CHICKEN PAD THAI RECIPE RECIPES

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CHICKEN PAD THAI RECIPE - BBC GOOD FOOD



Chicken pad Thai recipe - BBC Good Food image

Enjoy our version of the classic noodle dish with spring onions, egg, beansprouts and peanuts. Add chilli to suit your taste and serve with lime wedges

Provided by Liberty Mendez

Categories     Dinner, Main course, Supper

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 2

Number Of Ingredients 20

150g dried flat rice noodles
4 tbsp sunflower oil
2 garlic cloves , crushed
1 red chilli , finely chopped
2 chicken breasts, sliced finely sliced
½ small pack coriander , leaves picked, and stalks finely chopped
60g spring onions , shredded (reserving some to serve)
2 tbsp chopped pickled turnip (optional)
50ml chicken stock
100g beansprouts
2 eggs
60g roasted unsalted peanuts , chopped
soy sauce , to serve
fresh red chilli , sliced, to serve (optional)
2 tbsp tamarind paste
2 tbsp fish sauce
1 tbsp light brown soft sugar
1 lime , half juiced, half cut into wedges to serve
½ tbsp siracha
pinch chilli powder (optional)

Steps:

  • Soak the noodles in warm water for about 20 mins or until al dente, then drain. Meanwhile, make the sauce by mixing together the tamarind paste, fish sauce, sugar, lime and siracha until smooth.
  • Heat half the oil in a frying pan or a wok over a medium heat. Add the garlic and chilli and fry for 30 seconds until fragrant. Tip in the chicken and cook for 5 mins until golden. Add the coriander stalks, spring onions and turnip (if using), and fry for 1 min. Add in the soaked noodles, 50ml of the chicken stock and the prepared sauce. Keep stir-frying the noodles until they’re starting to dry, then add the sauce. Stir everything together and cook over a high heat for 3 mins until the noodles are just cooked. Add a splash more water if needed.
  • When the sauce has reduced, scatter over the beansprouts and fold them into the noodles. Push everything to one side of the pan, then pour in the rest of the oil on the empty side and crack in the eggs. Fry for 2 mins until the white is just set and beginning to crisp around the edges, then roughly scramble the runny yolks in with the whites. When the eggs have just set, combine with the noodles.
  • Scatter over half of the peanuts and quickly toss together. Divide between two plates with the remaining peanuts and spring onion, the lime wedges and soy sauce on the side.

Nutrition Facts : Calories 1004 calories, FatContent 45 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 87 grams carbohydrates, SugarContent 24 grams sugar, FiberContent 6 grams fiber, ProteinContent 60 grams protein, SodiumContent 5.73 milligram of sodium

CHICKEN PAD THAI RECIPE - FOOD NETWORK



Chicken Pad Thai Recipe - Food Network 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

Total Time 45 minutes

Cook Time 45 minutes

Yield 2 servings

Number Of Ingredients 17

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.

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