Best Classic Chicken Pad Thai Recipes

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

CLASSIC CHICKEN PAD THAI

Classic Chicken Pad Thai image

This recipe is a combination of several recipes that I like - I was trying to copy a meal that is served at a restaurant here in Phoenix called Pei Wei - I think I did it! This is fabulous! Great flavor. Instead of rice noodles we used the whole wheat fettuccini noodles from Trader Joe's. An optional ingredient would be to add 1 to 2 teaspoons of curry powder also. That should be added when cooking the onion and chicken in the first step. Enjoy! For those of you have made this before I have tweeked this just a bit. I've added the vinegar in the sauce. Went back to Pei Wei and discovered it was missing vinegar! Reduced the oil and the amount of chicken as well.

Provided by Sky Hostess

Categories Chicken

Time 1h

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

1/2 cup low-fat coconut milk
6 tablespoons creamy peanut butter
4 tablespoons light soy sauce
4 tablespoons fresh squeezed lime juice
1/2 tablespoon rice wine vinegar
2 tablespoons brown sugar
2 teaspoons grated gingerroot
1/2 teaspoon red pepper flakes
1/2 tablespoon canola oil
1/2 tablespoon dark sesame oil
1 -2 teaspoon curry powder (optional)
1 lb chicken breast, cut up into bite size pieces
6 -8 ounces frozen sugar snap peas
1 medium onion, chopped
2 garlic cloves, minced
1/4 cup dry roasted peanuts, chopped (lightly salted)
cilantro
1/2 lb cooked noodles or 1/2 lb cooked pasta

Steps:

In a bowl combine all sauce ingredients and set aside.
Cook noodles or pasta, drain, and set aside.
In a large, deep skillet, over medium heat, cook chicken and onions in canola and sesame oil. Halfway through cooking, add garlic to pan. When chicken is done add sugar peas and stir to heat (about a minute or two). Add sauce mixture and stir to coat chicken. Little by little add cooked noodles or pasta stirring to coat.
Serve garnished with chopped peanuts and cilantro.

Nutrition Facts : Calories 412.1, Fat 23, SaturatedFat 4.8, Cholesterol 59.4, Sodium 874.2, Carbohydrate 27.1, Fiber 4.1, Sugar 9.3, Protein 26.9