ONE-POT PAD THAI RECIPE BY TASTY
Here's what you need: pad thai noodle, sesame oil, eggs, chicken breast, shallot, pad thai sauce, bean sprout, peanuts, green onion, fresh cilantro
Provided by Tasty
Categories Dinner
Yield 4 serving
Number Of Ingredients 10
Steps:
- Cook the noodles according to the package instructions.
- Toss with 1 tablespoon of sesame oil and set aside.
- Add ½ teaspoon of sesame oil to a pot with the lightly beaten eggs. When the eggs are finished cooking, set aside.
- Pour the remaining ½ tablespoon of sesame oil into the pot and add the diced chicken breast. Cook until no longer pink in the middle, then set aside.
- Add the shallots to the pot and cook until lightly browned and fragrant. Then, add the noodles, eggs, and chicken back into the pot.
- Pour in the pad Thai sauce and toss to coat.
- Top with the bean sprouts, crushed peanuts, green onions, and cilantro, and stir until well blended.
- Dish up and garnish with extra peanuts, green onions, and cilantro.
- Enjoy!
Nutrition Facts : Calories 636 calories, Carbohydrate 79 grams, Fat 23 grams, Fiber 3 grams, Protein 26 grams, Sugar 25 grams
PAD THAI (THAI STIR-FRIED NOODLES)
A native Thai woman made this for a Thai cooking class. This is how she learned to make it from her mother. We tasted the dish and it was great. We did not have Pad Thai sauce with it but she said the store bought type was fine. Vegetables or tofu may be substituted for the chicken. She noted that overcooked noodles do not stir-fry well and do not look good. If using fresh noodles, instead of dried, they will cook in less than 1 minute.
Provided by Ducky
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Boil noodles until just soft (do not overcook).
- Drain water and place noodles in separate bowl.
- Meanwhile, heat 3 Tbsp oil in wok on high heat.
- Add garlic, shallots, oyster sauce, chicken and stir-fry until cooked.
- Move mixture to 1/2 of wok and add eggs on empty 1/2 of wok.
- Cook eggs.
- Mix eggs and chicken.
- Add noodles, fish sauce, vinegar, soy sauce, black pepper and brown sugar, stirring quickly so that noodles do not stick together.
- Stir in bean sprouts, green onion and peanuts.
- Garnish with fresh cilantro and a quick squeeze of lime juice.
- Serve immediately, with Pad Thai sauce, as desired.
THAI GREEN PRAWN NOODLES RECIPE BY TASTY
Here's what you need: prawn, salt, pepper, garlic, green chili, peas, thai green curry paste, noodle, lime
Provided by Ellie Holland
Categories Dinner
Yield 4 servings
Number Of Ingredients 9
Steps:
- Fry the prawns with salt and pepper until they've just turned pink. Take out and set aside.
- In the same pan, fry the garlic and green chili for a few minutes before stirring in the peas and Thai green curry paste.
- Add the prawns and noodles and mix together for another couple of minutes.
- Serve with a little lime juice squeezed over.
- Enjoy!
Nutrition Facts : Calories 326 calories, Carbohydrate 50 grams, Fat 3 grams, Fiber 3 grams, Protein 22 grams, Sugar 3 grams
PAD THAI WITH PRAWNS
This udon noodle stir fry has a peanut and tamarind sauce - it's on the table in just 20 minutes
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 20m
Number Of Ingredients 12
Steps:
- Boil the noodles in salted water for 3 mins until soft. Drain and rinse in cold water. To make the sauce, mix all the ingredients together in a small bowl.
- Heat a wok with half the oil. Add the prawns and spring onions, and cook, stirring quickly, for 1 min or until the prawns turn pink. Push to the side and add the remaining oil. Add the egg and let sit for 30 secs, then scramble until cooked. Add the noodles and sauce, and cook, stirring continuously, for 3 mins or until everything is hot.
- Serve the noodles with the peanuts and coriander sprinkled on top, and lime wedges for squeezing over.
Nutrition Facts : Calories 498 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 22 grams sugar, Fiber 4 grams fiber, Protein 27 grams protein, Sodium 2.3 milligram of sodium
THAI STYLE FRIED NOODLES (PAD THAI)
Took a cooking class while vacationing in Thailand and this is one of the recipes I was taught. Seems a little different from the ones I've been able to find on here so thought I'd post. Some of the ingredients are a little hard to find, but I found them in our local Asian Market
Provided by Bonnie G 2
Categories Thai
Time 35m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Add seasoning sauce base ingredients (fish sauce tamarind juice and palm sugar) into a small pot and boil 2 minutes. Turn of heat and put sauce in a small bowl.
- Pan fry noodles in water until cooked. Put noodles on plate.
- Add 2 tablespoons vegetable oil to wok. Set to medium heat then add tofu and dried shrimp into hot oil and fry until crispy.
- Add garlic and shallot and stir fry until fragrant.
- Add noodles and mixed seasoning sauce. Stir fry until well mixed.
- Spoon pad thai onto plate. Garnish with peanuts, and chili powder and lime.
- TIPS:.
- Shrimp, mixed seafood, or chicken may be substituted.
- Chili powder can be left out.
- When cooking rice noodles, if pre-soaked in water long enough, only need minimal water to finish cooking in pan.
Nutrition Facts : Calories 497.4, Fat 26.5, SaturatedFat 4.2, Cholesterol 134.9, Sodium 1468.2, Carbohydrate 53.9, Fiber 3, Sugar 15.8, Protein 13.2
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