Pad Thai recipe
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- Meat and poultry
- Cuts of chicken
- Chicken breast
This chicken pad Thai is a quick and easy lunch or supper for one. Ready in 30 minutes or less, this is a great recipe to add to your repertoire.
Lancashire, England, UK
3 people made this
- 100g rice noodles
- 1 1/2 tablespoons olive oil
- 100g thinly sliced chicken breast fillet
- 1/2 teaspoon finely chopped red chilli
- 1/2 teaspoon finley chopped lemongrass
- 1/2 teaspoon freshly grated root ginger
- 6 raw king prawns, shelled
- 30g oyster mushrooms, sliced
- 1 tablespoon light soya sauce
- 1 teaspoon fish sauce
- 1 teaspoon fresh lime juice
- 40g sugar snap peas
MethodPrep:15min ›Cook:10min ›Ready in:25min
- Cook the noodles according to the directions on the packet. Tip into a bowl and set aside.
- Heat half of the oil in a large frying pan over a medium heat and cook the sliced chicken until browned on all sides and no longer pink in the centre. Remove with a slotted spoon and keep to one side.
- Add the chilli, lemon grass and ginger to the pan and cook for 1 to 2 minutes. Add the prawns and cook until they turn an even pink colour.
- Add the remaining oil to the pan, along with the mushrooms, and cook for 1 to 2 minutes. Add the soya sauce, fish sauce and lime juice and stir well to combine.
- Top and tail the sugar snap peas then slice on the diagonal, add to the pan and return the chicken. Stir well to combine and continue to cook for 1 to 2 minutes for the flavours to merge. Add the noodles and mix well into the juices in the pan. Tip into a bowl and enjoy.
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Pad Thai is like a warm blanket. It’s a comfort food of our age, with those chewy noodles, crunchy peanuts, the sweet and tangy sauce, and plenty of chives, bean sprouts, and chicken to make it a full meal.
To develop this recipe, I carefully pored over many videos of street food vendors in the process of making this signature dish, to catch every detail and authentic addition. This recipe has all the ingredients and information you need to make an authentic Pad Thai at home.
This recipe calls for simple ingredients below:
- Pad Thai noodles or flat rice noodle. They are also labeled as rice sticks.
- Fried tofu
- Bean sprouts
- Chicken and shrimp
- Crushed peanuts
- Fresh limes
You can get the ingredients easily from regular supermarkets and in the International food aisle.
Otherwise, you can buy them online or go to an Asian store.
Chicken Pad Thai
Danielle Centoni is a Portland-based, James Beard Journalism Award-winning food writer and cookbook author whose idea of a perfect day always includes butter, sugar, flour, and an oven.
The Spruce / Maxwell Cozzi×
|Servings: 3 to 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 48g||61%|
|Saturated Fat 12g||58%|
|Total Carbohydrate 110g||40%|
|Dietary Fiber 7g||27%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Pad Thai is probably one of the most well known Thai dishes. It is a tangy and delicious combination of noodles, vegetables, and chicken or shrimp all tossed in a sweet and sour sauce with a little bit of spice. This recipe is a fast and easy version of traditional pad Thai, but maintains the authentic taste.
The key to perfect pad Thai is in the cooking of the noodles—cook them just enough so that they are chewy-perfect. When this dish is all put together, you will understand why pad Thai is so popular.
Quick Shrimp Pad Thai
Put the noodles in a large bowl and cover with very hot water. Let soak until just pliable, about 5 minutes. Transfer the noodles to a colander and drain, shaking and tossing the noodles once or twice.
Meanwhile, in a small bowl, whisk the fish sauce, brown sugar, lime juice and chiles.
In a large nonstick skillet, heat 3 tablespoons of the oil until shimmering. Add the shallots and garlic and cook over high heat, stirring occasionally, until lightly browned, about 3 minutes. Add the pad thai noodles and stir-fry until heated through, about 2 minutes. Add the shrimp and cook, stirring occasionally, until they begin to curl and turn pink, about 2 minutes. Scrape the noodles and shrimp to one side of the pan and add the remaining 2 tablespoons of oil to the empty side of the skillet. Add the eggs and cook, stirring occasionally, until nearly set, about 1 minute. Add the scallions and toss everything together, keeping the eggs relatively intact. Add the fish sauce mixture and stir-fry until the noodles are evenly coated, 2 to 3 minutes. Transfer the pad thai to a platter. Top with peanuts, cilantro and bean sprouts and serve with lime wedges.
- 6 ounces dried wide rice noodles
- 2 tablespoons peanut oil or canola oil, divided
- 3 cloves garlic, minced
- 2 large eggs, lightly beaten
- 8 ounces small shrimp (see Tip), peeled and deveined
- 4 cups mung bean sprouts
- ½ cup sliced scallion greens
- ¼ cup rice vinegar
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- ½ teaspoon crushed red pepper
- Chopped dry-roasted peanuts (optional)
- 4 Lime wedges
Bring a large pot of water to a boil. Add noodles and cook until just al dente, 6 to 8 minutes. Drain.
Heat 1 tablespoon oil in a wok or large deep skillet over high heat until very hot. Add garlic and stir-fry until golden, about 10 seconds. Add eggs and cook, stirring, until scrambled, about 30 seconds. Add shrimp and the remaining 1 tablespoon oil stir-fry until the shrimp curl and turn pink, about 2 minutes.
Add the noodles, bean sprouts, scallion greens, vinegar, fish sauce, brown sugar and crushed red pepper toss until heated through, 1 to 2 minutes. If desired, sprinkle with peanuts and serve with lime wedges.
For sustainable shrimp, look for shrimp that's certified by an agency like the Marine Stewardship Council. If you can't find it, choose wild-caught shrimp from North America--it's more likely to be sustainably caught.
What is Pad Thai?
Pad Thai is a stir-fry noodle dish made your choice of protein (shrimp, pork chicken, or fried tofu), dried shrimp, scrambled eggs, bean sprouts and garlic chives. It’s topped with crunchy peanuts, a squeeze of lime/lemon and some chili peppers for those who like it spicy. The ingredients are sauteed in a wok and tossed in a delicious sweet and sour sauce made from tamarind juice, fish sauce and sugar. It is a well-balanced meal-in-bowl of many textures and Southeastern flavors.
Pad Thai recipes are easy and customizable. Don’t like an ingredient? Simply leave it out. Missing an ingredient? Substitute with whatever you have on hand. I didn’t have garlic chives so I used green onions instead. Recipe below. Enjoy!
- 200g wide flat rice noodles
- 2tbsp vegetable oil
- 2 garlic cloves, peeled and crushed
- 2 medium eggs, beaten
- ½ - 1tsp chilli powder
- 200g uncooked, peeled king prawns, defrosted if frozen
- 225g beansprouts
- 4 spring onions, trimmed and cut into strips (approx. 4cm long)
- 2tsp brown sugar
- 2tbsp Thai fish sauce (nam pla)
- 1tbsp light soy sauce
- 50g chopped roasted peanuts
- Juice of ½ lime
- Extra beansprouts and carrot strips to garnish (optional)
Place noodles in a large bowl pour hot water over to cover. Let soak until tender but not mushy, 5–10 minutes. Drain set aside.
Heat vegetable oil in a wok or large skillet over medium-high heat. Add egg stir until barely set, about 30 seconds. Add shrimp, if using. Cook, stirring, until shrimp and egg are almost cooked through, 2–3 minutes. Add tofu and radish cook for 30 seconds. Add noodles and cook for 1 minute. Stir in sprouts. Add tamarind water, fish sauce, and simple syrup and stir-fry until sauce is absorbed by noodles and noodles are well coated, about 1 minute. Stir in chopped garlic chives. Add 1/4 tsp. ground chiles and 1 Tbsp. peanuts and toss well. Transfer to serving plates.
Garnish with remaining 1/4 tsp. ground chiles, 1 Tbsp. peanuts, and lime wedges.
Foxy Tips when making Shrimp Pad Thai at home
No to soggy noodles- do not overcook your rice noodles! Pad Thai noodles should be "al dente". It should still be firm and chewy not mushy after boiling or else they will break and turn into pieces when you saute with other ingredients.
Make sure to also remove the noodles from the water right after boiling and drain properly using a colander. Remove as much water as you can and quickly put it in the wok with oil to saute. This way, your noodles will have that slippery strands versus clumped ones.
If you will cook your noodles ahead of time, you can wash them in cold water to get rid of the excess starch so they won't cling to each other and the cooling effect will halt the cooking process. Put them in a bowl and with a small amount of oil.
Pad Thai does not have a long table life- so it's best to consume everything after cooking. However, if you do have left-overs, make sure to refrigerate right away and keep it tightly packed. It can last for a maximum of three days if stored properly.
More peanut taste? - if you are a peanut lover and adding crunched peanuts is not enough for you, try adding peanut butter to the sauce.