Super Easy Pad Thai Recipes

EASY SHRIMP PAD THAI

Steps:

• Place rice noodles in large bowl. Pour 4 cups boiling water over noodles and let soak until al dente, 5 to 7 minutes. Drain and run under cold water. Set aside.
• In medium bowl, whisk together fish sauce, rice vinegar, brown sugar, and red pepper flakes; set aside.
• In large wok over high heat, heat oil . Add garlic and ¼ cup green onions and stir-fry until fragrant, 1 minute, then add eggs and cook, scrambling with wooden spoon, 2 minutes. Add 1½ cups bean sprouts and stir-fry until crisp-tender, 3 minutes. Move bean sprouts and egg mixture to side of wok and add shrimp to other side; let cook for 5 minutes or until bright pink. Stir everything together and add sauce and the noodles. Gently toss mixture until noodles are heated through and sauce has thickened slightly.
• Serve immediately, garnished with chopped peanuts, lime wedges, red pepper flakes, and remaining ½ cup bean sprouts.

PAD THAI WITH SHRIMP

Steps:

• In 3-quart saucepan, heat 4 cups water to boiling. Remove from heat; add noodles (push noodles into water with back of spoon to cover completely with water if necessary). Soak noodles 3 to 5 minutes or until noodles are soft but firm. Drain noodles; rinse with cold water.
• Meanwhile, in small bowl, stir lime juice, 1/3 cup water, the brown sugar, fish sauce, soy sauce, vinegar, red pepper and 1 tablespoon of the oil until well mixed; set aside.
• In nonstick wok or 12-inch nonstick skillet, heat remaining 2 tablespoons vegetable oil over medium heat. Cook garlic and shallot in oil about 30 seconds, stirring constantly, until starting to brown. Add eggs. Cook about 2 minutes, stirring gently and constantly, until scrambled but still moist.
• Stir in noodles and lime juice mixture. Increase heat to high. Cook about 1 minute, tossing constantly with 2 wooden spoons, until sauce begins to thicken. Add remaining ingredients except cilantro. Cook 2 to 3 minutes, tossing with 2 wooden spoons, until noodles are tender. Place on serving platter. Sprinkle with cilantro. Garnish with additional chopped dry-roasted peanuts and green onions if desired.

SUPER-FAST PAD THAI

Steps:

• Bring a pan of water to the boil, add the noodles and cook for 3 mins, adding the peas and prawns for the final min. Drain, and set aside while you heat the oil in a large frying pan.
• Fry the noodles, prawns, peas, beansprouts and spring onions, tossing to coat in the oil for a few mins. Push everything to one side of the pan and pour in the egg. Stir until cooked, then mix everything well. Toss through the peanuts, soy and sweet chilli sauce so everything is combined. Scatter with the coriander and serve.

THE BEST EASY HOMEMADE PAD THAI RECIPE

Steps:

• Whisk together sauce ingredients and set aside.
• Cook noodles according to package direction. Rinse and set aside in a colander.
• Preheat a skillet over medium heat and add oil. Add chicken breast and cook until browned and mostly cooked through. Push the chicken over to one side of the skillet and pour the beaten egg into the skillet in the space you've created and use your cooking spatula to scramble the egg in the skillet. Add the shrimp and keep cooking for about another minute.
• Add the noodles to the skillet and then pour the sauce over the noodles. You might want to reduce the heat a little at this point to more like medium-low. The mixture will be saucy at first but let it cook for another 3-5 minutes, stirring frequently. The noodles and proteins will soak up the sauce and it will thicken. Stir the bean sprouts in once everything has thickened and remove from heat. Use a pasta sever to scoop the noodle mixture from the skillet and into shallow bowls (or onto plates).
• Top with desired toppings and adjust spice level with Sriracha.

EASY PAD THAI

Steps:

• Cook noodles according to package directions., In a large nonstick skillet or wok, stir-fry pork in oil over high heat until lightly browned; remove and set aside. Add shallot to pan and cook until tender, about 1 minute; add garlic and cook 30 seconds. Make a well in the center of the onion mixture; add egg. Stir-fry for 1-2 minutes or until egg is completely set. , Add the coleslaw mix, green onions, vinegar, sugar, soy sauce, fish sauce, chili garlic sauce, lime juice and peanuts; heat through. Return pork to pan and heat through. Drain noodles; toss with pork mixture. Garnish with cilantro, additional peanuts, lime wedges and bean sprouts.

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.

GLUTEN-FREE, SUPER-EASY CHICKEN PAD THAI

Steps:

• Whisk tamari, maple syrup, ginger, and garlic together in a large bowl; add chicken and toss to coat. Whisk chicken broth, flour, fish oil, and lime juice together in another bowl.
• Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, 10 to 15 minutes. Drain and rinse thoroughly.
• Heat coconut oil in a large skillet or wok over medium-high heat. Cook and stir chicken in hot oil until golden all over, about 5 minutes. Pour chicken broth mixture over chicken and bring to a boil; stir mushrooms, green onion, red bell pepper, and red chile pepper into chicken mixture, cover the skillet with a lid, reduce heat to medium-low, and cook until vegetables are slightly tender, about 5 minutes.
• Stir bean sprouts, cilantro, and noodles into chicken mixture; cook and stir until all ingredients are heated through, 3 to 5 minutes.

SUPER EASY PAD THAI

Steps:

• soak noodle in hot water until stringy but will not break
• heat wok or deep frying pan to about 300 degrees.
• add oil and scramble egg.
• add noodle and stir fry until midway to tender noodle.
• add sugar, fish sauce, salt, vinegar and stir fry until wet ingredients are soaked through.
• add onions and stir fry until cooked.
• add crushed peanut, shredded carrot, and beansprouts to top (optional).
• serve immediately for best taste.

EASY PAD THAI RECIPE - (4.2/5)

Steps:

• Soak noodles according to package instructions. Drain. In a small bowl, whisk together brown sugar, lime juice, soy sauce, and Sriracha. In a large nonstick skillet, heat oil over medium-high heat. Add green onion whites and garlic and cook, stirring constantly, until fragrant (about 30 seconds). Add eggs and cook, scraping skillet with spatula until eggs are almost set (about 30 seconds). Transfer eggs to a plate. Add noodles, green onion greens, and sauce to skillet. Cook, tossing constantly, until noodles are soft, about 1 minute. Add egg mixture and toss to coat, breaking eggs up gently. Serve noodles with lime wedges, topped with cilantro and peanuts. Notes and variations: For Chicken Pad Thai: While the noodles are soaking, cut up 1 small chicken breast (or half of one of the colossal ones) into bite sized pieces. Marinate the chicken in a little bit of soy sauce and garlic (or make a little extra of the sauce for the noodles and marinate the chicken in that). Cook the chicken before you add the noodles to the pan. To make Shrimp Pad Thai, marinate like the chicken. Cook the shrimp before you add the noodles to the pan.