Bangkokstylechickenpadthai Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CLASSIC CHICKEN PAD THAI



Classic Chicken Pad Thai image

Make authentic Thai noodles at home with this chicken pad Thai recipe. The sauce is made from scratch using Thai favorites like fish sauce, tamarind paste, and shrimp paste.

Provided by ChefJackie

Categories     World Cuisine Recipes     Asian     Thai

Time 45m

Yield 4

Number Of Ingredients 15

10 ounces dried rice noodles
4 tablespoons brown sugar
4 tablespoons soy sauce, or to taste
6 tablespoons fish sauce, or to taste
5 tablespoons tamarind paste
2 tablespoons vegetable oil
12 ounces chicken breast, thinly sliced
1 (7 ounce) package firm tofu, sliced
3 cloves garlic, chopped
1 tablespoon shrimp paste
3 eggs
2 tablespoons chopped spring onions
¾ cup dry roasted peanuts
2 cups bean sprouts
1 lime, cut into wedges

Steps:

  • Soak rice noodles in a bowl of water for 15 minutes.
  • Meanwhile, combine brown sugar, soy sauce, fish sauce, and tamarind paste in a bowl. Whisk well and set aside.
  • Heat oil in a wok over medium-high heat. Add chicken. Stir-fry for 1 minute. Add tofu. Cook chicken is no longer pink in the center, about 4 minutes.
  • Add garlic and shrimp paste to the wok and stir well. Cook for 2 minutes, then add fish sauce mixture and drained noodles. Cook until the noodles are tender, 3 to 5 minutes.
  • Push noodles to one side of the wok. Crack the eggs into the other side. Scramble until firm, about 3 minutes. Stir into the noodles. Serve with peanuts, bean sprouts, and lime wedges.

Nutrition Facts : Calories 796.9 calories, Carbohydrate 97.5 g, Cholesterol 190.4 mg, Fat 29.2 g, Fiber 5.6 g, Protein 39.8 g, SaturatedFat 5.2 g, Sodium 3005.9 mg, Sugar 17.6 g

AUTHENTIC PAD THAI



Authentic Pad Thai image

Inspired by the pad thai at Thai Tom, this recipe features a tamarind paste, vinegar, sugar, and fish sauce mixture over perfectly stir-fried eggs, chicken breast, and rice noodles, garnished with peanuts, chives, and fresh bean sprouts.

Provided by Allrecipes

Categories     World Cuisine Recipes     Asian     Thai

Time 1h

Yield 6

Number Of Ingredients 17

12 ounces dried rice noodles
½ cup white sugar
½ cup distilled white vinegar
¼ cup fish sauce
2 tablespoons tamarind paste
1 tablespoon vegetable oil
2 boneless, skinless chicken breast halves, sliced into thin strips
1 tablespoon vegetable oil
1 ½ teaspoons garlic, minced
4 eggs, beaten
1 ½ tablespoons white sugar
1 ½ teaspoons salt
1 cup coarsely ground peanuts
2 cups bean sprouts
½ cup chopped fresh chives
1 tablespoon paprika, or to taste
1 lime, cut into wedges

Steps:

  • Place rice noodles in a large bowl and cover with several inches of room temperature water; let soak for 30 to 60 minutes. Drain.
  • Whisk sugar, vinegar, fish sauce, and tamarind paste in a saucepan over medium heat. Bring to a simmer, remove from heat.
  • Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add chicken; cook and stir until chicken is cooked through, 5 to 7 minutes. Remove from heat.
  • Heat 1 tablespoon oil and minced garlic in a large skillet or wok over medium-high heat. Stir in eggs; scramble until eggs are nearly cooked through, about 2 minutes. Add cooked chicken breast slices and rice noodles; stir to combine.
  • Stir in tamarind mixture, 1 1/2 tablespoons sugar, and salt; cook until noodles are tender, 3 to 5 minutes. Stir in peanuts; cook until heated through, 1 to 2 minutes. Garnish with bean sprouts, chives, paprika, and lime wedges.

Nutrition Facts : Calories 582.8 calories, Carbohydrate 78.8 g, Cholesterol 132.2 mg, Fat 21.3 g, Fiber 4.3 g, Protein 21.5 g, SaturatedFat 3.8 g, Sodium 1478.7 mg, Sugar 22.6 g

More about "bangkokstylechickenpadthai recipes"

BEST PAD THAI RECIPE (30 MINUTES) - TWO KOOKS IN THE …
Jul 27, 2024 To pan fry, dust with salt and cornstarch, pan fry for a few minutes to crisp up. Set aside. Chicken. Easiest way: chop up a rotisserie or leftover chicken breast or thighs. For fresh chicken, slice into thin slices, sprinkle with …
From twokooksinthekitchen.com


CHICKEN PAD THAI RECIPE | AUTHENTIC THAI RECIPE | ROSA’S THAI
Now for the Pad Thai. Add the chicken and scramble the beaten eggs in a hot wok with the remaining oil, until the chicken and eggs are almost fully cooked. Add the noodles and mix in …
From rosasthai.com


CHICKEN PAD THAI – C4K KITCHEN
Aug 15, 2015 Chicken Pad Thai. Serves: 4. Ingredients: Method: Add in half of the chicken and half of the vegetables into the pan and use the tongs to mix well, add in the last of the chicken …
From c4kkitchen.com.au


HOMEMADE CHICKEN PAD THAI RECIPE - BISTROMD
Jun 23, 2020 2. While noodles are cooking, whisk together sauce ingredients. This includes soy sauce, brown sugar, rice vinegar, lime juice, and fish sauce in a mixing bowl. Set aside. 3. …
From bistromd.com


BANGKOK-STYLE PAD THAI RECIPE - HOME CHEF
Bring a medium pot of water to a boil, remove the pot from the heat, and add the vermicelli. Let the vermicelli soak until tender, about 5 minutes. (Rice vermicelli only needs to be soaked in hot water, instead of boiled.) Drain, pat dry, cut …
From homechef.com


CHICKEN PAD THAI - READY SET EAT
Add onion, bean sprouts and half the green onions to wok. Cook, over medium heat, for 5 minutes or until softened. Add noodles, breaking them apart with a spatula. Stir-fry for 2 to 3 minutes or until heated through. Stir in VH® Pad …
From readyseteat.ca


INSTANT POT CHICKEN PAD THAI - THE RECIPE WELL
May 19, 2020 Whisk all the sauce ingredients together in a medium-sized bowl. Next, pressure cook the chicken and cook the noodles. Place the diced chicken in the Instant Pot and pour the sauce on top. Put the carrots and diced green …
From therecipewell.com


CHICKEN PAD THAI - CREME DE LA CRUMB
Oct 4, 2020 1. Season the chicken pieces all over with salt and pepper. 2. Add the chicken to a large wok or pan over medium heat, stirring until all the pieces are cooked through, about 6-8 minutes. Transfer chicken to a bowl and set …
From lecremedelacrumb.com


PAD THAI - RECIPETIN EATS
Jan 14, 2020 Add garlic and onion, cook for 30 seconds. Add chicken and cook for 1 1/2 minutes until mostly cooked through. Push to one side of the pan, pour egg in on the other side. Scramble using the wooden spoon (add touch of …
From recipetineats.com


CHICKEN PAD THAI RECIPE: HOW TO MAKE IT - TASTE OF HOME
Dec 6, 2023 Step 3: Cook the chicken. Malina Syvoravong for Taste of Home. Heat your wok or frying pan to a medium-high temperature, add your oil and let it coat the surface, then add …
From tasteofhome.com


AUTHENTIC CHICKEN PAD THAI RECIPE - HUNGRY IN THAILAND
Oct 7, 2022 Add the fish sauce, tamarind paste, and water, stirring to combine. Let the mixture simmer gently for about 5 minutes, allowing the flavors to meld. Set aside for later. Step 3: Cook your thinly sliced chicken in a wok over …
From hungryinthailand.com


AUTHENTIC CHICKEN PAD THAI - THE SPICE GIRL KITCHEN
Oct 10, 2023 Set aside. Heat the oil in a wok or large skillet over medium-high heat. In a bowl, toss the cubed chicken with the Thai seasoning. Add the chicken to the skillet and cook …
From thespicegirlkitchen.com


CHICKEN PAD THAI - MY MARKET KITCHEN
Jun 8, 2022 Method: Heat 1½ tbsp of oil in a frying pan over medium heat. Add tofu and fry for 30 secs on each side. Add chicken and continue to fry until chicken is almost cooked. Add Pad Thai sauce and continue cooking for 30 …
From mymarketkitchen.tv


CLASSIC CHICKEN PAD THAI RECIPE - MAMAS HAPPY KITCHEN
Instructions. Soak rice noodles in lukewarm water for about 30 minutes. In a large pan, heat 1 tablespoon sesame seed oil and 1 tablespoon olive oil over medium heat. Sauté the diced …
From mamashappykitchen.com


THE BEST HOMEMADE CHICKEN PAD THAI - SELF …
Aug 1, 2018 To make the sauce, combine tamarind paste, fish sauce, honey, oyster sauce, rice vinegar, and red pepper flakes in small pot and heat on low until all ingredients have dissolved. Keep warm until ready to use. See note. …
From selfproclaimedfoodie.com


30-MINUTE CHICKEN PAD THAI | AMERICA'S TEST KITCHEN …
1. Cover rice sticks with hot tap water in large bowl and soak until softened but not fully tender, about 20 minutes. Drain noodles. Meanwhile, whisk 3/4 cup warm water, fish sauce, lime juice, and sugar in bowl until sugar is dissolved. 2. …
From americastestkitchen.com


THAI BANGKOK CHICKEN - CLUB HOUSE FOR CHEFS
Add hot rice noodles and toss to mix well. For Thai Bangkok Chicken: In large saucepan melt butter over medium-high heat. Add garlic onion carrots and mushrooms and sauté for 1 minute. Add all seasonings and continue to cook …
From clubhouseforchefs.ca


Related Search