Padthaistylechickenburgers Recipes

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CHICKEN PAD THAI



Chicken Pad Thai image

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

5 ounces flat rice stick noodles (linguini size)
3 tablespoons fish sauce
2 tablespoons brown sugar
2 tablespoons tamarind paste or tamarind concentrate (see Cook's Note)
1 to 3 tablespoons sriracha (depending on desired heat level)
1 tablespoon lime juice
3 tablespoons vegetable oil
1/4 cup cubed extra-firm tofu (1-by-1/2-inch cubes)
6 ounces chicken breast, cut into 1/2-inch cubes
1 shallot, thinly sliced
1 large egg, lightly beaten
1/2 red bell pepper, cut into thin strips
1 cup mung bean sprouts
3 thin scallions, cut diagonally into 1-inch pieces (see Cook's Note)
1/4 cup roasted peanuts, chopped
1/4 cup fresh cilantro leaves
Lime wedges, for serving

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



Classic Chicken Pad Thai image

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

10 ounces dried rice noodles
4 tablespoons brown sugar
4 tablespoons soy sauce, or to taste
6 tablespoons fish sauce, or to taste
5 tablespoons tamarind paste
2 tablespoons vegetable oil
12 ounces chicken breast, thinly sliced
1 (7 ounce) package firm tofu, sliced
3 cloves garlic, chopped
1 tablespoon shrimp paste
3 eggs
2 tablespoons chopped spring onions
¾ cup dry roasted peanuts
2 cups bean sprouts
1 lime, cut into wedges

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

CLASSIC PAD THAI RECIPE BY TASTY



Classic Pad Thai Recipe by Tasty image

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

½ lb wide rice noodle
¼ cup palm sugar
¼ cup fish sauce
¼ cup tamarind paste
1 tablespoon oil
6 oz boneless, skinless chicken breast
2 cloves garlic, minced
2 shallots, minced
1 teaspoon pickled turnip, optional
1 egg
4 oz tofu, cubed, optional
½ bunch green onion, or chinese chives, sliced, plus more for serving
½ cup bean sprout, plus more for serving
lime, for serving
peanut, for serving
red thai chile, diced, for serving, optional

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

PAD THAI CHICKEN BURGER



Pad Thai Chicken Burger image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 16

3/4 cup coconut milk
1 tablespoon tamarind
3 tablespoons sugar
2 tablespoons peanut butter
2 teaspoons fish sauce
1 tablespoon red curry paste
1 1/2 pounds ground chicken
1 tablespoon fish sauce
3 cloves garlic, chopped
2 shallots, diced
3 teaspoons tamarind
2 tablespoons chopped garlic chives
2 teaspoons salt
6 sesame seed buns
Chinese or napa cabbage
Bean Sprouts

Steps:

  • Heat outdoor grill to medium-high or indoor grill to 325 degrees F.
  • Peanut sauce: Place coconut milk in saucepan and bring to a near boil (but not boiling). Add remaining ingredients. Simmer until well blended.
  • Mix chicken, fish sauce, garlic, shallots, sugar, tamarind, garlic chives, and salt in a bowl. Shape into 4 patties. Grill burgers approximately 4 to 5 minutes on each side or until juices run clear when pierced. Place each burger on a sesame seed bun with Chinese cabbage and bean sprouts. Spread peanut sauce on the bun and serve.

PAD THAI STYLE CHICKEN BURGERS



Pad Thai Style Chicken Burgers image

This moist chicken burger packs a good spicy Thai flavor. Cook these in a pan rather than on the grill to keep them together (they are moist).

Provided by SuzanneThePainter

Categories     Lunch/Snacks

Time 30m

Yield 4 burgers, 2 serving(s)

Number Of Ingredients 9

1/4 lb ground chicken
1/4 medium red onion (minced)
3/4 medium green pepper (minced)
1 teaspoon lime juice
2 tablespoons sriracha hot chili sauce (more if you really like it hot)
1 teaspoon sesame oil
1 tablespoon cilantro (chopped fine)
1 teaspoon naturally brewed soy sauce
2 tablespoons peanut butter

Steps:

  • Combine all your ingredients in a medium bowl until consistent in texture (the mixture will be moist).
  • Heat a medium to large skillet over medium heat. Spray with non-stick spray.
  • Divide the mixture into four and place each portion into the pan shaping with a spatula into a round burger that is no more than 1/2-3/4" thick (you may do this with your hands as well, I just prefer to use the spatula and keep the chicken off my hands). If you prefer a thicker burger, increase the cooking time.
  • Cover with a lid and cook each side for approximately 7 minutes or until the juices run clear and the burgers reach 170 degrees.
  • Serve with mayo on a fresh round roll and enjoy.

Nutrition Facts : Calories 213.6, Fat 15.1, SaturatedFat 3.4, Cholesterol 48.8, Sodium 649.9, Carbohydrate 7.2, Fiber 2, Sugar 3.4, Protein 14.8

BANGKOK STYLE CHICKEN PAD THAI



Bangkok Style Chicken Pad Thai image

Old recipe from my grandmother's recipe box dated sometime in the '60's. Recipe is from the Thai Room of the Plaza Hotel, Bangkok, Thailand.

Provided by Member 610488

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

8 ounces rice noodles (Vietnamese bahn pho or Thai sen-mee)
1/4 cup salted peanuts, finely chopped
1/2 teaspoon lime peel, grated
3 tablespoons fish sauce
2 tablespoons fresh lime juice
2 tablespoons brown sugar
4 1/2 teaspoons rice vinegar
1 tablespoon chili sauce
3 tablespoons cooking oil
1 lb chicken breast, cut into bite-sized strips (boneless, skinless)
1 tablespoon garlic, minced
1 egg, lightly beaten
1 cup fresh bean sprout
1/3 cup green onion, sliced
2 tablespoons fresh cilantro, chopped

Steps:

  • Place noodles in a large bowl. Add enough hot tap water to cover; let stand for 10 to 15 minutes or until pliable but not soft. Drain well in a colander.
  • Meanwhile, for peanut topping, combine peanuts and lime peel; set aside.
  • In a small bowl combine fish sauce, lime juice, brown sugar, rice vinegar, and chile sauce; stir until smooth. Set aside.
  • In a 12-inch nonstick skillet heat 1 tablespoon of the oil over medium-high heat. Add chicken and garlic; cook and stir for 6 minutes until chicken is tender and no pink remains. Transfer to a bowl.
  • Add egg to the hot skillet and cook for 30 seconds. Turn egg with spatula and cook for 30 to 60 seconds more, just until set. Remove and chop egg; set aside.
  • In same skillet heat remaining 2 tablespoons oil over high heat for 30 seconds. Add drained noodles and sprouts; stir-fry for 2 minutes. Add fish sauce mixture and chicken; cook 1 to 2 minutes more until heated through.
  • Divide noodle mixture among four plates. Sprinkle each serving with egg and peanut topping. Garnish with green onion and cilantro.

Nutrition Facts : Calories 643.6, Fat 29.4, SaturatedFat 5.8, Cholesterol 119.1, Sodium 1430.4, Carbohydrate 61.9, Fiber 3.1, Sugar 9.7, Protein 32.5

CHICKEN PAD THAI



Chicken pad Thai image

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

150g dried flat rice noodles
4 tbsp sunflower oil
2 garlic cloves , crushed
1 red chilli , finely chopped
2 chicken breasts, sliced finely sliced
½ small pack coriander , leaves picked, and stalks finely chopped
60g spring onions , shredded (reserving some to serve)
2 tbsp chopped pickled turnip (optional)
50ml chicken stock
100g beansprouts
2 eggs
60g roasted unsalted peanuts , chopped
soy sauce , to serve
fresh red chilli , sliced, to serve (optional)
2 tbsp tamarind paste
2 tbsp fish sauce
1 tbsp light brown soft sugar
1 lime , half juiced, half cut into wedges to serve
½ tbsp siracha
pinch chilli powder (optional)

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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