When it comes to Thai cuisine, one of the most well-known and beloved dishes is Pad Thai. This delicious noodle dish is a staple in Thai restaurants and can easily be made at home with the right ingredients and a little bit of practice. Today, I want to share with you two different Pad Thai recipes that are sure to impress your taste buds and satisfy your hunger.
First up, we have Pad Thai with Chicken (Pad Thai Gai). This classic recipe is a great starting point for those who are new to cooking Thai food. To begin, you’ll need to gather the following ingredients:
– 8 oz. Pad Thai noodles
– 1 chicken breast, sliced into thin pieces
– 2 tbsp. vegetable oil
– 2 cloves garlic, minced
– 1/4 cup chicken broth
– 2 tbsp. fish sauce
– 2 tbsp. brown sugar
– 1 tbsp. lime juice
– 1/4 tsp. red pepper flakes
– 1 egg, lightly beaten
– 2 cups bean sprouts
– 1/4 cup chopped roasted peanuts
– 1/4 cup chopped fresh cilantro
To start the recipe, you’ll want to soak the Pad Thai noodles in a bowl of warm water for about 10 minutes, or until they’re soft and pliable. While the noodles are soaking, heat up a wok or large skillet over high heat and add the vegetable oil. Once hot, add the sliced chicken and garlic and stir-fry for 2-3 minutes, or until the chicken is cooked through.
Next, add the soaked noodles to the wok and stir-fry for another 2-3 minutes, or until they’re heated through. In a separate bowl, whisk together the chicken broth, fish sauce, brown sugar, lime juice, and red pepper flakes. Pour this sauce mixture over the noodles and chicken and stir-fry for another 2-3 minutes, or until the sauce has thickened slightly.
Push the noodle mixture to one side of the wok and add the beaten egg to the other side. Let the egg cook for 30 seconds or so, and then scramble it up with a spatula and mix it in with the noodles. Lastly, add the bean sprouts, chopped peanuts, and cilantro, and stir everything together. Serve the Pad Thai hot, garnished with extra peanuts and cilantro if desired.
If you’re looking for a vegan version of Pad Thai, look no further than this recipe from April J. Harris. For this tasty twist on the classic dish, you’ll need:
– 8 oz. Pad Thai noodles
– 1/4 cup vegetable broth
– 2 tbsp. lime juice
– 2 tbsp. tamari or soy sauce
– 2 tbsp. brown sugar
– 1 tsp. cornstarch
– 1/4 tsp. red-pepper flakes
– 1/4 cup peanut butter
– 2 tbsp. vegetable oil
– 1 onion, sliced
– 1 red bell pepper, julienned
– 2 cloves garlic, minced
– 1 cup shredded carrots
– 1/2 cup vegetable broth
– 1/4 cup chopped fresh cilantro
– 1/4 cup chopped roasted peanuts
To start this recipe, prepare the Pad Thai noodles as described above. In a small bowl, whisk together the vegetable broth, lime juice, tamari or soy sauce, brown sugar, cornstarch, red-pepper flakes, and peanut butter until smooth.
Heat a large skillet over high heat and add the vegetable oil. Once hot, add the sliced onion and red bell pepper and stir-fry for 3-4 minutes, or until they begin to soften. Add the minced garlic and stir-fry for another 30 seconds. Next, add the shredded carrots and stir-fry for another 2-3 minutes, or until they’ve softened.
Pour the peanut butter sauce over the vegetables and stir to combine. Add the pre-cooked noodles to the skillet and stir-fry everything together until the noodles are hot and coated in the sauce. Finally, garnish the Pad Thai with chopped cilantro and roasted peanuts.
Overall, Pad Thai is a delicious and versatile dish that can be customized to fit your taste preferences. Whether you’re a chicken-lover or a vegan-foodie, there’s a Pad Thai recipe out there for you. So grab your wok and get ready to stir-fry your way to Pad Thai heaven!
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