LEFTOVER PAD THAI MEAT OR NO MEAT
This is a delicious, cheap, and fast recipe that is perfect for my allergy riddled family. I love the rich flavors and the adaptability that makes this dish fresh and something that everyone can enjoy. I usually make this with whatever leftover meat and/or veggies we have in the fridge, or if I am in a pinch I just add extra veggies (more carrots, broccoli, cauliflower, whatever you have). Looking for a use for all of those broccoli stalks? Dice em up and saute them with the onions! They add a great flavor and crunch. I did not make this spicy because of the little one, feel free to add some peppers after you saute the onions. This is adapted from The Gluten Free Vegan by Susan O'Brien.
Provided by Pret-ty pret-ty good
Categories Onions
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 15
Steps:
- Bring a saucepan of water to a rolling boil.
- Remove from Heat!
- Add the noodles.
- Allow the hot water to slowly cook the noodles (so they don't get mushy).
- Check often and strain when cooked.
- Saute the onions, garlic, ginger, and carrots in the oil about 5 min
- Add cooked meat if using, and stir.
- Add the water chestnuts and peanuts, stir.
- Add vinegar, tamari, honey, nut butter and toss to coat. Heat through.
- Add green onions and lime juice.Toss to heat
- Toss the cooked noodles with the sauce and serve.
- Enjoy!
SPICY BEEF PAD THAI
Pad Thai is a spicy play on sweet and sour that's simple to make and easy to reinvent - simply throw almost any veggie or source of protein you'd like into it (a very Asian attribute). Here, the oyster sauce and egg lend a nice creaminess that makes all the noodles stick together. This is a high-heat, quick-cooking process, so it's important to have all of your ingredients lined up by the stove and ready to go.
Provided by Jeffrey Saad
Categories main-dish
Yield Serves 3 to 4
Number Of Ingredients 13
Steps:
- 1. Bring a pot of water big enough to cook the noodles to a boil. Once the water is boiling, drop in the noodles and cook until al dente (slightly firm). Drain and rinse under cold water to stop the cooking. Shake off the excess water and set aside the noodles to drain. Once they are drained, lay them out on a plate to minimize clumping. The noodles will be cold when added to the pot.
- 2. In a small bowl, mix together the oyster sauce, soy sauce, chicken stock, and egg. This is your sauce.
- 3. In a wok or large saute pan over high heat, add 1 tablespoon of the peanut oil. Once you see a haze coming off the oil, add the steak, chile, and shallots. Stir frequently until slightly colored, about 30 seconds, and remove to a plate or bowl.
- 4. Add the remaining 1 1/2 teaspoons peanut oil to the wok, then add the broccoli. Cook for 30 seconds and remove to the plate with the steak. Add the peanuts and toast briefly. Add the noodles to the wok and mix with the peanuts. Spread the noodles out thin and cook, without stirring, for 20 seconds.
- 5. Add the sauce and half of the green onions to the wok and stir. Add the steak and broccoli and 3/4 cup of the bean sprouts. Stir and divide evenly among three or four plates. Garnish each plate with some of the remaining bean sprouts and green onions. Serve immediately.
VEGETABLE PAD THAI
Any dried, flat rice noodles will work; find them in the Asian-foods section.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 10
Steps:
- Soak noodles according to package instructions. Drain. In a small bowl, whisk together brown sugar, lime juice, and soy sauce.
- In a large nonstick skillet, heat oil over medium-high. Add scallion whites and garlic and cook, stirring constantly, until fragrant, 30 seconds. Add eggs (if using) and cook, scraping skillet with a rubber spatula, until eggs are almost set, about 30 seconds. Transfer egg mixture to a plate. Add noodles and soy-sauce mixture to skillet; cook, tossing constantly, until noodles are soft and coated with sauce, about 1 minute. Add egg mixture and toss to coat, breaking eggs up gently. Serve noodles with lime wedges, topped with scallion greens, cilantro, and peanuts.
Nutrition Facts : Fiber 1 g
VEGETARIAN PAD THAI
This is a simple pad thai loaded with crisp vegetables and zesty flavor. It's quick, simple, and fresh-tasting. -Colleen Doucette, Truro, Nova Scotia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Prepare noodles according to package directions. Drain; rinse well and drain again. In a small bowl, mix together brown sugar, soy sauce, vinegar and lime juice., In a large nonstick skillet, heat oil over medium-high heat; stir-fry carrots and pepper until crisp-tender, 3-4 minutes. Add green onions and garlic; cook and stir 2 minutes. Remove from pan., Reduce heat to medium. Pour eggs into same pan; cook and stir until no liquid egg remains. Stir in carrot mixture, noodles and sauce mixture; heat through. Add bean sprouts; toss to combine. Top with cilantro and, if desired, peanuts. Serve with lime wedges.
Nutrition Facts : Calories 339 calories, Fat 8g fat (2g saturated fat), Cholesterol 186mg cholesterol, Sodium 701mg sodium, Carbohydrate 55g carbohydrate (15g sugars, Fiber 4g fiber), Protein 12g protein.
LEFTOVER ROAST CHICKEN PAD THAI
Want to make the most of your leftover roast chicken? All you need is a pad Thai sauce and oodles of noodles to transform your chicken into something exciting
Provided by Rosie Birkett
Categories Dinner, Main course, Supper
Time 30m
Number Of Ingredients 18
Steps:
- Soak the noodles in cold water for about 30 mins or until al dente, then drain.
- Meanwhile, make the sauce. In a small, non-stick pan, mix the fish sauce, tamarind, palm sugar and sriracha, and heat gently to dissolve the sugar. Taste it and, if you like more heat, add the chilli powder. Remove from the heat and set aside.
- Heat a wok (or a wide, high-sided frying pan) over a high heat and add half the oil. Add the garlic, coriander stalks, shrimp paste, radishes and spring onions, and stir-fry for 10 secs, then add the noodles and 50ml water. Keep stir-frying the noodles until they're starting to dry, then add the sauce and cook the noodles until almost tender but still with some bite - about 8-10 mins. If the sauce begins to dry out, add a splash more water.
- Push the noodles to the side of the wok and add the rest of the oil. Add the prawns and chicken, and stir-fry for about 2 mins until the prawns change colour. Push all the ingredients in the wok to one side and crack in the eggs, breaking the yolks. When they start to set on the bottom, scramble and mix through the noodles.
- Add the beansprouts, peanuts and coriander leaves. Serve with the lime wedges and a sprinkle of chilli flakes, if you like.
Nutrition Facts : Calories 861 calories, Fat 43 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 29 grams sugar, Fiber 4 grams fiber, Protein 42 grams protein, Sodium 7.5 milligram of sodium
More about "leftover pad thai meat or no meat recipes"
LEFTOVER STEAK PAD THAI - BUSY COOKS
From busycooks.net
5/5 (4)Total Time 25 minsCategory Main CourseCalories 310 per serving
- To prepare all the ingredients, in a large bowl, soak rice noodles in warm tap water until softened and opaque.
- Cut carrots into thin ribbons using a vegetable peeler. (It cooks the carrots much faster, but you can simply cut into long thin strips too.)
BEEF PAD THAI - EATINGWELL
From eatingwell.com
QUICK & EASY PAD THAI RECIPE (30-MINUTES OR LESS!) - TASTE OF HOME
From tasteofhome.com
HOW TO TURN LEFTOVER ROAST CHICKEN OR VEGETABLES INTO… - INKL
From inkl.com
REINVENTING LEFTOVER THAI FOOD: DELICIOUS ECONOMICAL RECIPES TO …
From everesthimalayancuisine.com
CHICKEN PAD THAI RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
HOW TO MAKE PAD THAI - SIMPLY RECIPES
From simplyrecipes.com
BEST LEFTOVER PAD THAI MEAT OR NO MEAT RECIPES
From alicerecipes.com
THE DAILY MEAL
From thedailymeal.com
BEEF PAD THAI WITH CRUNCHY PEANUTS - LIFE, LOVE, AND …
From lifeloveandgoodfood.com
HOW TO TURN LEFTOVER ROAST CHICKEN OR VEGETABLES INTO A GLORIOUS …
From theguardian.com
LEFTOVER PAD THAI MEAT OR NO MEAT RECIPE - RECIPEOFHEALTH
From recipeofhealth.com
MEAT | FOOD | THE GUARDIAN
From theguardian.com
LEFTOVER BARBECUE CHICKEN PAD THAI RECIPE RECIPE - BETTER HOMES …
From bhg.com.au
EASY (AND NO MEAT) PAD THAI RECIPE A LA HOUSEWIFE, MD
From thehousewifemd.com
LEFTOVER PAD THAI MEAT OR NO MEAT - COCONUT OIL/RECIPES
From cookart.us
17311 LEFTOVER PAD THAI MEAT MEAT RECIPES - RECIPEOFHEALTH
From recipeofhealth.com
BEST PAD THAI RECIPE: EASY HOMEMADE THAI DISH IN 30 …
From bakeitwithlove.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