PAD THAI
Recipe video above. Here's a Pad Thai recipe that really does taste just as good as takeout from good Thai restaurants, and you'll find everything you need at the supermarket. See here for a truly authentic Pad Thai recipe, if that's what you're after - but note that most people find it a little too "real" for their palettes because Pad Thai outside of Thailand is dialled back on the fish sauce/dried shrimp "funk".I use chicken here but feel free to switch with any protein, even prawns/shrimp.
Provided by Nagi
Categories Mains
Time 30m
Number Of Ingredients 17
Steps:
- Place noodles in a large bowl, pour over plenty of boiling water. Soak for 5 minutes, then drain in a colander and quickly rinse under cold water. Don't leave them sitting around for more than 5 - 10 minutes.
- Mix Sauce in small bowl.
- Heat 2 tbsp oil in a large non stick pan (or well seasoned skillet) over high heat. Add garlic and onion, cook for 30 seconds.
- Add chicken and cook for 1 1/2 minutes until mostly cooked through.
- Push to one side of the pan, pour egg in on the other side. Scramble using the wooden spoon (add touch of extra oil if pan is too dry), then mix into chicken.
- Add bean sprouts, tofu, noodles then Sauce.
- Toss gently for about 1 1/2 minutes until Sauce is absorbed by the noodles.
- Add garlic chives and half the peanuts. Toss through quickly then remove from heat.
- Serve immediately, sprinkled with remaining peanuts and lime wedges on the side, with a sprinkle of chilli and a handful of extra beansprouts on the side if desired (this is the Thai way!). Squeeze over lime juice to taste before eating.
Nutrition Facts : Calories 650 kcal, ServingSize 1 serving
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
PAD THAI WITH CHICKEN
Make and share this Pad Thai With Chicken recipe from Food.com.
Provided by Timothy H.
Categories Chicken Breast
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 16
Steps:
- Put the noodles in a pot of water on the stove, bring it to a near boil, then remove from heat and set aside.
- In a bowl, add the fish sauce, tamarind paste and water, chili sauce, and brown sugar. Set the pad Thai sauce aside.
- In a small bowl, places the slices of chicken and pour the cornstarch/soy sauce mixture over the chicken. Mix well and set aside.
- Drain and rinse the noodles with cold water and set them aside.
- In a wok over medium-high heat, add 2 tablespoons of oil and the garlic and stir-fry for 30 seconds. Add the chicken and marinade and stir-fry for a minute. Add the chicken stock and tablespoons at a time, enough to keep the chicken cooking, continuing until all of the stock has been added, cooking for a total of 5 to 8 minutes.
- Add the noodles, pad Thai sauce, and toss the noodles with 2 spatulas or spoons for 2 minutes.
- Add the black pepper and bean sprouts and toss for another minutes. Taste to test the seasoning; you may need to add another tablespoons of fish sauce.
- Serve by topping the noodles with the spring onion, coriader, and nuts. Add the fresh lime wedges and serve with a bottle of Thai chili sauce on the side.
Nutrition Facts : Calories 833, Fat 13.9, SaturatedFat 2.2, Cholesterol 1.8, Sodium 2195.1, Carbohydrate 159.3, Fiber 8.3, Sugar 30.3, Protein 20
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.
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
PAD THAI SAUCE
Make and share this Pad Thai Sauce recipe from Food.com.
Provided by Henri Vincent
Categories Thai
Time 25m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Mix all ingredients and boil for 10 minutes.
- Will keep in refrigerator for up to a month.
Nutrition Facts : Calories 202.9, Sodium 2927.2, Carbohydrate 44.1, Sugar 43.4, Protein 1.9
CHICKEN PAD THAI
I cobbled this one together after eating something similar at Tampopo, it's not quite the same, but it is good, and low fat too!
Provided by Constant Debauchery
Categories One Dish Meal
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 27
Steps:
- Mix the chicken with half the sesame oil, flour, half the soy sauce and half the ginger paste and leave to marinade as long as possible (overnight if you can).
- Combine the remainder of the soy sauce, stock cube, sherry, vinegar, tomato puree, dried chilli, water and lemon juice in a jug.
- Fry the chicken until brown then set aside.
- Stir fry the onion, mange tout, baby sweetcorn and red and yellow peppers with the rest of the sesame oil and ginger paste for 2-3 minute.
- Add half the carrot, the bamboo shoots and water chestnuts and stir fry for a further 2 minute.
- Add the chinese leaves and half the beansprouts.
- Add the sauce mix from the jug and the thai sweet chilli sauce and mix well.
- While you are stir-frying, boil the noodles in a pan of water (usually about 5 min).
- Drain the noodles and add to your stir fry and mix well.
- Serve in bowls and garnish with the remainder raw carrot and beansprouts and the coriander and peanuts.
Nutrition Facts : Calories 904.2, Fat 21, SaturatedFat 4.8, Cholesterol 80, Sodium 2945.4, Carbohydrate 128.5, Fiber 19.1, Sugar 26.9, Protein 46.6
CHICKEN PAD THAI WITH HOMEMADE SAUCE (TAMARIND, FISH SAUCE AND G
I was trying to create a Pad Thai that used ingredients I already had in my kitchen. If you aren't gluten free just use regular soy sauce.
Provided by wyojess
Categories Thai
Time 20m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Place pad Thai sauce ingredients in small sauce pan. Bring to a boil. Remove from heat.
- Bring 4 cups of water to a boil in a medium saucepan. Remove from heat. Add rice noodles; let stand 8-10 minutes or until noodles are soft but firm. Rinse under cold water; drain well. Set aside.
- Heat 1 tablespoon oil in a wok or large skillet. Beat egg with milk. Fry egg and set aside.
- Add another tablespoon oil to wok. Cook chicken thoroughly. Add rice noodles, pad thai sauce and onions. Stir fry 3-4 minutes or until noodles are tender. Stir in bean sprouts and scrambled egg.
- Enjoy!
Nutrition Facts : Calories 588.5, Fat 18.5, SaturatedFat 3.7, Cholesterol 131.6, Sodium 1786.7, Carbohydrate 80.8, Fiber 3.5, Sugar 22.9, Protein 26.3
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