THAI-STYLE CHICKEN AND PRAWN FRIED NOODLES (PAD THAI) RECIPE BY TASTY
Here's what you need: thai fish sauce, tamarind paste, light brown sugar, lime, vegetable oil, eggs, chicken breasts, raw prawn, spring onions, chilli, fresh coriander, garlic, flat rice noodle, bean sprout, roasted peanut, lime wedge
Provided by Evelyn Liu
Categories Dinner
Yield 4 servings
Number Of Ingredients 16
Steps:
- Combine the tamarind, fish sauce, sugar, and lime juice with 1 tbsp water and set aside.
- Cook the eggs in 1 tablespoon of oil and set aside.
- Add 1 tablespoon of oil to the frying pan. Sear the chicken until golden and cooked through.
- Add the prawns to the pan, and cook for about 2 minutes or until they just turn red.
- Tip in half of the spring onions, chili, half the coriander, and garlic. Cook for 1 minute until fragrant, then set aside
- Heat 1 tablespoon of oil in the wok, then add the noodles and bean sprouts. Stir-fry for 2 minutes until the noodles have separated and everything is heated through.
- Add the chicken, prawns, eggs and tamarind sauce. Toss with the noodles until well-coated.
- To serve, scatter over the roasted peanuts, remaining spring onions, coriander leaves, and lime wedges.
- Enjoy!
Nutrition Facts : Calories 854 calories, Carbohydrate 91 grams, Fat 30 grams, Fiber 4 grams, Protein 51 grams, Sugar 12 grams
ONE-POT PAD THAI RECIPE BY TASTY
Here's what you need: pad thai noodle, sesame oil, eggs, chicken breast, shallot, pad thai sauce, bean sprout, peanuts, green onion, fresh cilantro
Provided by Tasty
Categories Dinner
Yield 4 serving
Number Of Ingredients 10
Steps:
- Cook the noodles according to the package instructions.
- Toss with 1 tablespoon of sesame oil and set aside.
- Add ½ teaspoon of sesame oil to a pot with the lightly beaten eggs. When the eggs are finished cooking, set aside.
- Pour the remaining ½ tablespoon of sesame oil into the pot and add the diced chicken breast. Cook until no longer pink in the middle, then set aside.
- Add the shallots to the pot and cook until lightly browned and fragrant. Then, add the noodles, eggs, and chicken back into the pot.
- Pour in the pad Thai sauce and toss to coat.
- Top with the bean sprouts, crushed peanuts, green onions, and cilantro, and stir until well blended.
- Dish up and garnish with extra peanuts, green onions, and cilantro.
- Enjoy!
Nutrition Facts : Calories 636 calories, Carbohydrate 79 grams, Fat 23 grams, Fiber 3 grams, Protein 26 grams, Sugar 25 grams
THAI SHRIMP NOODLES
An easy peasy 20 minute meal that can be easily adapted with more veggies - quicker than take-out and so much tastier (+healthier)!
Provided by Chungah Rhee
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a small bowl, whisk together soy sauce, peanut butter, vegetable oil, sesame oil, honey, brown sugar and red chili paste; set aside. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place shrimp in a single layer onto the prepared baking sheet. Add olive oil, salt and pepper, to taste. Gently toss to combine. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes; set aside. In a large pot of boiling salted water, cook pasta according to package instructions; drain well and return pasta to pot. Stir in soy sauce mixture, shrimp, carrots, peanuts, green onions and cilantro. Serve immediately, garnished with sesame seeds, if desired.
THAI GREEN PRAWN CURRY
Whip up this Asian style prawn dish in just 15 minutes with coconut milk and sugar snap peas - serve over noodles or jasmine rice
Provided by Good Food team
Categories Dinner, Main course
Time 15m
Number Of Ingredients 11
Steps:
- Heat the oil in a wok or large saucepan. Add the shallot and garlic, and stir-fry for 1-2 mins. Add the curry paste, coconut cream and 50ml water, and bubble for 2 mins.
- Add the sugar snap peas and cook for 1-2 mins until just beginning to soften. Add the prawns, soy sauce and lemon juice and heat through. Stir in the coriander and serve straight away with noodles.
Nutrition Facts : Calories 580 calories, Fat 49 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 21 grams protein, Sodium 2 milligram of sodium
THAI PRAWN NOODLES
Ready in 30 minutes, this stir-fried prawn, egg and noodle dish is perfect for a midweek meal
Provided by Katy Gilhooly
Categories Dinner, Main course, Supper
Time 30m
Number Of Ingredients 12
Steps:
- Cook the noodles following pack instructions, drain, run under cold water and set aside.
- Heat the oil in a wok or large pan. Add the ginger, garlic and chilli, and cook for 2-3 mins. Add the peas and prawns, and cook for 3 mins until the prawns are pink and cooked through. Pour in the eggs, stirring all the time to scrape the cooked egg from the bottom of the pan.
- Add the noodles and cook until hot. Stir through the soy, lime juice and spring onions, sprinkle with coriander and serve with the lime wedges.
Nutrition Facts : Calories 345 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 27 grams protein, Sodium 1.4 milligram of sodium
THAI PESTO PRAWN NOODLES
Whizz up a pesto with a difference by blending basil, coriander, peanuts, chilli and lime, then serve on egg noodles with flash-fried prawns
Provided by Good Food team
Categories Main course
Time 20m
Number Of Ingredients 9
Steps:
- Put the noodles in a large bowl, then pour over enough boiling water to cover. Set aside and wait for the noodles to reach an al dente texture. Meanwhile, put the basil, coriander, peanuts, chilli, lime zest and juice, sesame oil, 1 tbsp of olive oil, 2 tbsp of water and a pinch of salt in a food processor and whizz into a pesto.
- Heat the remaining oil in a large non-stick pan and quickly stir-fry the prawns for 3-4 mins, then stir in the pesto. Drain and add the noodles, season with black pepper and mix well, so that the noodles are completely coated in the pesto - if it looks a little dry, add a splash of hot water. Spoon into bowls, squeeze over extra lime juice and sprinkle over more coriander, if you like.
Nutrition Facts : Calories 418 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 24 grams protein, Sodium 1.1 milligram of sodium
THAI PRAWN & GINGER NOODLES
This seafood stir-fry, with fiery ginger and crunchy veg, is as healthy as it is delicious - a low-fat and low-calorie weeknight dinner
Provided by Sara Buenfeld
Categories Dinner, Main course, Supper
Time 30m
Number Of Ingredients 14
Steps:
- Put the noodles in a bowl and pour over boiling water to cover them. Set aside to soak for 10 mins. Stir together the orange juice and zest, curry paste, fish sauce, sugar and 3 tbsp water to make a sauce.
- Heat the oil in a large wok and add half the ginger and the garlic. Cook, stirring, for 1 min. Add the pepper and stir-fry for 3 mins more. Toss in the sugar snaps, cook briefly, then pour in the curry sauce. Add the beansprouts and prawns, and continue cooking until the prawns just turn pink. Drain the noodles, then toss these into the pan with the herbs and remaining ginger. Mix until the noodles are well coated in the sauce, then serve.
Nutrition Facts : Calories 426 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 16 grams sugar, Fiber 4 grams fiber, Protein 24 grams protein, Sodium 1.4 milligram of sodium
SPICY THAI PRAWN NOODLES
These low-fat noodles make for a no-fuss supper and will be on the table in 30 minutes
Provided by CJ Jackson
Categories Dinner, Main course
Time 30m
Number Of Ingredients 11
Steps:
- Cook the noodles following the pack instructions, drain and set aside for later. Heat the oil in a large frying pan and pour in the beaten egg. Swirl around the pan to make a thin omelette, cook for 1-2 mins, then flip over and cook the other side for 1 min. Tip out and slice into thin strips.
- Add the chilli and ginger to the pan, fry for 1-2 mins then tip in the noodles, prawns and egg. Splash in the soy sauce and stir-fry for 1 min more. Throw in the chopped herbs and pour over the lime juice and zest, then sprinkle over the chopped peanuts and serve.
Nutrition Facts : Calories 385 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 34 grams protein, Sodium 2.8 milligram of sodium
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