Best Thai Tamarind Chicken With Glass Rice Noodles Recipes

THAI TAMARIND CHICKEN

Thai Tamarind Chicken image

This recipe for sweet and spicy Thai chicken incorporates a flavorful tamarind sauce and freshly grated ginger. Serve with jasmine rice or rice noodles.

Provided by Savina

Categories World Cuisine Recipes Asian Thai

Time 25m

Yield 2

Number Of Ingredients 11

Ingredients

3 tablespoons soy sauce
4 teaspoons all-purpose flour
14 ounces chicken breasts, cut into bite-sized pieces
⅓ cup water
2 tablespoons fish sauce
2 tablespoons brown sugar
2 teaspoons tamarind paste
2 tablespoons olive oil
3 cloves garlic, minced
1 fresh green chile pepper, or more to taste
½ teaspoon grated ginger

Steps:

Mix soy sauce and flour together in a large bowl until blended. Add chicken and mix until coated.
Mix water, fish sauce, brown sugar, and tamarind paste together in a bowl.
Heat oil in a wok over medium-high heat. Add garlic, chile pepper, and ginger and fry for 1 to 3 minutes. Remove chicken from the marinade and add to the wok; stir-fry for 1 to 2 minutes. Add 1/2 the tamarind sauce mixture to the wok and continue stir-frying until liquid dries up. Add remaining sauce and cook until chicken is no longer pink inside and sauce is thickened to desired consistency, 10 to 15 minutes more.

Nutrition Facts : Calories 454.8 calories, Carbohydrate 26.4 g, Cholesterol 113.1 mg, Fat 18.4 g, Fiber 1 g, Protein 44.9 g, SaturatedFat 3.2 g, Sodium 2553.4 mg, Sugar 15.3 g

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

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