HOW TO MAKE PAD THAI CHICKEN RECIPES

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EASY PAD THAI RECIPE: HOW TO MAKE IT - TASTE OF HOME



Easy Pad Thai Recipe: How to Make It - Taste of Home image

Skip the takeout restaurant and give this easy pad thai recipe a try if you need an easy and quick meal. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 servings.

Number Of Ingredients 16

4 ounces uncooked thick rice noodles
1/2 pound pork tenderloin, cut into thin strips
2 teaspoons canola oil
2 shallots, thinly sliced
2 garlic cloves, minced
1 large egg, lightly beaten
3 cups coleslaw mix
4 green onions, thinly sliced
1/3 cup rice vinegar
1/4 cup sugar
3 tablespoons reduced-sodium soy sauce
2 tablespoons fish sauce or additional reduced-sodium soy sauce
1 tablespoon chili garlic sauce
1 tablespoon lime juice
2 tablespoons chopped salted peanuts
Chopped fresh cilantro leaves, lime wedges and fresh bean sprouts

Steps:

  • Cook noodles according to package directions., In a large nonstick skillet or wok, stir-fry pork in oil over high heat until lightly browned; remove and set aside. Add shallot to pan and cook until tender, about 1 minute; add garlic and cook 30 seconds. Make a well in the center of the onion mixture; add egg. Stir-fry for 1-2 minutes or until egg is completely set. , Add the coleslaw mix, green onions, vinegar, sugar, soy sauce, fish sauce, chili garlic sauce, lime juice and peanuts; heat through. Return pork to pan and heat through. Drain noodles; toss with pork mixture. Garnish with cilantro, additional peanuts, lime wedges and bean sprouts.

Nutrition Facts : Calories 361 calories, FatContent 8g fat (2g saturated fat), CholesterolContent 78mg cholesterol, SodiumContent 1669mg sodium, CarbohydrateContent 53g carbohydrate (23g sugars, FiberContent 2g fiber), ProteinContent 19g protein.

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

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