Funthainoodles Recipes

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EASY PAD THAI



Easy Pad Thai image

This easy recipe for pad Thai noodles will be a hit with the whole family. The flavorful noodle dish can be made with chicken or shrimp.

Provided by Darlene Schmidt

Categories     Dinner     Entree     Lunch     Pasta

Time 45m

Yield 3

Number Of Ingredients 22

For the Pad Thai Sauce:
1/3 cup chicken stock (good quality)
3 tablespoons rice vinegar (or white vinegar)
1 tablespoon lime juice
3 to 4 tablespoons brown sugar
2 tablespoons fish sauce
1 tablespoon soy sauce
1/4 teaspoon cayenne pepper
For the Pad Thai:
1 chicken breast (boneless and skinless, or 1 to 2 thighs, chopped into small pieces)
1 1/2 tablespoons soy sauce
8 ounces pad thai rice noodles (rice noodles)
2 to 3 tablespoons vegetable oil
3 to 4 cloves garlic (minced)
1 to 2 fresh red chilies (or green chilies, finely sliced)
1 teaspoon galangal ​(grated, or ginger)
10 to 15 medium shrimp (raw, shells removed)
1 egg
2 cups bean sprouts
4 green onions (sliced)
1 lime (cut into wedges, for serving)
1/3 cup dry roasted unsalted peanuts (chopped)

Steps:

  • Gather the ingredients.
  • Combine the chicken stock, rice vinegar, lime juice, brown sugar, fish sauce, 1 tablespoon soy sauce, and cayenne pepper in a cup or small bowl, stirring to dissolve the sugar. Set aside.
  • Place the chopped chicken in a bowl and toss with the 1 1/2 tablespoons soy sauce. Set aside.
  • Bring a large pot of water to boil. Add the rice noodles and cook approximately 6 minutes, or until soft enough to bend easily but still firm and a little crunchy when you try to eat it (undercooked by regular standards). Drain and rinse 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. Add the garlic, chili, and galangal or ginger. Stir-fry 1 minute.
  • Add the chicken and stir-fry 2 minutes. Add the shrimp, continuing to stir-fry until they turn pink and chicken is opaque-about 2 to 3 minutes.
  • When pan becomes dry, add 1 to 2 tablespoons of the pad thai sauce-just enough to keep ingredients frying nicely.
  • Push the ingredients to the side of the pan (if the pan is dry, drizzle in a little oil). Crack the egg into the empty space and stir-fry quickly to scramble.
  • Add the drained noodles plus 3 to 4 tablespoons of the pad thai sauce. Using two utensils, lift and turn the noodles with the other ingredients. Continue in this way, adding more sauce every minute or two, until all the sauce has been added and noodles are chewy and a little bit sticky, 8 to 10 minutes.
  • Fold in the bean sprouts and green onion. Remove from heat and taste-test, adding more fish sauce or lime until the desired taste is achieved.
  • Portion out onto individual plates and add a lime wedge on the side. Top with a sprinkle of chopped peanuts.

Nutrition Facts : Calories 550 kcal, Carbohydrate 52 g, Cholesterol 150 mg, Fiber 5 g, Protein 31 g, SaturatedFat 3 g, Sodium 2034 mg, Sugar 21 g, Fat 26 g, ServingSize 2 to 3 servings, UnsaturatedFat 0 g

HOMEMADE NOODLES



Homemade Noodles image

Easy, homemade noodles for two.

Provided by Craig Smith, in memory of Elizabeth Larimer

Categories     World Cuisine Recipes     European     Italian

Yield 2

Number Of Ingredients 3

1 cup all-purpose flour
1 egg
1 pinch salt

Steps:

  • Mix all ingredients. Roll thin with flour, then roll like a jelly roll. Cut into 1/2 inch strips. Let dry.
  • Drop into hot chicken broth. Boil for 15 minutes.

Nutrition Facts : Calories 263.3 calories, Carbohydrate 47.9 g, Cholesterol 93 mg, Fat 3.1 g, Fiber 1.7 g, Protein 9.6 g, SaturatedFat 0.9 g, Sodium 36.3 mg, Sugar 0.4 g

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