Chicken Pad See You Recipes

CHICKEN PAD THAI

Like a facsimile of your favorite takeout chicken pad Thai -- or perhaps, since there's no transit time, even better.

Provided by Food Network Kitchen

Categories main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 17

Chicken Pad Thai image

Steps:

For the noodles: Cook the noodles according to the package instructions.
For the sauce: Stir together the fish sauce, brown sugar, tamarind, sriracha and lime juice in a small bowl until well combined.
For the stir fry: Heat the oil in a large nonstick skillet over medium heat. Add the tofu and cook, stirring occasionally, until lightly browned, 4 to 5 minutes. Push the tofu to the side, allowing the excess oil to drip down into the middle of the skillet. Add the chicken and shallots and cook, stirring occasionally, until the chicken is opaque and cooked through, 4 to 5 minutes. Push to the side with the tofu, allowing the excess oil to drip down into the middle of the skillet. Add the beaten egg to the skillet and cook, stirring occasionally and chopping to break up, until cooked through, about 30 seconds. Push the egg to the side with the tofu and chicken. Add the peppers to the skillet and cook just to soften slightly, about 2 minutes. Add the noodles, bean sprouts, scallions and sauce to the skillet. Combine the tofu, chicken and egg into the ingredients and stir fry, coating the ingredients with the sauce, and simmer to thicken, 3 to 5 minutes.
Pile the stir fry onto a serving plate and top with chopped peanuts and cilantro leaves. Serve immediately with lime wedges.

Ingredients

5 ounces flat rice stick noodles (linguini size)
3 tablespoons fish sauce
2 tablespoons brown sugar
2 tablespoons tamarind paste or tamarind concentrate (see Cook's Note)
1 to 3 tablespoons sriracha (depending on desired heat level)
1 tablespoon lime juice
3 tablespoons vegetable oil
1/4 cup cubed extra-firm tofu (1-by-1/2-inch cubes)
6 ounces chicken breast, cut into 1/2-inch cubes
1 shallot, thinly sliced
1 large egg, lightly beaten
1/2 red bell pepper, cut into thin strips
1 cup mung bean sprouts
3 thin scallions, cut diagonally into 1-inch pieces (see Cook's Note)
1/4 cup roasted peanuts, chopped
1/4 cup fresh cilantro leaves
Lime wedges, for serving

CLASSIC CHICKEN PAD THAI

Make authentic Thai noodles at home with this chicken pad Thai recipe. The sauce is made from scratch using Thai favorites like fish sauce, tamarind paste, and shrimp paste.

Provided by ChefJackie

Categories World Cuisine Recipes Asian Thai

Time 45m

Yield 4

Number Of Ingredients 15

Classic Chicken Pad Thai image

Steps:

Soak rice noodles in a bowl of water for 15 minutes.
Meanwhile, combine brown sugar, soy sauce, fish sauce, and tamarind paste in a bowl. Whisk well and set aside.
Heat oil in a wok over medium-high heat. Add chicken. Stir-fry for 1 minute. Add tofu. Cook chicken is no longer pink in the center, about 4 minutes.
Add garlic and shrimp paste to the wok and stir well. Cook for 2 minutes, then add fish sauce mixture and drained noodles. Cook until the noodles are tender, 3 to 5 minutes.
Push noodles to one side of the wok. Crack the eggs into the other side. Scramble until firm, about 3 minutes. Stir into the noodles. Serve with peanuts, bean sprouts, and lime wedges.

Nutrition Facts : Calories 796.9 calories, Carbohydrate 97.5 g, Cholesterol 190.4 mg, Fat 29.2 g, Fiber 5.6 g, Protein 39.8 g, SaturatedFat 5.2 g, Sodium 3005.9 mg, Sugar 17.6 g

Ingredients

10 ounces dried rice noodles
4 tablespoons brown sugar
4 tablespoons soy sauce, or to taste
6 tablespoons fish sauce, or to taste
5 tablespoons tamarind paste
2 tablespoons vegetable oil
12 ounces chicken breast, thinly sliced
1 (7 ounce) package firm tofu, sliced
3 cloves garlic, chopped
1 tablespoon shrimp paste
3 eggs
2 tablespoons chopped spring onions
¾ cup dry roasted peanuts
2 cups bean sprouts
1 lime, cut into wedges

CHICKEN PAD SEE YOU

Super easy and tasty.

Provided by barbara lentz @blentz8

Categories Chicken

Number Of Ingredients 12

Chicken Pad See You image

Steps:

Combine the sweet soy sauce, oyster sauce, fish sauce, and sugar in a small bowl. Set aside.
Place the oil in a large skillet or wok. Add the chicken and garlic and brown the chicken. Push the chicken to the side and add the eggs scrambling them until cooked.
Add the cooked broccoli and rice noodles. Stir in the sauce. Cook for 3 minutes. Sprinkle with white pepper and garnish with cilantro.

Ingredients

3 tablespoon(s) sweet soy sauce
1 tablespoon(s) oyster sauce
2 tablespoon(s) fish sauce
1 tablespoon(s) sugar
2 tablespoon(s) vegetable oil
1/2 pound(s) boneless skinless chicken slice thin
4 clove(s) garlic minced
2 large eggs beaten
2 cup(s) broccoli florets cooked
2 cup(s) fresh rice noodles cooked
1/2 teaspoon(s) white pepper
- fresh cilantro for garnish

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Over high heat, add 1 Tablespoon of oil and quickly stir fry the broccoli and carrots for about 1 - 2 minutes. Remove and set aside. Then crack two eggs into the pan and quickly scramble and set aside. Add more oil if necessary.
Lower to medium high heat. Drain the noodles and add them to the well-oiled pan along with the sauce. The noodles will begin to soften more as it cooks in the sauce. If needed, add 1/4 cup more water at a time as the noodles will cook and absorb more of the sauce. When the noodles are cooked through, add the vegetables and egg to the pan. Toss together for one more minute and then serve.

Chicken Pad See You Recipes

CHICKEN PAD THAI

Like a facsimile of your favorite takeout chicken pad Thai -- or perhaps, since there's no transit time, even better.

CLASSIC CHICKEN PAD THAI

Make authentic Thai noodles at home with this chicken pad Thai recipe. The sauce is made from scratch using Thai favorites like fish sauce, tamarind paste, and shrimp paste.

CHICKEN PAD SEE YOU

Super easy and tasty.

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