Best Pad Thai Chicken Burger Recipes

PAD THAI STYLE CHICKEN BURGERS

Pad Thai Style Chicken Burgers image

This moist chicken burger packs a good spicy Thai flavor. Cook these in a pan rather than on the grill to keep them together (they are moist).

Provided by SuzanneThePainter

Categories Lunch/Snacks

Time 30m

Yield 4 burgers, 2 serving(s)

Number Of Ingredients 9

Ingredients

1/4 lb ground chicken
1/4 medium red onion (minced)
3/4 medium green pepper (minced)
1 teaspoon lime juice
2 tablespoons sriracha hot chili sauce (more if you really like it hot)
1 teaspoon sesame oil
1 tablespoon cilantro (chopped fine)
1 teaspoon naturally brewed soy sauce
2 tablespoons peanut butter

Steps:

Combine all your ingredients in a medium bowl until consistent in texture (the mixture will be moist).
Heat a medium to large skillet over medium heat. Spray with non-stick spray.
Divide the mixture into four and place each portion into the pan shaping with a spatula into a round burger that is no more than 1/2-3/4" thick (you may do this with your hands as well, I just prefer to use the spatula and keep the chicken off my hands). If you prefer a thicker burger, increase the cooking time.
Cover with a lid and cook each side for approximately 7 minutes or until the juices run clear and the burgers reach 170 degrees.
Serve with mayo on a fresh round roll and enjoy.

Nutrition Facts : Calories 213.6, Fat 15.1, SaturatedFat 3.4, Cholesterol 48.8, Sodium 649.9, Carbohydrate 7.2, Fiber 2, Sugar 3.4, Protein 14.8

PAD THAI

Pad Thai image

Recipe video above. Here's a Pad Thai recipe that really does taste just as good as takeout from good Thai restaurants, and you'll find everything you need at the supermarket. See here for a truly authentic Pad Thai recipe, if that's what you're after - but note that most people find it a little too "real" for their palettes because Pad Thai outside of Thailand is dialled back on the fish sauce/dried shrimp "funk".I use chicken here but feel free to switch with any protein, even prawns/shrimp.

Provided by Nagi

Categories Mains

Time 30m

Number Of Ingredients 17

Ingredients

125 g / 4oz Chang's Pad Thai dried rice sticks ((Note 1))
1 1/2 tbsp tamarind puree ((Note 2))
3 tbsp (packed) brown sugar
2 tbsp fish sauce ((Note 3))
1 1/2 tbsp oyster sauce ((Note 4))
2 - 3 tbsp vegetable or canola oil
1/2 onion (, sliced (brown, yellow))
2 garlic cloves (, finely chopped)
150 g/5oz chicken breast (or thigh) (, thinly sliced)
2 eggs (, lightly whisked)
1 1/2 cups of beansprouts
1/2 cup firm tofu, cut into 3cm / 1 1/4" batons (see photo)
1/4 cup garlic chives , cut into 3cm / 1 1/4" pieces
1/4 cup finely chopped peanuts
Lime wedges ((essential))
Ground chilli or cayenne pepper ((optional))
More beansprouts

Steps:

Place noodles in a large bowl, pour over plenty of boiling water. Soak for 5 minutes, then drain in a colander and quickly rinse under cold water. Don't leave them sitting around for more than 5 - 10 minutes.
Mix Sauce in small bowl.
Heat 2 tbsp oil in a large non stick pan (or well seasoned skillet) over high heat. Add garlic and onion, cook for 30 seconds.
Add chicken and cook for 1 1/2 minutes until mostly cooked through.
Push to one side of the pan, pour egg in on the other side. Scramble using the wooden spoon (add touch of extra oil if pan is too dry), then mix into chicken.
Add bean sprouts, tofu, noodles then Sauce.
Toss gently for about 1 1/2 minutes until Sauce is absorbed by the noodles.
Add garlic chives and half the peanuts. Toss through quickly then remove from heat.
Serve immediately, sprinkled with remaining peanuts and lime wedges on the side, with a sprinkle of chilli and a handful of extra beansprouts on the side if desired (this is the Thai way!). Squeeze over lime juice to taste before eating.

Nutrition Facts : Calories 650 kcal, ServingSize 1 serving

EASY PAD THAI

Easy Pad Thai image

Skip the take-out restaurant and give this pad thai recipe a try if you need an easy and quick meal. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 16

Ingredients

4 ounces uncooked thick rice noodles
1/2 pound pork tenderloin, cut into thin strips
2 teaspoons canola oil
2 shallots, thinly sliced
2 garlic cloves, minced
1 large egg, lightly beaten
3 cups coleslaw mix
4 green onions, thinly sliced
1/3 cup rice vinegar
1/4 cup sugar
3 tablespoons reduced-sodium soy sauce
2 tablespoons fish sauce or additional reduced-sodium soy sauce
1 tablespoon chili garlic sauce
1 tablespoon lime juice
2 tablespoons chopped salted peanuts
Chopped fresh cilantro leaves, lime wedges and fresh bean sprouts

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.

Nutrition Facts : Calories 361 calories, Fat 8g fat (2g saturated fat), Cholesterol 78mg cholesterol, Sodium 1669mg sodium, Carbohydrate 53g carbohydrate (23g sugars, Fiber 2g fiber), Protein 19g protein.