Pad Thai Recipe For One

As the weather starts to get colder, nothing warms me up quite like a delicious bowl of Pad Thai. This classic Thai dish is the perfect combination of sweet, spicy, and savory flavors. Luckily, I have found not just one, but two amazing Pad Thai recipes that I am excited to share with you.

First up, we have a recipe from Wickedfood for their version of Phat Thai. This dish is packed with flavor and textures that will satisfy any craving. To start, you will need:

– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon ginger, grated
– 1 red chili, chopped
– 1 chicken breast, cut into bitesize pieces
– 1 red pepper, sliced
– 1 yellow pepper, sliced
– 1 bunch spring onions, chopped
– 3 tablespoons fish sauce
– 2 tablespoons soy sauce
– 2 tablespoons brown sugar
– 1 lime, juiced
– handful of coriander, chopped
– 150g rice noodles
– 1 egg, beaten

To begin, soak the rice noodles in boiling water for 15 minutes until soft. Once done, drain and set aside. Heat the oil in a wok or large frying pan over medium heat. Add garlic, ginger, and chili, and stir-fry for 1 minute until fragrant. Add the chicken and stir-fry until it turns white. Add peppers and spring onions and stir-fry for a further minute. In a separate bowl, mix together fish sauce, soy sauce, brown sugar, and lime juice. Add to the wok and toss everything together. Add the beaten egg and cook until scrambled. Finally, add the rice noodles to the wok, toss everything together, and garnish with coriander.

Next, we have an amazing recipe for Chicken Pad Thai from Carlsbad Cravings. This recipe is perfect for those days when you just don’t want to go to the grocery store, as it uses ingredients that most of us already have in our pantry. Here’s what you’ll need:

– 8 oz chicken breast, sliced into small strips
– 2 tablespoons vegetable oil
– 1 egg
– 1 garlic clove, minced
– 1 red bell pepper, julienned
– 1 carrot, julienned
– 2 cups bean sprouts
– 8 oz rice noodles
– 2 green onions, sliced
– 1/4 cup roasted peanuts
– Lime wedges and cilantro, for garnish

To begin, cook the rice noodles according to the instructions on the package. Once cooked, drain and set aside. In a wok or large frying pan, heat the oil over medium-high heat. Add the chicken and stir-fry until cooked through, then remove from the pan and set aside. Add the garlic, red bell pepper, and carrot to the pan and stir-fry for a few minutes until the veggies are slightly softened. Push the veggies to the side of the pan and crack the egg into the other side. Scramble the egg until cooked through and then mix together with the veggies. Add the cooked noodles, bean sprouts, green onions, and peanuts to the pan. Toss everything together until the noodles are coated in sauce and the veggies are evenly distributed throughout. Garnish with lime wedges and cilantro, then serve immediately.

There you have it, my two favorite Pad Thai recipes that are sure to satisfy your cravings. Both of these recipes are packed with flavor and are a breeze to make. So why not give them a go, I promise you won’t be disappointed!

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