TV PAD RECIPES

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CHICKEN PAD THAI RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK



Chicken Pad Thai Recipe | Food Network Kitchen | 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.

VEGETARIAN PAD THAI RECIPE | FOOD NETWORK KITCHEN | FOOD ...



Vegetarian Pad Thai Recipe | Food Network Kitchen | Food ... image

No meat? No problem! This recipe hits all the sweet, sour and umami notes of the classic dish. It also comes together very quickly once you get the heat going. As such, be sure to have all your ingredients cut and measured and your sauce mixed before you start cooking.

Provided by Food Network Kitchen

Categories     main-dish

Total Time 40 minutes

Cook Time 40 minutes

Yield 2 servings

Number Of Ingredients 16

5 ounces flat rice stick noodles (linguine size)
2 tablespoons packed 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   
1 tablespoon low-sodium soy sauce
2 tablespoons vegetable oil
1 cup cubed extra-firm tofu (1-by-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 brown sugar, tamarind, sriracha, lime juice and soy sauce 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 shallots and cook, stirring occasionally, until lightly browned, 4 to 5 minutes. Push the tofu and shallots to the side, allowing the excess oil to drip down into the middle of the skillet.
  • Add the beaten egg to the middle of the skillet and cook, stirring occasionally and chopping to break it up, until cooked through, about 30 seconds. Add the peppers and cook just to soften slightly, about 2 minutes. Add the cooked noodles, bean sprouts, scallions and sauce to the skillet. Combine the tofu 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 the peanuts and cilantro. Serve immediately with lime wedges.

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