PAD THAI (WITH CHICKEN OR SHRIMP)
This is such a flavorful, hearty, approachable Pad Thai that anyone can make! It's made with ingredients you can find at the regular grocery store and it's sure to leave you craving more!
Provided by Jaclyn
Categories Main Course
Time 35m
Number Of Ingredients 17
Steps:
- Prepare rice noodles according to directions listed on package. In a mixing bowl, whisk together brown sugar, soy sauce, rice vinegar, lime juice and fish sauce, set aside.
- While noodles are cooking, heat oil in a wok or a 12-inch deep saute pan set over medium-high heat. Add chicken and saute until cooked through, about 6 minutes. If using shrimp cook about 1 1/2 minutes per side or until opaque.
- Transfer to a plate, leaving oil in pan. Add bell pepper and carrots saute 1 - 2 minutes then add garlic, green onions and bean sprouts saute 1 minute longer.
- Push veggies to edges of pan and crack eggs into center. Cook and scramble until eggs have cooked through. Add in chicken, noodles and sauce and toss everything together and cook 1 - 2 minutes.
- Serve warm topped with cilantro, peanuts and optional red pepper flakes and sesame seeds.
Nutrition Facts : Calories 572 kcal, Carbohydrate 71 g, Protein 31 g, Fat 18 g, SaturatedFat 6 g, Cholesterol 156 mg, Sodium 1212 mg, Fiber 4 g, Sugar 16 g, ServingSize 1 serving
THAI SHRIMP AND NOODLES
Shrimp lovers will dive into this speedy skillet dish that gets its Asian flavor from ginger, peanut butter, sesame oil, soy sauce and red pepper flakes. "My family loves it," writes Ramona Heflin of Farmersville, Ohio, who sent in the recipe.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large resealable plastic bag, combine shrimp and salad dressing. Seal bag and turn to coat; refrigerate for at least 15 minutes. Meanwhile, cook pasta according to package directions. , In a small bowl, combine the broth, cilantro, peanut butter, honey, soy sauce, ginger and pepper flakes; set aside. In a large skillet, saute carrots and onions in oils for 2-3 minutes or until crisp-tender. , Drain and discard marinade. Add shrimp to vegetables; cook for 2-3 minutes or until heated through. Drain pasta and place in a large bowl. Add shrimp mixture and peanut butter mixture; toss to coat.
Nutrition Facts :
PAD THAI WITH CHICKEN AND SHRIMP
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- In a small bowl, whisk together the soy sauce, water, peanut butter, and chili paste until smooth.
- Heat a large wok over medium-high heat, and add canola oil. When the oil is hot, add the garlic and ginger and let cook until fragrant, about 1 minute. Add the vegetables, chicken, and shrimp, and stir-fry until chicken and shrimp are browned and cooked through, about 2 minutes. Add noodles and toss to coat.
- Add peanut/spice paste, brown sugar and cider vinegar and toss to distribute. Cook until heated through, about 2 minutes.
- Spread chopped romaine on a platter. Serve pad Thai on top of lettuce and garnish with mung bean sprouts, lime, cilantro and chopped peanuts.
THAI CHICKEN OR SHRIMP NOODLES
Make and share this Thai Chicken or Shrimp Noodles recipe from Food.com.
Provided by ChristinRN1
Categories One Dish Meal
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- 1)In medium bowl, mix Shrimp or Chicken Breast with enough salad dressing to cover and marinade over night (if you like spicy add 1 Tblsp of chili garlic paste to the marinade).
- 2) In small bowl, with wire whisk mix peanut butter, soy sauce, honey, duck sauce, gingerroot, 2-3 Tblsp of Thai Chili Garlic paste (depending on how spicy you like), and a couple Tblsp of the salad dressing; set aside.
- Note: Sometimes it is easier to microwave the mixture for 30-40 seconds then whisk it.
- 3) Prepare rice noodles per package instructions.
- 4) In large sauté pan heat sesame oil until hot, sauté chicken on high heat until almost done, stirring constantly add carrots sauté 5 minutes then add scallions cooking for another 5 minutes, reduce heat.
- 5) In large bowl or pan toss hot rice noodles with peanut mixture and shrimp or chicken mixture.
- 6) Add everything to the pan where the shrimp or chicken was cooked and warm everything through.
- 7) Serve immediately.
Nutrition Facts : Calories 1056.3, Fat 38.1, SaturatedFat 6.9, Cholesterol 172.8, Sodium 2607.1, Carbohydrate 142.1, Fiber 7.8, Sugar 30, Protein 39.4
THAI SHRIMP AND NOODLES
Make and share this Thai Shrimp and Noodles recipe from Food.com.
Provided by Karen From Colorado
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a 4 qt Dutch oven, bring a large amount of water to boil.
- Add pasta and cook 4 minutes.
- Add broccoli and cook 2 minutes.
- Add shrimp and cook 2 to 3 minutes or until pink.
- Meanwhile, in a bowl combine peanut butter and soy sauce.
- Stir in vinegar, sesame oil, chili oil, gingerroot, and garlic.
- Drain spaghetti mixture and return to pan.
- Add peanut butter mixture, green onions and nuts.
- Toss gently to coat.
Nutrition Facts : Calories 407.9, Fat 17.1, SaturatedFat 3.1, Cholesterol 95.5, Sodium 1248.6, Carbohydrate 42.4, Fiber 2.7, Sugar 3.2, Protein 25
THAI CHICKEN AND SHRIMP NOODLE SALAD
Bean thread noodles are also called cellophane or transparent noodles. If you can't find those, you can substitute with angel hair pasta. For more flavor, saute the shrimp in olive oil with a little crushed garlic first. The nam pla (fish sauce) is the source of the salt in this recipe, so if you want more flavor make 1 1/2 times the sauce.
Provided by Juenessa
Categories Chicken
Time 25m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Whisk first 5 ingredients in large bowl to blend. (The dressing can be prepared 2 hours ahead).
- Let stand at room temperature.
- Place noodles in another large bowl.
- Cover with boiling water.
- Let stand until softened, about 4 minutes.
- Drain and rinse under cold water to cool; drain well.
- Insert scissors into noodles; cut several times.
- Transfer to bowl with dressing.
- Add tomatoes and all remaining ingredients, except peanuts and lime wedges, to noodles; toss to coat.
- Divide among 6 plates.
- Sprinkle with peanuts; garnish with lime wedges.
- **Cook time does not include cooking the chicken or shrimp.
Nutrition Facts : Calories 322.6, Fat 6.7, SaturatedFat 1.3, Cholesterol 94.9, Sodium 579.8, Carbohydrate 47.1, Fiber 2.4, Sugar 5.2, Protein 19.1
THAI CHICKEN NOODLES
Make and share this Thai Chicken Noodles recipe from Food.com.
Provided by Gilcat2
Categories Chicken Breast
Time 1h11m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Marinate chicken in wine 30 minutes.
- In a small skillet, saute garlic and shallots in 3 Tablespoons oil until crisp; drain, reserving oil.
- Boil rice vermicelli noodles 2 minutes; drain; toss with garlic oil.
- Grind red chilies.
- In a wok, heat 1 tablespoon oil and fry chilies 1 minute, until aroma mellows.
- Add chicken and wine, and sliced Chinese mushrooms; stir-fry 3 minutes.
- Add shrimp; heat through; add tomato paste, 2 tablespoons sugar, and nam pla.
- Add bean sprouts and basil; stir 2 minutes.
- Add noodles; toss.
- Garnish with garlic, shallots, and peanuts.
Nutrition Facts : Calories 616.9, Fat 5, SaturatedFat 1, Cholesterol 151.2, Sodium 780.5, Carbohydrate 96.3, Fiber 4, Sugar 12.4, Protein 43.9
PAD THAI WITH CHICKEN AND SHRIMP
PLEASE NOTE: This calls for one 1/2 pound package of noodles. Not one pound. Not a pound and a half. I'm not sure how else to write it so that it's clearer. I think this is a great Pad Thai recipe - quick and easy. It's certainly a favourite in our house. I would suggest making a double batch of the sauce, so the dish is even more flavorful. For those with milder tastes, cut back on the red pepper flakes. The recipe as is has quite a bite to it. This isn't a "authentic" Pad Thai recipe, so if that's what you are looking for, then this may not be it.
Provided by Just Call Me Martha
Categories Chicken
Time 25m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Place noodles in large bowl and cover with boiling water for about 10 minutes.
- Drain.
- Set aside.
- Mix together fish sauce, ketchup, Worcestershire, chili-garlic sauce and sugar.
- Set aside.
- Cut chicken into 1" cubes.
- Peel and de-vein raw shrimp and chop coarsely.
- Finely chop garlic.
- Heat peanut oil in large frying pan or wok.
- Add garlic, chicken, shrimp and red pepper flakes.
- Stir until shrimp turns pink.
- Add sauce mixture and stir for 3 more minutes.
- Add beaten eggs and stir constantly for one minute.
- Add drained rice noodles and toss until coated.
- Stir in bean sprouts, onions and 1/2 cup cilantro.
- Stir and toss for a minute or so, until heated.
- Spoon out onto large serving platter.
- Sprinkle with chopped peanuts and remaining cilantro.
- Top with slices or wedges of lime, which will be used to squeeze over noodles upon serving.
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4/5 (12)Total Time 20 minsCuisine ThaiCalories 412 per serving
- In a small bowl, mix together fish sauce, ketchup, Worcestershire sauce, chili sauce, and sugar - set aside.
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- Whisk first 5 ingredients in large bowl to blend. DO AHEAD Dressing can be prepared 2 hours ahead. Let stand at room temperature.
- Place noodles in another large bowl. Cover with boiling water. Let stand until softened, about 4 minutes. Drain and rinse under cold water to cool; drain well. Insert scissors into noodles; cut several times. Transfer to bowl with dressing.
- Add tomatoes and all remaining ingredients, except peanuts and lime wedges, to noodles; toss to coat.
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