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
CLASSIC PAD THAI RECIPE BY TASTY
Here's what you need: wide rice noodle, palm sugar, fish sauce, tamarind paste, oil, boneless, skinless chicken breast, garlic, shallots, pickled turnip, egg, tofu, green onion, bean sprout, lime, peanut, red thai chile
Provided by Vaughn Vreeland
Categories Lunch
Yield 4 servings
Number Of Ingredients 16
Steps:
- Soak rice noodles in room temperature water 30 minutes prior to cooking.
- In a small saucepan over medium-high heat, whisk together palm sugar, tamarind paste, and fish sauce. Bring to a boil, reduce heat, and reduce for 5 minutes until the sauce thickens and coats the back of a wooden spoon. Remove sauce from heat and set aside.
- Heat a cast-iron pan or wok over high heat.
- Add oil and chicken and cook for about two minutes until nearly cooked through and nicely seared on all sides.
- Add minced garlic, shallots, and turnips to the chicken and stir to incorporate.
- Move the chicken to the side of the pan and add the egg. Break the egg up with a spatula or wooden spoon and stir to scramble.
- Add soaked rice noodles and stir to evenly incorporate all ingredients, stirring for 1 to 2 minutes.
- Add 2 or 3 tablespoons of the reduced sauce and stir.
- Add tofu, Chinese chives or green onions, and bean sprouts. Stir to incorporate and remove from heat.
- Serve immediately with lime, peanuts, more sprouts and chives, and red chiles, if desired.
- Enjoy!
Nutrition Facts : Calories 438 calories, Carbohydrate 66 grams, Fat 8 grams, Fiber 2 grams, Protein 23 grams, Sugar 15 grams
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
CLASSIC PAD THAI
This recipe is a perfect example of Thai cooking for beginners. Once mastered, you'll forget stopping for take-out and make this easy stir-fry a weeknight staple.
Provided by Heinz
Categories Trusted Brands: Recipes and Tips Heinzitup.com
Time 30m
Yield 4
Number Of Ingredients 17
Steps:
- Cover noodles with boiling water and let stand for 5 minutes; drain well and reserve.
- Heat half the oil in a wok or deep skillet set over high heat. Crumble in chicken and add hot sauce; stir-fry for 3 to 5 minutes or until browned. Reserve on a platter.
- Add remaining oil and peppers to pan; stir-fry for 3 minutes. Add shrimp and stir-fry for 2 minutes. Stir in garlic, ginger, broth, ketchup, lime juice, sugar and fish sauce. Bring to a boil. Add noodles and reserved meat; toss mixture to combine. Heat through.
- Add sprouts and toss gently. Sprinkle with onions, coriander and peanuts.
Nutrition Facts : Calories 553 calories, Carbohydrate 70.2 g, Cholesterol 103.6 mg, Fat 18.2 g, Fiber 4.3 g, Protein 30.3 g, SaturatedFat 3 g, Sodium 1298.1 mg, Sugar 15.2 g
CLASSIC CHICKEN PAD THAI
This recipe is a combination of several recipes that I like - I was trying to copy a meal that is served at a restaurant here in Phoenix called Pei Wei - I think I did it! This is fabulous! Great flavor. Instead of rice noodles we used the whole wheat fettuccini noodles from Trader Joe's. An optional ingredient would be to add 1 to 2 teaspoons of curry powder also. That should be added when cooking the onion and chicken in the first step. Enjoy! For those of you have made this before I have tweeked this just a bit. I've added the vinegar in the sauce. Went back to Pei Wei and discovered it was missing vinegar! Reduced the oil and the amount of chicken as well.
Provided by Sky Hostess
Categories Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- In a bowl combine all sauce ingredients and set aside.
- Cook noodles or pasta, drain, and set aside.
- In a large, deep skillet, over medium heat, cook chicken and onions in canola and sesame oil. Halfway through cooking, add garlic to pan. When chicken is done add sugar peas and stir to heat (about a minute or two). Add sauce mixture and stir to coat chicken. Little by little add cooked noodles or pasta stirring to coat.
- Serve garnished with chopped peanuts and cilantro.
Nutrition Facts : Calories 412.1, Fat 23, SaturatedFat 4.8, Cholesterol 59.4, Sodium 874.2, Carbohydrate 27.1, Fiber 4.1, Sugar 9.3, Protein 26.9
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- First, make the sauce. Take the tamarind pulp (a block about 1 x 2 in (2.5 x 5 cm) and mix it with ½ cup boiling water (you can add a little more if needed to dissolve the paste). Break up the pulp in the hot water, and then press the mixture through a fine-meshed strainer. Discard the solids. To the liquid tamarind concentrate you just made, add the sugar, fish sauce, Thai black soy sauce, Thai sweet soy sauce (if using), and white pepper. Set aside.
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