Best 4 Chicken Pad Thai With Peanut Sauce Recipes

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Tantalize your taste buds with the exotic flavors of Thailand with this delectable Chicken Pad Thai recipe featuring a luscious peanut sauce. Immerse yourself in the vibrant culinary traditions of Southeast Asia as you embark on a journey to create this iconic dish. Discover the perfect balance of sweet, sour, and savory flavors, complemented by the irresistible crunch of peanuts and the delightful texture of rice noodles. Along with the classic Chicken Pad Thai, this article presents a tantalizing array of Pad Thai variations to suit every palate, including a vegetarian option bursting with colorful vegetables and a tantalizing shrimp Pad Thai brimming with succulent seafood. Treat yourself to a delightful culinary adventure and savor the authentic flavors of Thailand with these irresistible Pad Thai recipes.

Here are our top 4 tried and tested recipes!

THAI PEANUT CHICKEN



Thai Peanut Chicken image

This is a very tasty Asian-inspired dish made with chicken and broccoli in a spicy peanut sauce. If you like it mild, use less cayenne, like it spicy, use more. If you're salt conscious, use low sodium soy sauce.

Provided by NIMITZ

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 8

Number Of Ingredients 13

2 cups uncooked white rice
4 cups water
3 tablespoons soy sauce
2 tablespoons creamy peanut butter
2 teaspoons white wine vinegar
¼ teaspoon cayenne pepper
3 tablespoons olive oil
4 skinless, boneless chicken breast halves - cut into thin strips
3 tablespoons chopped garlic
1 ½ tablespoons chopped fresh ginger root
¾ cup chopped green onions
2 ½ cups broccoli florets
⅓ cup unsalted dry-roasted peanuts

Steps:

  • Combine the rice and water in a saucepan over medium-high heat. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender. In a small bowl, stir together the soy sauce, peanut butter, vinegar, and cayenne pepper. Set aside.
  • Heat oil in a skillet or wok over high heat. Add chicken, garlic and ginger, and cook, stirring constantly, until chicken is golden on the outside, about 5 minutes.
  • Reduce heat to medium, and add green onion, broccoli, peanuts, and the peanut butter mixture. Cook, stirring frequently, for 5 minutes, or until broccoli is tender, and chicken is cooked through. Serve over rice.

Nutrition Facts : Calories 359.6 calories, Carbohydrate 43.4 g, Cholesterol 34.2 mg, Fat 11.3 g, Fiber 2.5 g, Protein 21 g, SaturatedFat 1.8 g, Sodium 409.8 mg, Sugar 1.5 g

PAD THAI



Pad Thai image

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

125 g / 4oz Chang's Pad Thai dried rice sticks ((Note 1))
1 1/2 tbsp tamarind puree ((Note 2))
3 tbsp (packed) brown sugar
2 tbsp fish sauce ((Note 3))
1 1/2 tbsp oyster sauce ((Note 4))
2 - 3 tbsp vegetable or canola oil
1/2 onion (, sliced (brown, yellow))
2 garlic cloves (, finely chopped)
150 g/5oz chicken breast (or thigh) (, thinly sliced)
2 eggs (, lightly whisked)
1 1/2 cups of beansprouts
1/2 cup firm tofu, cut into 3cm / 1 1/4" batons (see photo)
1/4 cup garlic chives , cut into 3cm / 1 1/4" pieces
1/4 cup finely chopped peanuts
Lime wedges ((essential))
Ground chilli or cayenne pepper ((optional))
More beansprouts

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

PAD THAI WITH PEANUT SAUCE



Pad Thai with Peanut Sauce image

This Shrimp or Chicken Pad Thai with savory Peanut Sauce is absolutely better than takeout! Made with rice noodles, shrimp (or chicken), veggies, peanuts, lime, cilantro, in just 30 minutes.

Provided by Tiffany

Categories     Main Course

Time 30m

Number Of Ingredients 16

10 ounces thin rice noodles (cooked according to package directions)
1 pound medium or large shrimp (or 2 large chicken breasts, chopped into 1-inch pieces)
1 tablespoon oil
½ cup bean sprouts (optional)
3 eggs (whisked)
3 green onions (chopped)
½ cup shredded carrots
chopped cilantro and lime wedges (for serving)
½ cup creamy peanut butter (microwaved for 30-45 seconds until easily pourable)
¼ cup fish sauce (may substitute low sodium soy sauce in a pinch)
juice of 1 lime
1 tablespoon brown sugar
2 tablespoons low sodium soy sauce
2 teaspoons minced garlic (OR ½ teaspoon garlic powder)
2 teaspoons sriracha sauce (OR 1 teaspoon crushed red pepper flakes)
½ cup water (more as needed)

Steps:

  • Stir together all sauce ingredients until smooth, set aside. It should be easily pourable - if not, add more water.
  • Drizzle a large skillet over medium heat withoil. Saute shrimp, bean sprouts, and carrots until shrimp is cooked through.
  • Push shrimp and veggies to one side of the pan, pour whisked eggs onto the uncovered half of the pan. Stir eggs often until scrambled.
  • Stir noodles, sauce, and green onions into thepan. Give it a good toss, garnish with cilantro and lime wedges if desired and serve immediately.

Nutrition Facts : Calories 676 kcal, Carbohydrate 73 g, Protein 40 g, Fat 25 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 409 mg, Sodium 2677 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving

THAI PEANUT CHICKEN AND NOODLES



Thai Peanut Chicken and Noodles image

This versatile chicken recipe is very similar to chicken pad Thai but easier to make and tastes just as good. Rice noodles can be swapped with mung bean noodles or any type of egg noodles. -Kristina Segarra, Yonkers, New York

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

1/2 cup water
1/4 cup soy sauce
2 tablespoons rice vinegar
2 tablespoons creamy peanut butter
3 garlic cloves, minced
1 to 2 teaspoons Sriracha chili sauce
1 teaspoon sesame oil
1 teaspoon molasses
1 package (6.75 ounces) thin rice noodles
2 tablespoons peanut oil, divided
1 pound chicken tenderloins, cut into 3/4-inch pieces
1 medium onion, chopped
Halved cucumber slices and chopped peanuts, optional

Steps:

  • For sauce, whisk together first eight ingredients. Bring a large saucepan of water to a boil; remove from heat. Add noodles; let stand until noodles are tender but firm, 3-4 minutes. Drain; rinse with cold water and drain well., In a large skillet, heat 1 tablespoon peanut oil over medium-high heat; saute chicken until no longer pink, 5-7 minutes. Remove from pan., In same pan, saute onion in remaining oil over medium-high heat until tender, 2-3 minutes. Stir in sauce; cook and stir over medium heat until slightly thickened. Add noodles and chicken; heat through, tossing to combine. If desired, top with cucumber and chopped peanuts. Serve immediately.

Nutrition Facts : Calories 444 calories, Fat 13g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 1270mg sodium, Carbohydrate 48g carbohydrate (6g sugars, Fiber 2g fiber), Protein 34g protein.

Tips:

  • Mise en Place: Before you start cooking, make sure all your ingredients are prepped and measured. This will help you stay organized and avoid scrambling during the cooking process.
  • Use Good Quality Noodles: Pad Thai noodles are a key ingredient in this dish, so it's important to use high-quality noodles. Look for fresh or dried pad Thai noodles made with rice flour.
  • Don't Overcook the Noodles: Pad Thai noodles should be cooked al dente, so be careful not to overcook them. They should be slightly chewy and have a slight bite to them.
  • Use a Wok or Large Skillet: A wok or large skillet is ideal for cooking Pad Thai because it allows you to easily toss the noodles and vegetables.
  • Don't Crowd the Pan: When cooking the noodles and vegetables, make sure not to crowd the pan. This will prevent them from cooking evenly.
  • Use a Good Quality Peanut Sauce: The peanut sauce is another key ingredient in Pad Thai, so it's important to use a good quality sauce. You can either make your own peanut sauce or use a store-bought sauce.
  • Serve Immediately: Pad Thai is best served immediately after it's cooked. This will ensure that the noodles are still warm and have a slightly chewy texture.

Conclusion:

Chicken Pad Thai with Peanut Sauce is a delicious and flavorful dish that's perfect for a quick and easy weeknight meal. With its combination of sweet, sour, and savory flavors, this dish is sure to be a hit with the whole family. So next time you're looking for a tasty and satisfying meal, give Chicken Pad Thai with Peanut Sauce a try!

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