Best 3 Lemongrass Chicken Pad Thai Recipes

**Lemongrass Chicken Pad Thai: A Flavorful Fusion of Thai and Vietnamese Cuisine**

Embark on a culinary journey to Southeast Asia with our tantalizing lemongrass chicken pad Thai, a delectable fusion dish that harmoniously blends the vibrant flavors of Thailand and Vietnam. This dish features succulent chicken marinated in aromatic lemongrass, stir-fried with a symphony of colorful vegetables, and tossed in a luscious pad Thai sauce, complemented by the unique tang of tamarind and the nutty flavor of peanuts. Accompanying this main course are two equally enticing recipes: a refreshing Vietnamese pickled carrot and daikon salad, adding a delightful crunch and acidity to balance the richness of the pad Thai, and a classic Thai cucumber salad, offering a cool and refreshing contrast with its sweet, tangy, and slightly spicy dressing.

Check out the recipes below so you can choose the best recipe for yourself!

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.

CLASSIC CHICKEN PAD THAI

Classic Chicken Pad Thai image

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

Ingredients

10 ounces dried rice noodles
4 tablespoons brown sugar
4 tablespoons soy sauce, or to taste
6 tablespoons fish sauce, or to taste
5 tablespoons tamarind paste
2 tablespoons vegetable oil
12 ounces chicken breast, thinly sliced
1 (7 ounce) package firm tofu, sliced
3 cloves garlic, chopped
1 tablespoon shrimp paste
3 eggs
2 tablespoons chopped spring onions
¾ cup dry roasted peanuts
2 cups bean sprouts
1 lime, cut into wedges

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

LEMONGRASS CHICKEN PAD THAI

Lemongrass Chicken Pad Thai image

I'm not sure how this recipe found me. It arrived in my inbox last week. It's a Ming Tsai recipe which states: Everyone loves chicken pad thai, Thailand's deliciously spicy noodle dish. The noodles used are rice sticks, which, besides being delightfully chewy, are gluten-free (for those allergic to it) and "cooked" simply by soaking. My version is easier to make than many others - I've eliminated the traditional tamarind, which is hard to find and fussy to prepare - but nothing is lost in the flavor department, I promise. I include the traditional scrambled eggs, but you can omit them, if you like. You'll still have a wonderfully satisfying dish. I did some looking around because I wanted to add the tamarind back in! I have a jar of tamarind concentrate that I found at a Middle Eastern store,

Provided by Elmotoo

Categories One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

8 ounces rice sticks
1 lb chicken thigh, boneless, skinless, cut into 1/3-inch-thick strips salt, Kosher
black pepper, freshly ground, to taste
4 tablespoons canola oil, divided
4 lemongrass, stalks white parts only, minced
1 large red onion, sliced thinly
1 jalapeno, cut into thin rings
3 large eggs, beaten lightly
1 large red bell pepper, seeded and cut into 1/4-inch-thick slices
2 tablespoons tamarind paste
2 tablespoons fish sauce
2 lemons, zest and juice of

Steps:

Place the noodles in a medium-sized bowl and fill it with hot water to cover. Soak until pliable but not completely soft, 10-15 minutes.** Drain and set aside. You're aiming for noodles that are soft but not mushy, as the noodles will continue to cook when heated through before serving.
Season the chicken with salt and black pepper, to taste. Heat a wok over medium-high heat. Add 2 tablespoons of the oil and swirl to coat the pan. When the oil is hot, add the chicken and stir-fry until brown and cooked through, about 3 minutes. Set aside.
Return the wok to medium-high heat. Add 1 tablespoon of the oil and swirl to coat. When the oil is hot, add the lemongrass, onion, and jalapeño. Stir-fry until the onion is soft, about 1 minute. Push the mixture to one side of the wok, drizzle in the remaining 1 TB oil, and add the eggs. Stir-fry, breaking up the eggs, until cooked through, about 30 seconds. When the eggs are set, stir to incorporate the onion mixture.
Return the chicken to the pan, add the bell pepper, and stir. Add the tamarind concentrate, fish sauce, lemon zest and juice, and noodles. Stir and cook until heated through, about 2 minutes. Season with additional salt and pepper, to taste, transfer to a serving platter or plates, and serve.

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 avoid scrambling while you're cooking.
Use Fresh Lemongrass: Fresh lemongrass is essential for this recipe. It provides a bright, citrusy flavor that can't be replicated with dried lemongrass.
Toast the Rice Noodles: Toasting the rice noodles before cooking them helps to develop their flavor and give them a slightly chewy texture.
Use a Wok or Large Skillet: A wok or large skillet is ideal for cooking pad Thai because it allows you to toss the noodles and vegetables easily.
Don't Overcook the Noodles: Pad Thai noodles should be cooked al dente, so be careful not to overcook them. Otherwise, they will become mushy.
Add the Sauce Gradually: Add the sauce to the noodles and vegetables gradually, tasting as you go. This will help you avoid making the dish too salty or sweet.
Garnish Generously: Pad Thai is traditionally garnished with crushed peanuts, bean sprouts, lime wedges, and cilantro. These garnishes add flavor, color, and texture to the dish.

Conclusion:

Lemongrass chicken pad Thai is a delicious and easy-to-make dish that is perfect for a quick weeknight meal. The combination of lemongrass, chicken, and vegetables in a flavorful sauce is sure to please everyone at the table. With a few simple tips, you can make this dish at home that tastes just as good as your favorite Thai restaurant. So next time you're looking for a quick and easy meal, give this lemongrass chicken pad Thai recipe a try. You won't be disappointed!