Best 16 Pad Thai Noodles Recipes

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**Pad Thai Noodles: A Culinary Symphony of Sweet, Sour, and Savory Flavors**

Embark on a tantalizing culinary journey to the heart of Thailand with Pad Thai noodles, a dish that harmoniously blends sweet, sour, and savory flavors. This iconic street food, also known as "Phat Thai," is a symphony of textures, colors, and aromas that will captivate your taste buds. Each bite transports you to the vibrant streets of Bangkok, where the air is filled with the enticing scent of stir-fried rice noodles, the sizzle of woks, and the lively chatter of vendors. Pad Thai's versatility allows for endless variations, but the essence remains the same: a harmonious balance of flavors and textures that creates an unforgettable dining experience. Our collection of Pad Thai recipes offers a diverse range of culinary adventures, from traditional to contemporary interpretations, ensuring that every palate finds its perfect match.

Here are our top 16 tried and tested recipes!

AUTHENTIC PAD THAI NOODLES



Authentic Pad Thai Noodles image

This is an authentic Thai recipe, with the proper ingredients (no ketchup or peanut butter). It is easy, quick, and absolutely delicious.

Provided by Julia

Categories     World Cuisine Recipes     Asian     Thai

Time 2h

Yield 4

Number Of Ingredients 16

⅔ cup dried rice vermicelli
¼ cup peanut oil
⅔ cup thinly sliced firm tofu
1 large egg, beaten
4 cloves garlic, finely chopped
¼ cup vegetable broth
2 tablespoons fresh lime juice
2 tablespoons soy sauce
1 tablespoon white sugar
1 teaspoon salt
½ teaspoon dried red chili flakes
3 tablespoons chopped peanuts
1 pound bean sprouts, divided
3 green onions, whites cut thinly across and greens sliced into thin lengths - divided
3 tablespoons chopped peanuts
2 limes, cut into wedges for garnish

Steps:

  • Soak rice vermicelli noodles in a bowl filled with hot water until softened, 30 minutes to 1 hour. Drain and set aside.
  • Heat peanut oil over medium heat in a large wok.
  • Cook and stir tofu in the wok, turning the pieces until they are golden on all sides.
  • Remove tofu with a slotted spoon and drain on plate lined with paper towels.
  • Pour all but 1 tablespoon of used oil from the wok into a small bowl; it will be used again in a later step.
  • Heat the remaining 1 tablespoon of oil in the wok over medium heat until it starts to sizzle.
  • Pour in beaten egg and lightly toss in the hot oil to scramble the egg.
  • Remove egg from the wok and set aside.
  • Pour reserved peanut oil in the small bowl back into the wok.
  • Toss garlic and drained noodles in wok until they are coated with oil.
  • Stir in vegetable broth, lime juice, soy sauce, and sugar. Toss and gently push noodles around the pan to coat with sauce.
  • Gently mix in tofu, scrambled egg, salt, chili flakes, and 3 tablespoons peanuts; toss to mix all ingredients.
  • Mix in bean sprouts and green onions, reserving about 1 tablespoon of each for garnish. Cook and stir until bean sprouts have softened slightly, 1 to 2 minutes.
  • Arrange noodles on a warm serving platter and garnish with 3 tablespoons peanuts and reserved bean sprouts and green onions. Place lime wedges around the edges of the platter.

Nutrition Facts : Calories 396.8 calories, Carbohydrate 39.5 g, Cholesterol 40.9 mg, Fat 23.3 g, Fiber 5 g, Protein 13.2 g, SaturatedFat 3.9 g, Sodium 1233.8 mg, Sugar 9.9 g

PAD THAI (THAI STIR-FRIED NOODLES)



Pad Thai (Thai Stir-Fried Noodles) image

A native Thai woman made this for a Thai cooking class. This is how she learned to make it from her mother. We tasted the dish and it was great. We did not have Pad Thai sauce with it but she said the store bought type was fine. Vegetables or tofu may be substituted for the chicken. She noted that overcooked noodles do not stir-fry well and do not look good. If using fresh noodles, instead of dried, they will cook in less than 1 minute.

Provided by Ducky

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 18

1 (454 g) package rice noodles
2 boneless skinless chicken breasts, cut into thin strips
3 cloves garlic, chopped
1 shallot, chopped
2 -3 eggs
1 tablespoon black pepper
4 tablespoons vegetable oil, divided
4 tablespoons brown sugar
1 -2 tablespoon oyster sauce (optional)
3 tablespoons fish sauce
3 tablespoons white vinegar
2 tablespoons soy sauce
1 bunch green onion, cut into 1 inch pieces
1 cup bean sprouts
1/2 cup roasted peanuts, chopped
fresh cilantro
fresh lime juice (optional)
1 jar paad Thai sauce (optional)

Steps:

  • Boil noodles until just soft (do not overcook).
  • Drain water and place noodles in separate bowl.
  • Meanwhile, heat 3 Tbsp oil in wok on high heat.
  • Add garlic, shallots, oyster sauce, chicken and stir-fry until cooked.
  • Move mixture to 1/2 of wok and add eggs on empty 1/2 of wok.
  • Cook eggs.
  • Mix eggs and chicken.
  • Add noodles, fish sauce, vinegar, soy sauce, black pepper and brown sugar, stirring quickly so that noodles do not stick together.
  • Stir in bean sprouts, green onion and peanuts.
  • Garnish with fresh cilantro and a quick squeeze of lime juice.
  • Serve immediately, with Pad Thai sauce, as desired.

STIR-FRIED THAI NOODLES: PAD THAI



Stir-Fried Thai Noodles: Pad Thai image

Provided by Tyler Florence

Categories     main-dish

Yield 4 servings

Number Of Ingredients 14

8 ounces dried wide rice noodles
1/4 cup fish sauce (nam pla)
3 tablespoons tamarind juice
2 tablespoons sugar
3 tablespoons peanut oil
1 1/2 pounds large shrimp, peeled with tails on
4 garlic cloves, finely chopped
2 shallots, sliced
1 fresh red chile, sliced
1 large egg, lightly beaten
1 cup fresh bean sprouts
1/2 cup chopped unsalted roasted peanuts
1 lime, cut into small wedges
1/4 cup fresh cilantro leaves

Steps:

  • Soak the dried rice noodles in cool or lukewarm water for 30 minutes, or until they're limp but still firm to the touch; later cooking in the wok will soften them more. Drain the noodles thoroughly in a colander and set aside while preparing the other ingredients.
  • In a small bowl, mix the fish sauce, tamarind juice, and sugar; stir well to melt the sugar. Taste and adjust flavors to the desired combination of salty, sour, and sweet.
  • Heat a wok over medium-high heat until it is smoking hot. Add 1 tablespoon of the oil and quickly stir-fry the shrimp until they turn pink and are almost cooked through; 1 to 2 minutes. Remove the shrimp to a plate and cover to keep warm.
  • Add the remaining oil to the wok and toss in the garlic, shallots, and chile; stir-fry for 30 seconds. Push the garlic and shallots to 1 side of the wok and pour the egg into the center. Scramble the egg lightly until set, breaking it up into pieces with a spatula. Add the drained noodles to the wok, stirring and tossing quickly with 2 spatulas to separate the strands. Pour in the fish sauce mixture, tossing well to coat the noodles and keep them from sticking (if the noodles are still too firm, drizzle with 1 to 2 tablespoons of water to help them cook.)
  • When the noodles are in good shape, toss in 1/2 of the bean sprouts and peanuts; save the remaining for garnish. Continue to stir-fry, to combine. Return the shrimp to the wok and toss the pad thai together to warm everything through. Serve the pad thai on a platter, pile the remaining bean sprouts and peanuts on 1 side of the dish and garnish with the lime wedges and cilantro. Squeeze lime juice over each portion before eating.

THAI STIR-FRIED NOODLES (PAD SEE EW)



Thai Stir-Fried Noodles (Pad See Ew) image

Chicken, broccoli, and rice noodles are cooked in a sweet soy sauce in this quick and easy Thai noodle dish that's ready in just 20 minutes.

Provided by Nina

Time 20m

Yield 3

Number Of Ingredients 12

1 (6 ounce) package rice stick noodles (rice vermicelli)
2 tablespoons oyster sauce
2 tablespoons water
2 tablespoons dark soy sauce
2 teaspoons soy sauce
2 teaspoons distilled white vinegar
2 teaspoons white sugar
2 tablespoons vegetable oil
2 cloves garlic
5 ounces Chicken, broilers or fryers, thigh, meat only, raw
1 cup small broccoli florets
1 large egg

Steps:

  • Place rice noodles in a large bowl and cover with boiling water. Soak until tender, 4 to 8 minutes. Rinse thoroughly with water and leave in a colander to drain.
  • Combine oyster sauce, water, dark and regular soy sauce, vinegar, and sugar in a small bowl.
  • Place a wok over high heat; add oil and mince garlic straight into the wok. Heat until oil is hot and garlic is starting to turn golden, about 1 minute. Add chicken and broccoli; stir-fry for 1 minute. Move chicken and broccoli to one side. Crack egg into the skillet and scramble it, about 1 minute.
  • Add noodles and sauce; fold gently to combine, until sauce evenly coats the noodles and caramelizes a bit, and chicken is cooked through, 1 to 2 minutes.

Nutrition Facts : Calories 399.8 calories, Carbohydrate 52.7 g, Cholesterol 91.1 mg, Fat 14.6 g, Fiber 1.7 g, Protein 13.2 g, SaturatedFat 2.7 g, Sodium 1035.2 mg, Sugar 3.5 g

THAI DRUNKEN NOODLES (PAD KEE MAO)



Thai Drunken Noodles (Pad Kee Mao) image

This is my version of drunken noodles after researching and trying to make it in my own kitchen. It is a spicy and hearty noodle plate great for cold winter nights. One of mine and my husband's favorite spicy Thai dishes

Provided by Van Dana

Categories     World Cuisine Recipes     Asian     Thai

Time 35m

Yield 4

Number Of Ingredients 14

1 pound dried rice noodles
3 tablespoons oil, divided
¼ cup sliced Thai chiles
¼ cup sliced onion
2 tablespoons minced garlic
2 tablespoons dark soy sauce
2 tablespoons fish sauce
2 tablespoons soy-based seasoning sauce (such as Golden Mountain®)
1 tablespoon brown sugar
1 red bell pepper, cut into 1-inch pieces
1 cup chopped broccoli
1 cup pea pods
½ cup chopped carrots
1 cup chopped fresh Thai basil

Steps:

  • Place noodles in a pot and cover with hot water. Add 1 tablespoon oil and soak until soft, 5 to 10 minutes. Drain and rinse with cold water. Set noodles aside.
  • Heat remaining oil in a wok over medium-high heat. Add chiles, onion, and garlic and fry until golden, about 5 minutes. Add soy sauce, fish sauce, soy-based seasoning sauce, and brown sugar and stir to combine. Add drained noodles, bell pepper, broccoli, pea pods, and carrots. Stir fry until crisp-tender, 3 to 5 minutes. Add basil and remove from heat. Let rest until basil wilts, about 1 minute.

Nutrition Facts : Calories 570.1 calories, Carbohydrate 107.3 g, Fat 11.2 g, Fiber 4.4 g, Protein 8.1 g, SaturatedFat 1.8 g, Sodium 1277 mg, Sugar 7.6 g

PAD THAI NOODLES



Pad Thai Noodles image

This popular Thai noodle dish has a delicate balance of spicy, sweet, salty, and sour flavors. This recipe is based on a traditional Bangkok-style version of the dish. It is not swimming in sauce like many Western versions found in restaurants. The dish is full of flavor with a light coating of delicious sauce in every bite. Serve with lime wedges, fish sauce, sugar, white pepper or pepper flakes, and vinegar on the table so guests can individually adjust tastes.

Provided by Bud W

Categories     World Cuisine Recipes     Asian     Thai

Time 55m

Yield 4

Number Of Ingredients 17

7 ounces 1/4-inch thick rice stick noodles
2 tablespoons vegetable oil
2 tablespoons raw peanuts, or more to taste
6 Thai chile peppers, seeded and minced, or more to taste
1 shallot, minced, or more to taste
3 cloves garlic, minced, or more to taste
1 pound boneless chicken, cut into 1/4-inch strips
⅓ cup extra-firm tofu, cut into matchsticks
2 ½ tablespoons white sugar
2 tablespoons tamarind paste
1 ½ tablespoons fish sauce
½ teaspoon ground white pepper, or to taste
1 egg
¼ pound large shrimp - peeled, deveined, and tails removed
1 cup bean sprouts
1 cup chopped fresh chives
1 lime, juiced

Steps:

  • Place noodles in a large bowl and cover with hot water. Set aside until noodles are flexible but still firm, about 10 minutes. Drain.
  • Heat a wok or large skillet over medium-high heat until it starts to smoke. Add oil; heat until it shimmers. Add peanuts; cook and stir until roasted, 1 to 2 minutes. Remove from wok.
  • Stir chile peppers, shallot, and garlic into the oil; cook and stir until garlic just begins to brown, about 30 seconds. Add chicken and tofu; cook until no longer pink in the center and the juices run clear, 4 to 5 minutes. Add noodles, stirring quickly to mix in and prevent them from sticking. Add sugar, tamarind paste, fish sauce, and white pepper together; cook, stirring constantly, until sauce thickens, about 2 minutes.
  • Push noodle mixture to one side of the wok; crack egg into the empty space. Stir until scrambled, 1 to 2 minutes; fold into noodles. Stir in shrimp; cook until opaque, 2 to 3 minutes. Add roasted peanuts, bean sprouts, chives, and lime juice; cook and stir until flavors combine, 1 to 2 minutes more.

Nutrition Facts : Calories 535.8 calories, Carbohydrate 66.4 g, Cholesterol 147.9 mg, Fat 14.5 g, Fiber 3.4 g, Protein 36 g, SaturatedFat 2.8 g, Sodium 626.4 mg, Sugar 13.3 g

ZUCCHINI NOODLES PAD THAI



Zucchini Noodles Pad Thai image

A healthier adaptation of a Pad Thai recipe. Serve with extra lime wedges.

Provided by Andrea Nicole

Categories     World Cuisine Recipes     Asian

Time 57m

Yield 4

Number Of Ingredients 19

3 large zucchini
¼ cup chicken stock
2 ½ tablespoons tamarind paste
2 tablespoons low-sodium soy sauce
2 tablespoons oyster sauce
1 ½ tablespoons Asian chile pepper sauce
1 tablespoon Worcestershire sauce
1 tablespoon fresh lime juice
1 tablespoon white sugar
2 tablespoons sesame oil
1 tablespoon chopped garlic
12 ounces skinless, boneless chicken breasts, cut into 1-inch cubes
8 ounces peeled and deveined shrimp
2 eggs, beaten
2 tablespoons water, or as needed
3 cups bean sprouts, divided
6 green onions, chopped into 1-inch pieces
2 tablespoons chopped unsalted dry-roasted peanuts
¼ cup chopped fresh basil

Steps:

  • Make zucchini noodles using a spiralizer.
  • Whisk chicken stock, tamarind paste, soy sauce, oyster sauce, chile pepper sauce, Worcestershire sauce, lime juice, and sugar together in a small bowl to make a smooth sauce.
  • Heat sesame oil in a wok or large skillet over high heat. Add garlic and stir until fragrant, about 10 seconds. Add chicken and shrimp; cook and stir until chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes.
  • Push chicken and shrimp to the sides of the wok to make a space in the center. Pour eggs and scramble until firm, 2 to 3 minutes. Add zucchini noodles and sauce; cook and stir, adding water if needed, about 3 minutes. Add 2 cups bean sprouts and green onions; cook and stir until combined, 1 to 2 minutes.
  • Remove wok from heat and sprinkle peanuts over noodles. Serve garnished with remaining 1 cup bean sprouts and fresh basil.

Nutrition Facts : Calories 370.2 calories, Carbohydrate 28.1 g, Cholesterol 221.8 mg, Fat 14.5 g, Fiber 5.3 g, Protein 35.6 g, SaturatedFat 2.8 g, Sodium 670.9 mg, Sugar 12.9 g

THAI NOODLES (PAD THAI)



Thai Noodles (Pad Thai) image

This is an adopted recipe that I have not yet had time to prepare. The original poster's comments are as follows: "This is my favorite version of Pad Thai. It's a wonderful mix of flavors - the sweetness is nicely contrasted with the tartness of the limes and red chilis. You can use chicken, pork, shrimp or a combination of all three. This is a meal in itself - It's really great with Thai iced tea! From "Thai Home Cooking" by Kamomal Pootaraska -- NOTE: I replaced the original version of recipe #7941 (when I adopted it in February 2005) with this authentic version that I have used time and time again with great success. It tastes just like the Pad Thai I have enjoyed in authentic Thai restaurants."

Provided by Ms B.

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

8 ounces Thai rice noodles, 1/8
4 tablespoons fish sauce
6 tablespoons white vinegar
1 tablespoon tomato paste
6 tablespoons sugar
4 green onions
1 cup dry-roasted unsalted peanuts, Coarsely Ground
1/2 cup vegetable oil
2 garlic cloves, minced
1/2 lb pork, cut in chunks (or 1/2 lb of a combination of 2 or all 3) or 1/2 lb raw shrimp (or 1/2 lb of a combination of 2 or all 3)
egg
bean sprouts
2 tablespoons crushed red pepper flakes
2 limes, cut into wedges

Steps:

  • Soak rice noodles in warm water for 20 - 25 minutes - they should be soft but not mushy; they will soften when they are cooked in the liquid.
  • (prepare accordingly depending on your choice)Peel and deveign the shrimp, leave the tails intact - cut the chicken and/or pork into 1/8 inch x 1 inch pieces.
  • Mix together fish sauce, sugar, vinegar and tomato puree until sugar is dissolved, set aside.
  • Slice the scallions on the diagonal 1/4 inch thick, set aside.
  • Heat a wok and add the oil, then stirfry the meat and garlic - when meat is cooked (no longer pink) add the drained noodles and quickly stir to coat with oil - quickly add the sauce and stir carefully to avoid breaking the noodles.
  • Move the noodles to the side and add eggs - let them set a bit then break them up and continue to stir fry - add additional oil if necessary to keep noodles from sticking- continue to toss until eggs are nicely distributed.
  • Add 3/4 Cup peanuts, bean sprouts and scallions - toss.
  • Remove to serving platter, garnish with 1/4 Cup ground peanuts, sprinkle with the chili flakes and serve with lime wedges to squeeze over the top.

THAI-STYLE CHICKEN AND PRAWN FRIED NOODLES (PAD THAI) RECIPE BY TASTY



Thai-Style Chicken And Prawn Fried Noodles (Pad Thai) Recipe by Tasty image

Here's what you need: thai fish sauce, tamarind paste, light brown sugar, lime, vegetable oil, eggs, chicken breasts, raw prawn, spring onions, chilli, fresh coriander, garlic, flat rice noodle, bean sprout, roasted peanut, lime wedge

Provided by Evelyn Liu

Categories     Dinner

Yield 4 servings

Number Of Ingredients 16

3 tablespoons thai fish sauce
3 tablespoons tamarind paste
3 tablespoons light brown sugar
½ lime, juiced
4 tablespoons vegetable oil
2 eggs, beaten
2 chicken breasts, finely sliced
½ lb raw prawn, shelled and patted dry
2 spring onions, finely sliced
1 chilli, finely sliced
⅔ cup fresh coriander, finely chopped
1 teaspoon garlic, crushed
3 ½ cups flat rice noodle, cooked
1 cup bean sprout
1 handful roasted peanut, roughly chopped
lime wedge, to serve

Steps:

  • Combine the tamarind, fish sauce, sugar, and lime juice with 1 tbsp water and set aside.
  • Cook the eggs in 1 tablespoon of oil and set aside.
  • Add 1 tablespoon of oil to the frying pan. Sear the chicken until golden and cooked through.
  • Add the prawns to the pan, and cook for about 2 minutes or until they just turn red.
  • Tip in half of the spring onions, chili, half the coriander, and garlic. Cook for 1 minute until fragrant, then set aside
  • Heat 1 tablespoon of oil in the wok, then add the noodles and bean sprouts. Stir-fry for 2 minutes until the noodles have separated and everything is heated through.
  • Add the chicken, prawns, eggs and tamarind sauce. Toss with the noodles until well-coated.
  • To serve, scatter over the roasted peanuts, remaining spring onions, coriander leaves, and lime wedges.
  • Enjoy!

Nutrition Facts : Calories 854 calories, Carbohydrate 91 grams, Fat 30 grams, Fiber 4 grams, Protein 51 grams, Sugar 12 grams

THAI DRUNKEN MASTER NOODLES (PAD KEE MOW)



Thai Drunken Master Noodles (Pad Kee Mow) image

This is my closest attempt at recreating our favorite Thai dish. The key is the fresh wide rice noodles that can only be found at an asian market.

Provided by Cadylynn

Categories     Asian

Time 40m

Yield 1 cup, 4-6 serving(s)

Number Of Ingredients 15

2 (1 lb) packages fresh Thai rice noodles (if these cannot be found you can use 1 pound dry rice noodles)
1/2 medium onion (sliced)
2 -3 garlic cloves (minced)
3 green onions (chopped)
1 large green bell pepper (sliced)
2 large tomatoes (cut into chunks)
1/2 red bell pepper (sliced)
2 chicken breasts (thinly sliced)
fresh basil (approx. 3 stems)
6 tablespoons oyster sauce
3 tablespoons rice vinegar
3 tablespoons fish sauce
3 tablespoons sugar
3 tablespoons lime juice
1 tablespoon chili sauce (Sambal Oelek)

Steps:

  • Heat a wok with several tablespoons of cooking oil. Seperate rice noodles and stir fry noodles until they soften.
  • When oil is absorbed add a few tablespoons of soy sauce and finish cooking.
  • Remove noodles from heat, place noodles on a plate and keep them in a warm oven.
  • Add a few more tablespoons of cooking oil to the skillet and stir fry onions, garlic, green onions, peppers and basil until softened slightly.
  • Add chicken and cook until slightly browned.
  • Combine all ingredients for sauce in a medium sized bowl and whisk everything together,.
  • Add noodles and sauce to skillet.
  • Stir fry for several minutes.
  • Remove from heat and enjoy.

PAD THAI NOODLES



Pad Thai Noodles image

Categories     Onion     Stir-Fry     Peanut     Shrimp     Tofu     Noodle     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 14

4 ounces dried Thai rice sticks*
3 tablespoons vegetable oil
8 ounces uncooked medium shrimp, peeled, deveined
3/4 cup 1/2-inch pieces firm tofu (about 6 ounces)
1/4 cup finely chopped radishes
2 teaspoons paprika
1 large egg, beaten to blend
2 cups mung bean sprouts
2 cups green onions, cut diagonally into 1-inch pieces
1/4 cup fish sauce (nam pla)*
3 tablespoons rice vinegar
4 teaspoons sugar
1/4 cup finely chopped roasted unsalted peanuts
Lime wedges

Steps:

  • Soak dried rice sticks in large bowl of warm water until just tender, about 1 hour. Drain rice sticks well.
  • Heat oil in large nonstick skillet over high heat. Add shrimp; stir-fry until pink and opaque in center, about 2 minutes. Transfer to plate. Add tofu, radishes, and paprika to skillet; stir-fry until tofu browns, about 2 minutes. Add egg; stir until set, breaking up with spoon, about 1 minute. Add drained rice sticks, mung bean sprouts, green onions, fish sauce, rice vinegar, and sugar. Stir-fry until heated through, about 2 minutes. Transfer to serving dish. Top with chopped peanuts. Serve with lime wedges.
  • *Thai rice sticks (flat, dried Thai noodles) and fish sauce (nam pla) are available at Asian markets.

ALMOND PAD THAI WITH SHIRITAKI NOODLES



Almond Pad Thai With Shiritaki Noodles image

Shirataki noodles are made from the fiber of the konjac plant. Here they're tossed with vegetables and an almond-butter-based sauce for a quick low-carb, vegetarian weeknight dinner.

Provided by Kelly LeVeque

Categories     HarperCollins     Vegetarian     Vegan     Almond     Broccoli     Carrot     Pea     Bell Pepper     Sesame     Wheat/Gluten-Free     Low Carb     Quick and Healthy     Dinner

Yield 2 servings

Number Of Ingredients 11

2 tablespoons coconut oil
2 cups broccoli florets
2 cups shredded peeled carrots
½ red pepper, thinly sliced
½ cup peas
6 tablespoons coconut aminos
2 tablespoons smooth almond butter
2 tablespoons filtered water
1 (7-ounce) package fettuccine shirataki noodles, prepared according to package instructions
¼ cup thinly sliced green onions
2 tablespoons sesame seeds

Steps:

  • In a large skillet over medium-high heat, heat the coconut oil. Add the broccoli, carrots, red pepper, and peas and sauté until tender, 6 to 8 minutes.
  • Whisk the coconut aminos, almond butter, and water in a small bowl.
  • Add the shirataki noodles and amino blend to the skillet and mix to incorporate. Top with the green onions and sesame seeds.

PAD THAI (FRIED NOODLES WITH SHRIMP)



Pad Thai (Fried Noodles With Shrimp) image

I love Thai food and Pad Thai is one of my favorite dishes. It is easy to make and very tasty. Anytime I run across a recipe for Pad Thai I add it to my cookbook in search of the perfect recipe. This is a pretty good contender.

Provided by SharleneW

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/2 lbs large raw shrimp, uncooked
1 (8 ounce) package Thai rice noodles
2 cloves garlic, minced
1/4 cup vegetable oil
2 large eggs, lightly beaten
2 tablespoons sugar
2 tablespoons fish sauce
2 tablespoons asian chili-garlic sauce
2 green onions, chopped
2 -3 tablespoons chopped peanuts
1/4 cup chopped fresh cilantro
lime wedge

Steps:

  • Peel and devein shrimp, set aside.
  • Cook noodles in boiling water 3 to 4 minutes; drain.
  • Saute minced garlic cloves in hot vegetable oil in large nonstick skillet over medium heat for about 2 inutes.
  • Add shrimp and cook for another 2 minutes or just until shrimp turns pink.
  • Add beaten egg to shrimp mixture in skillet.
  • Cook shrimp mixture over medium heat, without stirring, until egg begins to set.
  • Stir until cooked, breaking up egg.
  • Add sugar, fish sauce, and garlic-chili sauce, stirring until blended.
  • Add noodles and cook 1 minute or until thoroughy heated.
  • Sprinkle with the onions, peanuts and cilantro.
  • Serve with lime wedges for each diner to squeeze lime juice over top.

THAI PAD THAI NOODLES



Thai Pad Thai Noodles image

Pad Thai is our most classic common dish. It goes great with a nice tall glass of Thai iced tea.

Provided by Zfamily

Categories     World Cuisine Recipes     Asian     Thai

Time 45m

Yield 4

Number Of Ingredients 14

3 cups water
1 (8 ounce) package wide rice noodles
2 ½ tablespoons vegetable oil
2 cloves garlic, smashed
1 (4 ounce) boneless pork chop, cut into small pieces
1 cup bean sprouts
3 tablespoons dried small shrimp
2 ½ tablespoons palm sugar
2 tablespoons fish sauce
1 tablespoon soy sauce
1 tablespoon lime juice
2 tablespoons chopped salted radish
¼ cup unsalted roasted peanuts, chopped
¼ cup chopped fresh cilantro for garnish

Steps:

  • Bring water to a boil in a pot.
  • Place rice noodles in a large bowl. Pour boiling water over noodles and allow to soak until softened, about 20 minutes. Drain.
  • Heat vegetable oil in a wok over medium heat.
  • Cook and stir garlic and pork in hot oil until pork is no longer pink in the center, about 5 minutes.
  • Stir in soaked rice noodles, bean sprouts, dried shrimp, palm sugar, fish sauce, soy sauce, and lime juice, stirring until palm sugar has dissolved. Cook until noodles are heated through, 3 to 4 minutes.
  • Stir in salted radish until combined.
  • Lightly toss peanuts and noodle mixture together until combined Transfer to a platter. Garnish with cilantro.

Nutrition Facts : Calories 374.1 calories, Carbohydrate 50 g, Cholesterol 17.4 mg, Fat 15.3 g, Fiber 3.7 g, Protein 9.7 g, SaturatedFat 2.7 g, Sodium 908.4 mg, Sugar 9.7 g

PAD SEE EW (THAI NOODLES WITH BEEF AND BROCCOLI)



Pad See Ew (Thai Noodles with Beef and Broccoli) image

A popular Thai soy sauce noodle dish.

Provided by Lynda Q

Categories     World Cuisine Recipes     Asian     Thai

Time 35m

Yield 8

Number Of Ingredients 13

1 (8 ounce) package wide rice noodles
1 cup bite size broccoli pieces
1 tablespoon vegetable oil
1 teaspoon crushed garlic
½ pound rib-eye steak, sliced thin
½ cup water
1 tablespoon cornstarch
3 tablespoons oyster sauce
3 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon white sugar
1 pinch salt and ground black pepper to taste
1 egg

Steps:

  • Place the dry rice noodles in a bowl, cover with hot water, and let soak until white and soft but not mushy, about 10 minutes. Drain and set aside.
  • Bring a small pot of water to a boil; cook the broccoli in the boiling water until cooked and still firm, 5 to 7 minutes. Drain and set aside.
  • Heat the oil in a skillet over medium heat; cook the garlic in the hot oil until fragrant, 3 to 5 minutes. Stir in the sliced steak; cover the skillet and cook until the meat is just turning from pink to grey, 5 to 7 minutes. Whisk the water and cornstarch together in a bowl; pour into the skillet along with the oyster sauce, soy sauce, fish sauce, and sugar. Add the rice noodles and broccoli and stir to mix evenly. Season with salt and pepper. Allow the mixture to simmer while you prepare the egg.
  • Prepare a small skillet with cooking spray and heat over medium-low heat. Cook the egg in the prepared skillet until cooked through and the yolk is solid. Add the cooked egg to the other skillet and stir to incorporate. Serve hot.

Nutrition Facts : Calories 185.2 calories, Carbohydrate 27.4 g, Cholesterol 35.2 mg, Fat 5.5 g, Fiber 0.8 g, Protein 5.8 g, SaturatedFat 1.7 g, Sodium 592.2 mg, Sugar 2 g

MY HUSBAND'S PAD THAI NOODLES



My Husband's Pad Thai Noodles image

I'm not going to lie and say this is authentic Thai noodles, but I've come up with my own version that my husband really, really likes. Feel free to use whatever vegetables or meat. I think the sauce is what made my husband like it so much. It's spicy!

Provided by SHARONLIN

Categories     World Cuisine Recipes     Asian

Time 50m

Yield 6

Number Of Ingredients 22

1 (8 ounce) package dried wide rice noodles
¼ cup fish sauce
¼ cup honey
3 tablespoons soy sauce
1 lime, juiced
2 tablespoons rice vinegar
2 tablespoons chili garlic sauce
1 tablespoon ketchup
1 tablespoon chili oil
1 tablespoon sesame oil
1 tablespoon minced garlic
4 eggs
2 tablespoons vegetable oil
20 extra large shrimp, peeled and deveined
salt and ground black pepper to taste
1 cup thinly sliced onion
1 cup thinly sliced celery
2 cups napa cabbage, sliced into 2-inch strips
½ cup chicken stock
1 cup chopped fresh cilantro
½ cup chopped peanuts
1 hot red chile pepper, sliced

Steps:

  • Bring a large pot of water to a boil over high heat. Turn off heat and drop in rice noodles. Allow them to soften, about 10 minutes. Drain noodles in a colander and set aside.
  • Whisk together fish sauce, honey, soy sauce, lime juice, rice vinegar, chili garlic sauce, ketchup, chili oil, sesame oil, and garlic in a bowl.
  • Heat a nonstick skillet over medium heat and scramble eggs. Remove and set aside.
  • Heat vegetable oil in a large skillet over medium heat. Cook and stir shrimp until pink but not opaque, 3 to 4 minutes (they will finish cooking when returned to the skillet). Season shrimp with salt and ground black pepper and set aside.
  • Cook and stir onions and celery in the skillet just until tender, about 2 minutes.
  • Stir cabbage and drained rice noodles into the skillet and continue cooking until cabbage is tender, about 2 minutes. Pour in chicken stock as needed to keep noodles from getting dry.
  • Stir scrambled eggs, shrimp, salt, and ground black pepper into noodle mixture and gently toss to coat.
  • Pour sauce over the noodles and toss gently to combine. Continue cooking until shrimp are fully cooked, 2 to 5 minutes.
  • Remove from heat and toss cilantro, peanuts, and red chiles into noodles.

Nutrition Facts : Calories 493.3 calories, Carbohydrate 55.3 g, Cholesterol 268 mg, Fat 19.2 g, Fiber 4.1 g, Protein 26.4 g, SaturatedFat 3.5 g, Sodium 1862.1 mg, Sugar 16.6 g

Tips:

  • Use wide rice noodles: These noodles are the traditional choice for pad Thai and they cook quickly, becoming soft and chewy.
  • Soak the noodles before cooking: This helps to soften them and reduce the cooking time.
  • Use a well-seasoned wok or large skillet: This will help to prevent the noodles from sticking and will give them a nice smoky flavor.
  • Cook the noodles in batches: This will help to prevent them from clumping together.
  • Use a variety of vegetables: This will add color, flavor, and texture to your pad Thai. Some good choices include carrots, bell peppers, onions, and bean sprouts.
  • Use a good quality tamarind sauce: This is the key ingredient in pad Thai and it gives the dish its characteristic sweet and sour flavor. You can find tamarind sauce in most Asian grocery stores.
  • Add peanuts and cilantro: These ingredients are traditional garnishes for pad Thai and they add a nice crunchy texture and fresh flavor.

Conclusion:

Pad Thai is a delicious and easy-to-make dish that is perfect for a quick and easy meal. With a little planning and preparation, you can make a delicious pad Thai that is sure to impress your friends and family. So what are you waiting for? Give this recipe a try today!

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