Pad Thai Chicken Burger Recipes

CHICKEN PAD THAI

Chicken Pad Thai image

Like a facsimile of your favorite takeout chicken pad Thai -- or perhaps, since there's no transit time, even better.

Provided by Food Network Kitchen

Categories main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 17

Ingredients

5 ounces flat rice stick noodles (linguini size)
3 tablespoons fish sauce
2 tablespoons brown sugar
2 tablespoons tamarind paste or tamarind concentrate (see Cook's Note)
1 to 3 tablespoons sriracha (depending on desired heat level)
1 tablespoon lime juice
3 tablespoons vegetable oil
1/4 cup cubed extra-firm tofu (1-by-1/2-inch cubes)
6 ounces chicken breast, cut into 1/2-inch cubes
1 shallot, thinly sliced
1 large egg, lightly beaten
1/2 red bell pepper, cut into thin strips
1 cup mung bean sprouts
3 thin scallions, cut diagonally into 1-inch pieces (see Cook's Note)
1/4 cup roasted peanuts, chopped
1/4 cup fresh cilantro leaves
Lime wedges, for serving

Steps:

For the noodles: Cook the noodles according to the package instructions.
For the sauce: Stir together the fish sauce, brown sugar, tamarind, sriracha and lime juice in a small bowl until well combined.
For the stir fry: Heat the oil in a large nonstick skillet over medium heat. Add the tofu and cook, stirring occasionally, until lightly browned, 4 to 5 minutes. Push the tofu to the side, allowing the excess oil to drip down into the middle of the skillet. Add the chicken and shallots and cook, stirring occasionally, until the chicken is opaque and cooked through, 4 to 5 minutes. Push to the side with the tofu, allowing the excess oil to drip down into the middle of the skillet. Add the beaten egg to the skillet and cook, stirring occasionally and chopping to break up, until cooked through, about 30 seconds. Push the egg to the side with the tofu and chicken. Add the peppers to the skillet and cook just to soften slightly, about 2 minutes. Add the noodles, bean sprouts, scallions and sauce to the skillet. Combine the tofu, chicken and egg into the ingredients and stir fry, coating the ingredients with the sauce, and simmer to thicken, 3 to 5 minutes.
Pile the stir fry onto a serving plate and top with chopped peanuts and cilantro leaves. Serve immediately with lime wedges.

PAD THAI CHICKEN BURGER

Pad Thai Chicken Burger image

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 16

Ingredients

3/4 cup coconut milk
1 tablespoon tamarind
3 tablespoons sugar
2 tablespoons peanut butter
2 teaspoons fish sauce
1 tablespoon red curry paste
1 1/2 pounds ground chicken
1 tablespoon fish sauce
3 cloves garlic, chopped
2 shallots, diced
3 teaspoons tamarind
2 tablespoons chopped garlic chives
2 teaspoons salt
6 sesame seed buns
Chinese or napa cabbage
Bean Sprouts

Steps:

Heat outdoor grill to medium-high or indoor grill to 325 degrees F.
Peanut sauce: Place coconut milk in saucepan and bring to a near boil (but not boiling). Add remaining ingredients. Simmer until well blended.
Mix chicken, fish sauce, garlic, shallots, sugar, tamarind, garlic chives, and salt in a bowl. Shape into 4 patties. Grill burgers approximately 4 to 5 minutes on each side or until juices run clear when pierced. Place each burger on a sesame seed bun with Chinese cabbage and bean sprouts. Spread peanut sauce on the bun and serve.

PAD THAI CHICKEN BURGER

Pad Thai Chicken Burger image

Provided by Food Network

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 16

Ingredients

3/4 cup coconut milk
1 tablespoon tamarind
3 tablespoons sugar
2 tablespoons peanut butter
2 teaspoons fish sauce
1 tablespoon red curry paste
1 1/2 pounds ground chicken
1 tablespoon fish sauce
3 cloves garlic, chopped
2 shallots, diced
3 teaspoons tamarind
2 tablespoons chopped garlic chives
2 teaspoons salt
6 sesame seed buns
Chinese or napa cabbage
Bean Sprouts

Steps:

Heat outdoor grill to medium-high or indoor grill to 325 degrees F.
Peanut sauce: Place coconut milk in saucepan and bring to a near boil (but not boiling). Add remaining ingredients. Simmer until well blended.
Mix chicken, fish sauce, garlic, shallots, sugar, tamarind, garlic chives, and salt in a bowl. Shape into 4 patties. Grill burgers approximately 4 to 5 minutes on each side or until juices run clear when pierced. Place each burger on a sesame seed bun with Chinese cabbage and bean sprouts. Spread peanut sauce on the bun and serve.

PAD THAI STYLE CHICKEN BURGERS

Pad Thai Style Chicken Burgers image

This moist chicken burger packs a good spicy Thai flavor. Cook these in a pan rather than on the grill to keep them together (they are moist).

Provided by SuzanneThePainter

Categories Lunch/Snacks

Time 30m

Yield 4 burgers, 2 serving(s)

Number Of Ingredients 9

Ingredients

1/4 lb ground chicken
1/4 medium red onion (minced)
3/4 medium green pepper (minced)
1 teaspoon lime juice
2 tablespoons sriracha hot chili sauce (more if you really like it hot)
1 teaspoon sesame oil
1 tablespoon cilantro (chopped fine)
1 teaspoon naturally brewed soy sauce
2 tablespoons peanut butter

Steps:

Combine all your ingredients in a medium bowl until consistent in texture (the mixture will be moist).
Heat a medium to large skillet over medium heat. Spray with non-stick spray.
Divide the mixture into four and place each portion into the pan shaping with a spatula into a round burger that is no more than 1/2-3/4" thick (you may do this with your hands as well, I just prefer to use the spatula and keep the chicken off my hands). If you prefer a thicker burger, increase the cooking time.
Cover with a lid and cook each side for approximately 7 minutes or until the juices run clear and the burgers reach 170 degrees.
Serve with mayo on a fresh round roll and enjoy.

Nutrition Facts : Calories 213.6, Fat 15.1, SaturatedFat 3.4, Cholesterol 48.8, Sodium 649.9, Carbohydrate 7.2, Fiber 2, Sugar 3.4, Protein 14.8

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