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
PAD THAI CHICKEN WONTON CUPS
Try a tasty Asian-cuisine inspired dish with our Pad Thai Chicken Wonton Cups. Prepare these easy chicken wonton cups for a movie night, for appetizers at a party or as part of your normal weeknight dinner.
Provided by My Food and Family
Categories Home
Time 25m
Yield 12 servings, 2 wonton cups each
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Spray 24 mini muffin pan cups with cooking spray. Line each with 1 wonton wrapper, extending edges of wrapper over top of cup.
- Bake 4 min. Meanwhile, combine next 5 ingredients in medium bowl.
- Cook egg in nonstick skillet on medium heat until set, stirring occasionally. Add to chicken mixture; mix lightly. Spoon into wonton cups.
- Bake 8 to 10 min. or until filling is heated through and edges of cups are golden brown.
- Sprinkle with nuts.
Nutrition Facts : Calories 130, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 30 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 0.7272 g, Sugar 0 g, Protein 7 g
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.
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
CHICKEN PAD THAI WONTONS
start dinner off with these chicken pad Thai wontons
Provided by Kellie
Categories Dinner
Number Of Ingredients 25
Steps:
- To make the filling, chop the rehydrated rice noodles into 1/2 inch pieces. Combine the chopped noodles in a bowl with the ground chicken, bean sprouts, scallion, minced cilantro, peanuts, garlic, ginger, scrambled egg and chile. Mix well until combined.
- In a separate bowl, mix the sugar, tamarind and fish sauce until the sugar dissolves and the mixture is smooth. Add this sauce to the filling mixture and combine until well incorporated.
- Form the wontons using the beggar's purse fold. Place 1 tablespoon of filling in the center of each wonton skin. Fold the skin diagonally, eliminating any air in the middle around the filling. Gather and crimp the wonton skin from corner to conner, pressing to seat the wonton. Place on a lightly floured parchment-lined baking sheet. Repeat until all the filling and skins are used. Cover and refrigerate until ready to cook.
- To make the sauce, combine all the ingredients using a whisk, food processor or blender. Process until smooth and homogenous. Refrigerate until needed.
- Preheat a few inches of oil to 350 degrees. Carefully drop the wontons one by one into the hot oil. Frying in small batches and being sure not to overcrowd the oil. Cook the wontons for 2 minutes, until the filling is cooked and the exterior is golden brown. Drain on paper towels. Repeat with the remaining wontons until all are cooked, making sure the oil temperature returns to 350 degrees before frying the next batch. Serve immediately with the spicy peanut dipping sauce, topped with chopped cilantro.
- Tip: You can keep the wontons crisp and warm by spreading them on a baking sheet in a single layer and keeping them in a warm oven until ready to serve.
Nutrition Facts : ServingSize 3 g, Calories 53 kcal, Carbohydrate 6 g, Protein 2 g, Fat 1 g, Cholesterol 7 mg, Sodium 135 mg, Sugar 1 g
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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- In a bowl, mix the ground chicken, shrimp, scallion and cornstarch until well combined. Add the salt, fish sauce, sesame oil and white pepper. Stir to mix well. Set aside.
- Wrap the wontons with the wonton wrappers by placing a piece of the wonton wrapper on your palm. Add 1/2 tablespoon of the filling in the middle of the wrapper. Dip your index finger into some water and trace it on the outer edges of the wonton wrapper. Fold and pinch the edges of the wonton wrapper up and seal the wonton tight so there is no opening at the top and the wonton is securely enclosed. Watch the video below to learn how to wrap wontons.
- Heat up some cooking oil in a wok or frying pan and deep fry the wontons until golden brown. Serve hot with sweet chili sauce or eat plain.
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- Heat 2 tablespoons of canola oil in a wok or frying pan over medium-high heat. Once hot, add the shallots and stir-fry for 15 seconds. Then add the garlic chili paste and stir-fry for 30 seconds until fragrant. Add the holy basil leaves and toss to combine. Then stir in the oyster sauce, light soy sauce, sweet dark soy sauce, sugar, and 1 tablespoon of water until everything is combined well. Switch off the heat, and transfer the mixture a bowl. Allow to cool completely. (Note: After 15 minutes, you can place the bowl in the fridge for 15-20 minutes to speed up the cooling process.)
- Finely mince half of the prawns into a paste, and chop the other half into small pieces – about ½ cm cubes. Add the prawns to a large mixing bowl, along with the ground chicken, ground pork, 2 tablespoons of water, corn starch, and the holy basil sauce mixture. Mix thoroughly until combined well and sticky.
- Take one wrapper and lightly dab the edges with water. Then place a heaped tablespoon of the filling in the center. Fold the bottom of the wrapper over the filling to connect with the top half, pressing firmly to seal. Then lightly dab water on the top edges of the triangle, and use your fingers to create pleats on the top of the sealed wonton. Place on a parchment paper (nonstick cooking paper) lined tray, and repeat with the remaining wrappers and filling. (Note: You can either make the wontons in your hand, or lay the wrappers flat on a work surface, add the filling, and seal. Then lift the wontons to create the pleats. The latter method will be easier for beginners. Refer to the photos above.) See notes below for storing and freezing wontons, which you can do at this point.
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