Best 6 Classic Chicken Pad Thai Recipes
**Pad Thai: A Culinary Symphony of Sweet, Sour, and Savory Flavors**
Embark on a culinary journey to the heart of Thailand with Pad Thai, a beloved noodle dish that tantalizes taste buds with its harmonious blend of sweet, sour, and savory flavors. This iconic dish, deeply rooted in Thai cuisine, effortlessly captures the essence of Thai street food, combining the vibrant colors of fresh ingredients with the aromatic allure of traditional Thai spices. From the springy texture of rice noodles to the medley of vegetables, peanuts, and bean sprouts, each bite of Pad Thai is a symphony of textures and flavors that leaves you craving more. Discover the art of crafting this delectable dish with our carefully curated collection of Pad Thai recipes, each offering a unique twist on this classic.
**1. Classic Chicken Pad Thai:** Experience the timeless tradition of Pad Thai in its purest form with this classic chicken variation. Plump chicken pieces, marinated in aromatic spices, are stir-fried until tender and succulent, then tossed with chewy rice noodles, a medley of vibrant vegetables, and a luscious sauce that brings together the perfect balance of sweet, sour, and savory flavors.
**2. Vegetarian Pad Thai:** Embark on a plant-based culinary adventure with this vegetarian rendition of Pad Thai. Succulent tofu, marinated in a symphony of spices, takes center stage, providing a meaty texture that harmonizes perfectly with the colorful array of vegetables. Coated in a flavorful sauce, this dish showcases the versatility of Pad Thai, proving that meatless meals can be just as satisfying and delectable.
**3. Shrimp Pad Thai:** Dive into a seafood delight with this shrimp variation of Pad Thai. Fresh shrimp, cooked to perfection, lend a briny sweetness that complements the tangy sauce and the medley of vegetables. Each bite of this dish is a testament to the harmonious marriage of flavors and textures, leaving you with a symphony of sensations on your palate.
**4. Pad Thai with Peanut Sauce:** Indulge in a rich and creamy twist on Pad Thai with this peanut sauce variation. A velvety peanut sauce, made with a blend of roasted peanuts, aromatic spices, and a hint of coconut milk, envelops the rice noodles and vegetables, creating a luscious and satisfying dish. This rendition adds an extra layer of depth and richness to the classic Pad Thai experience.
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
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
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 PAD THAI RECIPE BY TASTY
Here's what you need: wide rice noodle, palm sugar, fish sauce, tamarind paste, oil, boneless, skinless chicken breast, garlic, shallots, pickled turnip, egg, tofu, green onion, bean sprout, lime, peanut, red thai chile
Provided by Vaughn Vreeland
Categories Lunch
Yield 4 servings
Number Of Ingredients 16
Steps:
- Soak rice noodles in room temperature water 30 minutes prior to cooking.
- In a small saucepan over medium-high heat, whisk together palm sugar, tamarind paste, and fish sauce. Bring to a boil, reduce heat, and reduce for 5 minutes until the sauce thickens and coats the back of a wooden spoon. Remove sauce from heat and set aside.
- Heat a cast-iron pan or wok over high heat.
- Add oil and chicken and cook for about two minutes until nearly cooked through and nicely seared on all sides.
- Add minced garlic, shallots, and turnips to the chicken and stir to incorporate.
- Move the chicken to the side of the pan and add the egg. Break the egg up with a spatula or wooden spoon and stir to scramble.
- Add soaked rice noodles and stir to evenly incorporate all ingredients, stirring for 1 to 2 minutes.
- Add 2 or 3 tablespoons of the reduced sauce and stir.
- Add tofu, Chinese chives or green onions, and bean sprouts. Stir to incorporate and remove from heat.
- Serve immediately with lime, peanuts, more sprouts and chives, and red chiles, if desired.
- Enjoy!
Nutrition Facts : Calories 438 calories, Carbohydrate 66 grams, Fat 8 grams, Fiber 2 grams, Protein 23 grams, Sugar 15 grams
CLASSIC PAD THAI
This recipe is a perfect example of Thai cooking for beginners. Once mastered, you'll forget stopping for take-out and make this easy stir-fry a weeknight staple.
Provided by Heinz
Categories Trusted Brands: Recipes and Tips Heinzitup.com
Time 30m
Yield 4
Number Of Ingredients 17
Steps:
- Cover noodles with boiling water and let stand for 5 minutes; drain well and reserve.
- Heat half the oil in a wok or deep skillet set over high heat. Crumble in chicken and add hot sauce; stir-fry for 3 to 5 minutes or until browned. Reserve on a platter.
- Add remaining oil and peppers to pan; stir-fry for 3 minutes. Add shrimp and stir-fry for 2 minutes. Stir in garlic, ginger, broth, ketchup, lime juice, sugar and fish sauce. Bring to a boil. Add noodles and reserved meat; toss mixture to combine. Heat through.
- Add sprouts and toss gently. Sprinkle with onions, coriander and peanuts.
Nutrition Facts : Calories 553 calories, Carbohydrate 70.2 g, Cholesterol 103.6 mg, Fat 18.2 g, Fiber 4.3 g, Protein 30.3 g, SaturatedFat 3 g, Sodium 1298.1 mg, Sugar 15.2 g
CHICKEN PAD THAI
This is another 'whip up at the last minute' ideas... I made it with all organic ingredients and sauces (other than the Sriracha- a spicy 'Asian Ketchup' which, if you don't have- you MUST get- and the jiff, which you will NEVER get me off of- I will never do organic peanut butter- that is the one thing I REFUSE to give up- haha). It's a pretty easy rendition, but it went over really well at a last minute dinner party!
Provided by Megan Krape
Categories Chicken
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Either grill chicken on your Foreman grill and transfer it to a large sauté pan, or sauté the chicken, cut it into cubes and replace into pan --.
- in a separate pan, scramble two eggs and set aside.
- Add COOKED chicken, garlic, scallions, red pepper flakes, peanut butter, and both sauces, siriracha, and squeeze 1/2 of lime into sauté pan. Simmer 5-10 minutes.
- boil a large pot of water and when rapidly boiling, drop in 1/2 package of rice noodles. Remove from heat and stir occasionally- letting sit 10 minutes. When finished, drain and rinse noodles with cold water.
- Add noodles to sauce and chicken mixture. toss and cook noodles and sauce 3 minute.
- Add bean sprouts and egg and cook another 2 or 3 minutes. (IF NECESSARY, ADD EXTRA PAD THAI SAUCE OR PEANUT SAUCE TO GET IT TO THE SAUCE CONSISTENCY THAT YOU NEED, I AM GUESSING ON THE MEASUREMENTS- I PRETTY MUCH EYEBALL EVERYTHING).
- Serve garnished with lime wedge and sprinkle with extra scallions and crushed peanuts.
Tips:
- Mise en Place: Before you start cooking, make sure you have all your ingredients prepped and measured. This will help you stay organized and ensure that you don't miss anything.
- Use Fresh Ingredients: Fresh ingredients will give your Pad Thai the best flavor. If possible, use fresh vegetables, herbs, and noodles.
- Cook the Noodles Properly: The noodles are the foundation of Pad Thai, so it's important to cook them properly. Be sure to cook the noodles according to the package directions.
- Don't Overcrowd the Wok: When cooking the Pad Thai, don't overcrowd the wok. This will prevent the noodles from cooking evenly and will also make it difficult to stir-fry the ingredients.
- Use a High-Quality Sauce: The sauce is what really makes Pad Thai special. Be sure to use a high-quality sauce that is made with authentic ingredients.
- Garnish Generously: Pad Thai is traditionally garnished with peanuts, cilantro, and lime wedges. These garnishes add flavor and texture to the dish.
Conclusion:
Pad Thai is a delicious and versatile dish that can be enjoyed by people of all ages. It's a great option for a quick and easy weeknight meal, or it can be dressed up for a special occasion. With a little planning and effort, you can easily make Pad Thai at home that is just as good as what you would get at a restaurant.
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