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- Meat and poultry
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A delicious Thai noodle dish, made by stir-frying rice noodles with chicken, prawns, beansprouts and egg. Adjust the spiciness to your own taste.
160 people made this
- 225g dried flat rice noodles
- 3 tablespoons fish sauce
- 4 tablespoons fresh lime juice
- 1 tablespoon caster sugar
- 2 tablespoons oyster sauce
- 1 1/2 tablespoons Thai chilli sauce, divided
- 4 tablespoons chicken stock
- 4 tablespoons vegetable oil
- 1 tablespoon chopped garlic
- 225g medium prawns, peeled and deveined
- 225g skinless, boneless chicken breast fillets, cut into 2.5cm cubes
- 2 eggs, beaten
- 200g beansprouts
- 6 spring onions, chopped into 2.5cm pieces
- 2 tablespoons chopped unsalted dry-roasted peanuts
- 4 tablespoons chopped fresh coriander
- 1 lime, cut into 8 wedges
- 135g beansprouts
MethodPrep:15min ›Cook:15min ›Extra time:20min soaking › Ready in:50min
- Fill a large bowl with hot tap water and place the noodles in it to soak for 20 minutes.
- In a small bowl, stir together the fish sauce, lime juice, sugar, oyster sauce, 2 teaspoons of chilli sauce and chicken stock. Set aside.
- Heat a wok or large frying pan over high heat and add vegetable oil. When the oil is hot, stir in garlic and cook for about 10 seconds. Add prawns and chicken; cook, stirring constantly until prawns turn opaque and chicken is cooked through, 5 to 7 minutes.
- Move everything in the wok out to the sides and pour the eggs in the centre. Cook and stir the eggs until firm. Add the noodles to the wok and pour in the sauce. Cook, stirring constantly, until the noodles are tender. Add a bit more water if needed to finish cooking the noodles. Stir in 200g beansprouts and spring onions. Remove from the heat and garnish with chopped peanuts. Taste for seasoning, adjusting the spice or lime juice if needed.
- Serve garnished with fresh coriander and remaining beansprouts and lime wedges on the side.
Reviews & ratingsAverage global rating:(196)
Reviews in English (142)
Pad Thai without tamarind is like salsa without cilantro - just missing something. I added tamarind paste, cut down on the lime and bean sprouts a bit and kicked up the heat more. It came out great. I also didn't have a wok on hand so I cooked the chicken and garlic and green onions first, then removed them from the pan, cooked the eggs then added the noodles and sauce then added the chicken back in.-16 Jul 2008
This recipe was excellent, but only after I followed the suggestions of several other reviewers: I used 1 T tamarind paste (because what is Pad Thai without tamarind?!) and also increased the amount of sauce. I was feeding four people so I doubled the whole recipe, but TRIPLED the sauce recipe and it came out perfect. I decreased the lime juice by 50% to account for tartness of tamarind, and didn't use as much fish sauce as the recipe called for. I omitted the oyster sauce (didn't have any) and used veggie bullion instead of chicken stock. I made other subs since I didn't have some of the veggies, and wanted to make it vegetarian: I used tofu in place of both the chicken and shrimp. I didn't have bean sprouts, but I DID have baby Bok Choy so I used that. And I used thinly sliced carrots. Other than that, I followed the recipe steps and amounts exactly and it made the best Pad Thai I've ever made (and I make Pad Thai often!). Excellent and very flexible recipe. Thanks!-14 Sep 2008
by Rockport Realtor/Amatuer Chef~
I'm picky about my Pad Thai, and this was VERY GOOD! I thought it was a little heavy on the lime juice for my taste. It yeilded WAY more than 3 servings. I make a little extra of the sauce, about 25% more. I like alot of juice, and I like the noodles a little softer.Fantastic Recipe! I would recommend it to those that are picky about their Thai food!!!-19 Jan 2008
10-Minute Chicken Pad Thai
Say good-bye to takeout when you can make it better, more flavourful, and faster at home. Cook restaurant-style, chicken Pad Thai at home in just 10 minutes! It's sweet, savoury, sour, spicy and nutty, and will stimulate all of your senses.
Pad Thai recipe
Pad Thai is one of the world’s most beloved noodle dishes. Along with Thai Green Curry and Red Curry, this is the dish by which every Thai restaurant is measured. In fact, I was trying to find the “best” Thai restaurant in my area just last week and it brought me much amusement that Pad Thai was the baseline of a favourable or unfavourable rating for almost every review!
If you’ve been disappointed by basic Pad Thai recipes in the past, have faith – I promise this one delivers!
- 12 ounces dried rice noodles
- ½ cup white sugar
- ½ cup distilled white vinegar
- ¼ cup fish sauce
- 2 tablespoons tamarind paste
- 1 tablespoon vegetable oil
- 2 boneless, skinless chicken breast halves, sliced into thin strips
- 1 tablespoon vegetable oil
- 1 ½ teaspoons garlic, minced
- 4 eggs, beaten
- 1 ½ tablespoons white sugar
- 1 ½ teaspoons salt
- 1 cup coarsely ground peanuts
- 2 cups bean sprouts
- ½ cup chopped fresh chives
- 1 tablespoon paprika, or to taste
- 1 lime, cut into wedges
Place rice noodles in a large bowl and cover with several inches of room temperature water let soak for 30 to 60 minutes. Drain.
Whisk sugar, vinegar, fish sauce, and tamarind paste in a saucepan over medium heat. Bring to a simmer, remove from heat.
Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add chicken cook and stir until chicken is cooked through, 5 to 7 minutes. Remove from heat.
Heat 1 tablespoon oil and minced garlic in a large skillet or wok over medium-high heat. Stir in eggs scramble until eggs are nearly cooked through, about 2 minutes. Add cooked chicken breast slices and rice noodles stir to combine.
Stir in tamarind mixture, 1 1/2 tablespoons sugar, and salt cook until noodles are tender, 3 to 5 minutes. Stir in peanuts cook until heated through, 1 to 2 minutes. Garnish with bean sprouts, chives, paprika, and lime wedges.
Chicken Pad Thai
Danielle Centoni is a Portland-based, James Beard Journalism Award-winning food writer and cookbook author whose idea of a perfect day always includes butter, sugar, flour, and an oven.
The Spruce / Maxwell Cozzi×
|Servings: 3 to 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 48g||61%|
|Saturated Fat 12g||58%|
|Total Carbohydrate 110g||40%|
|Dietary Fiber 7g||27%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Pad Thai is probably one of the most well known Thai dishes. It is a tangy and delicious combination of noodles, vegetables, and chicken or shrimp all tossed in a sweet and sour sauce with a little bit of spice. This recipe is a fast and easy version of traditional pad Thai, but maintains the authentic taste.
The key to perfect pad Thai is in the cooking of the noodles—cook them just enough so that they are chewy-perfect. When this dish is all put together, you will understand why pad Thai is so popular.
Four simple steps to cook up an irresistible Pad Thai
Pad Thai regularly receives high praises from food critics around the world due to its complexity, affordability, and range of flavor.
This dish has a wide variety of textures that make it an absolute joy to eat. You will experience the soft noodles as well as the small pieces of crunchy pickles, nuts, plus the freshness of bean sprouts.
You will also experience a sourness of tamarind mixes well with the sweetness of palm sugar, and the spiciness of hot chili pepper.
Step 1- Soaking the noodles.
Noodles for Pad Thai come in two forms- the dry and the fresh one. Since the noodles are hard to get at where I live, I always use the dry one to prepare the Pad Thai. I think many readers will be in the same situation as me, so I&rsquoll describe how to use the dry noodles in this recipe.
Pad Thai noodles will absorb the water and rehydrated when you soak them in water. Please take note that the amount of noodles in the recipe below is referred to the dry weight.
Start with soaking the dry noodles in lukewarm or room temperature water while preparing the other ingredients. The time required depends on the thickness and width of the noodles, as well as the temperature of the water. I have seen some recipes mentioned that it can soak for a few hours, but I prefer the noodles to be just al dente, as it can become too soft, mushy and less chewy.
You can use warm water to speed up the rehydration of the noodles.
Here are my steps:
- Put the noodles in a large container. Pour some boiling water until they are covered.
- Submerge the noodles entirely in the water.
- Leave to stand for five to ten minutes. The noodles are ready when they become flexible, and no longer transparent. Remove the noodles.
- Rinse the noodles with cold water or under the tap to stop further cooking by the residual heat. Drain and set aside.
You can do this step ahead of time. Toss the noodles with a little oil to prevent them from sticking together.
By far, the trickiest part is to soak the noodles. Noodles should be somewhat flexible and firm, not wholly expanded and soft. When in doubt, undercook is better overcooked them. You can stir-fry the noodles longer with some water if it is too hard.
Thai pad chicken
Episode 3 of series 2 for channel4. hugh bonneville makes an authentic pad thai. jamie oliver roasts an overnight shoulder of pork. and jimmy doherty builds a smoker. Hugh bonneville makes an authentic pad thai. jamie oliver roasts an overnight shoulder of pork. and jimmy doherty builds a smoker for barbecue brisket.. . from jamie oliver this incredible pad thai is hugh bonneville authentic pad thai recipe pad thai popular recipes jamie oliver pinterest recipes.
Jamie and jimmy's friday night feast | series 2 - episode
Far off in the red mangroves an alligato by mary oliver
Jamie and jimmy's friday night feast season 2 episode 3 hugh bonneville, roast pork and smoked brisket : hugh bonneville makes an authentic pad thai.. Pad thai is now one of the world's favorite noodle dishes and, luckily, it's easy to make at home with these delicious pad thai recipes.. This prawn and tofu pad thai is a quick and simple recipe from jamie oliver this incredible pad thai is bursting with authentic flavours!.
Pad Thai is one of our favorite Thai dishes. It has a delicious blend of sour, sweet, and spice in one noodle dish. With chicken thigh fillet and shrimp (or prawns) it is a complete meal in one.
I was very intimidated to try to make Pad Thai at home. The many ingredients and cooking steps are very daunting and discouraging for me. I’m happy to just order and enjoy it in a restaurant.
It has been more than a year now since the last time we enjoyed a platter of yummy Pad Thai and we are craving it. But since we don’t want to risk dining out because of the pandemic, I decided to finally try making Pad Thai at home.
I’m very happy it turned out just like what we usually have at our favorite restaurant. My husband and kids said it tastes like Pad Thai as they know it.:D
This is my take on Pad Thai. I had a recipe that I’ve been meaning to try that I cut out from a magazine but it got lost so I had to find another good one. I used this one (thank you) as my inspiration for the recipe below.
If you decide that you want to try this recipe, here’s an important tip: Read the recipe several times and picture in your head the steps for a smooth flow of work.
If there’s something unclear or some error in the recipe, please let me know in the comments section, it will be much appreciated.
Here’s a summary of the cooking process:
- First cook the noodles al dente according to package direction
- Marinate the shrimp
- Mix the sauce ingredients
- Roast the peanuts
- Fry the eggs and the tofu
Start making the Pad Thai.
You can serve it like they do in restaurants or just casual family style.
I don’t have a photo of the cooked rice noodles so let’s start with this. Marinate the prawns. Set it aside.
After roasting the peanuts frying the eggs the tofu (not pictured), and setting them aside for later, cook the marinated prawns next in the same pan. Transfer prawns to a bowl and (again) set aside.
Now we’ll start putting it all together. Pour more oil in the pan and saute the garlic, onion and ginger.
Next, add the chicken thigh fillet and cook it until browned.
And the cooked rice noodles. Pour in the pad Thai sauce. Toss gently to mix.
Start adding the pre-cooked ingredients in — the fried tofu and eggs. Throw in the chopped chives or onion leaves.
The roasted peanuts and the siling labuyo (bird’s eye chilis).
Now, put the cooked prawns back in the pan.
Mix well and check if seasoning is right, and you’re done. Whew.
Prawn Pad ThaiJump to Recipe
Like Thai Food? Try My Favorite Massaman Curry!
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Soak the tamarind in hot water for 15 minutes. Strain and reserve juice, pressing on pulp to extract as much liquid as possible. In small bowl, combine strained tamarind juice, fish sauce, and palm sugar.
Place chicken in bowl and toss with 2 tablespoons fish sauce mixture.
In wok, or 12-inch non-stick skillet, heat 4 tablespoons oil over medium heat until shimmering. Add shallots and cook until just beginning to soften, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds.
Increase heat to medium-high. Add 3 tablespoons oil and chicken (with any juices). Cook, stirring, until cooked through, about 2 minutes.
Stir in dried shrimp and chili flakes and cook for 30 seconds. Stir in noodles and remaining fish sauce mixture. Cook, tossing, until mixture is thoroughly coated and sauce has thickened slightly, about 1 minute.
Push mixture off to side of pan and add remaining tablespoon oil to empty part of pan. Add beaten eggs and cook, stirring and breaking into small pieces with spatula, until cooked through.
Toss in sprouts, peanuts and scallions. Cook, continuously tossing, until heated through, about 1 minute. Serve immediately with lime wedges on the side.