Best Easy Pad Thai Recipes

EASY PAD THAI

Steps:

• Cook noodles according to package directions., In a large nonstick skillet or wok, stir-fry pork in oil over high heat until lightly browned; remove and set aside. Add shallot to pan and cook until tender, about 1 minute; add garlic and cook 30 seconds. Make a well in the center of the onion mixture; add egg. Stir-fry for 1-2 minutes or until egg is completely set. , Add the coleslaw mix, green onions, vinegar, sugar, soy sauce, fish sauce, chili garlic sauce, lime juice and peanuts; heat through. Return pork to pan and heat through. Drain noodles; toss with pork mixture. Garnish with cilantro, additional peanuts, lime wedges and bean sprouts.

EASY HOMEMADE PAD THAI

Steps:

• Cook noodles as directed on package.
• Heat oil in wok or large skillet on medium-high heat. Add egg, cook and stir 30 seconds (egg will not be fully cooked).
• Stir in cooked noodles and remaining ingredients, except bean sprouts. Cook and stir until most of the liquid has been absorbed by the noodles, about 1 minute. Stir in bean sprouts. Serve with crushed peanuts, sliced green onions and lime wedges, if desired.

EASY PAD THAI

Steps:

• Bring a large pot of water to a rolling boil. Add the noodles and cook for 7 to 10 minutes or until tender. Drain the noodles and set aside.
• In a large skillet, heat the vegetable oil over medium heat. Add the garlic and cook for 1 to 2 minutes, or until tender.
• Whisk the eggs lightly with a fork. Pour them into the skillet and cook just until they solidify, but are still moist, moving the eggs around the skillet slightly as they cook so that they lightly scramble. When the eggs are cooked, remove the skillet from the heat and set aside.
• In a small bowl, stir together the soy sauce, lime juice, sugar, fish sauce, and red pepper flakes. Pour the sauce into the skillet with the scrambled eggs. Add the noodles and toss to coat in the sauce.
• Sprinkle the green onions, cilantro, and peanuts over the noodles. Toss lightly to combine. Serve warm.
• Budget Byte:
• Pad thai noodles have a unique flavor and texture, but if you can't find them in your area, try substituting another flat pasta like linguine.

EASY PAD THAI

Steps:

• Put the noodles in a large heatproof bowl, pour boiling water over them and leave for 4 minutes, then drain and refresh under cold running water.
• Put the lime juice, cayenne, sugar and fish sauce in a bowl and mix well. Have all the other ingredients ready by the cooker.
• Heat the oil and fry the prawns until warmed through. Add the spring onions and noodles and toss around. Tip in the lime juice mixture, then stir in the beansprouts and half the peanuts and coriander. Cook for 1 minute until everything is heated through.
• Pile into a large dish, scatter with the rest of the peanuts and coriander, and serve with lime wedges and sweet chilli sauce.

QUICK & EASY SHRIMP PAD THAI

Steps:

• Place rice noodles in a large bowl. Cover with very hot tap water, stir and set aside until tender, 20 minutes. Do not over soak. Drain and reserve 1 cup soaking liquid.
• Whisk to combine peanut butter, sambal, lime zest, fish sauce and brown sugar in a medium bowl. Set aside.
• In a large skillet over high heat, warm oil until shimmering. Add shrimp and cook until nearly cooked through, about 2 minutes per side. Add noodles, peanut butter mixture and ? cup reserved soaking water. Cook until fragrant and warmed through. Remove from heat, add lime juice and season to taste with additional fish sauce, adding additional soaking water if necessary to thin sauce. Add tomatoes, bean sprouts and cilantro. Toss everything together to combine. Serve immediately, garnished with peanuts, cilantro and sliced limes.
• Serve immediately, garnished with peanuts, cilantro and sliced limes.

EASY CHICKEN PAD THAI (WITHOUT TAMARIND)

Steps:

• Place prepared chicken in a bowl and toss with 1.5 tablespoons soy sauce. Set aside.
• Combine 'pad Thai sauce' ingredients together in a cup, stirring well to dissolve sugar. Note that this sauce needs to taste sweet first, followed by sour and then salty to create good pad Thai. Set aside.
• Bring a large pot of water to boil. Dunk in rice noodles and switch off heat. Allow noodles to soak approximately 6 minutes, OR until soft enough to bend easily, but still firm and 'undercooked' by regular standards (this is the key to good pad Thai, so be sure not to over-soak or boil the noodles. They will finish cooking later). Drain and rinse noodles briefly with cold water to keep from sticking. Set aside.
• Heat a wok or large frying pan over medium-high heat. Drizzle in the oil and swirl around, then add the garlic, chili, galangal/ginger, and half of green onion (or just the white parts), reserving remaining for later. Stir-fry 1 minute to release the fragrance.
• Add chicken and stir-fry 3-4 minutes, or until cooked. If pan becomes dry, add 1-2 tablespoons of the pad Thai sauce, just enough to keep ingredients frying nicely.
• Push ingredients aside and crack egg into center of pan. Stir quickly to scramble, then combine with other ingredients.
• Add prepared noodles plus 3-4 tablespoons of the pad Thai sauce. Using two utensils, lift and turn noodles to stir-fry and combine with other ingredients. Continue frying in this way, adding more of the sauce every minute or two, until all sauce has been added and the noodles are chewy-delicious and a little bit sticky (8-10 minutes). When sauce has been absorbed and noodles are cooked, fold in the bean sprouts (you want them to stay crispy).
• Remove from heat and taste-test, adding more fish sauce until desired taste is achieved (I usually end up adding 1-2 tablespoons fish sauce, but I like mine on the salty side). Portion out onto individual plates and add a lime wedge on the side. Before eating, top with remaining green onion and squeeze over the lime wedge, then finish with a generous sprinkling of chopped/ground nuts. For those whole like it extra spicy, serve with Thai chili sauce on the side, and ENJOY!
• *Note about Tamarind: Although today we associate pad Thai sauce with tamarind, in this authentic southern-Thai recipe, the sourness comes from a combination of rice vinegar and lime juice instead. Traditionally (several hundred years ago), pad Thai was made in just this way - without tamarind - and versions of this original formula can still be found in various regions of Thailand. This particular recipe was taught to me by a local Thai chef in south-western Phuket, Thailand.
• *Use wheat-free soy sauce for gluten-free diets.

NAT'S VERSION OF CROCK POT EASY PAD THAI

Steps:

• Heat crock to med.
• Cut chicken into chunks.
• Heat frying pan on high.
• Sear chicken, throw into crock pot.
• In a bowl mix:.
• Salsa, peanut butter, soya sauce, ginger, garlic, juice and zest of 1 lime, 2 tbsp of fresh chopped cilantro, and coconut milk.
• Pour over chicken.
• Salt and Pepper to taste.
• Put lid on crock.
• After 2 hours cooking (should be almost to a simmer), if not turn crock up a bit.
• When at a slow simmer, add mushrooms.
• After another hour, add chopped bell peppers and chopped snow peas.
• Should have about and 45 minutes to an hour left to cook.
• Serve on noodles, then top with bean sprouts, fresh cilantro and crushed peanuts.
• Note: if you find your mixture to be quite thick in the crock (depends on peanut butter, salsa -- ) I've added a bit of chicken broth to it, to make it "smoother".

EASY PAD THAI

Steps:

• Soak noodles according to package instructions. Drain.
• In a small bowl, whisk together brown sugar, lime juice, soy sauce, and Sriracha.
• In a large nonstick skillet, heat oil over medium-high heat.
• Add scallion whites and garlic and cook, stirring constantly, until fragrant (about 30 seconds).
• Add eggs and cook, scraping skillet with spatula until eggs are almost set (about 30 seconds).
• Transfer eggs to a plate.
• Add noodles, scallion greens, and sauce to skillet.
• Cook, tossing constantly, until noodles are soft (about 1 minute).
• Add egg mixture and toss to coat, breaking eggs up gently.
• Serve noodles with lime wedges, topped with cilantro and peanuts.

EASY PAD THAI WITH SHRIMP AND HILLSHIRE FARM® SMOKED SAUSAGE

Steps:

• Cook noodles according to package directions. Rinse well with cold water to prevent sticking and set aside.
• Heat a large skillet over medium heat. Add the smoked sausage in a single layer. Cook on both sides until browned, about 6 minutes total. Remove to a plate.
• Add the vegetable oil to the skillet, then the shrimp, green onions, and garlic. Cook 3 to 4 minutes, until shrimp is opaque.
• Meanwhile, in a small bowl, whisk together the soy sauce, lime juice, brown sugar, fish sauce, and 2 tablespoons water.
• Add the noodles and smoked sausage to the skillet, then the soy mixture. Stir well to combine. Increase heat to medium-high and cook 2 to 3 minutes, or until noodles are hot. Mix in 1/2 of the cilantro and peanuts. Ladle pad Thai into serving bowls and top with remaining cilantro and peanuts.

QUICK AND EASY PAD THAI

Steps:

• Soak rice noodles in warm water for 20 minutes. Drain, and set aside.
• In a medium bowl, stir together the ketchup, soy sauce, lime juice, sugar, curry powder, peanut butter and chile paste. Set aside.
• Heat oil in a wok or large skillet over medium-high heat. Add chicken, and cook for about 5 minutes, or until juices run clear. Add the green peppers, and saute for a minute. Move the chicken and pepper to one side of the pan, and pour in the eggs. Cook eggs, stirring constantly until firm and scrambled, stir in the chicken and peppers. Add shrimp and pour in 1/4 of the ketchup mixture along with bean sprouts and noodles. Mix and cook for a few minutes until shrimp are pink. Add the remaining sauce, and cook until heated through. Garnish with green onions and chopped peanuts, and serve.

GLUTEN-FREE, SUPER-EASY CHICKEN PAD THAI

Steps:

• Whisk tamari, maple syrup, ginger, and garlic together in a large bowl; add chicken and toss to coat. Whisk chicken broth, flour, fish oil, and lime juice together in another bowl.
• Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, 10 to 15 minutes. Drain and rinse thoroughly.
• Heat coconut oil in a large skillet or wok over medium-high heat. Cook and stir chicken in hot oil until golden all over, about 5 minutes. Pour chicken broth mixture over chicken and bring to a boil; stir mushrooms, green onion, red bell pepper, and red chile pepper into chicken mixture, cover the skillet with a lid, reduce heat to medium-low, and cook until vegetables are slightly tender, about 5 minutes.
• Stir bean sprouts, cilantro, and noodles into chicken mixture; cook and stir until all ingredients are heated through, 3 to 5 minutes.

EASY PAD THAI RECIPE

Steps:

• Cook spaghetti in large saucepan as directed on package. Meanwhile, spray large nonstick skillet with cooking spray; heat on medium-high heat. Lightly beat egg whites and whole egg. Add to skillet; cook until eggs are scrambled and set, stirring frequently. Transfer to bowl; cover to keep warm.
• Add pea pods to skillet; cook 2 to 3 min. or until crisp-tender, stirring frequently. Add teriyaki sauce; cook until heated through, stirring frequently.
• Drain spaghetti; return to pan. Add pea pod mixture, eggs, nuts and cilantro; mix lightly.

SUPER EASY PAD THAI

Steps:

• soak noodle in hot water until stringy but will not break
• heat wok or deep frying pan to about 300 degrees.
• add oil and scramble egg.
• add noodle and stir fry until midway to tender noodle.
• add sugar, fish sauce, salt, vinegar and stir fry until wet ingredients are soaked through.
• add onions and stir fry until cooked.
• add crushed peanut, shredded carrot, and beansprouts to top (optional).
• serve immediately for best taste.

EASY CHICKEN-SRIRACHA PAD THAI RECIPE

Steps:

• Soak noodles in large bowl of warm water 25 to 30 min. or until softened.
• Meanwhile, mix soy sauce, sugar, dressing and Sriracha sauce until sugar is dissolved; set aside. Heat 1 Tbsp. oil in wok or large skillet on medium heat. Add chicken; cook and stir 4 min. or until done. Transfer to plate; cover to keep warm.
• Add 1 Tbsp. of the remaining oil to wok. Add 1 Tbsp. shallots; cook 30 sec. Add eggs; cook 1 min. or until set, stirring occasionally. Transfer to plate with chicken; cover.
• Cook and stir remaining shallots, onions and garlic in remaining oil in wok 1 min. or until shallots are tender. Drain noodles; add to wok. Cook on medium heat 2 min., tossing frequently with 2 spatulas or tongs. Add 1-1/2 cups bean sprouts and 3/4 cup sauce mixture; simmer 2 min. or until heated through, stirring occasionally.
• Transfer noodle mixture to platter; top with chicken, eggs, nuts, cilantro, and remaining bean sprouts and sauce. Serve with lime wedges.

EASY VEGETARIAN PAD THAI RECIPE - (4.4/5)

Steps:

• Place the vegetable stock, soy sauce, fish sauce, lime juice, sweet chili sauce, brown sugar, chili garlic sauce, and tofu in a blender and blend until smooth. Heat the oil in a large skillet over medium-high heat. Add the ginger, garlic, and scallions and sauté until the garlic begins to brown. Add the carrots and red pepper and sauté until they begin to soften. Stir in the rice noodles and sauce until well combined and bring to a simmer. Let the Pad Thai simmer, stirring occasionally, until the noodles are cooked through. Add 1/2 cup of peanuts, 1 cup of bean sprouts, and chopped cilantro, toss together. Serve with the remaining peanuts, bean sprouts, cilantro leaves, and lime wedges.

EASY PAD THAI RECIPE - (4.2/5)

Steps:

• Soak noodles according to package instructions. Drain. In a small bowl, whisk together brown sugar, lime juice, soy sauce, and Sriracha. In a large nonstick skillet, heat oil over medium-high heat. Add green onion whites and garlic and cook, stirring constantly, until fragrant (about 30 seconds). Add eggs and cook, scraping skillet with spatula until eggs are almost set (about 30 seconds). Transfer eggs to a plate. Add noodles, green onion greens, and sauce to skillet. Cook, tossing constantly, until noodles are soft, about 1 minute. Add egg mixture and toss to coat, breaking eggs up gently. Serve noodles with lime wedges, topped with cilantro and peanuts. Notes and variations: For Chicken Pad Thai: While the noodles are soaking, cut up 1 small chicken breast (or half of one of the colossal ones) into bite sized pieces. Marinate the chicken in a little bit of soy sauce and garlic (or make a little extra of the sauce for the noodles and marinate the chicken in that). Cook the chicken before you add the noodles to the pan. To make Shrimp Pad Thai, marinate like the chicken. Cook the shrimp before you add the noodles to the pan.

EASY PAD THAI

Steps:

• Soak noodles in warm water for 15 minutes; drain and set aside.
• In large wok or deep skillet, heat oil over high heat; stir fry pork, red pepper, garlic and hot pepper flakes for 2 minutes. Add shrimp; stir fry for 1 minute.
• Stir in stock, fish sauce, sugar, lime juice and ketchup; stir fry for 1 minute. Add noodles; toss to combine.
• Drizzle in egg, tossing until egg is set. Add bean sprouts; toss. Sprinkle with onions, coriander and peanuts. Garnish with lime. Makes 4 servings.
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