Okay, okay, okay, folks, hold onto your hats because today we’re talkin’ about one of my all-time favorite dishes: Pad Thai. Sweet, savory, spicy, and oh-so-satisfying, Pad Thai is the perfect dish for anyone who loves to eat. And lucky for you, I’ve got not one, but TWO Pad Thai recipes that are sure to make your taste buds dance.
First up, we’ve got a recipe from Gimme Some Oven. These folks know what they’re doin’ when it comes to recipes, and Pad Thai is no exception. To start things off, you’ll need:
Gimme Some Oven’s Pad Thai
- 8-10 ounces pad thai noodles
- 2 tablespoons vegetable oil
- 1 pound boneless skinless chicken breasts or thighs, diced into small pieces
- 1 shallot, peeled and thinly sliced
- 4 cloves garlic, minced
- 2 cups fresh bean sprouts
- 2 large carrots, peeled and thinly sliced (or julienned)
- 2-3 green onions, thinly sliced
- 2 eggs, lightly whisked
- 1/2 cup crushed peanuts, for serving
- extra limes wedges, for serving
Once you’ve got everything all prepped and ready to go, it’s time to get cookin’! Start by cooking your noodles according to the package instructions. While those are cooking, heat up your oil in a large skillet over high heat. Add your chicken, shallot, and garlic, and cook until the chicken is browned.
Next up, toss in your cooked noodles, bean sprouts, carrots, and green onions. Give everything a good stir and cook for a few more minutes. Then, move everything to the sides of the skillet and pour your whisked eggs into the center. Let the eggs cook for a minute or two before scrambling them up and mixing them in with everything else.
Finally, it’s time to serve up your Pad Thai! Divide it among bowls, sprinkle some crushed peanuts on top, and serve with lime wedges on the side. Enjoy!
But wait, there’s more! Our second recipe is from RecipeTin Eats, and it’s a shrimp-filled delight. To get started, you’ll need:
RecipeTin Eats’ Prawn/Shrimp Pad Thai
- 8-10 ounces pad thai noodles
- 1 tablespoon tamarind puree
- 3 tablespoons fish sauce
- 3 tablespoons brown sugar
- 2 tablespoons vegetable oil
- 2 garlic cloves, minced
- 1/2 red onion, thinly sliced
- 1/2 lb large shrimp, peeled and deveined
- 2 eggs, lightly whisked
- 2 cups bean sprouts
- 1/2 cup crushed peanuts
- 3 green onions, sliced into 1 inch pieces
- Lime wedges, for serving
- Fresh chili, sliced, optional for garnish
Follow the same noodle-cooking process as before, and then mix together your tamarind puree, fish sauce, and brown sugar in a small bowl. Set aside.
Heat up your oil over high heat in a wok or large skillet. Add your garlic and red onion, and cook until fragrant. Next, add in your shrimp and cook until pink.
Push everything to the sides of the skillet and pour in your whisked eggs. Cook for a minute or two before scrambling them up and mixing them in with everything else. Add in your cooked noodles, bean sprouts, and green onions, and give everything a good stir.
Finally, add in your tamarind mixture and cook until everything is well combined and heated through. Sprinkle some crushed peanuts on top, and serve with lime wedges and sliced chilis if desired.
So there you have it, folks: two delicious Pad Thai recipes that are sure to make your taste buds sing. Give them a try and let me know what you think!
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