Bangkok-style Chicken Pad Thai is a tantalizing dish that captures the essence of Thai street food. This stir-fried noodle dish boasts a delightful balance of flavors, textures, and colors that will tantalize your taste buds. With the perfect combination of sweet, savory, tangy, and spicy notes, this dish is sure to become a favorite among Thai food enthusiasts. The rice noodles are cooked to perfection, maintaining their delightful chewiness while absorbing the flavorful sauce. Generous portions of succulent chicken add a protein-packed element to the dish, while bean sprouts, peanuts, and a sprinkling of lime wedges provide contrasting textures and a refreshing touch. Prepared with authentic ingredients and techniques, this dish captures the culinary essence of Bangkok's vibrant street food scene.
In this comprehensive guide, we'll delve into the art of creating authentic Bangkok-style Chicken Pad Thai. With step-by-step instructions and a detailed ingredient list, we'll empower you to recreate this delectable dish in the comfort of your own kitchen. Along the way, we'll uncover the secrets behind the perfect sauce, the ideal noodle texture, and the art of stir-frying like a seasoned Thai chef. Whether you're a seasoned home cook or just starting your culinary journey, this guide will provide you with all the knowledge and tools you need to master this beloved Thai dish. So, get ready to embark on a flavor-filled adventure as we delve into the world of Bangkok-style Chicken Pad Thai.
PAD THAI
Recipe video above. Here's a Pad Thai recipe that really does taste just as good as takeout from good Thai restaurants, and you'll find everything you need at the supermarket. See here for a truly authentic Pad Thai recipe, if that's what you're after - but note that most people find it a little too "real" for their palettes because Pad Thai outside of Thailand is dialled back on the fish sauce/dried shrimp "funk".I use chicken here but feel free to switch with any protein, even prawns/shrimp.
Provided by Nagi
Categories Mains
Time 30m
Number Of Ingredients 17
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.
Nutrition Facts : Calories 650 kcal, ServingSize 1 serving
CHICKEN PAD THAI
EASY, ready in 20 minutes, and BETTER than takeout!! Tender rice noodles, juicy chicken, with crisp-tender carrots, cabbage, and more for an IRRESISTIBLE and AUTHENTIC chicken pad Thai!!
Provided by Averie Sunshine
Categories 30-Minute Meals
Time 20m
Number Of Ingredients 17
Steps:
- Cook rice noodles according to package directions, drain, rinse under cold water; set aside.
- To a very large skillet at least 4 inches deep, add the oils (vegetable and/or olive oil may be substituted for the sesame and coconut oil), onion, and sauté the onion over medium-high heat for about 5 minutes, or until onion is beginning to soften; stir intermittently.
- Add the chicken and cook for about 3 minutes, or until done; stir and flip nearly constantly to ensure even cooking. The chicken will cook very quickly if it's sliced sufficiently thin.
- Add the garlic, ginger, and cook for about 1 minute, or until fragrant; stir nearly constantly.
- Add the cabbage, carrots, soy sauce, fish sauce, lime juice, stir to combine, cover skillet with a lid, reduce heat to medium-low, and simmer for about 3 minutes, or until cabbage wilts and softens. Remove lid and stir.
- Add the honey and stir to combine.
- Add the cooked noodles, turn off the heat, and stir well to combine.
- Add the scrambled egg, optional sriracha, and stir to combine.
- Evenly garnish with the green onions, peanuts, and serve.
Nutrition Facts : Calories 510 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 134 milligrams cholesterol, Fat 19 grams fat, Fiber 3 grams fiber, Protein 55 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 663 milligrams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
CHICKEN PAD THAI
Like a facsimile of your favorite takeout chicken pad Thai -- or perhaps, since there's no transit time, even better.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 2 servings
Number Of Ingredients 17
Steps:
- For the noodles: Cook the noodles according to the package instructions.
- For the sauce: Stir together the fish sauce, brown sugar, tamarind, sriracha and lime juice in a small bowl until well combined.
- For the stir fry: 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 chicken and shallots and cook, stirring occasionally, until the chicken is opaque and cooked through, 4 to 5 minutes. Push to the side with the tofu, allowing the excess oil to drip down into the middle of the skillet. Add the 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 chicken. Add the peppers to the skillet and cook just to soften slightly, about 2 minutes. Add the noodles, bean sprouts, scallions and sauce to the skillet. Combine the tofu, chicken and egg into the ingredients and stir fry, coating the ingredients with the sauce, and simmer to thicken, 3 to 5 minutes.
- Pile the stir fry onto a serving plate and top with chopped peanuts and cilantro leaves. Serve immediately with lime wedges.
CLASSIC CHICKEN PAD THAI
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
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
BANGKOK STYLE CHICKEN PAD THAI
Old recipe from my grandmother's recipe box dated sometime in the '60's. Recipe is from the Thai Room of the Plaza Hotel, Bangkok, Thailand.
Provided by Member 610488
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Place noodles in a large bowl. Add enough hot tap water to cover; let stand for 10 to 15 minutes or until pliable but not soft. Drain well in a colander.
- Meanwhile, for peanut topping, combine peanuts and lime peel; set aside.
- In a small bowl combine fish sauce, lime juice, brown sugar, rice vinegar, and chile sauce; stir until smooth. Set aside.
- In a 12-inch nonstick skillet heat 1 tablespoon of the oil over medium-high heat. Add chicken and garlic; cook and stir for 6 minutes until chicken is tender and no pink remains. Transfer to a bowl.
- Add egg to the hot skillet and cook for 30 seconds. Turn egg with spatula and cook for 30 to 60 seconds more, just until set. Remove and chop egg; set aside.
- In same skillet heat remaining 2 tablespoons oil over high heat for 30 seconds. Add drained noodles and sprouts; stir-fry for 2 minutes. Add fish sauce mixture and chicken; cook 1 to 2 minutes more until heated through.
- Divide noodle mixture among four plates. Sprinkle each serving with egg and peanut topping. Garnish with green onion and cilantro.
Nutrition Facts : Calories 643.6, Fat 29.4, SaturatedFat 5.8, Cholesterol 119.1, Sodium 1430.4, Carbohydrate 61.9, Fiber 3.1, Sugar 9.7, Protein 32.5
SPICY THAI BASIL CHICKEN (PAD KRAPOW GAI)
My version of this classic Thai dish has spectacular taste even with regular basil instead of Thai or holy basil. The sauce actually acts like a glaze as the chicken mixture cooks over high heat. The recipe works best if you chop or grind your own chicken and have all ingredients prepped before you start cooking.
Provided by Chef John
Categories World Cuisine Recipes Asian Thai
Time 25m
Yield 2
Number Of Ingredients 13
Steps:
- Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.
- Heat large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 2 to 3 minutes. Stir in shallots, garlic, and sliced chilies. Continue cooking on high heat until some of the juices start to caramelize in the bottom of the pan, about 2 or 3 more minutes. Add about a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute.
- Pour in the rest of the sauce. Cook and stir until sauce has deglazed the bottom of the pan. Continue to cook until sauce glazes onto the meat, 1 or 2 more minutes. Remove from heat.
- Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.
Nutrition Facts : Calories 715.4 calories, Carbohydrate 58.6 g, Cholesterol 155.9 mg, Fat 30 g, Fiber 1.4 g, Protein 49.8 g, SaturatedFat 6.5 g, Sodium 1181.9 mg, Sugar 6.1 g
CHICKEN PAD THAI
Enjoy our version of the classic noodle dish with spring onions, egg, beansprouts and peanuts. Add chilli to suit your taste and serve with lime wedges
Provided by Liberty Mendez
Categories Dinner, Main course, Supper
Time 30m
Number Of Ingredients 20
Steps:
- Soak the noodles in warm water for about 20 mins or until al dente, then drain. Meanwhile, make the sauce by mixing together the tamarind paste, fish sauce, sugar, lime and siracha until smooth.
- Heat half the oil in a frying pan or a wok over a medium heat. Add the garlic and chilli and fry for 30 seconds until fragrant. Tip in the chicken and cook for 5 mins until golden. Add the coriander stalks, spring onions and turnip (if using), and fry for 1 min. Add in the soaked noodles, 50ml of the chicken stock and the prepared sauce. Keep stir-frying the noodles until they're starting to dry, then add the sauce. Stir everything together and cook over a high heat for 3 mins until the noodles are just cooked. Add a splash more water if needed.
- When the sauce has reduced, scatter over the beansprouts and fold them into the noodles. Push everything to one side of the pan, then pour in the rest of the oil on the empty side and crack in the eggs. Fry for 2 mins until the white is just set and beginning to crisp around the edges, then roughly scramble the runny yolks in with the whites. When the eggs have just set, combine with the noodles.
- Scatter over half of the peanuts and quickly toss together. Divide between two plates with the remaining peanuts and spring onion, the lime wedges and soy sauce on the side.
Nutrition Facts : Calories 1004 calories, Fat 45 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 87 grams carbohydrates, Sugar 24 grams sugar, Fiber 6 grams fiber, Protein 60 grams protein, Sodium 5.73 milligram of sodium
CLASSIC CHICKEN PAD THAI
This recipe is a combination of several recipes that I like - I was trying to copy a meal that is served at a restaurant here in Phoenix called Pei Wei - I think I did it! This is fabulous! Great flavor. Instead of rice noodles we used the whole wheat fettuccini noodles from Trader Joe's. An optional ingredient would be to add 1 to 2 teaspoons of curry powder also. That should be added when cooking the onion and chicken in the first step. Enjoy! For those of you have made this before I have tweeked this just a bit. I've added the vinegar in the sauce. Went back to Pei Wei and discovered it was missing vinegar! Reduced the oil and the amount of chicken as well.
Provided by Sky Hostess
Categories Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- In a bowl combine all sauce ingredients and set aside.
- Cook noodles or pasta, drain, and set aside.
- In a large, deep skillet, over medium heat, cook chicken and onions in canola and sesame oil. Halfway through cooking, add garlic to pan. When chicken is done add sugar peas and stir to heat (about a minute or two). Add sauce mixture and stir to coat chicken. Little by little add cooked noodles or pasta stirring to coat.
- Serve garnished with chopped peanuts and cilantro.
Nutrition Facts : Calories 412.1, Fat 23, SaturatedFat 4.8, Cholesterol 59.4, Sodium 874.2, Carbohydrate 27.1, Fiber 4.1, Sugar 9.3, Protein 26.9
Tips for Making the Best Bangkok-Style Chicken Pad Thai:
- Use authentic ingredients: High-quality ingredients make a big difference in the taste of your pad thai. Look for ingredients that are labeled "authentic Thai" or "Bangkok-style." Start with high-quality rice noodles. Be sure to soak the rice noodles in warm water for at least 15 minutes before cooking. This will soften them and make them easier to stir-fry.
- Stir-fry the noodles in hot oil: This will help to create a nice, crispy texture on the noodles. Use a large skillet or wok for stir-frying, and make sure the oil is hot before adding the noodles.
- Add the sauce gradually: Start with a little bit of sauce and add more as needed. This will help to prevent the noodles from becoming too soggy. Stir the sauce constantly while cooking so that it doesn't burn.
- Serve the pad thai immediately: Pad Thai is best when served fresh. If you need to make it ahead of time, cook the noodles and sauce separately and then combine them just before serving.
Conclusion:
Bangkok-style chicken pad thai is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. With a few simple ingredients and a little bit of time, you can create a dish that is sure to impress your family and friends. So what are you waiting for? Give this recipe a try today!
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