Easy Chicken Pad Thai 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.

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.

CHICKEN PAD THAI

Steps:

• Cook rice noodles according to package directions, drain, rinse under cold water; set aside.
• To a very large skillet at least 4 inches deep, add the oils (vegetable and/or olive oil may be substituted for the sesame and coconut oil), onion, and sauté the onion over medium-high heat for about 5 minutes, or until onion is beginning to soften; stir intermittently.
• Add the chicken and cook for about 3 minutes, or until done; stir and flip nearly constantly to ensure even cooking. The chicken will cook very quickly if it's sliced sufficiently thin.
• Add the garlic, ginger, and cook for about 1 minute, or until fragrant; stir nearly constantly.
• Add the cabbage, carrots, soy sauce, fish sauce, lime juice, stir to combine, cover skillet with a lid, reduce heat to medium-low, and simmer for about 3 minutes, or until cabbage wilts and softens. Remove lid and stir.
• Add the honey and stir to combine.
• Add the cooked noodles, turn off the heat, and stir well to combine.
• Add the scrambled egg, optional sriracha, and stir to combine.
• Evenly garnish with the green onions, peanuts, and serve.

EASY PAD THAI

Steps:

• Cook noodles according to package directions., In a large nonstick skillet or wok, stir-fry pork in oil over high heat until lightly browned; remove and set aside. Add shallot to pan and cook until tender, about 1 minute; add garlic and cook 30 seconds. Make a well in the center of the onion mixture; add egg. Stir-fry for 1-2 minutes or until egg is completely set. , Add the coleslaw mix, green onions, vinegar, sugar, soy sauce, fish sauce, chili garlic sauce, lime juice and peanuts; heat through. Return pork to pan and heat through. Drain noodles; toss with pork mixture. Garnish with cilantro, additional peanuts, lime wedges and bean sprouts.

EASY CHICKEN PAD THAI

Steps:

• In a medium bowl combine the sugar, pepper, tamarind, Sriracha, fish sauce and chicken broth. Whisk until sugar has dissolved and set aside.
• In a large bowl combine sliced chicken, 1 tablespoon cornstarch and 3 tablespoons low-sodium tamari. Toss to coat and set off to the side.
• Heat a large pot of water to a boil. Once the water is at a full boil, drop in the noodles, stir and turn off the heat. Allow the noodles to soak for 5 to 8 minutes or until soft but still firm in the center. Drain and rinse with cold water.
• Meanwhile heat a large wok or 12-inch skillet over medium-high heat. Add in the olive oil and garlic. Stir-fry for one minute before add the chicken in an even layer (working in batches if necessary). Cook for 5 minutes before flipping and cooking for 5 more minutes or until fully cooked. Add in the light green onion slices, cook for 30 seconds before adding the noodles, bean sprouts and sauce. Pour in the slurry and use two wooden spoons or spatulas to toss the ingredients together. Cook for 2 to 3 minutes or until the sauce has thickened and noodles are perfectly tender.
• Serve immediately topping with the remaining dark green onion slices, torn cilantro, chopped peanuts, a squeeze of fresh lime and extra sriracha if you like it spicy!

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.

EASY CHICKEN PAD THAI

Steps:

• Cook noodles as directed on package, omitting salt. Meanwhile, cook and stir chicken and garlic in dressing in wok or large skillet on high heat 5 min. or until chicken is done. Add egg; cook and stir 30 sec. or until egg is set.
• Add stir-fry sauce and peanut butter to chicken mixture; mix well.
• Drain noodles. Add to wok; toss to coat. Stir in sprouts and onions. Sprinkle with nuts.