Easy Chicken Pad Thai Food

CHICKEN PAD THAI

Steps:

• Bring water to a boil in a large pot, about 5 minutes. Remove from heat and toss in rice noodles; wait 5 minutes. Stir and wait 5 minutes more. Drain and rinse in a colander.
• Combine fish sauce, agave syrup, lime juice, and garlic in a bowl and set aside.
• Heat 1 tablespoon coconut oil in a small omelet pan over low heat. Add egg and cook through without flipping, about 5 minutes. Set aside on a cutting board until cooled, about 15 minutes. Roll into a log and cut into thin strips. Set egg aside.
• Heat 2 tablespoons coconut oil in a skillet over high heat. Add chicken, onion, and shallot and saute until fairly browned, 5 to 10 minutes. Add cabbage, carrots, and drained noodles; saute until well combined, about 5 minutes more.
• Add fish sauce mixture, egg slices, basil, and sriracha sauce to the saute pan with the noodle mixture. Toss well, cover with a lid, and cook for 2 minutes.
• Remove lid from saute pan and toss in peanuts. Serve in the pan or transfer to a large platter.

CHICKEN PAD THAI

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.

EASY HOMEMADE PAD THAI

Steps:

• Cook noodles as directed on package.
• Heat oil in wok or large skillet on medium-high heat. Add egg, cook and stir 30 seconds (egg will not be fully cooked).
• Stir in cooked noodles and remaining ingredients, except bean sprouts. Cook and stir until most of the liquid has been absorbed by the noodles, about 1 minute. Stir in bean sprouts. Serve with crushed peanuts, sliced green onions and lime wedges, if desired.

PAD THAI WITH CHICKEN AND SHRIMP

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.

EASY CHICKEN PAD THAI

Steps:

• Cook noodles as directed on package, omitting salt. Meanwhile, cook and stir chicken and garlic in dressing in wok or large skillet on high heat 5 min. or until chicken is done. Add egg; cook and stir 30 sec. or until egg is set.
• Add stir-fry sauce and peanut butter to chicken mixture; mix well.
• Drain noodles. Add to wok; toss to coat. Stir in sprouts and onions. Sprinkle with nuts.

EASY PAD THAI

Steps:

• Cook noodles according to package directions., In a large nonstick skillet or wok, stir-fry pork in oil over high heat until lightly browned; remove and set aside. Add shallot to pan and cook until tender, about 1 minute; add garlic and cook 30 seconds. Make a well in the center of the onion mixture; add egg. Stir-fry for 1-2 minutes or until egg is completely set. , Add the coleslaw mix, green onions, vinegar, sugar, soy sauce, fish sauce, chili garlic sauce, lime juice and peanuts; heat through. Return pork to pan and heat through. Drain noodles; toss with pork mixture. Garnish with cilantro, additional peanuts, lime wedges and bean sprouts.

CHICKEN PAD THAI

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.

CHICKEN PAD THAI

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.