Best 3 Easy Chicken Pad Thai Without Tamarind Recipes

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Craving a delicious and authentic-tasting chicken pad thai but can't find tamarind paste in your local grocery store? Don't worry, you can still enjoy this classic Thai dish with our easy-to-follow recipe that doesn't require tamarind. Our recipe uses a combination of pantry-staple ingredients and a unique blend of spices to create a flavorful and satisfying pad thai that rivals any takeout. Get ready to tantalize your taste buds with a simplified yet authentic chicken pad thai experience!

Let's cook with our recipes!

EASY HOMEMADE CHICKEN PAD THAI



Easy Homemade Chicken Pad Thai image

Forget the takeout; chicken pad thai is easy to make at home, and this recipe doesn't require tamarind paste, which can be hard to find.

Provided by Darlene Schmidt

Categories     Dinner     Entree     Lunch

Time 40m

Yield 4

Number Of Ingredients 22

For the Chicken:
3/4 pound boneless chicken thighs or breast (cut into small pieces or strips)
1 1/2 tablespoons soy sauce
For the Sauce:
1/3 cup good-tasting chicken stock
3 tablespoons rice vinegar (or substitute white vinegar )
1 tablespoon lime juice
3 to 4 tablespoons brown sugar
2 tablespoons fish sauce
1 tablespoon soy sauce
1/8 teaspoon white pepper
For the Pad Thai:
9 ounces pad Thai rice noodles
2 tablespoons vegetable oil
4 cloves garlic (minced)
1 fresh red or green chili (sliced)
1 thumb-size piece galangal or ginger (grated)
4 green onions (sliced)
1 egg
2 to 3 cups bean sprouts
1 lime (sliced into wedges)
1/3 cup dry-roasted unsalted peanuts or cashews (ground or roughly chopped with a knife)

Steps:

  • Gather the ingredients.
  • Place the chicken in a bowl and toss with the soy sauce. Set aside.
  • Combine the pad thai sauce ingredients together in a cup, stirring well to dissolve the sugar. Set aside.
  • Bring a large pot of water to boil. Dunk in rice noodles and switch off the heat. Allow the noodles to soak approximately 6 minutes, or until they're soft enough to bend easily but still firm and undercooked by regular standards. (This is the key to good pad thai, so be sure not to over-soak or boil the noodles. They will finish cooking later.)
  • Drain and rinse the noodles briefly with cold water to keep them from sticking. Set aside.
  • Heat a wok or large frying pan over medium-high heat. Drizzle in the oil and swirl around, then add the garlic, chile, galangal or ginger, and half of the green onions (or just the white parts), reserving the rest for later. Stir-fry for 1 minute to release the fragrance.
  • Add the chicken and stir-fry for 3 to 4 minutes, or until cooked. If the pan becomes dry, add 1 to 2 tablespoons of the pad thai sauce, just enough to keep the ingredients frying nicely.
  • Push the ingredients to one side and crack an egg into the center of the pan. Stir quickly to scramble, then combine with the other ingredients.
  • Add the prepared noodles plus 3 to 4 tablespoons of the pad thai sauce. Using 2 utensils, lift and turn the noodles to stir-fry and combine with the other ingredients. Continue frying in this way, adding more of the sauce every minute or two, until all of the sauce has been added and the noodles are chewy and a little bit sticky, 8 to 10 minutes. When the sauce has been absorbed and the noodles are cooked, fold in the bean sprouts (you want them to stay crispy).
  • Remove the pan from the heat and taste-test; if you like your pad thai a bit on the salty side, add 1 to 2 tablespoons fish sauce.
  • For those who like it extra spicy, serve with Thai chili sauce on the side. Garnish with lime wedges and crushed unsalted peanuts or cashews. Enjoy.

Nutrition Facts : Calories 507 kcal, Carbohydrate 33 g, Cholesterol 203 mg, Fiber 4 g, Protein 38 g, SaturatedFat 5 g, Sodium 1637 mg, Sugar 19 g, Fat 27 g, ServingSize 3 to 4 servings, UnsaturatedFat 0 g

AUTHENTIC PAD THAI



Authentic Pad Thai image

Inspired by the pad thai at Thai Tom, this recipe features a tamarind paste, vinegar, sugar, and fish sauce mixture over perfectly stir-fried eggs, chicken breast, and rice noodles, garnished with peanuts, chives, and fresh bean sprouts.

Provided by Allrecipes

Categories     World Cuisine Recipes     Asian     Thai

Time 1h

Yield 6

Number Of Ingredients 17

12 ounces dried rice noodles
½ cup white sugar
½ cup distilled white vinegar
¼ cup fish sauce
2 tablespoons tamarind paste
1 tablespoon vegetable oil
2 boneless, skinless chicken breast halves, sliced into thin strips
1 tablespoon vegetable oil
1 ½ teaspoons garlic, minced
4 eggs, beaten
1 ½ tablespoons white sugar
1 ½ teaspoons salt
1 cup coarsely ground peanuts
2 cups bean sprouts
½ cup chopped fresh chives
1 tablespoon paprika, or to taste
1 lime, cut into wedges

Steps:

  • Place rice noodles in a large bowl and cover with several inches of room temperature water; let soak for 30 to 60 minutes. Drain.
  • Whisk sugar, vinegar, fish sauce, and tamarind paste in a saucepan over medium heat. Bring to a simmer, remove from heat.
  • Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add chicken; cook and stir until chicken is cooked through, 5 to 7 minutes. Remove from heat.
  • Heat 1 tablespoon oil and minced garlic in a large skillet or wok over medium-high heat. Stir in eggs; scramble until eggs are nearly cooked through, about 2 minutes. Add cooked chicken breast slices and rice noodles; stir to combine.
  • Stir in tamarind mixture, 1 1/2 tablespoons sugar, and salt; cook until noodles are tender, 3 to 5 minutes. Stir in peanuts; cook until heated through, 1 to 2 minutes. Garnish with bean sprouts, chives, paprika, and lime wedges.

Nutrition Facts : Calories 582.8 calories, Carbohydrate 78.8 g, Cholesterol 132.2 mg, Fat 21.3 g, Fiber 4.3 g, Protein 21.5 g, SaturatedFat 3.8 g, Sodium 1478.7 mg, Sugar 22.6 g

CLASSIC CHICKEN PAD THAI



Classic Chicken Pad Thai image

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

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

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

Tips:

  • Use wide rice noodles: These noodles are flat and have a slightly chewy texture, which is perfect for pad Thai. You can find them in most Asian grocery stores.
  • Soak the noodles before cooking: This will help them to soften and cook evenly. To soak the noodles, place them in a large bowl of warm water for about 30 minutes.
  • Use a well-seasoned wok or large skillet: This will help to prevent the noodles from sticking. If you don't have a wok, you can use a large skillet with high sides.
  • Use high heat: Pad Thai is a quick-cooking dish, so it's important to use high heat when cooking the noodles and vegetables. This will help to prevent them from becoming overcooked.
  • Don't overcrowd the wok or skillet: If you overcrowd the wok or skillet, the noodles and vegetables will not cook evenly. Cook the noodles and vegetables in batches if necessary.
  • Use a tamarind paste or sauce: Tamarind is a sour fruit that gives pad Thai its characteristic flavor. You can find tamarind paste or sauce in most Asian grocery stores.
  • Add the fish sauce and sugar to taste: Fish sauce and sugar are two essential ingredients in pad Thai. Add them to taste, starting with a small amount and then adding more until you reach the desired flavor.

Conclusion:

Pad Thai is a delicious and easy-to-make dish that is perfect for a quick and easy weeknight meal. By following these tips, you can make a delicious pad Thai that your family and friends will love.

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