Pad Thai Carbonara Recipe By Tasty

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CLASSIC PAD THAI RECIPE BY TASTY



Classic Pad Thai Recipe by Tasty image

Here's what you need: wide rice noodle, palm sugar, fish sauce, tamarind paste, oil, boneless, skinless chicken breast, garlic, shallots, pickled turnip, egg, tofu, green onion, bean sprout, lime, peanut, red thai chile

Provided by Vaughn Vreeland

Categories     Lunch

Yield 4 servings

Number Of Ingredients 16

½ lb wide rice noodle
¼ cup palm sugar
¼ cup fish sauce
¼ cup tamarind paste
1 tablespoon oil
6 oz boneless, skinless chicken breast
2 cloves garlic, minced
2 shallots, minced
1 teaspoon pickled turnip, optional
1 egg
4 oz tofu, cubed, optional
½ bunch green onion, or chinese chives, sliced, plus more for serving
½ cup bean sprout, plus more for serving
lime, for serving
peanut, for serving
red thai chile, diced, for serving, optional

Steps:

  • Soak rice noodles in room temperature water 30 minutes prior to cooking.
  • In a small saucepan over medium-high heat, whisk together palm sugar, tamarind paste, and fish sauce. Bring to a boil, reduce heat, and reduce for 5 minutes until the sauce thickens and coats the back of a wooden spoon. Remove sauce from heat and set aside.
  • Heat a cast-iron pan or wok over high heat.
  • Add oil and chicken and cook for about two minutes until nearly cooked through and nicely seared on all sides.
  • Add minced garlic, shallots, and turnips to the chicken and stir to incorporate.
  • Move the chicken to the side of the pan and add the egg. Break the egg up with a spatula or wooden spoon and stir to scramble.
  • Add soaked rice noodles and stir to evenly incorporate all ingredients, stirring for 1 to 2 minutes.
  • Add 2 or 3 tablespoons of the reduced sauce and stir.
  • Add tofu, Chinese chives or green onions, and bean sprouts. Stir to incorporate and remove from heat.
  • Serve immediately with lime, peanuts, more sprouts and chives, and red chiles, if desired.
  • Enjoy!

Nutrition Facts : Calories 438 calories, Carbohydrate 66 grams, Fat 8 grams, Fiber 2 grams, Protein 23 grams, Sugar 15 grams

THE BEST SHRIMP PAD THAI



The Best Shrimp Pad Thai image

Just like your favorite Thai takeout-but better. In Thailand, you'll find street vendors whipping up this noodle dish to order from scratch. There are numerous variations of the ingredients used to achieve the perfect sweet, sour and umami noodle dish. We've chosen to use sriracha in our version for its warming heat and sweetness. It also adds a nice color. In quick-cooking stir-fry dishes, it's imperative to have all your ingredients prepped and ready-to-go before you start cooking.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 16

5 ounces flat rice stick noodles
3 tablespoons fish sauce
2 tablespoons brown sugar
2 tablespoons tamarind concentrate or tamarind paste (see Cook's Note)
1 tablespoon freshly squeezed lime juice, plus more lime wedges for serving
1 to 3 tablespoons sriracha, depending on the desired heat level
3 tablespoons vegetable oil
1/4 cup cubed extra-firm tofu (1-by-1/2-inch cubes)
12 medium peeled and deveined shrimp (about 5 ounces)
1 shallot, thinly sliced
1 large egg, lightly beaten
1/2 red bell pepper, cut into thin strips
3 thin scallions, cut diagonally into 1-inch pieces (halved legthwise if large)
1 cup mung bean sprouts
1/4 cup roasted peanuts, chopped
1/4 cup cilantro leaves

Steps:

  • Cook the noodles according to package instructions and set aside.
  • Stir together the fish sauce, brown sugar, tamarind concentrate, lime juice and sriracha in a small bowl until well combined.
  • 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 shrimp and shallots and cook, stirring occasionally, until the shrimp are opaque and cooked through, 3 to 4 minutes. Push to the side with the tofu, allowing the excess oil to drip down into the middle of the skillet. Add 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 shrimp. Add the peppers to the skillet and cook just to soften slightly, about 2 minutes. Add the noodles, scallions, bean sprouts and sauce to the skillet. Incorporate the tofu, shrimp and egg into the ingredients and stir fry, coating the ingredients with the sauce and simmering to thicken, 3 to 5 minutes.
  • Transfer the stir-fry to a serving dish and top with chopped peanuts and cilantro leaves. Serve immediately with lime wedges.

ONE-POT PAD THAI RECIPE BY TASTY



One-Pot Pad Thai Recipe by Tasty image

Here's what you need: pad thai noodle, sesame oil, eggs, chicken breast, shallot, pad thai sauce, bean sprout, peanuts, green onion, fresh cilantro

Provided by Tasty

Categories     Dinner

Yield 4 serving

Number Of Ingredients 10

8 oz pad thai noodle, or noodles of your choice
2 tablespoons sesame oil, divided
2 eggs
1 chicken breast, diced
¼ cup shallot
¾ cup pad thai sauce, we used 2 tablespoons each of fish sauce, rice vinegar, soy sauce, brown sugar, lime juice, and sriracha
1 cup bean sprout
½ cup peanuts, crushed, plus more for garnish
¼ cup green onion, plus more for garnish
¼ cup fresh cilantro, plus more for garnish

Steps:

  • Cook the noodles according to the package instructions.
  • Toss with 1 tablespoon of sesame oil and set aside.
  • Add ½ teaspoon of sesame oil to a pot with the lightly beaten eggs. When the eggs are finished cooking, set aside.
  • Pour the remaining ½ tablespoon of sesame oil into the pot and add the diced chicken breast. Cook until no longer pink in the middle, then set aside.
  • Add the shallots to the pot and cook until lightly browned and fragrant. Then, add the noodles, eggs, and chicken back into the pot.
  • Pour in the pad Thai sauce and toss to coat.
  • Top with the bean sprouts, crushed peanuts, green onions, and cilantro, and stir until well blended.
  • Dish up and garnish with extra peanuts, green onions, and cilantro.
  • Enjoy!

Nutrition Facts : Calories 636 calories, Carbohydrate 79 grams, Fat 23 grams, Fiber 3 grams, Protein 26 grams, Sugar 25 grams

LOW-CARB PAD THAI RECIPE BY TASTY



Low-Carb Pad Thai Recipe by Tasty image

Here's what you need: small zucchinis, medium sweet potato, daikon radish, brown sugar, fish sauce, tamarind paste, garlic, water, coconut oil, boneless, skinless chicken thighs, medium shallot, chili paste, roasted peanut, bean sprout, fresh cilantro leaves, lime wedge

Provided by Mercedes Sandoval

Categories     Dinner

Yield 6 servings

Number Of Ingredients 16

2 small zucchinis
1 medium sweet potato, peeled
1 daikon radish, 6 inch (15 cm), peeled
2 tablespoons brown sugar
2 tablespoons fish sauce
2 tablespoons tamarind paste, or lime juice
6 cloves garlic, minced, divided
¼ cup water
coconut oil, to taste
1 lb boneless, skinless chicken thighs, sliced
1 medium shallot, thinly sliced
2 teaspoons chili paste, or 1 diced jalapeño
⅓ cup roasted peanut, plus more for garnish
½ cup bean sprout, plus more for garnish
¼ cup fresh cilantro leaves, plus more for garnish
lime wedge, for garnish

Steps:

  • Trim the ends of the zucchini, then use a vegetable peeler to peel into thin, flat noodles. Repeat with the sweet potato and daikon radish. Set aside.
  • In a wok or large pan over medium-high heat, combine the brown sugar, fish sauce, tamarind paste, 3 cloves of garlic, and the water. Cook until the sugar has dissolved and the sauce is slightly thickened, about 3 minutes. Remove the pan from the heat and transfer the pad thai sauce to a bowl until ready to use. Wipe out the pan.
  • Heat a drizzle of coconut oil in the same pan over medium-high heat. Add the chicken thighs and cook for 4 minutes on each side, until browned and cooked through. Remove the chicken from the pan and set aside.
  • Add a bit more coconut oil to the pan, if needed, then add the shallot, chili paste, and remaining 3 cloves of garlic. Cook until the shallots are softened and the aromatics are fragrant, 2 minutes.
  • Add the peanuts and bean sprouts, and cook for 1 minute, until the sprouts are softened. Add half of the reserved pad thai sauce and cook until thickened, 3 minutes.
  • Add the vegetable noodles and chicken, and stir to coat with the sauce, adding more as needed. Add the cilantro, toss, and cook for 30-60 seconds, until the noodles are just warmed through but not soggy.
  • Serve immediately garnished with more cilantro, bean sprouts, peanuts, and lime wedges.
  • Enjoy!

Nutrition Facts : Calories 321 calories, Carbohydrate 23 grams, Fat 16 grams, Fiber 4 grams, Protein 23 grams, Sugar 11 grams

VEGAN PAD THAI RECIPE BY TASTY



Vegan Pad Thai Recipe by Tasty image

Here's what you need: rice vinegar, soy sauce, brown sugar, vegan worcestershire, tamarind paste, dried rice noodles, peanut oil, green onion, red thai chiles, garlic, carrots, bean sprout, roasted unsalted peanut, tofu

Provided by Merle O'Neal

Categories     Dinner

Yield 2 servings

Number Of Ingredients 14

¼ cup rice vinegar
⅓ cup soy sauce
⅓ cup brown sugar
¼ cup vegan worcestershire
¼ cup tamarind paste
8 oz dried rice noodles
2 tablespoons peanut oil
½ bunch green onion, or chinese chives. sliced plus more for serving
2 red thai chiles, sliced, plus more for serving
2 cloves garlic, minced
2 carrots, peeled into ribbons
½ cup bean sprout
¼ cup roasted unsalted peanut
8 oz tofu, cooked, cubed

Steps:

  • Soak the rice noodles in room-temperature water for 30 minutes prior to cooking.
  • Make the sauce: in a small saucepan over medium-high heat, whisk together the rice vinegar, soy sauce, brown sugar, Worcestershire sauce, and tamarind paste.
  • Bring to a boil, then reduce the heat to low. Simmer for 5 minutes, stirring constantly, until the sauce thickens and coats the back of a wooden spoon. Remove the sauce from the heat and set aside.
  • Heat a large cast-iron pan or wok over high heat. Add the peanut oil, scallions, chiles, and garlic. Stir, and cook for about 2 minutes until scallions soften.
  • Add the carrots, stir to incorporate, and cook for about 1 minute. Add the bean sprouts and stir to incorporate.
  • Add soaked rice noodles and stir to evenly distribute all ingredients, then stir for 1-2 minutes to heat the noodles through.
  • Add the sauce and stir to combine.
  • Add the tofu, stir to incorporate, and remove the pan from the heat.
  • Serve immediately with peanuts, bean sprouts, scallions, and red chiles, if desired.
  • Enjoy!

Nutrition Facts : Calories 1029 calories, Carbohydrate 160 grams, Fat 32 grams, Fiber 9 grams, Protein 29 grams, Sugar 52 grams

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