Best Super Easy Pad Thai Recipes

SUPER EASY PAD THAI

Super Easy Pad Thai image

Make and share this Super Easy Pad Thai recipe from Food.com.

Provided by Lilasianchef

Categories One Dish Meal

Time 35m

Yield 2-3 serving(s)

Number Of Ingredients 9

Ingredients

6 -9 ounces rice noodles
1/2 tablespoon sugar
1/4 tablespoon salt
3 tablespoons vinegar
3 tablespoons fish sauce (nam plaa)
1 -2 green onion (finely Sliced)
2 eggs
1/4 cup vegetable oil
1 cup meat (chicken, pork, beef, shrimp, scallop are very good)

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.

Nutrition Facts : Calories 652.1, Fat 32.7, SaturatedFat 5.2, Cholesterol 211.5, Sodium 3182.9, Carbohydrate 75.9, Fiber 1.6, Sugar 4.7, Protein 10.7

GLUTEN-FREE, SUPER-EASY CHICKEN PAD THAI

Gluten-Free, Super-Easy Chicken Pad Thai image

This is a light Thai noodle dish. The many flavors used in this dish like garlic, ginger, chicken and vegetables infuse the gentle noodles making it a delicious one pot meal that is super easy to make. Garnish with cilantro, sesame seeds, and lime wedges.

Provided by Only Gluten Free Recipes

Categories World Cuisine Recipes Asian

Time 50m

Yield 4

Number Of Ingredients 17

Ingredients

1 tablespoon tamari (gluten-free soy sauce)
1 tablespoon maple syrup
1 tablespoon freshly grated ginger
4 cloves garlic, crushed
1 ½ pounds skinless, boneless chicken breasts, thinly sliced
1 cup chicken broth
1 tablespoon gluten-free all purpose baking flour
1 tablespoon fish oil
1 tablespoon fresh lime juice
1 (6.75 ounce) package rice noodles
1 tablespoon coconut oil
2 cups mushrooms, sliced
1 bunch green onions, sliced
1 red bell pepper, thinly sliced
1 fresh red chile pepper, finely chopped
2 cups bean sprouts
1 bunch fresh cilantro, chopped

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.

Nutrition Facts : Calories 534.6 calories, Carbohydrate 57.9 g, Cholesterol 124.4 mg, Fat 13.3 g, Fiber 4.8 g, Protein 45.3 g, SaturatedFat 5.5 g, Sodium 690.7 mg, Sugar 8.9 g