Chicken Pad Thai Noodles Recipes

CHICKEN PAD THAI

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.

CHICKEN PAD THAI NOODLES RECIPE

Steps:

• To begin making the Chicken Pad Thai Noodle Recipe, boil water over a sauce pan to cook the noodles.
• Add the Pad Thai Rice noodles into the boiling water and cook the noodles until it is soft and done. Once it is cooked drain the water and wash the noodles once under the running water to prevent further cooking.
• Toss the rice noodles in a teaspoon of oil and keep it aside.
• Heat a wok with oil over medium heat, add ginger and garlic, and allow it sizzle for few seconds. Once done add in your sliced onions and saute till they are translucent.
• Add chopped carrot and saute for 2 minutes and add in your colored bell peppers into the wok and saute till all the vegetables are just cooked.
• Add the chicken breast, sprinkle some salt and cover the pan and cook the chicken on medium heat until the chicken is cooked. This will take about 4 to 5 minutes on medium heat.
• In a separate bowl add in soy sauce, fish sauce,peanut butter, sweet and spicy chilli sauce, brown sugar, salt and whisk well. Add this pad thai sauce mixture into the chicken and vegetables and toss well to combine - for about a minute.
• Once it is mixed toss in the cooked rice noodles give the Chicken Pad Thai Noodles a good mix.
• Toss the Chicken Pad Thai Noodles on high heat for a good 2 to 3 minutes, so the noodles and chicken get well coated with the sauces.
• Check the Chicken Pad Thai Noodle for seasonings again and add more sauces if required. Once done, turn off the heat.
• Transfer the Chicken Pad Thai Noodle into a bowl with crushed peanuts and dried red chilli flakes and serve hot.
• Serve the Chicken Pad Thai Noodles along with Thai Green Papaya Salad Recipe, Sichuan Style Chilli Potato to enjoy your delicious weekend dinner.

CLASSIC CHICKEN PAD THAI

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.

EASY HOMEMADE CHICKEN PAD THAI

Steps:

• Gather the ingredients.
• Place the chicken in a bowl and toss with the soy sauce. Set aside.
• Combine the pad thai sauce ingredients together in a cup, stirring well to dissolve the sugar. Set aside.
• Bring a large pot of water to boil. Dunk in rice noodles and switch off the heat. Allow the noodles to soak approximately 6 minutes, or until they're soft enough to bend easily but still firm and undercooked by regular standards. (This is the key to good pad thai, so be sure not to over-soak or boil the noodles. They will finish cooking later.)
• Drain and rinse the noodles briefly with cold water to keep them from sticking. Set aside.
• Heat a wok or large frying pan over medium-high heat. Drizzle in the oil and swirl around, then add the garlic, chile, galangal or ginger, and half of the green onions (or just the white parts), reserving the rest for later. Stir-fry for 1 minute to release the fragrance.
• Add the chicken and stir-fry for 3 to 4 minutes, or until cooked. If the pan becomes dry, add 1 to 2 tablespoons of the pad thai sauce, just enough to keep the ingredients frying nicely.
• Push the ingredients to one side and crack an egg into the center of the pan. Stir quickly to scramble, then combine with the other ingredients.
• Add the prepared noodles plus 3 to 4 tablespoons of the pad thai sauce. Using 2 utensils, lift and turn the noodles to stir-fry and combine with the other ingredients. Continue frying in this way, adding more of the sauce every minute or two, until all of the sauce has been added and the noodles are chewy and a little bit sticky, 8 to 10 minutes. When the sauce has been absorbed and the noodles are cooked, fold in the bean sprouts (you want them to stay crispy).
• Remove the pan from the heat and taste-test; if you like your pad thai a bit on the salty side, add 1 to 2 tablespoons fish sauce.
• For those who like it extra spicy, serve with Thai chili sauce on the side. Garnish with lime wedges and crushed unsalted peanuts or cashews. Enjoy.

CHICKEN PAD THAI WITH PEANUT SAUCE

Steps:

• Place noodles in a large bowl and cover with cold water. Soak until soft, 30 to 50 minutes. Drain and set aside.
• Combine soy sauce and cornstarch in a bowl; stir to dissolve cornstarch. Place chicken in a separate bowl and pour soy sauce mixture on top. Stir well and set aside.
• Mix together 1/4 cup sugar, fish sauce, tamarind juice, and lime juice in a saucepan over medium heat and simmer for about 5 minutes. Keep sauce warm.
• Heat 1 tablespoon of oil in a second skillet over medium-high heat and add chicken. Cook until no longer pink in the middle and juices run clear, 5 to 10 minutes. Reduce heat and keep chicken warm.
• Heat remaining 2 tablespoons oil in a large wok over medium heat. Add garlic and eggs, stirring to scramble, about 5 minutes. Add cooked chicken and stir until well mixed. Add drained noodles and stir until warmed through, 5 to 10 minutes more.
• Stir sauce, 3/4 teaspoon sugar, and salt into noodle mixture in the wok. Stir in peanuts and chili powder. Remove from heat and top with chives. Serve pad thai with bean sprouts on the side.

THAI PEANUT CHICKEN AND NOODLES

Steps:

• For sauce, whisk together first eight ingredients. Bring a large saucepan of water to a boil; remove from heat. Add noodles; let stand until noodles are tender but firm, 3-4 minutes. Drain; rinse with cold water and drain well., In a large skillet, heat 1 tablespoon peanut oil over medium-high heat; saute chicken until no longer pink, 5-7 minutes. Remove from pan., In same pan, saute onion in remaining oil over medium-high heat until tender, 2-3 minutes. Stir in sauce; cook and stir over medium heat until slightly thickened. Add noodles and chicken; heat through, tossing to combine. If desired, top with cucumber and chopped peanuts. Serve immediately.

CHICKEN PAD THAI

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.

THAI CHICKEN PEANUT NOODLES

Steps:

• In a small bowl, whisk the first six ingredients until blended. Cook spaghetti according to package directions; drain., Meanwhile, in a large skillet, cook chicken, carrots, pepper and garlic over medium heat 5-6 minutes or until chicken is no longer pink, breaking up chicken into crumbles; drain., Stir in peanut butter mixture; bring to a boil. Reduce heat; simmer, uncovered, 3-5 minutes or until sauce is slightly thickened. Serve with spaghetti. Top with peanuts and green onions.