Best 3 Chicken Pad Korat Recipes

**Tantalize Your Taste Buds with Chicken Pad Korat: A Symphony of Thai Flavors**

Embark on a culinary journey to the vibrant streets of Thailand with Chicken Pad Korat, an aromatic and flavorful dish that embodies the essence of Thai cuisine. This tantalizing dish features tender chicken stir-fried with a medley of colorful vegetables, coated in a rich and savory sauce that bursts with authentic Thai flavors. Succulent chicken pieces are marinated in a blend of aromatic spices, ensuring each bite delivers a burst of umami. The vegetables, a vibrant mix of bell peppers, onions, and carrots, add a delightful crunch and freshness to the dish. The secret lies in the sauce, a harmonious blend of oyster sauce, fish sauce, soy sauce, and a touch of sweetness from palm sugar. A sprinkle of red chili peppers infuses a subtle heat that awakens your senses. Accompanied by a fluffy mound of steamed rice, Chicken Pad Korat promises an unforgettable dining experience.

Here are our top 3 tried and tested recipes!

CHICKEN PAD THAI

Chicken Pad Thai image

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

Ingredients

5 ounces flat rice stick noodles (linguini size)
3 tablespoons fish sauce
2 tablespoons brown sugar
2 tablespoons tamarind paste or tamarind concentrate (see Cook's Note)
1 to 3 tablespoons sriracha (depending on desired heat level)
1 tablespoon lime juice
3 tablespoons vegetable oil
1/4 cup cubed extra-firm tofu (1-by-1/2-inch cubes)
6 ounces chicken breast, cut into 1/2-inch cubes
1 shallot, thinly sliced
1 large egg, lightly beaten
1/2 red bell pepper, cut into thin strips
1 cup mung bean sprouts
3 thin scallions, cut diagonally into 1-inch pieces (see Cook's Note)
1/4 cup roasted peanuts, chopped
1/4 cup fresh cilantro leaves
Lime wedges, for serving

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.

CHICKEN PAD KORAT

Chicken Pad Korat image

Korat Pad is like Pad Thai but more of a sweet and sour dish that is much spicier than Pad Thai. Feel free to add in more veggies if you like. Scallions go good here too. I was just out

Provided by barbara lentz @blentz8

Categories Chicken

Number Of Ingredients 10

Ingredients

8 ounce(s) rice noodles
1 tablespoon(s) peanut oil
4 clove(s) garlic minced
2 chicken thigh meat cut into chunks
1/2 cup(s) chicken stock
3 tablespoon(s) sweet soy sauce
4 tablespoon(s) each brown sugar and fish sauce
1/2 tablespoon(s) ground thai chili peppers
2 cup(s) bean sprouts
hoisin sauce, chopped nuts and lime wedges for serving

Steps:

Place the noodles in a bowl of boiling water and let soak while preparing the dish. Add oil to a wok or saucepan. Add the garlic and chicken pieces cook until chicken is no longer pink.
Mix the chicken stock sweet soy sauce, brown sugar, Ground Thai chilis, and fish sauce together. Pour over the chicken mixture. Bring to a boil. Drain the noodles and stir into the chicken mixture.
Cook until the noodles have absorbed the sauce. Stir in the bean sprouts and cook 1 minute. Serve with Hoisin drizzled, chopped nuts and lime wedges.

AUTHENTIC PAD THAI

Authentic Pad Thai image

Inspired by the pad thai at Thai Tom, this recipe features a tamarind paste, vinegar, sugar, and fish sauce mixture over perfectly stir-fried eggs, chicken breast, and rice noodles, garnished with peanuts, chives, and fresh bean sprouts.

Provided by Allrecipes

Categories World Cuisine Recipes Asian Thai

Time 1h

Yield 6

Number Of Ingredients 17

Ingredients

12 ounces dried rice noodles
½ cup white sugar
½ cup distilled white vinegar
¼ cup fish sauce
2 tablespoons tamarind paste
1 tablespoon vegetable oil
2 boneless, skinless chicken breast halves, sliced into thin strips
1 tablespoon vegetable oil
1 ½ teaspoons garlic, minced
4 eggs, beaten
1 ½ tablespoons white sugar
1 ½ teaspoons salt
1 cup coarsely ground peanuts
2 cups bean sprouts
½ cup chopped fresh chives
1 tablespoon paprika, or to taste
1 lime, cut into wedges

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.

Nutrition Facts : Calories 582.8 calories, Carbohydrate 78.8 g, Cholesterol 132.2 mg, Fat 21.3 g, Fiber 4.3 g, Protein 21.5 g, SaturatedFat 3.8 g, Sodium 1478.7 mg, Sugar 22.6 g

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid scrambling around while you're cooking.
Use fresh ingredients: Fresh ingredients will always give you the best flavor. If you can, try to buy your ingredients from a local farmer's market or organic grocery store.
Don't be afraid to experiment: Pad Korat is a versatile dish that can be customized to your liking. Feel free to add or remove ingredients, or adjust the amount of heat to your taste.
Serve immediately: Pad Korat is best served immediately after it is cooked. This will ensure that the noodles are still springy and the vegetables are still crisp.

Conclusion:

Pad Korat is a delicious and easy-to-make Thai dish that is perfect for a quick and easy weeknight meal. It is also a great way to use up leftover chicken. With its combination of sweet, savory, and spicy flavors, Pad Korat is sure to be a hit with your family and friends.