ONE-POT PAD THAI RECIPE BY TASTY
Here's what you need: pad thai noodle, sesame oil, eggs, chicken breast, shallot, pad thai sauce, bean sprout, peanuts, green onion, fresh cilantro
Provided by Tasty
Categories Dinner
Yield 4 serving
Number Of Ingredients 10
Steps:
- Cook the noodles according to the package instructions.
- Toss with 1 tablespoon of sesame oil and set aside.
- Add ½ teaspoon of sesame oil to a pot with the lightly beaten eggs. When the eggs are finished cooking, set aside.
- Pour the remaining ½ tablespoon of sesame oil into the pot and add the diced chicken breast. Cook until no longer pink in the middle, then set aside.
- Add the shallots to the pot and cook until lightly browned and fragrant. Then, add the noodles, eggs, and chicken back into the pot.
- Pour in the pad Thai sauce and toss to coat.
- Top with the bean sprouts, crushed peanuts, green onions, and cilantro, and stir until well blended.
- Dish up and garnish with extra peanuts, green onions, and cilantro.
- Enjoy!
Nutrition Facts : Calories 636 calories, Carbohydrate 79 grams, Fat 23 grams, Fiber 3 grams, Protein 26 grams, Sugar 25 grams
LOW-CARB PAD THAI RECIPE BY TASTY
Here's what you need: small zucchinis, medium sweet potato, daikon radish, brown sugar, fish sauce, tamarind paste, garlic, water, coconut oil, boneless, skinless chicken thighs, medium shallot, chili paste, roasted peanut, bean sprout, fresh cilantro leaves, lime wedge
Provided by Mercedes Sandoval
Categories Dinner
Yield 6 servings
Number Of Ingredients 16
Steps:
- Trim the ends of the zucchini, then use a vegetable peeler to peel into thin, flat noodles. Repeat with the sweet potato and daikon radish. Set aside.
- In a wok or large pan over medium-high heat, combine the brown sugar, fish sauce, tamarind paste, 3 cloves of garlic, and the water. Cook until the sugar has dissolved and the sauce is slightly thickened, about 3 minutes. Remove the pan from the heat and transfer the pad thai sauce to a bowl until ready to use. Wipe out the pan.
- Heat a drizzle of coconut oil in the same pan over medium-high heat. Add the chicken thighs and cook for 4 minutes on each side, until browned and cooked through. Remove the chicken from the pan and set aside.
- Add a bit more coconut oil to the pan, if needed, then add the shallot, chili paste, and remaining 3 cloves of garlic. Cook until the shallots are softened and the aromatics are fragrant, 2 minutes.
- Add the peanuts and bean sprouts, and cook for 1 minute, until the sprouts are softened. Add half of the reserved pad thai sauce and cook until thickened, 3 minutes.
- Add the vegetable noodles and chicken, and stir to coat with the sauce, adding more as needed. Add the cilantro, toss, and cook for 30-60 seconds, until the noodles are just warmed through but not soggy.
- Serve immediately garnished with more cilantro, bean sprouts, peanuts, and lime wedges.
- Enjoy!
Nutrition Facts : Calories 321 calories, Carbohydrate 23 grams, Fat 16 grams, Fiber 4 grams, Protein 23 grams, Sugar 11 grams
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