CHICKEN PAD THAI
Steps:
- Gather the ingredients.
- Make the sauce by combining the tamarind paste mixture, chicken stock, fish sauce, brown sugar, and chili sauce. Stir well to dissolve. Taste-test for a tangy balance between sweet and sour. Add more sugar if too sour or more tamarind if too sweet.
- Bring a large pot of water to boil and dunk in rice noodles. Stir to separate. Only cook until they are limp but still firm and slightly crunchy (they will finish cooking later in the pan).
- Drain the noodles and rinse well with cold water to prevent sticking. Set aside.
- Place the chicken in a small bowl. Stir together the soy sauce and cornstarch and pour over the chicken. Stir well and set aside.
- Preheat a wok or large frying pan over medium-high heat. Add 1 to 2 tablespoons of oil followed by the garlic and minced chili, if using. Stir-fry until fragrant (30 seconds).
- Add the marinated chicken. When the wok or pan becomes dry, add the chicken stock. Stir-fry 5 to 7 minutes, until the chicken is cooked.
- Add the drained noodles and pour the prepared sauce over. Using two utensils or chopsticks, use a gentle "lift and turn" method to fry the noodles (like tossing a salad). Stir-fry in this way 5 minutes, or until the noodles are chewy. If you find your pan too dry, add a little more oil.
- Add the bean sprouts and continue frying for 1 more minute, or until the noodles are cooked. The noodles are done when they taste chewy and a little sticky. Taste-test for seasoning, adding more fish sauce until your desired flavor is reached (you can add up to 1 tablespoon fish sauce).
- Top with generous sprinklings of fresh cilantro, green onion, and crushed/chopped nuts. Serve with fresh lime wedges on the side.
Nutrition Facts : Calories 387 kcal, Carbohydrate 39 g, Cholesterol 46 mg, Fiber 3 g, Protein 26 g, SaturatedFat 3 g, Sodium 2114 mg, Sugar 17 g, Fat 15 g, ServingSize 2 servings, UnsaturatedFat 0 g
LIGHTENED-UP PAD THAI
This low calorie version of the classic has all the flavor and is super fresh tasting. We used clever ribbons of vegetables to cut back on the noodles, dropping some calories and adding nutrients.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Soak the rice noodles in a bowl of warm water until pliable but not too soft, about 30 minutes. Drain.
- Run a vegetable peeler along the length of the carrot and zucchini to create noodle-like ribbons. Keep the two separate and set aside.
- Mix together the fish sauce, lime juice, sugar, oyster sauce and Sriracha in a small bowl. Remove 1 teaspoon of the sauce and toss with the shrimp, let sit at room temperature.
- Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Scatter the shrimp in one layer in the skillet. Sear for 1 minute, then remove to a plate.
- Add the remaining tablespoon of oil to the skillet over medium-high heat. Add the garlic, red pepper slices, carrot ribbons and soaked noodles; stir-fry for 30 seconds. Add the sauce and 1/2 cup water; stir until the noodles have softened, 1 to 2 minutes. Add the zucchini ribbons, bean sprouts, scallions and reserved shrimp. Stir-fry for another minute. If the noodles look too dry, add a little more water.
- Divide evenly among four plates. Sprinkle with peanuts. Serve with lime wedges, Sriracha and fish sauce on the side.
Nutrition Facts : Calories 370 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 70 milligrams, Sodium 900 milligrams, Carbohydrate 59 grams, Fiber 4 grams, Protein 15 grams, Sugar 8 grams
CLASSIC PAD THAI RECIPE BY TASTY
Here's what you need: wide rice noodle, palm sugar, fish sauce, tamarind paste, oil, boneless, skinless chicken breast, garlic, shallots, pickled turnip, egg, tofu, green onion, bean sprout, lime, peanut, red thai chile
Provided by Vaughn Vreeland
Categories Lunch
Yield 4 servings
Number Of Ingredients 16
Steps:
- Soak rice noodles in room temperature water 30 minutes prior to cooking.
- In a small saucepan over medium-high heat, whisk together palm sugar, tamarind paste, and fish sauce. Bring to a boil, reduce heat, and reduce for 5 minutes until the sauce thickens and coats the back of a wooden spoon. Remove sauce from heat and set aside.
- Heat a cast-iron pan or wok over high heat.
- Add oil and chicken and cook for about two minutes until nearly cooked through and nicely seared on all sides.
- Add minced garlic, shallots, and turnips to the chicken and stir to incorporate.
- Move the chicken to the side of the pan and add the egg. Break the egg up with a spatula or wooden spoon and stir to scramble.
- Add soaked rice noodles and stir to evenly incorporate all ingredients, stirring for 1 to 2 minutes.
- Add 2 or 3 tablespoons of the reduced sauce and stir.
- Add tofu, Chinese chives or green onions, and bean sprouts. Stir to incorporate and remove from heat.
- Serve immediately with lime, peanuts, more sprouts and chives, and red chiles, if desired.
- Enjoy!
Nutrition Facts : Calories 438 calories, Carbohydrate 66 grams, Fat 8 grams, Fiber 2 grams, Protein 23 grams, Sugar 15 grams
EASY PAD THAI
Skip the take-out restaurant and give this pad thai recipe a try if you need an easy and quick meal. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 361 calories, Fat 8g fat (2g saturated fat), Cholesterol 78mg cholesterol, Sodium 1669mg sodium, Carbohydrate 53g carbohydrate (23g sugars, Fiber 2g fiber), Protein 19g protein.
BEST EVER PAD THAI
Make and share this Best Ever Pad Thai recipe from Food.com.
Provided by PalatablePastime
Categories Pork
Time 25m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Cook noodles in boiling water for 1-2 minutes or until softened, stirring constantly; drain and plunge into cold water; drain again.
- Stir-fry onion and garlic in wok until tender; add pork, shrimp, lemongrass, and chilies, cooking 5 minutes further, or until pork is done.
- Add sugar, fish sauce, lime juice, ketchup, black pepper, eggs, noodles, bean sprouts and chives; cook, stirring well for 2-4 minutes, until egg is pretty much cooked and set.
- Serve on plates sprinkled with cilantro and peanuts; and optional hot sauces such as Nam Prik Dang or Sambal Oelek (chile paste) as table condiments, if desired.
Nutrition Facts : Calories 695.8, Fat 25.3, SaturatedFat 6.8, Cholesterol 133.4, Sodium 1049.6, Carbohydrate 83.3, Fiber 5.1, Sugar 13.1, Protein 34.3
COOKING LIGHT MAGAZINE PAD THAI
Make and share this Cooking Light Magazine Pad Thai recipe from Food.com.
Provided by That Napa Chicken R
Categories Thai
Time 35m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Soak tamarind paste in 3/4 cup boiling water for about 10 minutes, then push it through a mesh strainer to remove the seeds and fibers and extract as much pulp as possible. Stir fish sauce, rice vinegar, sugar, cayenne, and 2 tablespoons oil into tamarind liquid and set aside.
- Cover rice sticks with hot tap water in large bowl; soak until softened, pliable, and limp but not fully tender, about 20 minutes. Drain noodles and set aside. Beat eggs and 1/8 teaspoon salt in small bowl; set aside.
- Heat 1 tablespoon oil in 12-inch skillet (preferably nonstick) over high heat until just beginning to smoke, about 2 minutes. Add shrimp and sprinkle with remaining 1/8 teaspoon salt; cook, tossing occasionally, until shrimp are opaque and browned about the edges, about 3 minutes. Transfer shrimp to plate and set aside.
- Off heat, add remaining tablespoon oil to skillet and swirl to coat; add garlic and shallot, set skillet over medium heat and cook, stirring constantly, until light golden brown, about 1 1/2 minutes; add eggs to skillet and stir vigorously with wooden spoon until scrambled and barely moist, about 20 seconds. Add noodles, dried shrimp, and salted radish (if using) to eggs; toss with 2 wooden spoons to combine. Pour fish sauce mixture over noodles, increase heat to high, and cook, tossing constantly, until noodles are evenly coated. Scatter 1/4 cup peanuts, bean sprouts, all but 1/4 cup scallions, and cooked shrimp over noodles; continue to cook, tossing constantly, until noodles are tender, about 2 1/2 minutes (if not yet tender add 2 tablespoons water to skillet and continue to cook until tender).
- Transfer noodles to serving platter, sprinkle with remaining scallions, 2 tablespoons peanuts, and cilantro; serve immediately, passing lime wedges separately.
Nutrition Facts : Calories 584.5, Fat 23.9, SaturatedFat 4.2, Cholesterol 201, Sodium 1841.5, Carbohydrate 71.1, Fiber 4.3, Sugar 15.9, Protein 22.7
LITE PAD THAI
The classic dish, Pad Thai is artfully created in this reduced calorie version. Chicken, shrimp and bean sprouts mingle with linguine and cilantro in this restaurant favorite.
Provided by Allrecipes Member
Categories Pasta by Shape
Yield 4
Number Of Ingredients 14
Steps:
- Cook linguine according to package directions, omitting salt; drain.
- Combine tomato juice, lite soy sauce, vinegar, sugar and cornstarch.
- Heat 1 Tbsp. oil in hot wok or large skillet over high heat. Add chicken and stir-fry 1 minute; remove.
- Heat remaining 2 Tbsp. oil in same pan. Add garlic, bean sprouts and green onions; stir-fry 1 minute.
- Stir in linguine and cook 2 minutes, or until heated through. Return chicken with shrimp, cilantro and tomato juice mixture. Cook, stirring, until sauce boils and thickens.
- Serve with lime wedges.
Nutrition Facts : Calories 480.2 calories, Carbohydrate 58.1 g, Cholesterol 143 mg, Fat 13.8 g, Fiber 5.3 g, Protein 34.8 g, SaturatedFat 2.5 g, Sodium 623.2 mg, Sugar 9.3 g
LITE PAD THAI
The classic dish, Pad Thai is artfully created in this reduced calorie version. Chicken, shrimp and bean sprouts mingle with linguine and cilantro in this restaurant favorite.
Provided by Allrecipes Member
Categories Pasta by Shape
Yield 4
Number Of Ingredients 14
Steps:
- Cook linguine according to package directions, omitting salt; drain.
- Combine tomato juice, lite soy sauce, vinegar, sugar and cornstarch.
- Heat 1 Tbsp. oil in hot wok or large skillet over high heat. Add chicken and stir-fry 1 minute; remove.
- Heat remaining 2 Tbsp. oil in same pan. Add garlic, bean sprouts and green onions; stir-fry 1 minute.
- Stir in linguine and cook 2 minutes, or until heated through. Return chicken with shrimp, cilantro and tomato juice mixture. Cook, stirring, until sauce boils and thickens.
- Serve with lime wedges.
Nutrition Facts : Calories 480.2 calories, Carbohydrate 58.1 g, Cholesterol 143 mg, Fat 13.8 g, Fiber 5.3 g, Protein 34.8 g, SaturatedFat 2.5 g, Sodium 623.2 mg, Sugar 9.3 g
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- First, make the sauce. Take the tamarind pulp (a block about 1 x 2 in (2.5 x 5 cm) and mix it with ½ cup boiling water (you can add a little more if needed to dissolve the paste). Break up the pulp in the hot water, and then press the mixture through a fine-meshed strainer. Discard the solids. To the liquid tamarind concentrate you just made, add the sugar, fish sauce, Thai black soy sauce, Thai sweet soy sauce (if using), and white pepper. Set aside.
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