Pad Thai is one of my absolute favorite dishes to make at home. It’s simple, satisfying, and packs a ton of flavor. Today, I want to share with you two different Pad Thai recipes that I found online. Both of them looked delicious, so I decided to give them both a try and see which one I liked better.
The first recipe is from the blog Playing with Flour. The author describes this as her “everyday” Pad Thai recipe, so I knew it had to be good. Here’s what you’ll need to make it:
Ingredients:
-1/2 pound dried rice noodles
-1/2 pound chicken breast, sliced into thin strips
-2 tablespoons vegetable oil
-2 cloves garlic, minced
-1/2 cup bean sprouts
-2 tablespoons fish sauce
-1 tablespoon soy sauce
-1 tablespoon brown sugar
-1/2 lime, juiced
-2 eggs, lightly beaten
-1/4 cup roasted peanuts, chopped
-1/4 cup scallions, sliced
-1/4 cup cilantro, chopped
Instructions:
1. Soak the noodles in warm water for about 30 minutes, or until softened.
2. Heat the oil in a wok or large skillet over high heat. Add the garlic and chicken and stir-fry until the chicken is cooked through.
3. Push the chicken to one side of the wok and add the beaten eggs. Scramble them until they’re cooked, then mix them in with the chicken.
4. Add the noodles, fish sauce, soy sauce, and brown sugar to the wok, and stir-fry for a few minutes until everything is evenly combined.
5. Add the bean sprouts and half of the chopped peanuts, and stir-fry for another minute.
6. Serve the Pad Thai topped with the remaining chopped peanuts, scallions, and cilantro.
I have to say, this recipe turned out awesome. The sauce was perfectly balanced between sweet, salty, and sour, and the chicken and eggs added plenty of protein to make this a complete meal. I love that it’s a bit lighter than restaurant versions of Pad Thai since it doesn’t have any heavy sauces or tons of oil.
The second recipe I found is from the website of Davina Hearne, a holistic health coach. This recipe caught my eye because it uses kelp noodles instead of traditional rice noodles, which adds some extra nutrition. Here’s how you can make it:
Ingredients:
-1 package kelp noodles
-1/4 cup almond butter
-2 tablespoons coconut aminos
-1 tablespoon apple cider vinegar
-1 tablespoon honey
-1 teaspoon sesame oil
-1/2 lime, juiced
-1/4 teaspoon cayenne pepper, or more to taste
-2 tablespoons coconut oil
-1 small red bell pepper, chopped
-1 cup chopped kale
-1/2 cup bean sprouts
-1/4 cup chopped cilantro
Instructions:
1. Rinse the kelp noodles in cold water.
2. In a bowl, whisk together the almond butter, coconut aminos, apple cider vinegar, honey, sesame oil, lime juice, and cayenne pepper until smooth.
3. Heat the coconut oil in a wok or large skillet over high heat. Add the red bell pepper, kale, and bean sprouts, and stir-fry for a few minutes until the vegetables are tender.
4. Add the kelp noodles to the pan, along with the sauce. Stir-fry for a few minutes until everything is heated through and evenly combined.
5. Serve the Pad Thai topped with cilantro.
I was a bit skeptical about the kelp noodles at first, but I have to say, they were really tasty! The sauce in this recipe is a bit more complex than the first one, with the addition of almond butter and coconut aminos, which gave it a unique flavor. I also loved the mix of crunchy vegetables in this version.
Overall, both of these Pad Thai recipes were winners in my book. They each brought something different to the table, and I loved the challenge of trying two new variations on one of my favorite meals. If you’re a fan of Pad Thai like I am, I highly recommend giving these recipes a try!
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