CREAMY PEANUT-CHICKEN PAD THAI
Get out the rice noodles for some chicken pad Thai! Our Creamy Peanut-Chicken Pad Thai is as tasty as (if not tastier than) your favorite restaurant's.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings, 1-3/4 cups each
Number Of Ingredients 11
Steps:
- Cook noodles as directed on package. Meanwhile, cook and stir chicken and garlic in 2 Tbsp. 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 peanut butter, water, soy sauce and remaining dressing; mix well.
- Drain noodles. Add to ingredients in wok; mix lightly. Stir in sprouts and onions; transfer to bowl.
- Top with nuts.
Nutrition Facts : Calories 560, Fat 22 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 150 mg, Sodium 720 mg, Carbohydrate 61 g, Fiber 5 g, Sugar 8 g, Protein 31 g
THAI PEANUT CHICKEN
This is a very tasty Asian-inspired dish made with chicken and broccoli in a spicy peanut sauce. If you like it mild, use less cayenne, like it spicy, use more. If you're salt conscious, use low sodium soy sauce.
Provided by NIMITZ
Categories World Cuisine Recipes Asian
Time 40m
Yield 8
Number Of Ingredients 13
Steps:
- Combine the rice and water in a saucepan over medium-high heat. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender. In a small bowl, stir together the soy sauce, peanut butter, vinegar, and cayenne pepper. Set aside.
- Heat oil in a skillet or wok over high heat. Add chicken, garlic and ginger, and cook, stirring constantly, until chicken is golden on the outside, about 5 minutes.
- Reduce heat to medium, and add green onion, broccoli, peanuts, and the peanut butter mixture. Cook, stirring frequently, for 5 minutes, or until broccoli is tender, and chicken is cooked through. Serve over rice.
Nutrition Facts : Calories 359.6 calories, Carbohydrate 43.4 g, Cholesterol 34.2 mg, Fat 11.3 g, Fiber 2.5 g, Protein 21 g, SaturatedFat 1.8 g, Sodium 409.8 mg, Sugar 1.5 g
CHICKEN PAD THAI
Recipe courtesy of Kristina LaRue, RD, CSSD at www.loveandzest.com.
Provided by pblovers
Categories All Recipes
Number Of Ingredients 0
Steps:
- Season chicken with pepper. Heat olive oil in large non-stick skillet over medium high heat and cook chicken until fully cooked and juices are clear. Remove chicken from pan and allow to rest for 5 minutes before slicing.
- In small bowl, whisk together honey, chili garlic sauce, rice vinegar, soy sauce, peanut butter and water to make sauce.
- Add zucchini, carrots, pre-cooked rice noodles and chicken to the pan, pour sauce over and toss to coat. Toss in bean sprouts and cabbage. Serve with lime wedge, crushed peanuts and cilantro.
Nutrition Facts : Calories 200, Fat 20 grams
CHICKEN PAD THAI WITH PEANUT SAUCE
I made this chicken pad thai for my wife on her birthday and she loved it. Make sure to pick up medium rice noodles.
Provided by Anthony Murphy
Categories World Cuisine Recipes Asian Thai
Time 1h5m
Yield 4
Number Of Ingredients 17
Steps:
- Place noodles in a large bowl and cover with cold water. Soak until soft, 30 to 50 minutes. Drain and set aside.
- Combine soy sauce and cornstarch in a bowl; stir to dissolve cornstarch. Place chicken in a separate bowl and pour soy sauce mixture on top. Stir well and set aside.
- Mix together 1/4 cup sugar, fish sauce, tamarind juice, and lime juice in a saucepan over medium heat and simmer for about 5 minutes. Keep sauce warm.
- Heat 1 tablespoon of oil in a second skillet over medium-high heat and add chicken. Cook until no longer pink in the middle and juices run clear, 5 to 10 minutes. Reduce heat and keep chicken warm.
- Heat remaining 2 tablespoons oil in a large wok over medium heat. Add garlic and eggs, stirring to scramble, about 5 minutes. Add cooked chicken and stir until well mixed. Add drained noodles and stir until warmed through, 5 to 10 minutes more.
- Stir sauce, 3/4 teaspoon sugar, and salt into noodle mixture in the wok. Stir in peanuts and chili powder. Remove from heat and top with chives. Serve pad thai with bean sprouts on the side.
Nutrition Facts : Calories 679.4 calories, Carbohydrate 75.7 g, Cholesterol 129.7 mg, Fat 28.7 g, Fiber 3.8 g, Protein 31.1 g, SaturatedFat 4 g, Sodium 2613.8 mg, Sugar 17.8 g
THAI COCONUT PEANUT CHICKEN
This was one of my favorite recipes from Painter's Tavern in NY state. I tracked down various versions and tested and retested until I found the taste that fit their version. Thai inspired, not truly an authentic dish. This makes a lot of sauce - in fact, you may find that you don't need quite the full amount for this recipe. It really depends on how much you like in your finished dish. I usually make the full amount and the next meal I serve the extra portion as a dip for chicken fingers or satay sticks (it also can be used as a chicken marinade). The nutritional data is assuming you are eating all of the sauce with this meal, so bear that in mind.
Provided by HeatherFeather
Categories Chicken Breast
Time 50m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- For the Sauce: Heat coconut milk, peanut butter, and broth in a saucepan over medium heat, stirring constantly until smooth and heated through (do not let boil).
- Add remaining sauce ingredients, seasoning to taste, stirring constantly until the sauce thickens to the consistency of thin spaghetti sauce.
- Remove from heat and cover, if will continue to thicken off the heat.
- To prepare the chicken:.
- Heat some sesame oil in a large skillet over medium high heat and stir fry the chicken chunks until almost cooked through.
- While the chicken is cooking, squeeze some lime juice into the pan to add moisture, as much as needed.
- Set aside about 1/2 cup of the diced scallions for a garnish later, and add the rest to the chicken, along with the carrots and stir fry until the veggies are lightly browned and the chicken is fully cooked, adding even more lime juice as needed for moisture.
- Pour some of the peanut sauce over the chicken in the pan and toss to coat (a ladleful or two).
- Portion cooked pasta onto serving plates and ladle some more peanut sauce on top of each (or if you prefer, toss pasta with some of the sauce first).
- Ladle chicken mixture on top of each portion, and drizzle with a bit more peanut sauce if desired.
- Sprinkle with some cayenne pepper and some reserved scallions (and nuts if desired) as garnish.
- You may have extra sauce, which keeps about 2 days covered in the fridge, a nice dip for chicken fingers.
Nutrition Facts : Calories 411.8, Fat 19.4, SaturatedFat 3.9, Cholesterol 32.9, Sodium 355.6, Carbohydrate 36.6, Fiber 4.5, Sugar 8.4, Protein 26.2
CHICKEN PAD THAI
This is another 'whip up at the last minute' ideas... I made it with all organic ingredients and sauces (other than the Sriracha- a spicy 'Asian Ketchup' which, if you don't have- you MUST get- and the jiff, which you will NEVER get me off of- I will never do organic peanut butter- that is the one thing I REFUSE to give up- haha). It's a pretty easy rendition, but it went over really well at a last minute dinner party!
Provided by Megan Krape
Categories Chicken
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Either grill chicken on your Foreman grill and transfer it to a large sauté pan, or sauté the chicken, cut it into cubes and replace into pan --.
- in a separate pan, scramble two eggs and set aside.
- Add COOKED chicken, garlic, scallions, red pepper flakes, peanut butter, and both sauces, siriracha, and squeeze 1/2 of lime into sauté pan. Simmer 5-10 minutes.
- boil a large pot of water and when rapidly boiling, drop in 1/2 package of rice noodles. Remove from heat and stir occasionally- letting sit 10 minutes. When finished, drain and rinse noodles with cold water.
- Add noodles to sauce and chicken mixture. toss and cook noodles and sauce 3 minute.
- Add bean sprouts and egg and cook another 2 or 3 minutes. (IF NECESSARY, ADD EXTRA PAD THAI SAUCE OR PEANUT SAUCE TO GET IT TO THE SAUCE CONSISTENCY THAT YOU NEED, I AM GUESSING ON THE MEASUREMENTS- I PRETTY MUCH EYEBALL EVERYTHING).
- Serve garnished with lime wedge and sprinkle with extra scallions and crushed peanuts.
THAI PEANUT CHICKEN AND NOODLES
This versatile chicken recipe is very similar to chicken pad Thai but easier to make and tastes just as good. Rice noodles can be swapped with mung bean noodles or any type of egg noodles. -Kristina Segarra, Yonkers, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- For sauce, whisk together first eight ingredients. Bring a large saucepan of water to a boil; remove from heat. Add noodles; let stand until noodles are tender but firm, 3-4 minutes. Drain; rinse with cold water and drain well., In a large skillet, heat 1 tablespoon peanut oil over medium-high heat; saute chicken until no longer pink, 5-7 minutes. Remove from pan., In same pan, saute onion in remaining oil over medium-high heat until tender, 2-3 minutes. Stir in sauce; cook and stir over medium heat until slightly thickened. Add noodles and chicken; heat through, tossing to combine. If desired, top with cucumber and chopped peanuts. Serve immediately.
Nutrition Facts : Calories 444 calories, Fat 13g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 1270mg sodium, Carbohydrate 48g carbohydrate (6g sugars, Fiber 2g fiber), Protein 34g protein.
More about "creamy peanut chicken pad thai recipes"
PAD THAI WITH PEANUT SAUCE - MEALS WITH MAGGIE
From mealswithmaggie.com
PAD THAI WITH CHICKEN AND A CREAMY PEANUT SAUCE
From cdkitchen.com
BEST PAD THAI RECIPE WITH PEANUT SAUCE - CREME DE LA …
From lecremedelacrumb.com
EASY CHICKEN PAD THAI WITH CRUSHED PEANUTS - DWELL …
From dwellbymichelle.com
THAI UPLAND DRUNKEN NOODLES WITH PHEASANT, QUAIL, OR GROUSE
From projectupland.com
CHICKEN PAD THAI NOODLES RECIPE | GOOP
From goop.com
KETO PAD THAI! HOW TO MAKE KETO PAD THAI RECIPE
From easyfoodmaking.com
THE BEST EASY HOMEMADE PAD THAI RECIPE - PEANUT BUTTER RUNNER
From peanutbutterrunner.com
BAKED THAI PEANUT CHICKEN - DINNER, THEN DESSERT
From dinnerthendessert.com
CREAMY PAD THAI - THE TASTY K
From thetastyk.com
CREAMY PEANUT-CHICKEN PAD THAI - THAI RECIPES - FOODDIEZ.COM
From fooddiez.com
15 CHICKEN PAD THAI RECIPE PEANUT BUTTER - SELECTED RECIPES
From selectedrecipe.com
10 BEST CHICKEN PAD THAI WITH PEANUT SAUCE RECIPES
From yummly.com
10 BEST CHICKEN PAD THAI WITH PEANUT SAUCE RECIPES
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love