Best 4 Leftover Pad Thai Meat Or No Meat Recipes
**Pad Thai: A Flavorful Medley of Sweet, Sour, and Savory Delights**
Pad Thai, a quintessential street food and beloved dish in Thailand, tantalizes taste buds with its harmonious blend of sweet, sour, and savory flavors. This stir-fried rice noodle dish is adorned with a medley of colorful ingredients, including succulent shrimp, tender chicken or tofu, crisp bean sprouts, crunchy peanuts, and a luscious tamarind sauce that binds all the elements together. Pad Thai is a versatile dish that can be adapted to suit diverse dietary preferences, making it a perfect meal option for vegetarians, meat lovers, and everyone in between. This article presents a collection of delectable Pad Thai recipes, providing step-by-step instructions to recreate this iconic Thai dish in the comfort of your own kitchen. Whether you crave a classic Pad Thai with succulent shrimp or a meatless version bursting with flavorful vegetables, this article has a recipe that will satisfy your cravings.
VEGETARIAN PAD THAI
No meat? No problem! This recipe hits all the sweet, sour and umami notes of the classic dish. It also comes together very quickly once you get the heat going. As such, be sure to have all your ingredients cut and measured and your sauce mixed before you start cooking.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 2 servings
Number Of Ingredients 16
Steps:
- For the noodles: Cook the noodles according to the package instructions.
- For the sauce: Stir together the brown sugar, tamarind, sriracha, lime juice and soy sauce 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 shallots and cook, stirring occasionally, until lightly browned, 4 to 5 minutes. Push the tofu and shallots to the side, allowing the excess oil to drip down into the middle of the skillet.
- Add the beaten egg to the middle of the skillet and cook, stirring occasionally and chopping to break it up, until cooked through, about 30 seconds. Add the peppers and cook just to soften slightly, about 2 minutes. Add the cooked noodles, bean sprouts, scallions and sauce to the skillet. Combine the tofu 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 the peanuts and cilantro. Serve immediately with lime wedges.
VEGETARIAN PAD THAI
This is a simple pad thai loaded with crisp vegetables and zesty flavor. It's quick, simple, and fresh-tasting. -Colleen Doucette, Truro, Nova Scotia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Prepare noodles according to package directions. Drain; rinse well and drain again. In a small bowl, mix together brown sugar, soy sauce, vinegar and lime juice., In a large nonstick skillet, heat oil over medium-high heat; stir-fry carrots and pepper until crisp-tender, 3-4 minutes. Add green onions and garlic; cook and stir 2 minutes. Remove from pan., Reduce heat to medium. Pour eggs into same pan; cook and stir until no liquid egg remains. Stir in carrot mixture, noodles and sauce mixture; heat through. Add bean sprouts; toss to combine. Top with cilantro and, if desired, peanuts. Serve with lime wedges.
Nutrition Facts : Calories 339 calories, Fat 8g fat (2g saturated fat), Cholesterol 186mg cholesterol, Sodium 701mg sodium, Carbohydrate 55g carbohydrate (15g sugars, Fiber 4g fiber), Protein 12g protein.
LEFTOVER PAD THAI MEAT OR NO MEAT
This is a delicious, cheap, and fast recipe that is perfect for my allergy riddled family. I love the rich flavors and the adaptability that makes this dish fresh and something that everyone can enjoy. I usually make this with whatever leftover meat and/or veggies we have in the fridge, or if I am in a pinch I just add extra veggies (more carrots, broccoli, cauliflower, whatever you have). Looking for a use for all of those broccoli stalks? Dice em up and saute them with the onions! They add a great flavor and crunch. I did not make this spicy because of the little one, feel free to add some peppers after you saute the onions. This is adapted from The Gluten Free Vegan by Susan O'Brien.
Provided by Pret-ty pret-ty good
Categories Onions
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 15
Steps:
- Bring a saucepan of water to a rolling boil.
- Remove from Heat!
- Add the noodles.
- Allow the hot water to slowly cook the noodles (so they don't get mushy).
- Check often and strain when cooked.
- Saute the onions, garlic, ginger, and carrots in the oil about 5 min
- Add cooked meat if using, and stir.
- Add the water chestnuts and peanuts, stir.
- Add vinegar, tamari, honey, nut butter and toss to coat. Heat through.
- Add green onions and lime juice.Toss to heat
- Toss the cooked noodles with the sauce and serve.
- Enjoy!
LEFTOVER ROAST CHICKEN PAD THAI
Want to make the most of your leftover roast chicken? All you need is a pad Thai sauce and oodles of noodles to transform your chicken into something exciting
Provided by Rosie Birkett
Categories Dinner, Main course, Supper
Time 30m
Number Of Ingredients 18
Steps:
- Soak the noodles in cold water for about 30 mins or until al dente, then drain.
- Meanwhile, make the sauce. In a small, non-stick pan, mix the fish sauce, tamarind, palm sugar and sriracha, and heat gently to dissolve the sugar. Taste it and, if you like more heat, add the chilli powder. Remove from the heat and set aside.
- Heat a wok (or a wide, high-sided frying pan) over a high heat and add half the oil. Add the garlic, coriander stalks, shrimp paste, radishes and spring onions, and stir-fry for 10 secs, then add the noodles and 50ml water. Keep stir-frying the noodles until they're starting to dry, then add the sauce and cook the noodles until almost tender but still with some bite - about 8-10 mins. If the sauce begins to dry out, add a splash more water.
- Push the noodles to the side of the wok and add the rest of the oil. Add the prawns and chicken, and stir-fry for about 2 mins until the prawns change colour. Push all the ingredients in the wok to one side and crack in the eggs, breaking the yolks. When they start to set on the bottom, scramble and mix through the noodles.
- Add the beansprouts, peanuts and coriander leaves. Serve with the lime wedges and a sprinkle of chilli flakes, if you like.
Nutrition Facts : Calories 861 calories, Fat 43 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 29 grams sugar, Fiber 4 grams fiber, Protein 42 grams protein, Sodium 7.5 milligram of sodium
Tips and Conclusion
Tips:
- For added flavor, marinate the chicken or tofu in a mixture of soy sauce, garlic, and ginger before cooking.
- Use a variety of vegetables in your pad thai, such as carrots, bell peppers, broccoli, and snap peas.
- If you don't have rice noodles, you can use other types of noodles, such as soba noodles or udon noodles.
- Adjust the amount of tamarind paste and chili sauce to taste.
- Serve pad thai with a wedge of lime and a sprinkle of peanuts.
Conclusion:
Pad thai is a delicious and versatile dish that is easy to make at home. With a few simple ingredients, you can create a flavorful and satisfying meal that the whole family will enjoy. Whether you use leftover chicken, tofu, or vegetables, pad thai is a great way to use up leftovers and create a new and exciting dish. So next time you have some leftover chicken or tofu, don't be afraid to experiment and make pad thai. You won't be disappointed!
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