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
WEEKDAY CHICKEN PAD THAI FOR TWO
This Weekday Chicken Pad Thai for Two is a scaled-down version of the popular street food common in Thailand. Chewy noodles, crunchy peanuts, and a tangy-spicy sauce accompany juicy stir-fried chicken breast for a meal that's ready to enjoy in 30 minutes!
Provided by Erica
Categories Main Course
Time 30m
Number Of Ingredients 17
Steps:
- Boil water in a large saucepan, then place rice noodles inside, making sure they are completely submerged. Let soak until tender but not mushy, 5-10 minutes. Drain (do not rinse) and set aside.
- Set a wok or large skillet over medium-high heat. Toast the chopped peanuts for 2-3 minutes, then remove to a small bowl and set aside.
- In a small bowl, stir together the tamarind water, soy sauce, brown sugar, fish sauce, lime juice, mirin, and red pepper flakes. Set aside.
- Add the oil to the hot wok. Add the chicken and stir-fry 5-7 minutes until cooked through. Remove to a plate and set aside.
- Add the garlic and cook for 1 to 2 minutes, until fragrant. Pour the lightly beaten eggs into the wok and cook until barely set, about 45 seconds. When the eggs are scrambled, remove the wok from the heat and set aside.
- Return the chicken to the wok with the eggs, then pour in half of the sauce. Add the noodles and toss to coat in the sauce.
- Sprinkle the green onions, cilantro, and toasted peanuts over the noodles, then toss lightly to combine. Divide between two bowls and serve warm with lime wedges and additional sauce, if desired.
Nutrition Facts : Calories 835 kcal, Carbohydrate 86 g, Protein 61 g, Fat 26 g, SaturatedFat 4 g, Cholesterol 308 mg, Sodium 1849 mg, Fiber 3 g, Sugar 27 g, ServingSize 1 serving
BIG BOWL'S CHICKEN PAD THAI (FOR TWO)
From "Big Bowl Noodles and RIce: Fresh Asian Cooking From the Renowned Restaurant" cookbook.
Provided by gailanng
Categories One Dish Meal
Time 45m
Yield 2 serving(s)
Number Of Ingredients 20
Steps:
- Pour very hot tap water to cover the noodles and let sit for 30 minutes. Drain thoroughly, rinse with cold water, and set aside.
- Mix the chicken with the cornstarch, salt, and sesame oil.
- Mix together the lime juice, brown sugar, ground chiles, paprika, Thai chili sauce, and fish sauce, and set aside.
- In a wok or skillet, heat 1 cup peanut oil. When hot but not smoking, add the chicken. Stir to separate the pieces. When they change color, remove to drain on colander. Reserve the oil.
- Heat a clean wok or skillet to very hot. Add 3 tablespoons of the reserved oil. When hot, add the gee, and stir quickly to set (do not brown). Push to one side of the pan and add the scallion greens. Stir briefly just to coat with the oil, then add the noodles. Toss the noodles in the pan 15 seconds or so and re-add the chicken. Toss continually until the noodles soften and are well coated with the oil and the chicken, egg, and scallion greens are mixed inches
- When the pan is piping hot, drizzle in the lime juice-brown sugar mixture. After 5 seconds, pull the pan from the heat a toss vigorously. Add most of the basil and cilantro leaves (reserving a pinch for a final garnish), the dried shrimp, and the peanuts, and toss. Add the bean sprouts and keep tossing. Transfer to a serving plate and serve with two lime wedges on the side to be used by diners at their discretion. A few drips of lime juice before one digs in are, in fact, recommended.
Nutrition Facts : Calories 1587.2, Fat 125.9, SaturatedFat 21.4, Cholesterol 147.4, Sodium 2382.8, Carbohydrate 85.6, Fiber 5.6, Sugar 13, Protein 32.2
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.
SWEET THAI-STYLE CHICKEN BOWL
This is a fresh and sweet Thai-style dish, with great flavor and lots of room for creative tweaking. Enjoy!
Provided by live2eat
Categories World Cuisine Recipes Asian Thai
Time 55m
Yield 6
Number Of Ingredients 14
Steps:
- Combine 3 cups water, rice, and salt in a saucepan; bring to a boil. Reduce heat to low, cover saucepan, and simmer until liquid is absorbed, about 15 minutes. Remove saucepan from heat and let sit until rice is tender, about 5 minutes more.
- Place chicken breasts in a skillet and add soy sauce and 1 tablespoon water; turn heat to medium-high. Cover skillet and cook chicken, turning occasionally, until no longer pink in the center, about 20 minutes. Cut chicken into cubes.
- Combine coconut milk, sugar, and curry powder in a saucepan; bring to a simmer. Add mango to curry sauce and cook until heated through, about 5 minutes.
- Spoon rice into a bowl and top with sprouts, cashews, cilantro, green onions, and chicken. Drizzle mango curry sauce over chicken.
Nutrition Facts : Calories 668.6 calories, Carbohydrate 90.5 g, Cholesterol 32.3 mg, Fat 26.3 g, Fiber 4.2 g, Protein 22.6 g, SaturatedFat 14.9 g, Sodium 1785.4 mg, Sugar 39.8 g
BIG BOWL CAFE PAD THAI SALMON
Make and share this Big Bowl Cafe Pad Thai Salmon recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 15m
Yield 2 serving(s)
Number Of Ingredients 22
Steps:
- Heat nonstick pan, when hot add peanut oil. When oil becomes hot, add egg and beat with wooden spoon into small pieces.
- Add noodles, toss until translucent, about 3 minutes.
- Add the prepared Pad Thai sauce, stir in well, pull off fire, toss in herbs, sprouts and peanuts, remove to plate.
- Mix lemon juice, fish sauce and sugar together; set aside, making sure sugar is dissolved.
- In non-stick pan heat oil, place salmon skin side up, when filet is slightly brown on one side, flip. Add sauce (lemon, fish sauce & sugar mixture), cover, cook about 3 minutes.
- Take cover off, flip fish, add garlic and reduce sauce mixture to a loose glaze.
- When glaze forms, pull off fire; toss in herbs.
- Place fish over noodles, pour sauce over fish and noodles.
- Pad Thai Sauce: Mix all ingredients together well. Set aside.
Nutrition Facts : Calories 911.8, Fat 35.4, SaturatedFat 6.7, Cholesterol 215.5, Sodium 3298.5, Carbohydrate 108.8, Fiber 6.5, Sugar 31.2, Protein 40.9
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
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