Pad Thai Chicken Burger Recipes

AUTHENTIC PAD THAI

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.

PAD THAI

Steps:

• Soak rice noodles in cold water 30 to 50 minutes, or until soft. Drain, and set aside.
• Heat butter in a wok or large heavy skillet. Saute chicken until browned. Remove, and set aside. Heat oil in wok over medium-high heat. Crack eggs into hot oil, and cook until firm. Stir in chicken, and cook for 5 minutes. Add softened noodles, and vinegar, fish sauce, sugar and red pepper. Adjust seasonings to taste. Mix while cooking, until noodles are tender. Add bean sprouts, and mix for 3 minutes.

EASY PAD THAI RECIPE ( CHICKEN, SHRIMP OR TOFU)

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!

PAD THAI

Steps:

• Place noodles in a large bowl, pour over plenty of boiling water. Soak for 5 minutes, then drain in a colander and quickly rinse under cold water. Don't leave them sitting around for more than 5 - 10 minutes.
• Mix Sauce in small bowl.
• Heat 2 tbsp oil in a large non stick pan (or well seasoned skillet) over high heat. 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 extra oil if pan is too dry), then mix into chicken.
• Add bean sprouts, tofu, noodles then Sauce.
• Toss gently for about 1 1/2 minutes until Sauce is absorbed by the noodles.
• Add garlic chives and half the peanuts. Toss through quickly then remove from heat.
• Serve immediately, sprinkled with remaining peanuts and lime wedges on the side, with a sprinkle of chilli and a handful of extra beansprouts on the side if desired (this is the Thai way!). Squeeze over lime juice to taste before eating.

PAD THAI STYLE CHICKEN BURGERS

Steps:

• Combine all your ingredients in a medium bowl until consistent in texture (the mixture will be moist).
• Heat a medium to large skillet over medium heat. Spray with non-stick spray.
• Divide the mixture into four and place each portion into the pan shaping with a spatula into a round burger that is no more than 1/2-3/4" thick (you may do this with your hands as well, I just prefer to use the spatula and keep the chicken off my hands). If you prefer a thicker burger, increase the cooking time.
• Cover with a lid and cook each side for approximately 7 minutes or until the juices run clear and the burgers reach 170 degrees.
• Serve with mayo on a fresh round roll and enjoy.

PAD THAI CHICKEN BURGER

Steps:

• Heat outdoor grill to medium-high or indoor grill to 325 degrees F.
• Peanut sauce: Place coconut milk in saucepan and bring to a near boil (but not boiling). Add remaining ingredients. Simmer until well blended.
• Mix chicken, fish sauce, garlic, shallots, sugar, tamarind, garlic chives, and salt in a bowl. Shape into 4 patties. Grill burgers approximately 4 to 5 minutes on each side or until juices run clear when pierced. Place each burger on a sesame seed bun with Chinese cabbage and bean sprouts. Spread peanut sauce on the bun and serve.

PEANUT CHICKEN BURGERS

Steps:

• Combine all ingredients in a large bowl and mix well.
• Shape into 4 patties and refrigerate for at least 30 minutes.
• Preheat grill to medium high heat and brush with oil.
• Carefully place patties on the grill. Meat will still be a bit loose.
• Cook on one side of an open grill for 5-8 minutes, depending on the burger thickness.
• Turn burgers and cook on other side for an additional 5-8 minutes.
• Remove burgers from grill and tent with foil.
• Let burgers rest for 5 minutes.
• Serve on a bun with your choice of condiments.