry for 1 minute. Add tofu. Cook chicken is no longer pink in the center, about 4 minutes.
- Add garlic and shrimp paste to the wok and stir well. Cook for 2 minutes, then add fish sauce mixture and drained noodles. Cook until the noodles are tender, 3 to 5 minutes.
- Push noodles to one side of the wok. Crack the eggs into the other side. Scramble until firm, about 3 minutes. Stir into the noodles. Serve with peanuts, bean sprouts, and lime wedges.
Nutrition Facts : Calories 796.9 calories, Carbohydrate 97.5 g, Cholesterol 190.4 mg, Fat 29.2 g, Fiber 5.6 g, Protein 39.8 g, SaturatedFat 5.2 g, Sodium 3005.9 mg, Sugar 17.6 g
AUTHENTIC PAD THAI
Inspired by the pad thai at Thai Tom, this recipe features a tamarind paste, vinegar, sugar, and fish sauce mixture over perfectly stir-fried eggs, chicken breast, and rice noodles, garnished with peanuts, chives, and fresh bean sprouts.
Provided by Allrecipes
Categories World Cuisine Recipes Asian Thai
Time 1h
Yield 6
Number Of Ingredients 17
Steps:
- Place rice noodles in a large bowl and cover with several inches of room temperature water; let soak for 30 to 60 minutes. Drain.
- Whisk sugar, vinegar, fish sauce, and tamarind paste in a saucepan over medium heat. Bring to a simmer, remove from heat.
- Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add chicken; cook and stir until chicken is cooked through, 5 to 7 minutes. Remove from heat.
- Heat 1 tablespoon oil and minced garlic in a large skillet or wok over medium-high heat. Stir in eggs; scramble until eggs are nearly cooked through, about 2 minutes. Add cooked chicken breast slices and rice noodles; stir to combine.
- Stir in tamarind mixture, 1 1/2 tablespoons sugar, and salt; cook until noodles are tender, 3 to 5 minutes. Stir in peanuts; cook until heated through, 1 to 2 minutes. Garnish with bean sprouts, chives, paprika, and lime wedges.
Nutrition Facts : Calories 582.8 calories, Carbohydrate 78.8 g, Cholesterol 132.2 mg, Fat 21.3 g, Fiber 4.3 g, Protein 21.5 g, SaturatedFat 3.8 g, Sodium 1478.7 mg, Sugar 22.6 g
HOMEMADE CHICKEN PAD THAI
Pad Thai is a popular Thai street food that is both sweet and savory. Try our authentic homemade chicken pad Thai recipe today, you'll never go back to take out!
Provided by Sarah Asay, RDN
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 16
Steps:
- 1. Prepare the rice noodles according to package directions. This is often soaked in warm water rather than boiled over the stovetop. (Save the water for a pro tip offered in step #5!)
- 2. While noodles are cooking, whisk together sauce ingredients. This includes soy sauce, brown sugar, rice vinegar, lime juice, and fish sauce in a mixing bowl. Set aside.
- 3. Heat sesame oil in a wok or a deep saute pan set over medium-high heat. Add chicken and saute until cooked through, about 5 minutes. Once cooked, transfer chicken to a plate and set aside.
- 4. Add red bell pepper and carrots to the hot pan and saute 2 minutes. Then add green onions, garlic, and bean sprouts and saute 1 minute longer, until fragrant.
- 5. To the vegetable mixture, add back the chicken along with the cooked noodles and sauce. Toss everything together and cook for 2 minutes until all ingredients are coated. If the dish starts to become dry, add back moisture by adding a bit of the water used to soak the noodles.
- 6. Serve warm topped with cilantro, peanuts, and optional garnishes.
- 7. Pair with sesame sugar snap peas and other ideas listed below!
Nutrition Facts : Calories 370 calories
PAD THAI WITH CHICKEN AND SHRIMP
PLEASE NOTE: This calls for one 1/2 pound package of noodles. Not one pound. Not a pound and a half. I'm not sure how else to write it so that it's clearer. I think this is a great Pad Thai recipe - quick and easy. It's certainly a favourite in our house. I would suggest making a double batch of the sauce, so the dish is even more flavorful. For those with milder tastes, cut back on the red pepper flakes. The recipe as is has quite a bite to it. This isn't a "authentic" Pad Thai recipe, so if that's what you are looking for, then this may not be it.
Provided by Just Call Me Martha
Categories Chicken
Time 25m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Place noodles in large bowl and cover with boiling water for about 10 minutes.
- Drain.
- Set aside.
- Mix together fish sauce, ketchup, Worcestershire, chili-garlic sauce and sugar.
- Set aside.
- Cut chicken into 1" cubes.
- Peel and de-vein raw shrimp and chop coarsely.
- Finely chop garlic.
- Heat peanut oil in large frying pan or wok.
- Add garlic, chicken, shrimp and red pepper flakes.
- Stir until shrimp turns pink.
- Add sauce mixture and stir for 3 more minutes.
- Add beaten eggs and stir constantly for one minute.
- Add drained rice noodles and toss until coated.
- Stir in bean sprouts, onions and 1/2 cup cilantro.
- Stir and toss for a minute or so, until heated.
- Spoon out onto large serving platter.
- Sprinkle with chopped peanuts and remaining cilantro.
- Top with slices or wedges of lime, which will be used to squeeze over noodles upon serving.
CHICKEN PAD THAI
Enjoy our version of the classic noodle dish with spring onions, egg, beansprouts and peanuts. Add chilli to suit your taste and serve with lime wedges
Provided by Liberty Mendez
Categories Dinner, Main course, Supper
Time 30m
Number Of Ingredients 20
Steps:
- Soak the noodles in warm water for about 20 mins or until al dente, then drain. Meanwhile, make the sauce by mixing together the tamarind paste, fish sauce, sugar, lime and siracha until smooth.
- Heat half the oil in a frying pan or a wok over a medium heat. Add the garlic and chilli and fry for 30 seconds until fragrant. Tip in the chicken and cook for 5 mins until golden. Add the coriander stalks, spring onions and turnip (if using), and fry for 1 min. Add in the soaked noodles, 50ml of the chicken stock and the prepared sauce. Keep stir-frying the noodles until they're starting to dry, then add the sauce. Stir everything together and cook over a high heat for 3 mins until the noodles are just cooked. Add a splash more water if needed.
- When the sauce has reduced, scatter over the beansprouts and fold them into the noodles. Push everything to one side of the pan, then pour in the rest of the oil on the empty side and crack in the eggs. Fry for 2 mins until the white is just set and beginning to crisp around the edges, then roughly scramble the runny yolks in with the whites. When the eggs have just set, combine with the noodles.
- Scatter over half of the peanuts and quickly toss together. Divide between two plates with the remaining peanuts and spring onion, the lime wedges and soy sauce on the side.
Nutrition Facts : Calories 1004 calories, Fat 45 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 87 grams carbohydrates, Sugar 24 grams sugar, Fiber 6 grams fiber, Protein 60 grams protein, Sodium 5.73 milligram of sodium
CLASSIC CHICKEN PAD THAI
This recipe is a combination of several recipes that I like - I was trying to copy a meal that is served at a restaurant here in Phoenix called Pei Wei - I think I did it! This is fabulous! Great flavor. Instead of rice noodles we used the whole wheat fettuccini noodles from Trader Joe's. An optional ingredient would be to add 1 to 2 teaspoons of curry powder also. That should be added when cooking the onion and chicken in the first step. Enjoy! For those of you have made this before I have tweeked this just a bit. I've added the vinegar in the sauce. Went back to Pei Wei and discovered it was missing vinegar! Reduced the oil and the amount of chicken as well.
Provided by Sky Hostess
Categories Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- In a bowl combine all sauce ingredients and set aside.
- Cook noodles or pasta, drain, and set aside.
- In a large, deep skillet, over medium heat, cook chicken and onions in canola and sesame oil. Halfway through cooking, add garlic to pan. When chicken is done add sugar peas and stir to heat (about a minute or two). Add sauce mixture and stir to coat chicken. Little by little add cooked noodles or pasta stirring to coat.
- Serve garnished with chopped peanuts and cilantro.
Nutrition Facts : Calories 412.1, Fat 23, SaturatedFat 4.8, Cholesterol 59.4, Sodium 874.2, Carbohydrate 27.1, Fiber 4.1, Sugar 9.3, Protein 26.9
More about "authentic chicken pad thai recipes"
PAD THAI RECIPE – HOW TO MAKE IN 4 SIMPLE STEPS – TASTE OF ASIAN …
From tasteasianfood.com
EASY AUTHENTIC CHICKEN PAD THAI RECIPE - LIVING CHIC MOM
From livingchicmom.com
EASY CHICKEN PAD THAI RECIPE - SIMPLY SCRATCH
From simplyscratch.com
PAD THAI - GIMME SOME OVEN
From gimmesomeoven.com
CHICKEN PAD THAI - CARLSBAD CRAVINGS
From carlsbadcravings.com
AUTHENTIC PAD THAI RECIPE — BAAN THITIYA - THAI CUISINE
From baan-thitiya.com
CHICKEN PAD THAI - RASA MALAYSIA
From rasamalaysia.com
PAD THAI: AUTHENTIC THAI RECIPE! - THE WOKS OF LIFE
From thewoksoflife.com
EASY CHICKEN PAD THAI RECIPE - THE SPRUCE EATS
From thespruceeats.com
AUTHENTIC THAI GINGER CHICKEN RECIPE - THERESCIPES.INFO
From therecipes.info
CHICKEN PAD THAI RECIPE - SERIOUS EATS
From seriouseats.com
AUTHENTIC THAI BASIL CHICKEN RECIPE (ผัดกระเพราไก่)
From eatingthaifood.com
WHAT IS PAD THAI? - CULLY'S KITCHEN
From cullyskitchen.com
AUTHENTIC THAI CHICKEN RECIPES
From thaicookbook.tv
CHICKEN PAD THAI | ANNIE CHUN'S
From anniechun.com
CLASSIC CHICKEN PAD THAI (AUTHENTIC RECIPE) - HOW TO FEED A LOON
From howtofeedaloon.com
WORLD'S BEST PAD THAI NOODLE RECIPES - THE SPRUCE EATS
From thespruceeats.com
AUTHENTIC CHICKEN PAD THAI RECIPE - CHRISTIE AT HOME
From christieathome.com
AUTHENTIC CHICKEN PAD THAI – THE STICKY KITCHEN
From the-sticky-kitchen.com
THAI BASIL CHICKEN (PAD KRAPOW GAI) - WILL COOK FOR SMILES
From willcookforsmiles.com
CHICKEN PAD THAI (READY IN 30 MINUTES!) - FIT FOODIE FINDS
From fitfoodiefinds.com
EASY HOMEMADE PAD THAI - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
AUTHENTIC THAI RECIPE FOR PAD THAI NOODLES
From thaicookbook.tv
PAD THAI - THE BEST PAD THAI RECIPE - RASA MALAYSIA
From rasamalaysia.com
AUTHENTIC PAD THAI RECIPE & VIDEO TUTORIAL | HOT THAI KITCHEN
From hot-thai-kitchen.com
PAD THAI SAUCE RECIPE FOR THE BEST AUTHENTIC PAD THAI
From savorysweetlife.com
AMAZING THAI CASHEW CHICKEN RECIPE - AUTHENTIC AND EASY TO MAKE!
From eatingthaifood.com
CHICKEN PAD THAI NOODLES RECIPE BY ARCHANA'S KITCHEN
From archanaskitchen.com
CHICKEN PAD THAI THAT'S BETTER THAN TAKEOUT - COOKS WITH COCKTAILS
From cookswithcocktails.com
CHICKEN PAD THAI (EASY 20-MINUTE RECIPE!) - AVERIE COOKS
From averiecooks.com
HEALTHY CHICKEN PAD THAI - THE CLEAN EATING COUPLE
From thecleaneatingcouple.com
BEST-EVER PAD THAI RECIPE! (CHICKEN, SHRIMP OR TOFU)
From feastingathome.com
EASY CHICKEN PAD THAI RECIPE (VIDEO) - A SPICY PERSPECTIVE
From aspicyperspective.com
RESTAURANT-STYLE CHICKEN PAD THAI (READY IN 30 MINUTES!)
From thesoccermomblog.com
THE BEST EASY PAD THAI - FOODIECRUSH .COM
From foodiecrush.com
AUTHENTIC CHICKEN AND SHRIMPS PAD THAI - LE COUP DE GRâCE
From lecoupdegrace.ca
HOW TO PREPARE AN AUTHENTIC PORK PAD THAI RECIPE?
From weheartit.com
PAD THAI RECIPE (WITH CHICKEN OR SHRIMP) - COOKING CLASSY
From cookingclassy.com
TRAVEL FROM YOUR KITCHEN: BEST AUTHENTIC CHICKEN PAD THAI RECIPE ...
From 7wayfinders.com
CHICKEN PAD THAI - AHEAD OF THYME
From aheadofthyme.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love