Easy Pad Thai Recipe Chicken Shrimp Or Tofu

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GRILLED TOFU AND CHICKEN PAD THAI



Grilled Tofu and Chicken Pad Thai image

Provided by Bobby Flay

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 18

8 ounces extra-firm tofu
2 (8-ounce) boneless, skinless, chicken breasts
2 tablespoons peanut oil, plus more for brushing
Salt and freshly ground pepper
2 shallots, finely chopped
2 cloves garlic, finely chopped
1 tablespoon ancho chili powder
1/4 cup tamarind paste, reconstituted in 1/4 cup water
1/4 cup rice vinegar
2 tablespoons fish sauce
2 tablespoons brown sugar
1/4 cup creamy peanut butter
1 pound Thai rice noodles, soaked in hot water for 15 minutes and drained
1/4 cup thinly sliced green onion
1/4 cup chopped cilantro leaves
4 ounces bean sprouts
1/4 cup cashews, toasted and coarsely chopped
2 limes, halved and grilled

Steps:

  • Heat grill to high. Brush both sides of tofu and chicken with oil and season with salt and pepper. Grill the tofu on each side for 2 to 3 minutes or until slightly charred, remove, and cut into thin slices. Grill the chicken for 4 minutes per side or until slightly charred and just cooked through, remove, and cut into thin slices.
  • Meanwhile, heat 2 tablespoons of oil in a medium saucepan on the grates of the grill or side burner on the grill. Add the shallots and garlic and cook until soft. Add the ancho powder and cook for 10 seconds. Add the tamarind mixture, vinegar, fish sauce, brown sugar, and peanut butter and bring to a boil. Place the cooked noodles, tofu, and chicken in a large bowl. Pour the boiling sauce over the noodles and toss gently until until combined. Fold in the green onion, cilantro, and bean sprouts and top with the chopped nuts. Serve with grilled limes on the side.

PAD THAI (WITH CHICKEN OR SHRIMP)



Pad Thai (with Chicken or Shrimp) image

This is such a flavorful, hearty, approachable Pad Thai that anyone can make! It's made with ingredients you can find at the regular grocery store and it's sure to leave you craving more!

Provided by Jaclyn

Categories     Main Course

Time 35m

Number Of Ingredients 17

10 oz Thai rice noodles
1 lb boneless skinless chicken breasts, sliced into small strips, or 1 lb extra large shrimp, (peeled and deveined)
2 Tbsp vegetable oil
1/4 cup packed dark-brown sugar
1/4 cup soy sauce
2 Tbsp rice vinegar
1 Tbsp lime juice
1 Tbsp fish sauce
1 red bell pepper, (sliced into thin strips and strips halved)
1 1/2 cups matchstick carrots
2 cloves garlic
5 green onions, (whites minced, greens sliced into 1-inch pieces)
2 cups bean sprouts
3 large eggs
1/2 cup unsalted peanuts, (chopped)
1/3 cup cilantro, (chopped)
Red pepper flakes and sesame seeds ((optional))

Steps:

  • Prepare rice noodles according to directions listed on package. In a mixing bowl, whisk together brown sugar, soy sauce, rice vinegar, lime juice and fish sauce, set aside.
  • While noodles are cooking, heat oil in a wok or a 12-inch deep saute pan set over medium-high heat. Add chicken and saute until cooked through, about 6 minutes. If using shrimp cook about 1 1/2 minutes per side or until opaque.
  • Transfer to a plate, leaving oil in pan. Add bell pepper and carrots saute 1 - 2 minutes then add garlic, green onions and bean sprouts saute 1 minute longer.
  • Push veggies to edges of pan and crack eggs into center. Cook and scramble until eggs have cooked through. Add in chicken, noodles and sauce and toss everything together and cook 1 - 2 minutes.
  • Serve warm topped with cilantro, peanuts and optional red pepper flakes and sesame seeds.

Nutrition Facts : Calories 572 kcal, Carbohydrate 71 g, Protein 31 g, Fat 18 g, SaturatedFat 6 g, Cholesterol 156 mg, Sodium 1212 mg, Fiber 4 g, Sugar 16 g, ServingSize 1 serving

EASY PAD THAI RECIPE ( CHICKEN, SHRIMP OR TOFU)



Easy Pad Thai Recipe ( Chicken, Shrimp or Tofu) image

An easy recipe for Pad Thai with simple accessible ingredients with the most amazing flavor! The best part ... once you have your ingredients prepped it only takes 15 minutes of actual cooking time! See recipe notes for tips and tricks! Read the directions all the way through before starting. Watch the video above!

Provided by Sylvia Fountaine | Feasting at Home Blog

Categories     Main

Time 30m

Yield 2

Number Of Ingredients 15

4 ounces dry pad thai noodles (rice noodles)
Boiling water to cover noodles
1 large shallot, finely diced ( much better than onion here)
4 chopped garlic cloves
1 teaspoon chopped ginger (optional)
2 eggs, whisked with a fork with a generous 3-finger pinch salt ( if vegan, leave it out)
6-8 ounces tofu, chicken breast or peeled prawns
salt and pepper to taste
2 tablespoons peanut oil, wok oil or coconut oil
1 lime
3 tablespoons fish sauce (see notes- or use vegan fish sauce)
3 tablespoons brown sugar (or coconut sugar, palm sugar or regular sugar) see notes
3 tablespoons of rice vinegar (or tamarind water- see notes)
1 teaspoon soy sauce (or GF liquid aminos like Braggs)
lime wedges, fresh bean sprouts, chili flakes, chopped scallions, roasted peanuts.

Steps:

  • Cook noodles according to package instructions (or place rice noodles in a shallow bowl or baking dish and boil enough water to cover them. Cover with boiling water for 7- 8 minutes, until tender, then drain. They don't have to be totally soft, just bendy and pliable)
  • shallot, garlic and ginger and set aside.
  • the two eggs in a bowl with a fork and add a generous, 3-finger pinch of salt. Set aside.
  • Whisk fish sauce, rice vinegar, brown sugar and soy sauce. (see notes) in a small bowl. Set aside.
  • slice chicken into very thin strips and season with salt and pepper. Crispy Tofu: Blot tofu with paper towels pressing down firmly. Cut tofu into ¾ inch cubes, sprinkle with salt and pepper, and for extra crispy, dredge in a little corn starch. Shrimp: Peel and season with salt and pepper. COOK: Sear the seasoned chicken, shrimp or tofu in a wok with hot oil until cooked through over medium-high heat. Set aside, on top of a paper towel, wipe out the pan. Turn heat off.
  • Gather your chopped shallots, whisked eggs, cooked noodles, cooked protein and Pad Thai sauce around the stove. Heat 2 tablespoons peanut oil in the wok over medium heat, add shallot-garlic-ginger and stir, cooking just a few minutes until golden and fragrant.
  • Make a well in the center of the wok, scooting the shallot mixture to the side of the pan, add the whisked eggs. With a metal spatula, scramble them and break them apart into little bits, letting them brown just a little, and incorporate them into the shallots continuing to break them into small bits.
  • Add the drained, semi-soft noodles and toss with the egg mixture, stirring, flipping, frying constantly for 3-4 minutes until noodles become soft and pliable.
  • and cook 1 minute. It will smell quite fishy at first - turn your fan on - but it will mellow out perfectly. Add the cooked chicken, tofu or shrimp and turn and toss the noodles for a few more minutes. Cook until the noodles are soft (but still a little chewy) adding just a little water if it seems too dry.
  • and roasted peanuts (or serve on the side) and sprinkle with chili flakes and scallions. Squeeze with a little lime juice. Taste. Adjust salt, lime and sweetness to your liking adding a pinch of salt, more lime or more a pinch more sugar to taste. Give one more toss and serve immediately. Divide among two plates.
  • with more bean sprouts, fresh scallions, cilantro or basil, chili flakes, lime wedges and roasted crushed peanuts. Or make this Peanut Chili Crunch!

Nutrition Facts : ServingSize ( with chicken breast), Calories 588 calories, Sugar 16.9 g, Sodium 1063.3 mg, Fat 21.4 g, SaturatedFat 3.2 g, TransFat 0.1 g, Carbohydrate 65.3 g, Fiber 1.2 g, Protein 30.1 g, Cholesterol 248.1 mg

PAD THAI WITH CHICKEN AND SHRIMP



Pad Thai with Chicken and Shrimp image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 18

1 tablespoon soy sauce
1 tablespoon water
1 tablespoon creamy peanut butter
1 teaspoon Asian chili paste, such as sambal oelek
3 tablespoons canola oil
1 teaspoon minced garlic
1 teaspoon minced ginger
1/2 cup julienned mixed vegetables (carrots, yellow squash, zucchini)
4 ounces boneless, skinless chicken breast or thigh, sliced into strips
12 medium to large shrimp, peeled and deveined
1/4 pound medium-wide rice noodles, soaked in warm water until softened and drained
1 tablespoon packed light brown sugar
1 tablespoon cider vinegar
Chopped Romaine lettuce, for garnish
Mung bean sprouts, for garnish
Lime wedges, for garnish
Fresh cilantro leaves, for garnish
Chopped peanuts, for garnish

Steps:

  • In a small bowl, whisk together the soy sauce, water, peanut butter, and chili paste until smooth.
  • Heat a large wok over medium-high heat, and add canola oil. When the oil is hot, add the garlic and ginger and let cook until fragrant, about 1 minute. Add the vegetables, chicken, and shrimp, and stir-fry until chicken and shrimp are browned and cooked through, about 2 minutes. Add noodles and toss to coat.
  • Add peanut/spice paste, brown sugar and cider vinegar and toss to distribute. Cook until heated through, about 2 minutes.
  • Spread chopped romaine on a platter. Serve pad Thai on top of lettuce and garnish with mung bean sprouts, lime, cilantro and chopped peanuts.

PAD THAI WITH SHRIMP AND TOFU



Pad Thai With Shrimp and Tofu image

After trying a lot of authentic Pad Thai recipes, and making many adjustments, I find this to come closet to the restaurant flavors I like. I personally prefer Pad Thai that's more moist and flavorful than the drier style ones.

Provided by MysticEve

Categories     Thai

Time 55m

Yield 2 plates, 2 serving(s)

Number Of Ingredients 22

1 tablespoon fish sauce
2 tablespoons sugar
1 tablespoon soy sauce
1 tablespoon thai style chili sauce
2 teaspoons concentrate tamarind juice
2 teaspoons ketchup
2 teaspoons chili peppers
2 tablespoons peanut oil or 2 tablespoons vegetable oil
5 garlic cloves, minced
3 teaspoons ginger, minced (optional)
2 teaspoons crushed red pepper flakes
1/2 cup small head napa cabbage, shredded
6 ounces dried flat rice noodles
1 egg
1/4 teaspoon salt
1/2 cup shrimp
1 cup bean sprouts
1 cup green onion (cut diagonal in 1/2 inch segments)
1/4 cup cilantro
1/2 cup firm tofu (cut into strips about 1 inch long, matchsticks)
1/4 cup peanuts, roasted and crushed
1 lime wedge

Steps:

  • Start by soaking the flat rice noodles in slightly hot water for 30-50 minutes. Lets prepare the other ingredients while soaking.
  • Cut the firm tofu into matchsticks cuts (thin strips about 1 inch long). Fry the tofu in 1 tbsp peanut oil until golden on all sides. Set aside.
  • Add salt to egg and gently stir.
  • Prepare the sauce. Combine fish sauce, sugar, soy sauce, Thai Style Chili Sauce, Tamarind juice concentrate, ketchup, and chili pepper. Set aside.
  • Heat up 1 tbsp peanut oil over medium-high fire; add garlic, ginger, and crushed red pepper.
  • Once garlic begin to brown, add cabbage, stir until soften.
  • Add the prepared sauce.
  • Add the flat rice noodles, stirring quickly to prevent from sticking. Taste the noodles to check firmness. Noodles should be heavier in taste at the moment, but if it's not soft enough, add a little water and cook a bit longer.
  • Put noodles to one side, crack egg into pan, and in about 20 seconds, scramble and fold into noodles.
  • Add shrimp, stir for 30 seconds.
  • Add bean sprouts, green onion, firm tofu, and peanuts.
  • When shrimps are pink on both sides, remove from fire.
  • Serve with cilantro and lime juice.

Nutrition Facts : Calories 711.6, Fat 27, SaturatedFat 4.8, Cholesterol 93, Sodium 1882.4, Carbohydrate 101.8, Fiber 6.8, Sugar 20.2, Protein 18.4

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