Thai Place Phad Thai Chicken Thai Hot Recipes

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AUTHENTIC PAD THAI RECIPE



Authentic Pad Thai Recipe image

This pad thai recipe is the real deal. Fully loaded with all the classic ingredients an authentic pad thai should have. Perfectly balanced flavour that is complex and not overly sweet. It's also naturally gluten-free. Vegetarian or vegan? Check out my vegan pad thai recipe.

Provided by Pailin Chongchitnant

Categories     Noodles

Time 40m

Number Of Ingredients 19

35 g palm sugar, chopped (3 Tbsp tightly packed)
3 Tbsp (45 ml) water
4 Tbsp Thai cooking tamarind (see note 1, and also see how to make tamarind paste from pulp)
2 Tbsp good fish sauce (how to choose good fish sauce)
4oz (115g) dry rice noodles, medium size, soak in room temp water for 1 hour (see note 2)
2 Tbsp dried shrimp, medium size, roughly chopped
3 cloves garlic, chopped
¼ cup roughly chopped shallots
3 oz (85 g) pressed tofu, cut into small pieces
3 Tbsp finely chopped SWEET preserved daikon radish (see note 3)
Dried chili flakes, to taste (optional)
3 Tbsp (45 ml) vegetable oil
10 medium sized shrimp, or as many as you like (to sub other protein, see note 4)
2 eggs
2 ½ cups (120 g)bean sprouts, loosely packed
7-10 stalks (70 g) garlic chives, cut into 2" pieces
¼ cup roasted peanuts, roughly chopped
1 lime
Garnishes and condiments for serving: chili flakes, roasted peanuts, bean sprouts and garlic chives.

Steps:

  • Add palm sugar to a small pot and melt over medium heat. Once the sugar is melting, keep stirring until it darkens in colour (see video for colour). Immediately add water, fish sauce, and tamarind paste. The sugar will harden immediately and this is okay.
  • Bring sauce to a simmer, then turn off heat. The hardened sugar will not have dissolved at this point, but let it sit while you prep other ingredients and it should be dissolved by the time you need it. Check that it is dissolved before you start cooking!
  • Cut drained noodles once with scissors so they are half as long. This makes them easier to toss and separate in the wok.
  • In a bowl, combine tofu, garlic, shallots, preserved radish, dried shrimp, and chili flakes.
  • Heat a wok or a large nonstick skillet over high heat and add just enough oil to coat the bottom. Sear shrimp, or whatever protein you're using, until done and remove them from pan.
  • In the same wok over medium heat, add a little more oil if needed, then add everything in the tofu bowl and sauté for a few minutes until garlic starts to turn golden and shallots are wilted. If the wok looks dry, add a little more oil. (Don't skimp on oil otherwise the noodles will clump up together.)
  • Turn heat up to high then add noodles and sauce. Keep tossing until all the sauce is absorbed.
  • Once sauce is absorbed, you can turn off the heat and taste the noodles for doneness. If they're still undercooked, add a little more water and continue cooking, being careful not to add too much water!
  • Once noodles are done, push them to one side of the pan. Add add little extra oil to the empty space and add eggs. Break the yolks, then put noodles on top of eggs and cook for about 30 seconds. Flip and toss to mix eggs into noodles.
  • Toss the cooked protein back in, plus any collected juices. Then add bean sprouts, garlic chives and half of the peanuts. Turn off the heat and toss until well mixed.
  • Serve immediately with a lime wedge and extra peanuts on top. For a classic presentation you can add a little extra side of bean sprouts and some garlic chives garnish.
  • Be sure to squeeze a bit of lime on top before eating!

Nutrition Facts : ServingSize 1, Calories 682 calories

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

THAI GRILLED CHICKEN WITH THAI GREEN PAPAYA SALAD (GAI YANG WITH SOM TAM)



Thai Grilled Chicken with Thai Green Papaya Salad (Gai Yang with Som Tam) image

Provided by Leah Cohen

Categories     main-dish

Time 13h

Yield 4 servings

Number Of Ingredients 21

Two 1 1/2-pound chickens or one 3-pound chicken
4 cilantro roots, roughly chopped
2 tablespoons fish sauce
2 tablespoons palm sugar
1 1/2 teaspoons whole white peppercorns
1 tablespoon oyster sauce
1/2 tablespoon turmeric powder
1 teaspoon kosher salt
4 large cloves plus 8 medium cloves garlic, minced (about 1/4 cup)
1/4 cup canola oil
1 stalk lemongrass, bruised
2 medium cloves garlic
3 red Thai chiles
2 tablespoons fish sauce
1 tablespoon palm sugar
Juice of 2 limes
3 cups shredded peeled green papaya
1/4 cup long beans, trimmed and cut into 1-inch pieces
1/4 cup cherry tomatoes, halved
2 tablespoons whole roasted unsalted peanuts, optional
1 tablespoon dried shrimp, optional

Steps:

  • For the Thai grilled chicken: Spatchcock each chicken by placing it breast-side down on a cutting board with the legs closest to you. Use kitchen shears to cut down the backbone. Flip the chicken over and press down in the center of the breast to flatten. Prick the skin side all over with a fork.
  • Add the cilantro roots, fish sauce, palm sugar, peppercorns, oyster sauce, turmeric, salt and 4 cloves of the garlic to a food processor. Process until all the peppercorns are broken up and a chunky paste is formed.
  • Rub the chicken all over with the paste (including under the skin) and marinate at least 8 hours and up to 24 hours.
  • Meanwhile, cook the remaining 8 cloves garlic with the oil in a small saucepan over medium heat, stirring constantly, until light golden brown, about 3 minutes. Strain through a fine mesh sieve, capturing the oil in a small bowl beneath. Spread the garlic on a plate to cool; reserve for serving.
  • Before grilling, bring the chicken to room temperature for an hour. Spoon 2 tablespoons of the garlic oil over the chicken.
  • Preheat the oven to 350 degrees F. Heat a double-burner grill pan over medium heat.
  • Place chickens skin-side down on the grill pan at a 45 degree angle. Cook until marked by the grill pan, flipping once to create crosshatches, about 5 minutes. Transfer skin-side up to a baking sheet fitted with a wire rack.
  • Trim off the spiky top and the base from the lemongrass, peel off the first few outer layers and then bruise the stalk with the heel of a chef's knife; this helps release the flavorful oils. Using the bruised lemongrass as a brush, baste the chickens all over with some of the remaining garlic oil.
  • Cook in the oven until the chickens are golden brown and an instant-read thermometer inserted in thickest part registers 165 degrees F, 10 to 15 minutes. For the last 2 minutes of baking, switch the oven to broil.
  • Let the chicken rest for 10 minutes and then cut each into pieces. Garnish with the reserved garlic.
  • For the Thai green papaya salad: Add the garlic, chiles, fish sauce, palm sugar and lime juice to a food processor. Process until a chunky paste is formed. (At this point you can adjust the flavor to your liking; add more fish sauce for a saltier taste, more lime juice to make the salad more sour.)
  • Transfer the paste to a large bowl and add the papaya, long beans, tomatoes and the dried shrimp and 1 tablespoon of the peanuts if using. Mix together by hand, rubbing the paste into the salad, making sure to coat everything.
  • Transfer the salad to a serving dish, making sure to get all the dressing. Top with the remaining 1 tablespoon peanuts if using.

FALCONETTI'S CHICKEN THAI SAUSAGE



Falconetti's Chicken Thai Sausage image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 10 pounds, about thirty 6-inch links

Number Of Ingredients 11

3 teaspoons ground white pepper
1 teaspoon chili powder
1 cup mild curry powder
1/4 cup Thai basil leaves, chopped
6 tablespoons salt
4 teaspoons garlic granules
29 to 32 mm hog casings
10 pounds boneless chicken leg and thigh, skin on
1 can coconut milk
3 teaspoons lime juice
2 teaspoons sesame oil

Steps:

  • Grind the chicken, preferably with a coarse grind. Add 1 cup water, the coconut milk, lime juice and sesame oil to the meat and incorporate. Then add the curry powder, basil, salt, garlic granules, white pepper, coriander and chili powder, and mix into the meat thoroughly. Mix just enough as not to break down the meat.
  • Stuff into the hog casings, and remember to pin prick the links when done. You can grill, broil, saute, or bake...just make sure it reaches a safe internal temperature of 165 degrees F. One way to enjoy is to place in a hot dog bun, add Asian slaw with some hoisin and sriracha (Thai hot sauce).
  • Alternatively, instead of stuffing the meat mixture, you can saute it and use in such recipes as Asian-style lettuce wraps. Just add crispy noodles, chopped onion, hoisin sauce and enjoy!

THAI CHICKEN PIZZA



Thai Chicken Pizza image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 18

1 pizza dough, any brand
1/2 cup duck sauce or plum sauce
1/2 teaspoon crushed red pepper flakes
1 package (2 cups) shredded provolone or Monterey Jack cheese
1/2 red bell pepper, thinly sliced
1 tablespoon vegetable oil
2 tablespoons soy sauce
1 rounded tablespoonful peanut butter
2 teaspoons hot sauce
2 teaspoons grill seasoning (recommended: Montreal Steak Seasoning) eyeball it
4 chicken breast cutlets, 1/2 pound
2 tablespoons honey
2 tablespoons rice wine vinegar or cider vinegar
1/4 seedless cucumber, peeled and cut into matchsticks
4 scallions, chopped
1 cup bean spouts, a couple of handfuls
Palm full cilantro leaves, chopped
1/4 cup chopped peanuts, 2 ounces

Steps:

  • Preheat oven to 425 degrees F.
  • Form pizza crust on pizza pan or cookie sheet. Top with duck or plum sauce - spread it around like you would pizza sauce. Sprinkle the pizza with some crushed red pepper flakes then top with cheese and peppers. Bake until golden and bubbly, 15 to 17 minutes.
  • Preheat a grill pan over medium-high heat. Combine vegetable oil, soy sauce and peanut butter with hot sauce and grill seasoning. Use the microwave to loosen up peanut butter if it is too cold to blend into sauce, 10 seconds ought to do it. Add chicken and coat evenly with mixture. Let stand 10 minutes then grill chicken cutlets 2 to 3 minutes on each side, until firm. Slice chicken into very thin strips.
  • While chicken cooks, mix honey and vinegar and add the cucumber. Turn to coat evenly.
  • Top the hot, cooked pizza with chicken, scallions, sprouts and cilantro. Drain cucumbers and scatter over the pizza. Garnish pizza with peanuts, cut into 8 wedges and serve.

THAI CHICKEN WITH CARROT-GINGER SALAD



Thai Chicken with Carrot-Ginger Salad image

This creamy, spicy chicken soup is reminiscent of tom ka gai but a bit heartier due to the addition of rice noodles. In lieu of lemongrass, makrut lime leaves, galangal and chiles, green curry paste is used to flavor the coconut milk-infused broth.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons unsalted butter, softened
3 garlic cloves; 2 chopped, 1 crushed
4 teaspoons Thai green curry paste (available in the international aisle)
4 teaspoons finely chopped peeled ginger
Grated zest and juice of 3 limes
4 skin-on, bone-in chicken breasts (2 to 2 1/2 pounds)
Kosher salt
1 tablespoon vegetable oil
1 pound carrots
2 tablespoons chopped fresh cilantro

Steps:

  • Preheat the oven to 450 degrees F. Place a rack in a roasting pan. Mix the butter, chopped garlic, curry paste, 3 teaspoons ginger, the zest of 2 limes and the juice of 1 lime in a bowl.
  • Season the chicken with salt. Loosen the skin and rub the curry butter underneath. Place skin-side up on the rack and pour about 1/2 cup water into the pan. Roast until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.
  • Meanwhile, mix the crushed garlic with the remaining 1 teaspoon ginger, the zest of 1 lime and juice of 2 limes. Whisk in the vegetable oil. Shave the carrots into ribbons with a vegetable peeler and toss with the dressing. Add the cilantro and 1/2 teaspoon salt and toss. Serve the chicken with the carrot-ginger salad.

Nutrition Facts : Calories 407, Fat 20 grams, SaturatedFat 7 grams, Cholesterol 126 milligrams, Sodium 235 milligrams, Carbohydrate 16 grams, Fiber 4 grams, Protein 41 grams

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