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.
PAD THAI
This is a traditional Pad Thai recipe used by a friend's mother. You can use chicken, pork, beef, tofu, or a combination. You may want to start with less pepper, and work your way up.
Provided by TRANSMONICON
Categories World Cuisine Recipes Asian Thai
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Soak rice noodles in cold water 30 to 50 minutes, or until soft. Drain, and set aside.
- Heat butter in a wok or large heavy skillet. Saute chicken until browned. Remove, and set aside. Heat oil in wok over medium-high heat. Crack eggs into hot oil, and cook until firm. Stir in chicken, and cook for 5 minutes. Add softened noodles, and vinegar, fish sauce, sugar and red pepper. Adjust seasonings to taste. Mix while cooking, until noodles are tender. Add bean sprouts, and mix for 3 minutes.
Nutrition Facts : Calories 523.8 calories, Carbohydrate 58.5 g, Cholesterol 178.1 mg, Fat 20.7 g, Fiber 2.9 g, Protein 26.4 g, SaturatedFat 5.7 g, Sodium 593.6 mg, Sugar 8.1 g
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
AUTHENTIC PAD THAI
Inspired by the pad thai at Thai Tom, this recipe features a tamarind paste, vinegar, sugar, and fish sauce mixture over perfectly stir-fried eggs, chicken breast, and rice noodles, garnished with peanuts, chives, and fresh bean sprouts.
Provided by Allrecipes
Categories World Cuisine Recipes Asian Thai
Time 1h
Yield 6
Number Of Ingredients 17
Steps:
- Place rice noodles in a large bowl and cover with several inches of room temperature water; let soak for 30 to 60 minutes. Drain.
- Whisk sugar, vinegar, fish sauce, and tamarind paste in a saucepan over medium heat. Bring to a simmer, remove from heat.
- Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add chicken; cook and stir until chicken is cooked through, 5 to 7 minutes. Remove from heat.
- Heat 1 tablespoon oil and minced garlic in a large skillet or wok over medium-high heat. Stir in eggs; scramble until eggs are nearly cooked through, about 2 minutes. Add cooked chicken breast slices and rice noodles; stir to combine.
- Stir in tamarind mixture, 1 1/2 tablespoons sugar, and salt; cook until noodles are tender, 3 to 5 minutes. Stir in peanuts; cook until heated through, 1 to 2 minutes. Garnish with bean sprouts, chives, paprika, and lime wedges.
Nutrition Facts : Calories 582.8 calories, Carbohydrate 78.8 g, Cholesterol 132.2 mg, Fat 21.3 g, Fiber 4.3 g, Protein 21.5 g, SaturatedFat 3.8 g, Sodium 1478.7 mg, Sugar 22.6 g
CHICKEN PAD THAI
Put down the takeout menu! This Chicken Pad Thai recipe comes together in just over 30 minutes and is just as delicious as anything you could order from a Thai food restaurant.
Provided by BHG Test Kitchen
Time 37m
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.
- 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 chili sauce. Stir until smooth; set aside.
- In a large nonstick skillet heat 1 tablespoon of the oil over medium-high heat. Add chicken and garlic; cook and stir about 6 minutes or until chicken is no longer pink. Transfer to a bowl.
- Add egg to hot skillet; cook for 30 seconds. Turn egg with spatula; cook for 30 to 60 seconds more or just until set. Remove from skillet and chop; set aside.
- In same skillet, heat remaining 2 tablespoons oil over high heat for 30 seconds. Add drained noodles and sprouts; cook and stir for 2 minutes. Add the fish sauce mixture and chicken; cook and stir for 1 to 2 minutes or 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 565 kcal, Carbohydrate 63 g, Cholesterol 119 mg, Protein 34 g, SaturatedFat 3 g, Sodium 945 mg, Sugar 9 g, Fat 19 g, UnsaturatedFat 14 g
CHICKEN PAD THAI NOODLES RECIPE
Chicken Pad Thai Noodle Recipe is a delicious recipe which is a simple stir fried Rice noodle that is tossed along with red bell peppers, carrots, onions and chicken strips. The noodles are then flavoured with soy, fish sauce and some tangy ketchup. Finally it is topped with toasted peanuts and crushed chilli flakes. This dish is served as a street food in many small eatery place in Thailand. The authentic pad Thai has dried shrimp, seafood like fresh crab meat, squid and shrimp. But you are free to add in any vegetables or meat of your choice. Serve the Chicken Pad Thai Noodle along with Thai Green Papaya Salad Recipe, Sichuan Style Chilli Potato to enjoy your delicious weekend dinner. If you are looking for more Noodle recipes here are some : Singapore Rice Noodles Recipe with Peanuts and Sriracha Cold Asian Noodle Salad Flavoured With Peanuts And Sesame Chinese Bhel Recipe (Crispy Noodle Salad)
Provided by Archana's Kitchen
Time 35m
Yield Makes: 4 Servings
Number Of Ingredients 18
Steps:
- To begin making the Chicken Pad Thai Noodle Recipe, boil water over a sauce pan to cook the noodles.
- Add the Pad Thai Rice noodles into the boiling water and cook the noodles until it is soft and done. Once it is cooked drain the water and wash the noodles once under the running water to prevent further cooking.
- Toss the rice noodles in a teaspoon of oil and keep it aside.
- Heat a wok with oil over medium heat, add ginger and garlic, and allow it sizzle for few seconds. Once done add in your sliced onions and saute till they are translucent.
- Add chopped carrot and saute for 2 minutes and add in your colored bell peppers into the wok and saute till all the vegetables are just cooked.
- Add the chicken breast, sprinkle some salt and cover the pan and cook the chicken on medium heat until the chicken is cooked. This will take about 4 to 5 minutes on medium heat.
- In a separate bowl add in soy sauce, fish sauce,peanut butter, sweet and spicy chilli sauce, brown sugar, salt and whisk well. Add this pad thai sauce mixture into the chicken and vegetables and toss well to combine - for about a minute.
- Once it is mixed toss in the cooked rice noodles give the Chicken Pad Thai Noodles a good mix.
- Toss the Chicken Pad Thai Noodles on high heat for a good 2 to 3 minutes, so the noodles and chicken get well coated with the sauces.
- Check the Chicken Pad Thai Noodle for seasonings again and add more sauces if required. Once done, turn off the heat.
- Transfer the Chicken Pad Thai Noodle into a bowl with crushed peanuts and dried red chilli flakes and serve hot.
- Serve the Chicken Pad Thai Noodles along with Thai Green Papaya Salad Recipe, Sichuan Style Chilli Potato to enjoy your delicious weekend dinner.
CHICKEN PAD THAI
This quick and simple pad Thai can be made in minutes. By using cooked chicken you can keep the cooking time short.
Provided by Donal Skehan
Categories Main course
Yield Serves 4
Number Of Ingredients 13
Steps:
- Cook the noodles according to the packet instructions, then drain and set aside.
- In a pestle and mortar, grind the garlic, coriander stalks, chilli and lime zest to a paste.
- Heat the oil in a wok or a large frying pan until just at smoking point. Add the paste and fry for 1 minute, or until aromatic. Add the chicken, half the spring onions and half the bean sprouts and cook for 2 minutes, stirring well to coat everything in the paste.
- Add the drained noodles and mix well. Stir in the lime juice, fish sauce and sugar and cook for 2 minutes.
- Pour in the egg and mix until just cooked. Serve the pad Thai with the coriander leaves, lime wedges, peanuts and remaining spring onions and bean sprouts.
CHICKEN PAD THAI
This is from Canadian Living, and their show Best Recipes Ever and I gotta say... I love this Pad Thai! I use salted peanuts usually, as that's what I have... You can use Splenda in place of the sugar in the sauce.
Provided by Cadillacgirl
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- In large bowl, soak noodles in warm water for 20 minutes; drain and set aside.
- Meanwhile, in small bowl, whisk together stock, ketchup, fish sauce, sugar, cornstarch, lime rind and juice and hot pepper sauce; set aside.
- In wok or large skillet, heat 2 tsp (10 mL) of the oil over medium heat; cook eggs, stirring often, for 2 minutes or until scrambled and set. Transfer to plate.
- Wipe out wok; add remaining oil. Brown chicken, in batches, over medium-high heat. Transfer to separate plate.
- Add carrots, red pepper, garlic and ginger to pan; cook, stirring, for about 3 minutes or until slightly tender. Add noodles; stir gently for 1 minute.
- Return chicken to pan. Stir sauce and pour into pan; cook, stirring, for 3 minutes or until thickened, noodles are tender and chicken is no longer pink inside.
- Return egg mixture to wok along with bean sprouts; toss gently for 1 minute or until heated through. Serve sprinkled with green onions and peanuts.
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
CHICKEN PAD THAI
No more takeout when you can make flavourful, restaurant-style, authentic chicken Pad Thai at home in just 10 minutes. It's sweet, savoury, sour and nutty.
Provided by Sam | Ahead of Thyme
Categories Noodles
Time 25m
Number Of Ingredients 14
Steps:
- Combine fish sauce, lime juice, soy sauce, sriracha, and brown sugar in a small bowl and stir to combine.
- Soak the dry noodles in water for 10 minutes until soft.
- Preheat oil in a large pan over medium high heat (about 2 minutes). Add chicken and garlic and cook for 3 minutes. Add noodles into the pan and stir continuously for 1 minute.
- Shift the noodles to one side to make some space in a pan to crack the eggs. Add the eggs and cook until they have thickened and there are no visible liquid parts remaining. Stir into the noodles and continuously mix the ingredients together for one minute.
- Add in prepared sauce and continue to stir to combine together. Turn heat down to low and add in tofu, chives and bean sprouts. Continuously stir for another minute.
- Sprinkle in chopped peanuts and serve immediately.
Nutrition Facts : ServingSize 1 serving, Calories 415 calories, Sugar 6.5 g, Sodium 948.2 mg, Fat 22.7 g, SaturatedFat 8.3 g, TransFat 0 g, Carbohydrate 23.2 g, Fiber 3.8 g, Protein 31.8 g, Cholesterol 142.6 mg
HOMEMADE CHICKEN PAD THAI
Pad Thai is a popular Thai street food that is both sweet and savory. Try our authentic homemade chicken pad Thai recipe today, you'll never go back to take out!
Provided by Sarah Asay, RDN
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 16
Steps:
- 1. Prepare the rice noodles according to package directions. This is often soaked in warm water rather than boiled over the stovetop. (Save the water for a pro tip offered in step #5!)
- 2. While noodles are cooking, whisk together sauce ingredients. This includes soy sauce, brown sugar, rice vinegar, lime juice, and fish sauce in a mixing bowl. Set aside.
- 3. Heat sesame oil in a wok or a deep saute pan set over medium-high heat. Add chicken and saute until cooked through, about 5 minutes. Once cooked, transfer chicken to a plate and set aside.
- 4. Add red bell pepper and carrots to the hot pan and saute 2 minutes. Then add green onions, garlic, and bean sprouts and saute 1 minute longer, until fragrant.
- 5. To the vegetable mixture, add back the chicken along with the cooked noodles and sauce. Toss everything together and cook for 2 minutes until all ingredients are coated. If the dish starts to become dry, add back moisture by adding a bit of the water used to soak the noodles.
- 6. Serve warm topped with cilantro, peanuts, and optional garnishes.
- 7. Pair with sesame sugar snap peas and other ideas listed below!
Nutrition Facts : Calories 370 calories
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 WITH CHICKEN AND SHRIMP
PLEASE NOTE: This calls for one 1/2 pound package of noodles. Not one pound. Not a pound and a half. I'm not sure how else to write it so that it's clearer. I think this is a great Pad Thai recipe - quick and easy. It's certainly a favourite in our house. I would suggest making a double batch of the sauce, so the dish is even more flavorful. For those with milder tastes, cut back on the red pepper flakes. The recipe as is has quite a bite to it. This isn't a "authentic" Pad Thai recipe, so if that's what you are looking for, then this may not be it.
Provided by Just Call Me Martha
Categories Chicken
Time 25m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Place noodles in large bowl and cover with boiling water for about 10 minutes.
- Drain.
- Set aside.
- Mix together fish sauce, ketchup, Worcestershire, chili-garlic sauce and sugar.
- Set aside.
- Cut chicken into 1" cubes.
- Peel and de-vein raw shrimp and chop coarsely.
- Finely chop garlic.
- Heat peanut oil in large frying pan or wok.
- Add garlic, chicken, shrimp and red pepper flakes.
- Stir until shrimp turns pink.
- Add sauce mixture and stir for 3 more minutes.
- Add beaten eggs and stir constantly for one minute.
- Add drained rice noodles and toss until coated.
- Stir in bean sprouts, onions and 1/2 cup cilantro.
- Stir and toss for a minute or so, until heated.
- Spoon out onto large serving platter.
- Sprinkle with chopped peanuts and remaining cilantro.
- Top with slices or wedges of lime, which will be used to squeeze over noodles upon serving.
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5/5 (12)Total Time 30 minsCategory Main CourseCalories 556 per serving
- Add the rice noodles to boiling water for 1 minute, then turn off the heat and let sit for five minutes.
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From freshoffthegrid.com
Ratings 26Calories 571 per servingCategory Main Course
- Bring a pot of water to a boil. Once the water is boiling, turn off the heat and submerge the noodles for 8-10 minutes. Noodles are done when they are soft but “al dente.”
- Meanwhile, heat 2 tablespoons sesame oil (or regular vegetable oil if that’s what you’ve got) in a skillet over medium. Once hot, add the chicken, onions, and salt. Saute until the chicken is cooked through and the onions are starting to brown.
- Move the chicken to one side of the pan, lower the heat, then add the eggs to the skillet, stirring them frequently to scramble.
- Once the noodles are done (see step 1), the chicken is cooked through, and the eggs are scrambled, use tongs to lift the noodles out of their soaking water. Add noodles to the skillet, then pour in the pad thai sauce. Stir to coat the noodles.
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- Cook the skinny rice sticks according to the package directions. Strain in a colander and run cold running water until the noodles becomes cool. Set aside to drain.
- Heat the oil in a wok or skillet over high heat. Add the garlic and stir fry until aromatic. Add the chicken, tofu, and continue stirring. As soon as the chicken changes color, add the rice sticks and stir continuously, for 30 seconds. Use the spatula to push all the ingredients to one side of the wok or skillet. Add the eggs and let cook for about 1 minute or until the bottom sets. Fold the noodles over the eggs, and then add in the Sauce. Stir continuously until everything is well combined. Add the bean sprouts, scallions and do a few quick stirs. Turn off the heat and topped the noodles with the crushed peanuts. Serve the noodles immediately with the lime wedges.
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4.8/5 (122)Total Time 30 minsCategory Main CourseCalories 375 per serving
- Cook chicken in a large wok or pan over medium heat, stirring throughout until cooked through (about 6-8 minutes), transfer chicken to a bowl and set aside.
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Reviews 11Calories 444 per servingCategory Chicken
- Soak the rice noodles according to the package directions for sauté, then drain. (Mine say 20-25 minutes.)
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the ground chicken and red pepper strips and cook, stirring occasionally and breaking up the ground meat, until chicken is nearly cooked through, about 7-8 minutes.
- Add the carrots and garlic and cook another 2-3 minutes, until carrots are softened and chicken is completely cooked.
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