Thai Place Phad Thai Chicken Thai Hot Recipes

17 BEST THAI CHICKEN RECIPE COLLECTION

17 Best Thai Chicken Recipe Collection image

From sticky tamarind to nutty satay, these Thai chicken recipes are sure to get your family excited for dinner. They're healthy, bright, and so easy to make at home.

Provided by insanelygood

Number Of Ingredients 17

Ingredients

Thai Fried Chicken
Sticky Tamarind Chicken
Easy Thai Chicken Satay with Coconut Rice
Thai Chicken and Pineapple Stir Fry
Thai Tom Yum Chicken
Thai Cashew Chicken Stir Fry
Thai Roasted Chicken Thighs
Best Ever Tom Kha Gai - Thai Coconut Soup
Thai Basil Chicken
Thai Chicken Curry
Thai Chicken Meatballs
Saucy Thai Chicken Pizzas
Chicken Pad Thai
Thai Peanut Chicken Noodle Skillet
Thai Chicken Tacos
Sweet and Crunchy Thai Slaw With Chicken
12-Minute Thai Chicken Peanut Noodles

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep a delicious recipe in 30 minutes or less!

Nutrition Facts :

THAI PLACE PHAD THAI CHICKEN THAI HOT

Thai Place Phad Thai Chicken Thai Hot image

Provided by Food Network

Categories main-dish

Time 4h30m

Yield 1 serving

Number Of Ingredients 16

Ingredients

One 16-ounce package medium-size rice noodles
3 tablespoons vegetable oil
4 ounces sliced chicken breast
2 eggs
1 ounce diced white onion
2 teaspoons Spanish paprika
2 ounces fish sauce
2 ounces distilled amber vinegar
2 ounces tamarind nectar or puree
1/2 cup sugar
3 tablespoons ground and roasted Thai chile
2 ounces sliced green cabbage
2 ounces sliced green onions
2 ounces fresh peanuts, ground and roasted
2 ounces fresh bean sprouts
1 fresh lime, cut into wedges

Steps:

Soak the noodles in cold water for 4 hours, and then drain.
Heat a medium wok over high heat for 2 to 3 minutes. Add the oil to the hot wok and swirl using a ladle. Allow the oil to heat to almost the smoke point. Add the chicken and cook for 30 seconds. Then add the eggs and cook for 1 to 2 minutes. Don't stir the eggs too much. You don't want to make scrambles eggs; you want the bottom of the eggs to get crispy to keep your wok as nonstick as possible. Keep the eggs separate from the chicken as best as you can.
When the eggs and chicken begin to brown, add the white onions and the noodles. Toss the noodles and stir occasionally to loosen the noodles and cook evenly. After 1 to 2 minutes the noodles should begin to soften. Add the paprika, fish sauce, vinegar and tamarind. Cook for 1 to 2 more minutes, and then lower heat to medium. Add the sugar, Thai chile, cabbage and green onions. Cook for about 1 minute. After the noodles begin to caramelize with the sugar, it is done. Serve topped with the ground peanuts, fresh bean sprouts and a lime wedge.

PHAD THAI (VERY SIMPLE VERSION)

Phad Thai (Very Simple Version) image

This Phad Thai omits the prawns and tofu, but is very delicious nonetheless. This is the easiest recipe to make and has the nice fresh taste of coriander.

Provided by MellowMel

Categories Asian

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

250 g rice noodles
450 g chicken thigh fillets, sliced thinly
1 garlic clove, crushed
1 teaspoon fresh ginger, grated
2 red Thai chile, sliced thinly
2 tablespoons palm sugar, chopped
2 tablespoons soy sauce
1/4 cup sweet chili sauce
1 tablespoon fish sauce
1 tablespoon lime juice
3 green onions, sliced thinly
1 cup bean sprouts
1 cup snow pea sprouts
1/4 cup coriander leaves, loosely packed

Steps:

Place noodles in large heatproof bowl; cover with boiling water. Stand until just tender; drain.
Heat wok or large non-stick frying pan; stir-fry chicken, garlic, ginger and chilli, in batches, until chicken is browned.
Return chicken mixture to wok with sugar, sauces and juice; stir-fry until sauce thickens slightly. Add noodles, onion and sprouts to wok; stir-fry until hot. Serve phad thai sprinkled with coriander.

Nutrition Facts : Calories 424.2, Fat 5.4, SaturatedFat 1.5, Cholesterol 94.5, Sodium 1164.4, Carbohydrate 64.4, Fiber 2.3, Sugar 8.3, Protein 27.2

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