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
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
Steps:
- Place the tamarind paste in the boiling water and set aside while preparing the other ingredients.
- Combine the fish sauce, palm sugar, and rice wine vinegar in a small bowl and set aside.
- Place the rice stick noodles in a mixing bowl and cover with hot water. Set aside while you prepare the remaining ingredients. Once the other ingredients are measured out into separate bowls, drain the water from the noodles and set them aside. Cut the tofu into 1/2-inch wide strips, similar to French fries.
- Press the tamarind paste through a fine mesh strainer and add to the sauce. Stir to combine.
- Place a wok over high heat. Once hot, add 1 tablespoon of the peanut oil. Heat until it shimmers, then add the tofu. Cook the tofu until golden brown, moving constantly, for no longer than 1 minute. Remove the tofu from the pan to a small bowl and set aside.
- If necessary, add some more peanut oil to the pan and heat until shimmering. Add 2/3 of the scallions and then the garlic, cook for 10 to 15 seconds. Add the eggs to the pan; once the eggs begin to set up, about 15 to 20 seconds, stir to scramble. Add the remaining ingredients in the following order and toss after each addition: noodles, sauce, cabbage, shrimp, and 2/3 of the bean sprouts and peanuts. Toss everything until heated through, but no longer than 1 to 2 minutes total. Transfer to a serving dish. Garnish with the remaining scallions, bean sprouts, and peanuts. Serve immediately with the ground chile peppers and lime wedges.
- Wrap the tofu firmly in a tea towel. Place the wrapped tofu into an 8-inch cake pan. Top with another cake pan and weigh down with a 5-pound weight. (Bags of dried beans or grains work well.) Place in refrigerator and press for 12 to 15 hours.
- Place pressed tofu in a 2-cup container. Combine soy sauce and five-spice powder and pour over tofu. Cover and refrigerate for 30 minutes, turning once. Remove the tofu from the marinade and use immediately or store in the refrigerator for up to 2 to 3 days.
EASY HOMEMADE PAD THAI
Delicious homemade Pad Thai doesn't get any more doable than this. Create the perfect blend of Asian-inspired pure flavor with ginger and red pepper. Add crunchy peanut butter and toss with vegetables and noodles for a flavor-loaded dish that rivals Thai restaurant cuisine.
Provided by McCormick Spice
Categories Trusted Brands: Recipes and Tips McCormick®
Time 10m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 208.9 calories, Carbohydrate 29.9 g, Cholesterol 46.5 mg, Fat 7.8 g, Fiber 1.6 g, Protein 5.6 g, SaturatedFat 1.5 g, Sodium 561.7 mg, Sugar 4 g
EASY PAD THAI
Skip the take-out restaurant and give this pad thai recipe a try if you need an easy and quick meal. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 361 calories, Fat 8g fat (2g saturated fat), Cholesterol 78mg cholesterol, Sodium 1669mg sodium, Carbohydrate 53g carbohydrate (23g sugars, Fiber 2g fiber), Protein 19g protein.
EASY PAD THAI
Almost a national dish of Thailand, Mary Cadogan's simplified take makes it easy to shop for - and very authentic tasting
Provided by Mary Cadogan
Categories Lunch, Main course, Supper
Time 30m
Yield Serves 2-3
Number Of Ingredients 13
Steps:
- Put the noodles in a large heatproof bowl, pour boiling water over them and leave for 4 minutes, then drain and refresh under cold running water.
- Put the lime juice, cayenne, sugar and fish sauce in a bowl and mix well. Have all the other ingredients ready by the cooker.
- Heat the oil and fry the prawns until warmed through. Add the spring onions and noodles and toss around. Tip in the lime juice mixture, then stir in the beansprouts and half the peanuts and coriander. Cook for 1 minute until everything is heated through.
- Pile into a large dish, scatter with the rest of the peanuts and coriander, and serve with lime wedges and sweet chilli sauce.
Nutrition Facts : Calories 531 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 27 grams protein, Sodium 3 milligram of sodium
PAD THAI
Make this easy prawn stir-fry for a speedy midweek meal. Our pad Thai recipe uses simple ingredients such as prawns, rice noodles and beansprouts, but you could also add chicken or tofu.
Provided by Good Food team
Categories Dinner, Lunch, Main course, Side dish, Supper
Time 15m
Number Of Ingredients 12
Steps:
- Tip the noodles into a large bowl and pour over a kettle of boiling water until they are covered. Leave to stand for 5-10 mins until the noodles are soft, then drain well. (You can do this part ahead of time - then just run the noodles under cold water until cool, and toss through a little oil to stop them from sticking.) Next, mix together the tamarind paste, fish sauce and sugar in a small bowl.
- Peel and finely chop the garlic. Trim the ends off the spring onions and cut into thin slices about 1cm long. Heat a wok or large frying pan over a high heat. When it's really hot (a drop of water should sizzle straight away), pour in the oil and swirl around. Tip in garlic and spring onions. To stir-fry, take a spatula or tongs and toss the veg around the wok so they're moving all the time. Cook for 30 secs, just until they begin to soften.
- Push the vegetables to the sides of the wok, then crack the egg into the centre. Keep stirring the egg for 30 secs until it begins to set and resembles a broken-up omelette.
- Add the prawns and beansprouts, followed by the noodles, then pour over the fish sauce mixture. Toss everything together and heat through. Spoon out onto plates. Serve with some chopped peanuts sprinkled over and wedges of lime.
Nutrition Facts : Calories 359 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 3.17 milligram of sodium
EASY PAD THAI
Provided by Beth Moncel
Categories Dinner Lunch Pescatarian Dairy Free Tree Nut Free
Yield Serves 4
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a rolling boil. Add the noodles and cook for 7 to 10 minutes or until tender. Drain the noodles and set aside.
- In a large skillet, heat the vegetable oil over medium heat. Add the garlic and cook for 1 to 2 minutes, or until tender.
- Whisk the eggs lightly with a fork. Pour them into the skillet and cook just until they solidify, but are still moist, moving the eggs around the skillet slightly as they cook so that they lightly scramble. When the eggs are cooked, remove the skillet from the heat and set aside.
- In a small bowl, stir together the soy sauce, lime juice, sugar, fish sauce, and red pepper flakes. Pour the sauce into the skillet with the scrambled eggs. Add the noodles and toss to coat in the sauce.
- Sprinkle the green onions, cilantro, and peanuts over the noodles. Toss lightly to combine. Serve warm.
- Budget Byte:
- Pad thai noodles have a unique flavor and texture, but if you can't find them in your area, try substituting another flat pasta like linguine.
CHICKEN PAD THAI
Steps:
- Gather the ingredients.
- Make the sauce by combining the tamarind paste mixture, chicken stock, fish sauce, brown sugar, and chili sauce. Stir well to dissolve. Taste-test for a tangy balance between sweet and sour. Add more sugar if too sour or more tamarind if too sweet.
- Bring a large pot of water to boil and dunk in rice noodles. Stir to separate. Only cook until they are limp but still firm and slightly crunchy (they will finish cooking later in the pan).
- Drain the noodles and rinse well with cold water to prevent sticking. Set aside.
- Place the chicken in a small bowl. Stir together the soy sauce and cornstarch and pour over the chicken. Stir well and set aside.
- Preheat a wok or large frying pan over medium-high heat. Add 1 to 2 tablespoons of oil followed by the garlic and minced chili, if using. Stir-fry until fragrant (30 seconds).
- Add the marinated chicken. When the wok or pan becomes dry, add the chicken stock. Stir-fry 5 to 7 minutes, until the chicken is cooked.
- Add the drained noodles and pour the prepared sauce over. Using two utensils or chopsticks, use a gentle "lift and turn" method to fry the noodles (like tossing a salad). Stir-fry in this way 5 minutes, or until the noodles are chewy. If you find your pan too dry, add a little more oil.
- Add the bean sprouts and continue frying for 1 more minute, or until the noodles are cooked. The noodles are done when they taste chewy and a little sticky. Taste-test for seasoning, adding more fish sauce until your desired flavor is reached (you can add up to 1 tablespoon fish sauce).
- Top with generous sprinklings of fresh cilantro, green onion, and crushed/chopped nuts. Serve with fresh lime wedges on the side.
Nutrition Facts : Calories 387 kcal, Carbohydrate 39 g, Cholesterol 46 mg, Fiber 3 g, Protein 26 g, SaturatedFat 3 g, Sodium 2114 mg, Sugar 17 g, Fat 15 g, ServingSize 2 servings, UnsaturatedFat 0 g
EASY PAD THAI RECIPE ( CHICKEN, SHRIMP OR TOFU)
An easy recipe for Pad Thai with simple accessible ingredients with the most amazing flavor! The best part ... once you have your ingredients prepped it only takes 15 minutes of actual cooking time! See recipe notes for tips and tricks! Read the directions all the way through before starting. Watch the video above!
Provided by Sylvia Fountaine | Feasting at Home Blog
Categories Main
Time 30m
Yield 2
Number Of Ingredients 15
Steps:
- Cook noodles according to package instructions (or place rice noodles in a shallow bowl or baking dish and boil enough water to cover them. Cover with boiling water for 7- 8 minutes, until tender, then drain. They don't have to be totally soft, just bendy and pliable)
- shallot, garlic and ginger and set aside.
- the two eggs in a bowl with a fork and add a generous, 3-finger pinch of salt. Set aside.
- Whisk fish sauce, rice vinegar, brown sugar and soy sauce. (see notes) in a small bowl. Set aside.
- slice chicken into very thin strips and season with salt and pepper. Crispy Tofu: Blot tofu with paper towels pressing down firmly. Cut tofu into ¾ inch cubes, sprinkle with salt and pepper, and for extra crispy, dredge in a little corn starch. Shrimp: Peel and season with salt and pepper. COOK: Sear the seasoned chicken, shrimp or tofu in a wok with hot oil until cooked through over medium-high heat. Set aside, on top of a paper towel, wipe out the pan. Turn heat off.
- Gather your chopped shallots, whisked eggs, cooked noodles, cooked protein and Pad Thai sauce around the stove. Heat 2 tablespoons peanut oil in the wok over medium heat, add shallot-garlic-ginger and stir, cooking just a few minutes until golden and fragrant.
- Make a well in the center of the wok, scooting the shallot mixture to the side of the pan, add the whisked eggs. With a metal spatula, scramble them and break them apart into little bits, letting them brown just a little, and incorporate them into the shallots continuing to break them into small bits.
- Add the drained, semi-soft noodles and toss with the egg mixture, stirring, flipping, frying constantly for 3-4 minutes until noodles become soft and pliable.
- and cook 1 minute. It will smell quite fishy at first - turn your fan on - but it will mellow out perfectly. Add the cooked chicken, tofu or shrimp and turn and toss the noodles for a few more minutes. Cook until the noodles are soft (but still a little chewy) adding just a little water if it seems too dry.
- and roasted peanuts (or serve on the side) and sprinkle with chili flakes and scallions. Squeeze with a little lime juice. Taste. Adjust salt, lime and sweetness to your liking adding a pinch of salt, more lime or more a pinch more sugar to taste. Give one more toss and serve immediately. Divide among two plates.
- with more bean sprouts, fresh scallions, cilantro or basil, chili flakes, lime wedges and roasted crushed peanuts. Or make this Peanut Chili Crunch!
Nutrition Facts : ServingSize ( with chicken breast), Calories 588 calories, Sugar 16.9 g, Sodium 1063.3 mg, Fat 21.4 g, SaturatedFat 3.2 g, TransFat 0.1 g, Carbohydrate 65.3 g, Fiber 1.2 g, Protein 30.1 g, Cholesterol 248.1 mg
SUPER-FAST PAD THAI
This classic Thai dish from Good Food reader Emily Cramer is made using mainly storecupboard ingredients, and it's on the table in under 15 minutes
Provided by Good Food team
Categories Dinner, Main course
Time 15m
Number Of Ingredients 11
Steps:
- Bring a pan of water to the boil, add the noodles and cook for 3 mins, adding the peas and prawns for the final min. Drain, and set aside while you heat the oil in a large frying pan.
- Fry the noodles, prawns, peas, beansprouts and spring onions, tossing to coat in the oil for a few mins. Push everything to one side of the pan and pour in the egg. Stir until cooked, then mix everything well. Toss through the peanuts, soy and sweet chilli sauce so everything is combined. Scatter with the coriander and serve.
Nutrition Facts : Calories 405 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 2.7 milligram of sodium
QUICK & EASY SHRIMP PAD THAI
With 10 minutes of active preparation and 20 minutes for soaking the noodles, this easy Pad Thai comes together in no time flat. Not a fan of shrimp? Toss some cooked chicken in with the 5-ingredient sauce to make a delicious alternative.
Provided by Food.com
Categories Thai
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place rice noodles in a large bowl. Cover with very hot tap water, stir and set aside until tender, 20 minutes. Do not over soak. Drain and reserve 1 cup soaking liquid.
- Whisk to combine peanut butter, sambal, lime zest, fish sauce and brown sugar in a medium bowl. Set aside.
- In a large skillet over high heat, warm oil until shimmering. Add shrimp and cook until nearly cooked through, about 2 minutes per side. Add noodles, peanut butter mixture and ? cup reserved soaking water. Cook until fragrant and warmed through. Remove from heat, add lime juice and season to taste with additional fish sauce, adding additional soaking water if necessary to thin sauce. Add tomatoes, bean sprouts and cilantro. Toss everything together to combine. Serve immediately, garnished with peanuts, cilantro and sliced limes.
- Serve immediately, garnished with peanuts, cilantro and sliced limes.
EASY PAD THAI
It does take a little time to measure out the ingredients for this easy to like noodle dish from Thailand, but the cooking is a snap-and the whole meal is in the wok.
Provided by Olha7397
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Soak noodles in warm water for 15 minutes; drain and set aside.
- In large wok or deep skillet, heat oil over high heat; stir fry pork, red pepper, garlic and hot pepper flakes for 2 minutes. Add shrimp; stir fry for 1 minute.
- Stir in stock, fish sauce, sugar, lime juice and ketchup; stir fry for 1 minute. Add noodles; toss to combine.
- Drizzle in egg, tossing until egg is set. Add bean sprouts; toss. Sprinkle with onions, coriander and peanuts. Garnish with lime. Makes 4 servings.
- Canadian Living's Best.
Nutrition Facts : Calories 546.9, Fat 20.9, SaturatedFat 5.3, Cholesterol 148.7, Sodium 347.4, Carbohydrate 67.8, Fiber 4.3, Sugar 11.8, Protein 23
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
EASY HOMEMADE CHICKEN PAD THAI
Steps:
- Gather the ingredients.
- Place the chicken in a bowl and toss with the soy sauce. Set aside.
- Combine the pad thai sauce ingredients together in a cup, stirring well to dissolve the sugar. Set aside.
- Bring a large pot of water to boil. Dunk in rice noodles and switch off the heat. Allow the noodles to soak approximately 6 minutes, or until they're soft enough to bend easily but still firm and undercooked by regular standards. (This is the key to good pad thai, so be sure not to over-soak or boil the noodles. They will finish cooking later.)
- Drain and rinse the noodles briefly with cold water to keep them from sticking. Set aside.
- Heat a wok or large frying pan over medium-high heat. Drizzle in the oil and swirl around, then add the garlic, chile, galangal or ginger, and half of the green onions (or just the white parts), reserving the rest for later. Stir-fry for 1 minute to release the fragrance.
- Add the chicken and stir-fry for 3 to 4 minutes, or until cooked. If the pan becomes dry, add 1 to 2 tablespoons of the pad thai sauce, just enough to keep the ingredients frying nicely.
- Push the ingredients to one side and crack an egg into the center of the pan. Stir quickly to scramble, then combine with the other ingredients.
- Add the prepared noodles plus 3 to 4 tablespoons of the pad thai sauce. Using 2 utensils, lift and turn the noodles to stir-fry and combine with the other ingredients. Continue frying in this way, adding more of the sauce every minute or two, until all of the sauce has been added and the noodles are chewy and a little bit sticky, 8 to 10 minutes. When the sauce has been absorbed and the noodles are cooked, fold in the bean sprouts (you want them to stay crispy).
- Remove the pan from the heat and taste-test; if you like your pad thai a bit on the salty side, add 1 to 2 tablespoons fish sauce.
- For those who like it extra spicy, serve with Thai chili sauce on the side. Garnish with lime wedges and crushed unsalted peanuts or cashews. Enjoy.
Nutrition Facts : Calories 507 kcal, Carbohydrate 33 g, Cholesterol 203 mg, Fiber 4 g, Protein 38 g, SaturatedFat 5 g, Sodium 1637 mg, Sugar 19 g, Fat 27 g, ServingSize 3 to 4 servings, UnsaturatedFat 0 g
EASY PAD THAI
Found this recipe on Pinterest, and LOVED IT! Couldn't find it on food.com, so adding for safe keeping. Here is a note from the original poster Patricia Lawless: "Granted, the recipe is not 100% authentic - it doesn't use fish sauce and tamarind and the 100 other ingredients the authentic version calls for - but it is light and fresh and easy with a capital E. You can seriously have this ready in 30 minutes flat (and most of that time is just soaking the noodles). I've made it 4 times in 2 weeks and unless I am on a beach in Thailand, I am never ordering Pad Thai in a restaurant again."
Provided by Kendra in WI
Categories Thai
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Soak noodles according to package instructions. Drain.
- In a small bowl, whisk together brown sugar, lime juice, soy sauce, and Sriracha.
- In a large nonstick skillet, heat oil over medium-high heat.
- Add scallion whites and garlic and cook, stirring constantly, until fragrant (about 30 seconds).
- Add eggs and cook, scraping skillet with spatula until eggs are almost set (about 30 seconds).
- Transfer eggs to a plate.
- Add noodles, scallion greens, and sauce to skillet.
- Cook, tossing constantly, until noodles are soft (about 1 minute).
- Add egg mixture and toss to coat, breaking eggs up gently.
- Serve noodles with lime wedges, topped with cilantro and peanuts.
Nutrition Facts : Calories 350.7, Fat 9.7, SaturatedFat 1.4, Sodium 977.7, Carbohydrate 59.5, Fiber 2.5, Sugar 7.9, Protein 7.1
More about "easy pad thai food"
SUPER EASY PAD THAI RECIPE - TABLESPOON.COM
From tablespoon.com
Cuisine ThaiCategory EntreeServings 2Total Time 30 mins
- Cook the Thai noodles according to package directions. Once cooked, drain and rinse under cool water.
- Heat the olive oil in a medium skillet over medium heat. Crack the eggs and scramble until set, about 2 minutes. Remove from pan and set aside.
- To make the dressing, in a small bowl combine the soy sauce, fish sauce, sambal oelek, lime juice, canola oil, and brown sugar. Whisk until emulsified.
- In a large skillet combine the noodles, sauce, bean sprouts, scrambled eggs, cilantro, and scallions. Toss until combined.
EASY HOMEMADE PAD THAI - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
5/5 Calories 596 per servingCategory Main Course
- Add the shrimp, chicken or tofu, garlic and bell pepper. The shrimp will cook quickly, about 1-2 minutes on each side, or until pink. If using chicken, cook until just cooked through, about 3-4 minutes, flipping only once.
QUICK & EASY PAD THAI RECIPE (30-MINUTES OR LESS!)
From tasteofhome.com
Estimated Reading Time 7 mins
EASY PAD THAI RECIPE - THE SPRUCE EATS
From thespruceeats.com
Ratings 224Calories 550 per servingCategory Dinner, Entree, Lunch, Pasta
HEALTHY CHICKEN PAD THAI - THE CLEAN EATING COUPLE
From thecleaneatingcouple.com
Ratings 96Calories 539 per servingCategory Main Course
- Cut chicken in 1 inch square pieces. In a large sauté pan, heat olive oil over medium-high heat. Add in cubed chicken to the pan and cook over medium high heat for 12-15 minutes until completely browned and cooked!
- While chicken is cooking, bring a pot of water to a boil + cook rice noodles according to the directions on the package
- While noodles/chicken are cooking, whisk together the sauce ingredients + set off to the side. Chop vegetables.
- Once chicken has cooked, remove chicken from the pan + set aside in a large bowl. Try to leave the oil in the pan.
EASY PAD THAI RECIPE - HOW TO MAKE BEST PAD THAI - DELISH
From delish.com
Reviews 33Calories 485 per servingCategory Vegetarian, Dinner, Main Dish
- Drain. In a small bowl, whisk together lime juice, brown sugar, fish sauce, soy sauce, and cayenne pepper.
EASY PEASY PAD THAI - HOME WITH GABBY
From homewithgabby.com
Cuisine AsianCategory Main CourseServings 4Total Time 25 mins
- In a small mixing bowl, whisk together all of the ingredients for the sauce and set aside until needed.
- Cook your noodles according to the package instructions. See notes for my tips on how to cook them.
EASY PAD THAI - DINNER, THEN DESSERT
From dinnerthendessert.com
5/5 (11)Total Time 30 minsCategory Main CourseCalories 555 per serving
- Add the rice noodles to boiling water for 1 minute, then turn off the heat and let sit for five minutes.
- Cook for 1-2 minutes on each side, then remove the shrimp and tofu from the pan (leave the oil in the pan).
EASY CHICKEN PAD THAI (+ VIDEO) - FAMILY FOOD ON THE TABLE
From familyfoodonthetable.com
Reviews 9Calories 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.
- Clear a small space in the pan and add the eggs. Stir until the eggs are cooked and scrambled then mix the eggs in with the rest of the chicken and vegetables.
EASY TOFU PAD THAI (VEGAN) | MINIMALIST BAKER RECIPES
From minimalistbaker.com
4.9/5 (105)Calories 461 per servingCategory Entree
- To a small saucepan, add tamarind, coconut aminos, coconut sugar, chili garlic sauce, lime juice, and vegetarian fish sauce (optional) and heat over medium heat until just simmering. Cook for 30 seconds, stirring occasionally, then turn off heat. Set aside.
- Ensure all stir fry ingredients are prepped, including cubed (briefly pressed) tofu, chopped green onions, minced garlic, bean sprouts, and chopped peanuts. If serving with peanut sauce (optional), prepare at this time.
- Add Pad Thai noodles to a large bowl and cover with just boiling water. Stir and cover and cook according to package instructions (usually about 5-6 minutes or until al dente).
PAD THAI RECIPE | EATINGWELL
From eatingwell.com
Ratings 17Calories 355 per servingCategory Healthy Seafood Pasta Recipes
- Bring a large pot of water to a boil. Add noodles and cook until just al dente, 6 to 8 minutes. Drain.
- Heat 1 tablespoon oil in a wok or large deep skillet over high heat until very hot. Add garlic and stir-fry until golden, about 10 seconds. Add eggs and cook, stirring, until scrambled, about 30 seconds. Add shrimp and the remaining 1 tablespoon oil; stir-fry until the shrimp curl and turn pink, about 2 minutes.
- Add the noodles, bean sprouts, scallion greens, vinegar, fish sauce, brown sugar and crushed red pepper; toss until heated through, 1 to 2 minutes. If desired, sprinkle with peanuts and serve with lime wedges.
32 EASY THAI RECIPES TO TRY AT HOME - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published 2021-02-11Category Recipe Roundup
- Thai Red Curry Kabocha Squash. Meatless but so filling, this curry recipe will warm you up from the inside out. Kabocha squash and the rest of the veggies are simmered in a coconut-based sauce, creating a hearty and flavorful curry.
- Thai Mango Salad. Mangoes are typically used in Thai desserts. But for this recipe, you’ll use this delicious tropical fruit for a healthy meal. This salad combines sweet mango, jalapeño, red bell peppers, and your favorite green, leafy vegetable.
- Easy Thai Chicken. Do you have 30 minutes to spare? Use the time to make this Thai chicken recipe for a winning meal! This easy-peasy recipe yields a flavor-packed chicken that’s tender, moist, and caramel-y.
- Thai Chicken Tacos. Chicken in tacos? Give me some! Besides the fact that the chicken is marinated and grilled, it’s also smothered in a delicious peanut butter sauce.
- Thai Gai Lan in Oyster Sauce. Gai lan, or Chinese broccoli, meets savory oyster sauce in this recipe. The result is a match made in heaven! Turn up the heat by adding Thai chilies to this side dish.
- Thai Coconut Pancakes. Coconut pancakes are crowd-favorite street food in Thailand, and it’s easy to see why. They’re light, fluffy, and coconut-y. Everything comes together in 25 minutes, so these cakes are super easy to make, too.
- Pad Thai. Pad Thai is indeed one of the most well-loved Thai dishes today. It’s a stir-fried noodle dish full of vibrant flavors from fish sauce, dried shrimp, tamarind paste, and palm sugar.
- Thai Noodle Salad. This noodle salad is swimming in a flavorful peanut sauce and is loaded with shredded veggies. This is a salad I could eat the next day… and the next and the next.
- Thai Green Eggplant Curry. Thai green curry is tummy-warming and chock full of flavors. It gets better when you add the blistered and caramelized eggplant.
- Thai Broccoli Soup. On a chilly day, this Thai broccoli soup will transport you somewhere warm and cozy. This recipe yields a vibrant green soup infused with creamy coconut milk.
THE BEST EASY PAD THAI - FOODIECRUSH .COM
From foodiecrush.com
5/5 (7)Total Time 40 minsCategory Main CourseCalories 583 per serving
- Place the tamarind paste in a small bowl. Cover with 1/2 cup of hot water and let sit for 10 minutes for the paste to soften. Massage the pods with your fingers, squeezing the juice from the fiber and pods. The juice will be dark and somewhat thick. Discard any extra fiber and pods, then strain the tamarind juice through your fingers into a medium bowl. Whisk in the 3 tablespoons warm water, sugar, fish sauce, and chili powder until the sugar is dissolved. Set aside.
- Place the rice stick noodles in a baking dish and cover them with boiled water. Let the noodles sit for about 20 minutes, stirring and agitating occasionally so the noodles separate and don't stick together. The noodles should still be firm but pliable so they don't fall apart when stir-fried, where they'll soften more. Drain and set aside.
- Heat 2 tablespoons of oil in a large skillet or wok over high heat. Add the garlic and cook for 1 minute until aromatic, stir frying the whole time. Add the shrimp and tofu and continue stirring as the shrimp cooks and begins to change color. When the shrimp begins to turn pink, add the noodles, and cook for another 30 seconds, stirring continuously.
- Move everything to one side, add the remaining tablespoon of oil to the pan, let it get hot, then add the whisked eggs. Cook undisturbed for 20 seconds then whisk to scramble. Combine with the noodles and add the bean sprouts and sauce and cook, stirring constantly, until the noodles are softened and the shrimp and tofu are well coated. Stir in the green onion and the peanuts, and remove from the heat. Top with more peanuts if desired and serve immediately with lime wedges.
EASY PAD THAI - INQUIRING CHEF
From inquiringchef.com
4.7/5 (6)Total Time 35 minsCategory Pasta / NoodlesCalories 492 per serving
- While water is heating, stir together sauce ingredients. Taste the sauce and adjust, adding more honey if you'd like it more sweet, more soy sauce or fish sauce if you'd like it more salty. (Tasting and adjusting the sauce at this stage is important; some limes are more sour than others, so you may need to balance it out.) Set aside.
- Cook noodles according to package directions. (Be sure not to overcook them since they will continue to cook a bit when added to the stir-fry.)
- Set all of the ingredients out near the stove. Put a Tablespoon measuring spoon in the sauce so you can add it to the noodles a little at a time.
PAD THAI RECIPE- HOW TO MAKE AUTHENTIC PAD THAI IN FOUR ...
From tasteasianfood.com
Reviews 19Calories 725 per servingCategory Main
- Soaking the noodles. Noodles for Pad Thai come in two forms- the dry and the fresh one. Since the noodles are hard to get at where I live, I always use the dry one to prepare the Pad Thai.
- Preparing the Pad Thai sauce. Pad Thai has a unique flavor. Many people cannot pinpoint why they love about Pad Thai because it has such an incredible flavor.
- Get ready all the ingredients. Most of the Pad Thai recipes include a set of standard ingredients- tofu, peanuts, chili, sweet preserved pickles, dry shrimp, eggs, Chinese chives and bean sprouts.
- Stir-fry and serve. Now we have everything in place and is ready to turn on the heat and start stir-frying. Here are the steps: Heat up some vegetable oil in the wok.
BEST EASY PAD THAI RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
2.6/5 (136)Category Asian,Dinner,Easy,Main,Nuts,Seafood,ThaiServings 4Total Time 25 mins
HOMEMADE EASY PAD THAI NOODLES - OH MY FOOD RECIPES
From ohmyfoodrecipes.com
Cuisine Asian, ThaiCategory NoodlesServings 3Calories 283 per serving
EASY PAD THAI | METRO
From metro.ca
Servings 4Total Time 20 mins
EASY PAD THAI - VEGAN RECIPE - VEGKIT.COM
From vegkit.com
4.5/5 (7)Category MainsServings 4Total Time 30 mins
EASY PAD THAI RECIPE - THEHUB FROM WALMART CANADA
From ideas.walmart.ca
Servings 4Total Time 25 minsCategory All Recipes
EASY PAD THAI RECIPE - COOK WITH CAMPBELLS CANADA
From cookwithcampbells.ca
3/5 (2)Calories 730Servings 4Calories 730 per serving
EASY CHICKEN PAD THAI RECIPE - THE SPRUCE EATS
From thespruceeats.com
Ratings 301Calories 387 per servingCategory Entree, Dinner
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From delish.com
Occupation Contributing Recipe Editor
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FAANG THAI RESTAURANT & BAR MENU - WARRENTON VA 20186 ...
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