CHICKEN PAD THAI
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
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.
PAD THAI
The most famous Thai dish in America! Making a good Pad Thai takes time. There's a delicate dance with the noodles because they cook in three stages. First you soak them in warm water and they begin to absorb and soften. They first get pan-fried with all the ingredients. Be patient at this stage. Allow them to begin to yield and marry with the hot oil and other ingredients. Once they look soft enough to eat right out of the pan but slightly al dente, add the sauce to finish the cooking. My family was among the first to introduce this dish to America nearly 50 years ago and the American version differs slightly from the native one. The super bright orange was accentuated with paprika instead of the traditional addition of chili paste to give it a slight tint. And we typically finish this dish with garlic chives vs. green onions. I always say Pad Thai is like pancakes. You'll burn a few before you get the knack for it.
Provided by Jet Tila
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- For the Pad Thai Sauce: In a small bowl, stir together the fish sauce, sugar, tamarind paste, lime juice, vinegar, paprika and chili sauce. Set aside.
- For the Pad Thai: Soak the noodles in enough warm water to cover for 1 hour.
- If using, cut the banana leaf into round shapes using an overturned bowl. Place on the serving platter and hold for plating.
- Heat a large cast-iron skillet over high heat. Add the oil and coat the skillet completely. When the skillet starts to smoke, add the garlic and cook, stirring, for 5 seconds. Add the tofu and dried shrimp and cook, stirring, until they begin to soften, 3 to 4 minutes. Add the chicken pieces and cook, stirring, until no longer pink, 1 to 2 minutes.
- Push ingredients in the skillet to one side and let the oil settle in the center of skillet. Crack the eggs into the oil and let set until half-cooked, about 30 seconds, then lightly scramble. Combine with the remaining cooked ingredients in the skillet, scraping the bits from the bottom before they burn. Add 3 cups of the drained noodles and cook, stirring, until softened, 2 to 3 minutes. Reserve the noodle soaking water.
- Add the salted turnip and shrimp. Cook until both the chicken and shrimp are at medium doneness, about 1 minute. Add the sauce and fold together until all the liquid is absorbed, about 2 minutes.
- Place half of the bean sprouts, half of the crushed peanuts and the garlic chives (or scallions) in the center of noodles, and then spoon some noodles over them to cover and let steam for 30 seconds. If the skillet seems dry, add a small amount of the noodle soaking water. Transfer to a serving plate with the banana leaf circle, and garnish with the remaining bean sprouts, peanuts and lime.
CLASSIC CHICKEN PAD THAI
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
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
WEEKDAY CHICKEN PAD THAI FOR TWO
This Weekday Chicken Pad Thai for Two is a scaled-down version of the popular street food common in Thailand. Chewy noodles, crunchy peanuts, and a tangy-spicy sauce accompany juicy stir-fried chicken breast for a meal that's ready to enjoy in 30 minutes!
Provided by Erica
Categories Main Course
Time 30m
Number Of Ingredients 17
Steps:
- Boil water in a large saucepan, then place rice noodles inside, making sure they are completely submerged. Let soak until tender but not mushy, 5-10 minutes. Drain (do not rinse) and set aside.
- Set a wok or large skillet over medium-high heat. Toast the chopped peanuts for 2-3 minutes, then remove to a small bowl and set aside.
- In a small bowl, stir together the tamarind water, soy sauce, brown sugar, fish sauce, lime juice, mirin, and red pepper flakes. Set aside.
- Add the oil to the hot wok. Add the chicken and stir-fry 5-7 minutes until cooked through. Remove to a plate and set aside.
- Add the garlic and cook for 1 to 2 minutes, until fragrant. Pour the lightly beaten eggs into the wok and cook until barely set, about 45 seconds. When the eggs are scrambled, remove the wok from the heat and set aside.
- Return the chicken to the wok with the eggs, then pour in half of the sauce. Add the noodles and toss to coat in the sauce.
- Sprinkle the green onions, cilantro, and toasted peanuts over the noodles, then toss lightly to combine. Divide between two bowls and serve warm with lime wedges and additional sauce, if desired.
Nutrition Facts : Calories 835 kcal, Carbohydrate 86 g, Protein 61 g, Fat 26 g, SaturatedFat 4 g, Cholesterol 308 mg, Sodium 1849 mg, Fiber 3 g, Sugar 27 g, ServingSize 1 serving
CHICKEN PAD THAI
EASY, ready in 20 minutes, and BETTER than takeout!! Tender rice noodles, juicy chicken, with crisp-tender carrots, cabbage, and more for an IRRESISTIBLE and AUTHENTIC chicken pad Thai!!
Provided by Averie Sunshine
Categories 30-Minute Meals
Time 20m
Number Of Ingredients 17
Steps:
- Cook rice noodles according to package directions, drain, rinse under cold water; set aside.
- To a very large skillet at least 4 inches deep, add the oils (vegetable and/or olive oil may be substituted for the sesame and coconut oil), onion, and sauté the onion over medium-high heat for about 5 minutes, or until onion is beginning to soften; stir intermittently.
- Add the chicken and cook for about 3 minutes, or until done; stir and flip nearly constantly to ensure even cooking. The chicken will cook very quickly if it's sliced sufficiently thin.
- Add the garlic, ginger, and cook for about 1 minute, or until fragrant; stir nearly constantly.
- Add the cabbage, carrots, soy sauce, fish sauce, lime juice, stir to combine, cover skillet with a lid, reduce heat to medium-low, and simmer for about 3 minutes, or until cabbage wilts and softens. Remove lid and stir.
- Add the honey and stir to combine.
- Add the cooked noodles, turn off the heat, and stir well to combine.
- Add the scrambled egg, optional sriracha, and stir to combine.
- Evenly garnish with the green onions, peanuts, and serve.
Nutrition Facts : Calories 510 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 134 milligrams cholesterol, Fat 19 grams fat, Fiber 3 grams fiber, Protein 55 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 663 milligrams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
BIG BOWL'S KUNG PAO CHICKEN (COPYCAT)
Make and share this Big Bowl's Kung Pao Chicken (Copycat) recipe from Food.com.
Provided by marlowen
Categories Chicken
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Marinate chicken breast with corn starch and sesame oil, and let sit at least 30 minutes.
- Heat wok or heavy skillet, and add chicken breast.
- Stir until the meat changes color, and remove to drain.
- Pour off all but 1/4 cup of the oil.
- Add the dried chilies, and cook until they begin to blacken and smoke.
- Add the scallion whites and garlic, and stir briefly.
- Add 5 tablespoons of the sauce mixture, and cook until it begins to boil.
- Add the chicken pieces, and toss to coat.
- When piping hot, remove from heat, stir in the peanuts, then the coriander leaves, and serve with rice.
Nutrition Facts : Calories 467.8, Fat 40.7, SaturatedFat 7.3, Cholesterol 36.5, Sodium 503.6, Carbohydrate 11.2, Fiber 1.9, Sugar 6, Protein 16.3
CHICKEN PAD THAI
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
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
BANGKOK STYLE CHICKEN PAD THAI
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
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
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