Ultimate Pad Thai Recipes

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

Ingredients

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

ULTIMATE PAD THAI

Ultimate Pad Thai image

This recipe, though it contains a number of ingredients, is really easy to make. It is a hit at parties and can be modified to be a vegetarian dish as well.

Provided by hungryhungry

Categories Asian Recipes

Time 1h15m

Yield 6

Number Of Ingredients 24

Ingredients

1 pound dried thin rice noodles
4 cups very hot water
1 tablespoon vegetable oil
¾ cup firm tofu, cubed
¼ cup fresh basil leaves
2 tablespoons vegetable oil
¾ cup chicken, cut into cubes
½ cup small black tiger shrimp, peeled and deveined
1 ½ teaspoons paprika
2 eggs, beaten
7 tablespoons vegetable oil
3 cloves garlic, minced
½ cup white vinegar
½ cup fish sauce
1 tablespoon brown sugar
2 teaspoons ketchup
2 teaspoons tamarind paste
1 teaspoon hot chili sauce (such as Sriracha®)
2 lemon grass stalks, minced
½ cup water, if needed
3 tablespoons chopped roasted peanuts
1 cup bean sprouts
1 lime, cut in wedges
4 green onions, thinly sliced

Steps:

Soak rice noodles in a bowl with 4 cups hot water, or as needed to cover, until noodles are slightly softened, about 15 minutes; drain.
Heat 1 tablespoon vegetable oil in a wok over medium heat.
Cook and stir tofu and basil leaves in hot oil until basil is crisp and tofu is golden, about 10 minutes. Remove tofu-basil mixture and set aside.
Heat 2 tablespoons vegetable oil in the same skillet; cook and stir chicken, shrimp and paprika until chicken is no longer pink in the center and shrimp are bright pink on the outside and no longer transparent in the center, 5 to 8 minutes.
Pour eggs into chicken and shrimp; stir until eggs are lightly cooked, 2 to 3 minutes. Remove and set aside.
Heat 7 tablespoons vegetable oil in a clean wok over medium heat. Cook and stir garlic in hot oil until fragrant, a few seconds.
Stir white vinegar, fish sauce, brown sugar, ketchup, tamarind paste, and hot chili sauce into garlic until the brown sugar has dissolved; simmer for 1 minute.
Stir lemon grass and drained rice noodles into wok until sauce is almost absorbed, 2 to 3 minutes. Pour 1/2 cup water into the skillet if noodles are still too firm.
Stir tofu with basil, peanuts, chicken and shrimp mixture, and bean sprouts into noodles; cook and stir until fully heated and combined with sauce, 1 to 2 minutes.
Garnish with lime wedges and green onions.

Nutrition Facts : Calories 560.1 calories, Carbohydrate 58.3 g, Cholesterol 93.8 mg, Fat 29.3 g, Fiber 3.5 g, Protein 16.8 g, SaturatedFat 4.9 g, Sodium 1652.8 mg, Sugar 4.7 g

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