Pad Thai Noodle Bowl Recipes

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.

AUTHENTIC PAD THAI NOODLES

Steps:

• Soak rice vermicelli noodles in a bowl filled with hot water until softened, 30 minutes to 1 hour. Drain and set aside.
• Heat peanut oil over medium heat in a large wok.
• Cook and stir tofu in the wok, turning the pieces until they are golden on all sides.
• Remove tofu with a slotted spoon and drain on plate lined with paper towels.
• Pour all but 1 tablespoon of used oil from the wok into a small bowl; it will be used again in a later step.
• Heat the remaining 1 tablespoon of oil in the wok over medium heat until it starts to sizzle.
• Pour in beaten egg and lightly toss in the hot oil to scramble the egg.
• Remove egg from the wok and set aside.
• Pour reserved peanut oil in the small bowl back into the wok.
• Toss garlic and drained noodles in wok until they are coated with oil.
• Stir in vegetable broth, lime juice, soy sauce, and sugar. Toss and gently push noodles around the pan to coat with sauce.
• Gently mix in tofu, scrambled egg, salt, chili flakes, and 3 tablespoons peanuts; toss to mix all ingredients.
• Mix in bean sprouts and green onions, reserving about 1 tablespoon of each for garnish. Cook and stir until bean sprouts have softened slightly, 1 to 2 minutes.
• Arrange noodles on a warm serving platter and garnish with 3 tablespoons peanuts and reserved bean sprouts and green onions. Place lime wedges around the edges of the platter.

PAD THAI QUINOA BOWL

Steps:

• Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Set aside.
• Heat 1 1/2 teaspoons coconut oil in a wok or large skillet over medium-high heat. Add chicken; stir until cooked through; about 5 minutes. Remove chicken from wok. Heat remaining 1 1/2 teaspoons coconut oil. Add cabbage, edamame, broccoli, carrot, and green onions and saute until vegetables soften slightly, 2 to 3 minutes.
• Whisk eggs with sesame oil in a small bowl. Push vegetables to the sides of the wok to make a well in the center; pour eggs in and stir to scramble, about 3 minutes.
• Combine peanut butter, soy sauce, rice vinegar, chili garlic sauce, ginger, garlic, and sesame oil together in a small bowl. Pour Thai peanut sauce over vegetable and egg mixture in the wok.
• Return chicken to the wok and add quinoa; mix well to combine. Stir in chopped peanuts and cilantro and serve.

PAD THAI NOODLES

Steps:

• Soak dried rice sticks in large bowl of warm water until just tender, about 1 hour. Drain rice sticks well.
• Heat oil in large nonstick skillet over high heat. Add shrimp; stir-fry until pink and opaque in center, about 2 minutes. Transfer to plate. Add tofu, radishes, and paprika to skillet; stir-fry until tofu browns, about 2 minutes. Add egg; stir until set, breaking up with spoon, about 1 minute. Add drained rice sticks, mung bean sprouts, green onions, fish sauce, rice vinegar, and sugar. Stir-fry until heated through, about 2 minutes. Transfer to serving dish. Top with chopped peanuts. Serve with lime wedges.
• *Thai rice sticks (flat, dried Thai noodles) and fish sauce (nam pla) are available at Asian markets.

PAD THAI NOODLE BOWL

Steps:

• Chop up chicken and place in marinade of sesame seed oil, lemon juice, honey, soy sauce, and sambal (chili pasted). Make more of this to place in the stir fry while cooking and at the end for serving. Heat pot of water to boil, place cellophane noodles in until softened. Place chicken in stir fry, when finished cooking, add the cellophane noodles, bean sprouts, greenonions, carrots, thai basil. When finished add cilantro and mint and then add sauce and serve.