CALIFORNIA PIZZA KITCHEN THAI CHICKEN PIZZA
Make and share this California Pizza Kitchen Thai Chicken Pizza recipe from Food.com.
Provided by Kimke
Categories Chicken Breast
Time 30m
Yield 2 pizzas
Number Of Ingredients 21
Steps:
- Combine sauce ingredients in a small pan over medium heat.
- Bring the sauce to a boil; boil gently for one minute.
- Divide into 2 portions for use on chicken and pizza; set aside.
- To make Thai chicken: Cook the chicken in olive oil over med-high heat, stirring, until just cooked; 5 to 6 minutes do not overcook.
- Set aside in refrigerator until chilled through.
- Once chilled, coat the chicken with 1/4 cup sauce.
- Set aside in refrigerator.
- To make the pizza: Use a large spoon to spread 1/4 cup sauce evenly over pizza dough within the rim.
- Cover sauce with 3/4 cup cheese.
- Distribute half the chicken pieces over the cheese followed by half the green onions, bean sprouts, and carrots, respectively.
- Sprinkle an additional 1/4cup cheese over the toppings and top the pizza with 1 TBSP chopped peanuts.
- Transfer the pizza to oven; bake until crisp and golden and the cheese is bubbly, 9 to 10 minute.
- When cooked through, remove pizza from oven.
- Sprinkle 1TBSP chopped cilantro over the hot cheesy surface.
- Repeat with remaining ingredients for a second pizza.
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
PAD THAI PIZZA
A refrigerated crust makes it a snap to prepare this scrumptious Thai-inspired pizza. You'll love the slightly spicy peanut sauce and yummy toppings. -Karen S. Shelton, Collierville, Tennessee
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 pieces.
Number Of Ingredients 12
Steps:
- Unroll dough into a greased 15x10x1-in. baking pan; flatten dough and build up edges slightly. Bake at 425° for 5-6 minutes or until edges are lightly browned., Meanwhile, in a small bowl, whisk the peanut butter, teriyaki sauce, chili sauce and honey. Place chicken in another small bowl; add half of the peanut butter mixture and toss to coat., Spread remaining peanut butter mixture over crust; top with chicken and cheese. Bake for 10-15 minutes or until crust is golden brown. Sprinkle with remaining ingredients.
Nutrition Facts : Calories 376 calories, Fat 16g fat (5g saturated fat), Cholesterol 52mg cholesterol, Sodium 724mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 2g fiber), Protein 26g protein.
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
THAI CHICKEN PIZZA
"I came up with this recipe after trying a similar appetizer pizza at a restaurant," says Cheryl Taylor of Ortonville, Michigan. "It's a great way to use up leftover grilled or baked chicken. And it's a breeze to vary based on everyone's tastes."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 slices.
Number Of Ingredients 12
Steps:
- Place crust on an ungreased 12-in. pizza pan; brush with oil. In a small bowl, combine the chicken, mushrooms and 1/4 cup peanut sauce; spread over crust. Sprinkle with 1 cup cheese. , Layer with the red onion, snow peas, red pepper and carrot. Sprinkle with remaining cheese. Top with green onions and peanuts. Drizzle with remaining peanut sauce. , Bake at 450° for 10-12 minutes or until cheese is melted.
Nutrition Facts : Calories 326 calories, Fat 16g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 777mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein.
THAI CHICKEN PIZZA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 425 degrees F.
- Form pizza crust on pizza pan or cookie sheet. Top with duck or plum sauce - spread it around like you would pizza sauce. Sprinkle the pizza with some crushed red pepper flakes then top with cheese and peppers. Bake until golden and bubbly, 15 to 17 minutes.
- Preheat a grill pan over medium-high heat. Combine vegetable oil, soy sauce and peanut butter with hot sauce and grill seasoning. Use the microwave to loosen up peanut butter if it is too cold to blend into sauce, 10 seconds ought to do it. Add chicken and coat evenly with mixture. Let stand 10 minutes then grill chicken cutlets 2 to 3 minutes on each side, until firm. Slice chicken into very thin strips.
- While chicken cooks, mix honey and vinegar and add the cucumber. Turn to coat evenly.
- Top the hot, cooked pizza with chicken, scallions, sprouts and cilantro. Drain cucumbers and scatter over the pizza. Garnish pizza with peanuts, cut into 8 wedges and serve.
PAD THAI PIZZA
When you can't decide between pizza or Thai, this over-the-top pie might be the best of both worlds -- it's sweet and spicy, and piled with saucy noodles, shrimp and a kick of Thai hot sauce.
Provided by Food Network Kitchen
Time 50m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Place a pizza stone or an inverted rimmed baking sheet on the bottom rack of the oven and preheat to 450 degrees F.
- Combine the peanut butter, coconut milk, lime juice, ketchup, soy sauce, sugar, fish sauce, garlic powder and scallions in a large bowl. Set aside.
- Prepare the rice noodles according to the package instructions. Drain well, then rinse with cold water and drain well again. Add to the reserved sauce and toss to combine.
- Dust a piece of parchment paper lightly with flour. Stretch or roll out the pizza dough into a 12-inch round on the parchment, then transfer the dough on the parchment to a pizza peel or another inverted rimmed baking sheet. Top the dough with the noodle and sauce mixture.
- Sprinkle the shrimp lightly with salt and pepper in a medium bowl. Arrange in a single layer on top of the noodles.
- Slide the pizza on the parchment paper onto the stone or baking sheet and bake until the crust is golden and the shrimp are cooked through, 12 to 14 minutes.
- Drizzle the pizza with sriracha and sprinkle with the peanuts, bean sprouts, cilantro and more scallions. Serve with lime wedges.
THAI CHICKEN PIZZA
Thai Chicken Pizza with mozzarella, chicken, shredded carrots, and a perfect thai sauce.
Provided by Lauren Allen
Categories Main Course
Time 25m
Number Of Ingredients 15
Steps:
- Preheat oven to 475 degrees F.
- Peanut Sauce: In food processor or blender, combine peanut butter, vinegar, soy sauce, oil, red pepper flakes, ginger, honey and sesame oil. Add enough water to thin to a smooth sauce spreading consistency. Set aside.
- Assemble: Spread peanut sauce over the surface of pizza crust.
- Scatter chicken pieces over top and sprinkle with green onions, carrot and cheese.
- Bake for 7-12 minutes or until crust is cooked and cheese is bubbly. Remove from oven and garnish with fresh cilantro.
Nutrition Facts : Calories 240 kcal, Carbohydrate 29 g, Protein 10 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 14 mg, Sodium 457 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
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 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
PAD THAI PIZZA
Found in Taste of Home and putting here for safe keeping. Here is the description from the magazine, as I haven't tried it yet!! "A refrigerated crust makes it a snap to prepare this scrumptious Thai-inspired pizza. You'll love the slightly spicy peanut sauce and yummy toppings. Karen Shelton"
Provided by SPrins
Categories Lunch/Snacks
Time 30m
Yield 6 pieces, 3 serving(s)
Number Of Ingredients 12
Steps:
- Unroll dough into a greased 15x10x1 inches baking pan; flatten dough and build up edges slightly. Bake at 425 for 5-6 minutes or until edges are lightly browned.
- Meanwhile, in a small bowl, whisk the peanut butter, teriyaki sauce, chili sauce and honey. Place chicken in another small bowl; add half of the peanut butter mixture and toss to coat.
- Spread remaining peanut butter mixture over crust; top with chicken and cheese. Bake for 10-15 minutes or until crust is golden brown. Sprinkle with remaining ingredients.
Nutrition Facts : Calories 402.8, Fat 26.9, SaturatedFat 10.1, Cholesterol 48.4, Sodium 1222.3, Carbohydrate 16.4, Fiber 3.5, Sugar 8.2, Protein 27.1
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- PAD KRAPOW (BASIL STIR-FRY) An absolute stir-fry favorite that tops the popular food list among locals in Bangkok as well. If you like stir-fries then you shouldn’t be able to resist the mere mention of Pad Krapow or Bai Gaprow or whichever other version of the name you know this dish by.
- SWEET THAI TEA. The Thai beverage made from strongly-brewed Ceylon tealeaves tastes like no tea we’ve ever tasted – and not just because it’s traditionally served cold.
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