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- Meat and poultry
- Chicken stir fry
- Thai chicken stir fry
This popular Thai chicken and noodle dish has a delicate balance of spicy, sweet, salty and sour flavours. Serve with lime wedges, fish sauce, sugar, chilli flakes and vinegar on the table so guests can individually adjust tastes.
1 person made this
- 200g thick rice noodles
- 2 tablespoons vegetable oil
- 2 tablespoons raw peanuts, or more to taste
- 6 Thai chilli peppers, seeded and minced, or more to taste
- 1 shallot, minced, or more to taste
- 3 cloves garlic, minced, or more to taste
- 450g boneless chicken breasts, cut into thin strips
- 75g extra-firm tofu, cut into matchsticks
- 2 1/2 tablespoons caster sugar
- 2 tablespoons tamarind paste
- 1 1/2 tablespoons fish sauce
- 1/2 teaspoon ground white pepper, or to taste
- 1 egg
- 120g large prawns - peeled, deveined and tails removed (optional)
- 75g beansprouts (optional)
- 50g chopped fresh chives (optional)
- 1 lime, juiced
MethodPrep:30min ›Cook:15min ›Ready in:45min
- Place noodles in a large bowl and cover with hot water. Set aside until noodles are flexible but still firm, about 10 minutes. Drain.
- Heat a wok or large pan over medium-high heat until it starts to smoke. Add oil; heat until it shimmers. Add peanuts; cook and stir until roasted, 1 to 2 minutes. Remove from wok.
- Stir chilli peppers, shallot and garlic into the oil; cook and stir until garlic just begins to brown, about 30 seconds. Add chicken and tofu; cook until no longer pink in the centre and the juices run clear, 4 to 5 minutes. Add noodles, stirring quickly to mix in and prevent them from sticking. Add sugar, tamarind paste, fish sauce and white pepper together; cook, stirring constantly, until sauce thickens, about 2 minutes.
- Push noodle mixture to one side of the wok; crack egg into the empty space. Stir until scrambled, 1 to 2 minutes; fold into noodles. Stir in prawns; cook until opaque, 2 to 3 minutes. Add roasted peanuts, beansprouts, chives and lime juice; cook and stir until flavours combine, 1 to 2 minutes more.
Substitute peanut oil for the vegetable oil if desired. Substitute 1/2 teaspoon crushed chilli flakes for the Thai chilli peppers if desired. Substitute pork for the chicken if preferred.
Reviews & ratingsAverage global rating:(0)
Reviews in English (0)
Who wants Pad Thai. Who loves noodles. Want it low-carb. We do! You can make it too. This recipe comes from our Ambassador, Soury Duckson . Follow Soury at @my_keto_journal on Instagram for amazing keto culinary creations!
" HOLY COW WAS THIS AMAZING! if you miss Asian food, in particular Pad Thai or pan fried noodles, you MUST try this!! I could eat this every day!! This tasted like REAL RICE STICK NOODLES. The carb count is a little higher than I'd like because of the peanut sauce, so plan accordingly.
I had pan fried Miracle Noodle Fettuccini with cabbage, broccoli, slices of pork shoulder, and homemade peanut sauce (this and the shredded cabbage are the KEY). I topped it with cashews, but it's not necessary. Here's what i did."
Prep Time: 10 min | Cook Time 10 min (depending on veggie selection)
Ingredients For Peanut Sauce
- 1 tablespoon of peanut butter
- A big pinch of garlic powder and ground ginger
- Lime juice from about 2 small wedges
- 1.5-2 tsp soy sauce
- Red pepper flake
Combine above in a small bowl and mix well. Add in the stevia last, a little at a time to taste. If you need more soy sauce or lime, add more. It will be fairly thick still. 7.4g carbs, 8g fat, 5.7 protien, 115 cals.
How To Make Wagamama Pad Thai
This noodle stir fry has a unique sweet and sour flavor from the Amai sauce. Ingredients including rice noodles, tofu, scrambled egg, leek and other vegetables are sautéed together before being tossed in the sweet and sour sauce. You can find it in street corners in Thailand, Thai restaurants like Wagamama, and apparently, in kitchens of any Thai food lover.
Vegetables like red onion, leek, beansprouts, ginger, and garlic are fried, the rice noodles are cooked, and all that’s mixed with the egg and the sauce. The Amai sauce is the key ingredient that makes this Wagamama dish so unique. Finally, the dish is garnished with mint, crushed peanuts, chilies, cilantro, and lime.
Even though it’s as simple as it sounds, you may want to learn a few tips and tricks when buying and using these ingredients in order to make a homemade Pad Thai that’s as good as the one you get in the restaurant.
Let’s start with the first ingredient – the rice noodles.
Choosing the right type of noodles can make all the difference. You should look for flat dried rice noodles when buying your groceries, such as Chang’s Thai-Style Rice Noodles. These are less likely to break and take only five minutes to soak.
Of course, this is only a suggestion, but try not to use noodles that are too stodgy, mushy, or gloopy, as well as too sturdy as these won’t be able to absorb the sauce properly.
Another thing to remember about noodles is to avoid overcooking them. Make sure you cook them al dente before stir-frying them with the other ingredients.
Now that you know how to pick and use the right rice noodles for your yasai Pad Thai, let’s see what you should know about the tofu in this recipe.
Ideally, you should choose tofu that’s as firm as possible, so don’t even think about buying a soft one. The reason for that is because soft tofu will most likely disintegrate.
When frying it, aim for softness on the inside and crispiness on the outside. The texture of properly fried tofu is everything. In fact, trying a mushy one can be repelling, so don’t make that mistake.
So, when cooking your tofu, remember to squeeze out any excess moisture before cutting and frying it. Also, you should cook it on medium-high heat to achieve the perfect crispiness and softness. It’s important to cut large chunks to ensure softness on the inside.
When it comes to cooking your tofu, use a large enough frying pan or wok to avoid overcrowding and stewing your tofu chunks.
Last but not least, to get perfectly crispy tofu, you need to take it out of the fridge 30 minutes before cooking it so that you can drain all the extra liquid by pressing it with a heavy object. For best results, put some heavy object on top of your tofu after wrapping it in a clean towel.
This will help you drain the excess liquid from the tofu which is the secret to making the crispiest tofu cubes you have ever tried. Fry the cubes on medium-high heat for about ten minutes and don’t forget to stir them. Remove from heat once they turn brown.
The heart and soul of this recipe is the Amai sauce. It’s made with tamarind, oyster sauce, brown sugar, and fish sauce, although there are different variations. You can make your own sauce and store any leftovers for later use, or use premade Amai sauce like we did.
Leek, ginger, red onion, beansprouts and garlic are the vegetables used in this Wagamama Pad Thai recipe, but you can always use more or other vegetables such as carrot, green beans, baby corns, etc.
Without further ado, here are the ingredients and instructions needed to make your own Wagamama Pad Thai at home.
Why would you feature a recipe that has received such bad reviews?
We thought this was delicious and quite simple to make. We added more tofu and less shrimp. We worked with what we had in our kitchen. Weɽ make it again.
This is hilarious. Ketsup? I've read the recipe over 6x and where is the ketsup? What are you SILLY people talking about? Ketsup, no ketsup -- just enjoy the recipe, make it according to the directions, and THEN judge! And. she's right.. don't take yourself so seriously, it's silly. this is just food.
Austin - what are you the food police?? What's with the ketchup problem - if a recipe works - it works. I make a delicious pad thai with ketchup. I also happen to love tamarind - I use it a lot in my indian cooking. But why malign an ingredient just because it's not traditional - geez don't take yourself so seriously - a recipe should be evaluated based on taste, ease of use, perhaps nutritional content - not on some purist ideal!!
Many Pad Thai recipes use ketchup and that IS incorrect. Beware if it does call for ketchup. Buy a Thai cookbook that uses tamarind paste. Also, Pad Thai differs from home to home, just as potato salad or spaghetti. Find a recipe you like and stick with it. You will probabaly never find the same Pad Thai in m,ost restaurants. Just enjoy the variations and stay away from the ketchup.
this recipe is way, way too salty. i think it's the fish sauce. i don't think anyone can salvage this one.
Ketchup. What is wrong with you people?? Pad thai is made with tamarind paste - that is what gives it its tang and slightly reddish colour. Too much fish sauce and not enough sugar in this recipe. Thai food (and most other asian food) is about a balance of salty, spicy, sweet and sour. This recipe has no balance. Try googling pad thai and find an authentic recipe that has fish sauce, tamarind paste, palm sugar and thai chilies.
I have made this on several occasions. I cut back on the fish sauce (only a few tablespoons )and add mushrooms and a little bit of garlic. It is always a big hit.
boy oho boy was this disgusting
I should have read the reviews before making this, but Iɽ had such good luck with the other Thai recipes! It was truly disgusting. I managed to get it to stop smelling like wet dog by adding a lot of curry to the dish (it was the only thing I could think of) but it was still SO salty and SO bad. It didn't look anything like the rich brown sauce of Pad Thai. I kept trying to fix it, but had to throw it out and eat salad for dinner (my stomach couldn't handle food after smelling this cook). I wouldn't serve this to a dog I didn't like. STAY AWAY.
Truly awful. Much too much fish sauce. Don't you guys test these recipes?
My recipe adds 1/4 ground pork, 2x1 " square ginger, cut into slices, then strips Hoisin sauce is better instead of fish sauce to my taste buds though tonight I substituted soy sauce and rice vinegar (as I had to throw the fish sauce out in the hurricanes when electricity went off for two weeks) and it was tasty too.
I love, love, love Pad Thai and am so glad that I found this recipe. It's very easy to follow and the taste is wonderful. I have to admit, it doesn't taste exactly like the Pad Thai in the restaraunts, but a fusion-type version. It's still a must try!
Next time I am going to use the thicker rice noodle.
HOLY COW! 1/4 cup of fish sauce! Most traditional recipes call for a fraction of that. Iɽ say its an interesting dish, altho Pad Thai it is NOT. I added a handful of fresh basil leaves and it creates a nice flavor. Would I make it again? If I were in a hurry and wanted something pseudo thai. For Pad thai tho, I'm gonna hafta keep on searching for a good traditional recipe.
Watch your fish sauce! I doubled this recipe (using more veggies --e.g. julienned carrots, more mung beans and subbing daikon radish, a pound of shrimp, two eggs and double the noodles) yet kept the fish sauce measurement the same (actually a bit less) to serve 10 people, thus avoiding salty oblivion. Seemed to be well-liked.
This pad thai recipe is really good. I have made it over and over again!
This is awful. Tastes nothing like any Pad Thai I've ever had before.
i have not made this particular recipe, but i agree with the comments about using ketchup. I made my first pad thai over the weekend using the recipe from the moosewood cookbook that utilizes ketchup and it was so good and easy. don't think i will get take again now.
I made this & another Pad Thai recipe for a dinner party. Everyone liked the other recipe better. The flavor of the other dish was more complex.
I make this dish quite often. One of the charter boat chefs in my area told me to add a spoon of peanut butter and a spoon of tomato catsup to the sauce and it makes all the difference! As well, I add some Sambal (or hot chili paste) for spice and that helps as well. With the additions, I would rate the recipe at 4 forks, and all of my friends bug me to make it for them. Also, I double the sauce recipe so the dish has more moisture to it.
Since this recipe came out, I found a 8oz jar of Pad Thai Sauce from Jack Hua Co. LTD at several oriental markets. It is inexpensive. easy, and very good. You just add the veggies and meat and noodles.
Forget this recipe. I agree, it's nasty. For those who run across a recipe that calls for catsup or ketchup, the reason is that in lots of Asian countries you can buy prepared Kitsap Manis, an Asain sauce that works perfectly in a Pad Thai recipe. It adds the red color, not paprika. Shredded Thai Basil is a nice additon. And of course chiles. And sesame oil. A great way to get chile flavor without the extreme heat is to add whole dried thai chiles (make sure they do not have cracks in them and still have the stem on). The heat is on the inside. Stir fry carefully in the oil and remove with your other sauted ingredients. Then mix everything back in at the end along with the chiles. Very pretty. Serve diced fresh chiles on the side for those who like heat.
This is the oddest version of Pad Thai I've seen, bested only by someone elses suggestion to use Ketchup. An excellent source of authentic Thai recipes is available from Mulalee Pinsuvana or by Nancie McDermott including a fantastic Pad Thai dish.
- 250 grams Rice Noodles (Flat)
- 100 grams Chicken breasts , cut into chunks
- 1 Onion , sliced
- 2 Carrot (Gajjar) , julienned
- 1 Red Bell pepper (Capsicum) , sliced
- 1 Yellow Bell Pepper (Capsicum) , sliced
- 1 Green Bell Pepper (Capsicum) , sliced
- 4 cloves Garlic , chopped
- 1 inch Ginger , chopped
- 2 tablespoon Soy sauce
- 1 tablespoon Fish sauce
- 2 tablespoon Sweet and Spicy Red Chilli Sauce (Tomato Chilli Sauce)
- 2 tablespoons Brown Sugar (Demerara Sugar)
- 2 tablespoons Peanut Butter
- 1 tablespoon Lemon juice
- 1/4 cup Roasted Peanuts (Moongphali) , crushed
- 3 tablespoon Red Chilli flakes
- Salt , to taste
BRING 4 cups water to boil in medium saucepan. Remove from heat. Add rice noodles let stand 8 to 10 minutes or until noodles are soft but firm. Rinse under cold water drain well. Set aside.
HEAT 1 tablespoon of the oil in large skillet or wok on medium-high heat. Add egg scramble until set. Remove from skillet. Add remaining 1 tablespoon oil to skillet. Add chicken stir fry until cooked through. Add rice noodles, Pad Thai sauce and green onions stir fry 3 to 4 minutes or noodles are tender.
STIR in bean sprouts and scrambled egg. Place noodle mixture on serving platter. Sprinkle with peanuts. Serve with cilantro sprigs and lime wedges.
Variation: Prepare as directed, substituting 4 ounces peeled and deveined shrimp or cut-up vegetables or cubed tofu for the chicken.
Asian Supermarket Ingredients
As always, in most of my recipes on this site, I list out special ingredients that you need to pick up from your local asian market. And if you have never been, don&rsquot worry &ndash I have a guide that can help you navigate your local Asian grocer if it&rsquos your first time.
Best Pad Thai Sauce
I&rsquove tried MANY Pad Thai sauces from my local Asian grocery store, and I&rsquove often been disappointed. After lots of searching I&rsquove found my favorite Pad Thai sauce.
The best pre-made Pad Thai sauce has a label titled &ldquoPad Thai Sauce: Sour and Spicy Sauce for Stirring with Rice Sticks&rdquo. It is a sauce that provides the sweetness that Pad Thai needs, yet also has the balance of flavor from the tamarind.
When you pour this jar into your wok or pot during cooking, it will look darker as it is poured in. However, the color will lighten as you continue to mix in the noodles.
Rice Noodle Sticks
Rice noodle sticks are not the same as vermicelli noodles. They come in various options, but the ones that you should get are the thin, somewhat flat ones. In order to save time, there are rice noodles that you can buy in the refrigerated section that have been hydrated, which is best if you are in a hurry and need to cut out some time in making Pad Thai.
Here are the ones that I use that I keep on hand. If you use this version, you&rsquoll need to soak the rice sticks in hot, but not boiling, water so that it will soften the noodles enough to the point where the stir-fry will then finish cooking the rice noodles.
Prawns and shrimp are an amazing deal at most Asian markets and you get larger (and often fresher) batches. Sometimes, you&rsquoll see them with the heads. If you can get over this, you&rsquoll be getting an absolute steal on this ingredient for Pad Thai. Prawns are optional for Pad Thai, but it provides the protein along with the chicken for this recipe.
What is Pad Thai?
Pad Thai is a stir-fry noodle dish made your choice of protein (shrimp, pork chicken, or fried tofu), dried shrimp, scrambled eggs, bean sprouts and garlic chives. It’s topped with crunchy peanuts, a squeeze of lime/lemon and some chili peppers for those who like it spicy. The ingredients are sauteed in a wok and tossed in a delicious sweet and sour sauce made from tamarind juice, fish sauce and sugar. It is a well-balanced meal-in-bowl of many textures and Southeastern flavors.
Pad Thai recipes are easy and customizable. Don’t like an ingredient? Simply leave it out. Missing an ingredient? Substitute with whatever you have on hand. I didn’t have garlic chives so I used green onions instead. Recipe below. Enjoy!
It&rsquos salty and slightly sweet with a chargrilled flavor.
This is what made me fall in love with pad see ew.
The chargrilled flavor is achieved because the noodles caramelize in the wok.
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- Author: Seonkyoung Longest
- Prep Time: 15 mins
- Cook Time: 11 mins
- Total Time: 26 mins
- Yield: 4 1 x
- 8 oz semi-fresh rice sticks or 4 oz dried rice sticks
- 1/2 boneless skinless chicken breast, sliced thinly
- 3 to 4 oz large/jumbo peeled & deveined shrimp
- 3 oz pressed, fried or extra firm tofu (If you are using extra firm tofu, wrap with paper towel to get rid of excess moisture)
- 1/2 shallot (approximately 2 oz)
- 2 oz Thai preserved sweet radish (approximately 2 Tbs)
- 2 oz garlic chives, plus more for garnish
- 4 oz beansprouts, plus more for garnish
- 1/4 cup roasted peanuts, plus more for garnish
- 2 eggs
- 3 Tbs cooking oil, plus more if needed
- Lime wedges
For the sauce
- 3 Tbs fish sauce
- 2 Tbs palm sugar (you can use regular sugar)
- 1 tsp tamarind concentrate
- 1/4 cup cold water, plus more if needed
- 1 to 2 tsp Thai sriracha or dried Thai chili powder (optional)
- Soak dried rice sticks into warm water for 10 to 15 minutes until soften and drain completely. If you are using semi-fresh one, skip this presses.
Chop shallot and preserved sweet radish finely. Cut tofu small bite sizes and chive into 2-inch long pieces. Chop roasted peanuts finely. Set all vegetables a side.
- In a mixing bowl, combine all ingredients for sauce and mix well until tamarin and sugar has dissolved.
- Heat a wok over high heat and add 1 Tbs of cooking oil add slicked chicken and shrimp and cook until they are 3/4 way cooked and golden edges, about 1 minute each side. Remove from wok and set aside.
- In same wok, add 1 Tbs cooking oil add tofu and cook for 1 to 2 minutes or until golden edges. If you are using extra firm tofu, cook a little longer to get more harden outer skin- that will prevent from breaking.
- Add hopped shallot and radish. Stir fry everything together about 1 to 2 minutes. Add noodles and sauce we made earlier. Stir fry until noodle observed sauce completely and no more liquid on bottom of wok, about 2 to 3 minutes. If your noodles are cooking slowly, add more water 2 Tbs at a time. If your noodles are sticking together too much, add 1 Tbs oil at a time.
- Push everything to side of wok to make room for eggs. Add a bit more oil and crack 2 eggs right into wok. Don’t scramble yet, let them cook half way though. Then break yolks and start scramble. This way you will have nice egg bites. Now mix scrambled eggs and noodles together by tossing and stirring.
- Now add beansprouts, garlic chive, peanuts, chicken and shrimp. Toss everything together for about 1 minutes. Remove from heat and transfer to a serving plate.
- If you like to serve with extra fresh beansprouts, garlic chive, chopped peanuts, dried Thai chili powder and lime. Enjoy!