10 Minute Pad Thai Recipes

CHICKEN PAD THAI

Chicken Pad Thai image

No more takeout when you can make flavourful, restaurant-style, authentic chicken Pad Thai at home in just 10 minutes. It's sweet, savoury, sour and nutty.

Provided by Sam | Ahead of Thyme

Categories Noodles

Time 25m

Number Of Ingredients 14

Ingredients

2 tablespoons fish sauce
2 tablespoons lime juice (from 1 lime)
1 tablespoon soy sauce
1/2 tablespoon sriracha sauce
1 tablespoon brown sugar
200 grams dry rice stick noodles (large size) or vermicelli noodles (about 8 ounces)
2 tablespoons vegetable oil
1 boneless, skinless chicken thigh, diced into small pieces
4 cloves fresh garlic, minced
2 eggs
1/2 cup firm tofu, diced
1 cup chives, cut into 2-inch long pieces
2 cups bean sprouts
1/2 cup peanuts, chopped

Steps:

Combine fish sauce, lime juice, soy sauce, sriracha, and brown sugar in a small bowl and stir to combine.
Soak the dry noodles in water for 10 minutes until soft.
Preheat oil in a large pan over medium high heat (about 2 minutes). Add chicken and garlic and cook for 3 minutes. Add noodles into the pan and stir continuously for 1 minute.
Shift the noodles to one side to make some space in a pan to crack the eggs. Add the eggs and cook until they have thickened and there are no visible liquid parts remaining. Stir into the noodles and continuously mix the ingredients together for one minute.
Add in prepared sauce and continue to stir to combine together. Turn heat down to low and add in tofu, chives and bean sprouts. Continuously stir for another minute.
Sprinkle in chopped peanuts and serve immediately.

Nutrition Facts : ServingSize 1 serving, Calories 415 calories, Sugar 6.5 g, Sodium 948.2 mg, Fat 22.7 g, SaturatedFat 8.3 g, TransFat 0 g, Carbohydrate 23.2 g, Fiber 3.8 g, Protein 31.8 g, Cholesterol 142.6 mg

10-MINUTE PAD THAI

10-minute pad Thai image

A delicious one-pan dinner - who needs takeaways?

Provided by Good Food team

Categories Dinner, Lunch, Main course

Time 10m

Number Of Ingredients 9

Ingredients

200g raw prawns
small pack coriander , stalks finely chopped, leaves roughly chopped
2 x 200g packs straight-to-wok pad Thai noodles
85g beansprouts
1 egg , beaten with a fork
juice 1 lime , plus wedges to serve
1 tbsp fish sauce
2 tsp sugar
1 tbsp roasted peanuts , roughly chopped, to serve

Steps:

Dry-fry the prawns and coriander stalks in a non-stick frying pan for 1-2 mins until the prawns are just pink. Add the noodles, beansprouts, egg, lime juice, fish sauce and sugar. Quickly toss together for 1 min more until the egg is just cooked and everything is well mixed - you might want to use a pair of tongs to make this easier.
Remove from the heat, mix in most of the coriander leaves, then divide between 2 bowls. Scatter with the remaining coriander and the peanuts, and serve with lime wedges for squeezing over.

Nutrition Facts : Calories 494 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 37 grams protein, Sodium 2.91 milligram of sodium

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