Best 3 Nicolas Pad Thai Recipes

**Discover the Enchanting Flavors of Nicolas' Pad Thai: A Culinary Journey Through Thailand's Beloved Dish**

Embark on a tantalizing culinary adventure with Nicolas' Pad Thai, a symphony of flavors that captures the essence of Thailand's iconic dish. With its vibrant colors, aromatic blend of spices, and the perfect balance of sweet, sour, and savory, Nicolas' Pad Thai is a feast for the senses. This comprehensive guide presents a collection of meticulously crafted recipes that unveil the secrets behind this beloved dish, ensuring that every bite transports you to the bustling streets of Bangkok.

From the classic Pad Thai, bursting with the harmonious flavors of tamarind, fish sauce, and peanuts, to the innovative Pad Thai with Shrimp and Asparagus, featuring succulent shrimp and crisp asparagus, each recipe offers a unique culinary experience. Explore the delightful variations, including the vegetarian Pad Thai, bursting with colorful vegetables, and the Pad Thai with Chicken, a protein-packed delight.

Nicolas, a renowned chef with a passion for Thai cuisine, guides you through the culinary nuances of Pad Thai, providing expert tips and insights into the delicate balance of ingredients. With his guidance, you'll master the art of stir-frying rice noodles, creating the perfect texture that soaks up the flavorful sauce. Discover the secrets of preparing the authentic tamarind sauce and learn how to incorporate the vibrant medley of vegetables, ensuring each bite is a harmonious blend of flavors.

Whether you're a seasoned home cook or a novice in the kitchen, Nicolas' Pad Thai recipes are designed to inspire and guide you towards culinary success. Each recipe is meticulously explained with step-by-step instructions, ensuring that you can recreate these delectable dishes in the comfort of your own home. Immerse yourself in the vibrant flavors of Thailand and embark on a culinary journey that will leave your taste buds tantalized and your heart yearning for more.

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

EASY PAD THAI RECIPE ( CHICKEN, SHRIMP OR TOFU)

Easy Pad Thai Recipe ( Chicken, Shrimp or Tofu) image

An easy recipe for Pad Thai with simple accessible ingredients with the most amazing flavor! The best part ... once you have your ingredients prepped it only takes 15 minutes of actual cooking time! See recipe notes for tips and tricks! Read the directions all the way through before starting. Watch the video above!

Provided by Sylvia Fountaine | Feasting at Home Blog

Categories Main

Time 30m

Yield 2

Number Of Ingredients 15

Ingredients

4 ounces dry pad thai noodles (rice noodles)
Boiling water to cover noodles
1 large shallot, finely diced ( much better than onion here)
4 chopped garlic cloves
1 teaspoon chopped ginger (optional)
2 eggs, whisked with a fork with a generous 3-finger pinch salt ( if vegan, leave it out)
6-8 ounces tofu, chicken breast or peeled prawns
salt and pepper to taste
2 tablespoons peanut oil, wok oil or coconut oil
1 lime
3 tablespoons fish sauce (see notes- or use vegan fish sauce)
3 tablespoons brown sugar (or coconut sugar, palm sugar or regular sugar) see notes
3 tablespoons of rice vinegar (or tamarind water- see notes)
1 teaspoon soy sauce (or GF liquid aminos like Braggs)
lime wedges, fresh bean sprouts, chili flakes, chopped scallions, roasted peanuts.

Steps:

Cook noodles according to package instructions (or place rice noodles in a shallow bowl or baking dish and boil enough water to cover them. Cover with boiling water for 7- 8 minutes, until tender, then drain. They don't have to be totally soft, just bendy and pliable)
shallot, garlic and ginger and set aside.
the two eggs in a bowl with a fork and add a generous, 3-finger pinch of salt. Set aside.
Whisk fish sauce, rice vinegar, brown sugar and soy sauce. (see notes) in a small bowl. Set aside.
slice chicken into very thin strips and season with salt and pepper. Crispy Tofu: Blot tofu with paper towels pressing down firmly. Cut tofu into ¾ inch cubes, sprinkle with salt and pepper, and for extra crispy, dredge in a little corn starch. Shrimp: Peel and season with salt and pepper. COOK: Sear the seasoned chicken, shrimp or tofu in a wok with hot oil until cooked through over medium-high heat. Set aside, on top of a paper towel, wipe out the pan. Turn heat off.
Gather your chopped shallots, whisked eggs, cooked noodles, cooked protein and Pad Thai sauce around the stove. Heat 2 tablespoons peanut oil in the wok over medium heat, add shallot-garlic-ginger and stir, cooking just a few minutes until golden and fragrant.
Make a well in the center of the wok, scooting the shallot mixture to the side of the pan, add the whisked eggs. With a metal spatula, scramble them and break them apart into little bits, letting them brown just a little, and incorporate them into the shallots continuing to break them into small bits.
Add the drained, semi-soft noodles and toss with the egg mixture, stirring, flipping, frying constantly for 3-4 minutes until noodles become soft and pliable.
and cook 1 minute. It will smell quite fishy at first - turn your fan on - but it will mellow out perfectly. Add the cooked chicken, tofu or shrimp and turn and toss the noodles for a few more minutes. Cook until the noodles are soft (but still a little chewy) adding just a little water if it seems too dry.
and roasted peanuts (or serve on the side) and sprinkle with chili flakes and scallions. Squeeze with a little lime juice. Taste. Adjust salt, lime and sweetness to your liking adding a pinch of salt, more lime or more a pinch more sugar to taste. Give one more toss and serve immediately. Divide among two plates.
with more bean sprouts, fresh scallions, cilantro or basil, chili flakes, lime wedges and roasted crushed peanuts. Or make this Peanut Chili Crunch!

Nutrition Facts : ServingSize ( with chicken breast), Calories 588 calories, Sugar 16.9 g, Sodium 1063.3 mg, Fat 21.4 g, SaturatedFat 3.2 g, TransFat 0.1 g, Carbohydrate 65.3 g, Fiber 1.2 g, Protein 30.1 g, Cholesterol 248.1 mg

PAD THAI

Pad Thai image

This homemade Pad Thai recipe is easy to make, tossed with a fresh and sweet and tangy sauce, and customizable with whatever protein, veggies, and spice level you prefer. (Chicken, steak, pork, shrimp, tofu and veggie-only options included below.)

Provided by Ali

Time 45m

Number Of Ingredients 15

Ingredients

10 ounces thin rice noodles
3 tablespoons oil, divided
1 pound boneless skinless chicken breasts, thinly sliced and cut into bite-sized pieces
1 cup fresh bean sprouts
1/2 cup shredded carrots
4 cloves garlic, minced
3 eggs, whisked
3 green onions, sliced into 1-inch pieces
toppings: lots of chopped peanuts, extra crushed red pepper flakes, fresh lime wedges
1/3 cup packed brown sugar
1/4 cup fish sauce
2 tablespoons tamarind concentrate (please see note below)
2 tablespoons soy sauce
juice of 1 fresh lime
1/4 teaspoon crushed red pepper flakes (or more/less to taste)

Steps:

Whisk all ingredients together in a medium bowl (or shake together in a mason jar) until completely combined. Set aside until ready to use.
Cook the noodles al dente according to package instructions. Drain the noodles in a strainer, then rinse with cold water briefly to halt their cooking. Toss briefly with one tablespoon oil to prevent the noodles from sticking.
Meanwhile, heat 1 tablespoon oil in a large sauté pan or wok over high heat. Add the chicken and sauté for 3-5 minutes, tossing occasionally, until the chicken is cooked through. Use a slotted spoon to transfer the chicken to a clean plate and set aside.
Add the remaining 1 tablespoon oil to the sauté pan, along with the bean sprouts, carrots, and garlic. Sauté for 2 minutes, stirring occasionally.
Push the veggies to one side of the pan and add the whisked eggs on the other side. Cook the eggs until scrambled, stirring often.
Now add everything back in with the eggs and veggies - the cooked noodles, cooked chicken, sauce and green onions. Give the mixture a good toss until everything is evenly coated in the sauce. Remove pan from heat.
Serve immediately, sprinkled with lots of crushed peanuts, extra crushed red pepper flakes (if desired) and a good squeeze of fresh lime juice. Enjoy!

NO NOODLE PAD THAI

No Noodle Pad Thai image

Provided by David Frenkiel

Number Of Ingredients 16

Ingredients

1 daikon radish, peeled or zucchini
4 carrots, peeled
4 cups mung bean sprouts
4 scallions, thinly sliced
12 oz organic, GMO-free firm tofu, cut in quarters
1 small handful cilantro leaves, chopped, plus extra for serving
2 tablespoons black sesame seeds, plus extra for serving
4 slices of lime, to serve
Peanut sauce:
1/2 cup peanut butter (adjust to allergies by choosing a different seed or nut butter)
4 tablespoons lime juice
2 tablespoons clear honey, preferably unheated
2 tablespoons organic, GMO-free tamari or soy sauce
1 pinch ground cayenne pepper or more to taste
2 teaspoons grated fresh ginger
About 3 tablespoons water, to thin

Steps:

Use a julienne peeler, mandoline or spiralizer (or even a potato peeler) to create noodles from the daikon and carrots. Place in a bowl and add the mung bean sprouts and onions. Add the tofu, coriander and sesame seeds to the noodles and mix. Stir together all the sauce ingredients in a separate bowl, add more water if needed. Taste and adjust the seasoning. Pour over the vegetables and toss to combine using your hands. Make sure that every single strand is covered in dressing. Serve with a slice of lime, chopped coriander and sesame seeds on top.

Tips:

To make the perfect Pad Thai, use flat rice noodles, also known as Sen Lek. These noodles absorb the sauce well and have a chewy texture.
Soak the rice noodles in warm water for at least 20 minutes before cooking. This will soften them and make them easier to stir-fry.
Use high-quality tamarind paste for the sauce. This will give the Pad Thai its characteristic sweet and sour flavor.
If you don't have tamarind paste, you can use lime juice instead. However, the flavor will be slightly different.
Use a wok or large skillet to stir-fry the Pad Thai. This will allow you to get a nice even heat and prevent the noodles from sticking.
Add the noodles to the wok or skillet last. This will help prevent them from overcooking.
Serve Pad Thai immediately after cooking. This is when it is at its best.

Conclusion:

Pad Thai is a delicious and easy-to-make Thai noodle dish. It is a popular street food in Thailand and is also served in many Thai restaurants around the world. With its perfect balance of sweet, sour, and savory flavors, Pad Thai is a dish that everyone will enjoy. So next time you're looking for a quick and easy meal, give Pad Thai a try!