Recipe: Pad Thai - classic, savory and delicious! #recipes #cooking
You won't find any peanut butter or super thick, unidentifiable pink gloop here. This is a genuine, delicious, classic Pad Thai sauce that is as good if not better than what you'll find in your favorite restaurant. The best part about this is that you can make it with chicken, turkey, tofu, or your favorite sauteed vegetables. Use the entire package of rice noodles and double the sauce for leftovers that will have your family fighting over them!
Recipe: Pad Thai with Chicken
Ingredients
1/4 cup salted peanuts (cashews and almonds are also delicious!)
Zest of lime (about 1 teaspoon)
8oz rice noodles
1/2lb ground chicken (can use ground turkey, shrimp, tofu, 2 Cups of your favorite vegetables chopped, OR skip this all together as this dish is great with just the eggs)
3 Tablespoons fish sauce
2 Tablespoon brown sugar
2 Tablespoons freshly squeezed lime juice
1 Tablespoons plus 1 1/2 teaspoons rice wine vinegar
1 Tablespoon Asian chili-garlic paste
3 teaspoons olive oil total, divided
4 eggs (I use 1 whole egg and 3 egg whites to cut down on fat/cholesterol)
1/3 Cup green onions, thinly sliced
2 Tablespoons cilantro, finely chopped
Directions
Place rice noodles in glass 8x8 dish and cover them with very hot water (about 2 Cups of water boiled in the microwave for 3 minutes). Let sit for 20 minutes then, drain and set aside.
Mix salted nuts and lime zest in small bowl and set aside to top Pad Thai with just before serving.
In a small bowl, whisk to combine fish sauce, brown sugar, lime juice, vinegar, and chili-garlic paste. Set aside.
Heat a large non-stick skillet over medium heat. Add 1 teaspoon of the olive oil and heat 1 minute. Scramble the eggs and green onions until cooked through. Remove from pan and set aside in a large bowl. Return the pan to the heat.
Heat 1 additional teaspoon olive oil 1 minute. Add 1/2lb ground chicken and brown 6-8 minutes until fully cooked, breaking up finely as it cooks. While cooking, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Remove from pan and add to the large bowl of eggs. Return the pan to the heat.
Heat the remaining 1 teaspoon olive oil 1 minute. Add rice noodles and toss 1 minute. Pour fish sauce mixture over noodles and toss well to coat, approximately 1 minute. Add chicken/egg mixture and toss to coat and combine with noodles, approximately 1 minute. Turn off heat, sprinkle on cilantro and half of the nut and lime zest topping. Give one last toss and serve with remaining nut and lime zest topping on the side.
Recipe: Pad Thai with Chicken
Ingredients
1/4 cup salted peanuts (cashews and almonds are also delicious!)
Zest of lime (about 1 teaspoon)
8oz rice noodles
1/2lb ground chicken (can use ground turkey, shrimp, tofu, 2 Cups of your favorite vegetables chopped, OR skip this all together as this dish is great with just the eggs)
3 Tablespoons fish sauce
2 Tablespoon brown sugar
2 Tablespoons freshly squeezed lime juice
1 Tablespoons plus 1 1/2 teaspoons rice wine vinegar
1 Tablespoon Asian chili-garlic paste
3 teaspoons olive oil total, divided
4 eggs (I use 1 whole egg and 3 egg whites to cut down on fat/cholesterol)
1/3 Cup green onions, thinly sliced
2 Tablespoons cilantro, finely chopped
Directions
Place rice noodles in glass 8x8 dish and cover them with very hot water (about 2 Cups of water boiled in the microwave for 3 minutes). Let sit for 20 minutes then, drain and set aside.
Mix salted nuts and lime zest in small bowl and set aside to top Pad Thai with just before serving.
In a small bowl, whisk to combine fish sauce, brown sugar, lime juice, vinegar, and chili-garlic paste. Set aside.
Heat a large non-stick skillet over medium heat. Add 1 teaspoon of the olive oil and heat 1 minute. Scramble the eggs and green onions until cooked through. Remove from pan and set aside in a large bowl. Return the pan to the heat.
Heat 1 additional teaspoon olive oil 1 minute. Add 1/2lb ground chicken and brown 6-8 minutes until fully cooked, breaking up finely as it cooks. While cooking, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Remove from pan and add to the large bowl of eggs. Return the pan to the heat.
Heat the remaining 1 teaspoon olive oil 1 minute. Add rice noodles and toss 1 minute. Pour fish sauce mixture over noodles and toss well to coat, approximately 1 minute. Add chicken/egg mixture and toss to coat and combine with noodles, approximately 1 minute. Turn off heat, sprinkle on cilantro and half of the nut and lime zest topping. Give one last toss and serve with remaining nut and lime zest topping on the side.
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