Pods Pad Thai is a delicious and authentic Thai dish that is easy to make at home. It is a stir-fried noodle dish made with rice noodles, vegetables, and a flavorful sauce. The key ingredient in Pods Pad Thai is the tamarind paste, which gives the dish its characteristic sweet and sour flavor. This article will provide you with all the information you need to make the best Pods Pad Thai, including the ingredients, cooking instructions, and tips for serving.
Here are our top 9 tried and tested 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
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.
PAD THAI
This is a traditional Pad Thai recipe used by a friend's mother. You can use chicken, pork, beef, tofu, or a combination. You may want to start with less pepper, and work your way up.
Provided by TRANSMONICON
Categories World Cuisine Recipes Asian Thai
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Soak rice noodles in cold water 30 to 50 minutes, or until soft. Drain, and set aside.
- Heat butter in a wok or large heavy skillet. Saute chicken until browned. Remove, and set aside. Heat oil in wok over medium-high heat. Crack eggs into hot oil, and cook until firm. Stir in chicken, and cook for 5 minutes. Add softened noodles, and vinegar, fish sauce, sugar and red pepper. Adjust seasonings to taste. Mix while cooking, until noodles are tender. Add bean sprouts, and mix for 3 minutes.
Nutrition Facts : Calories 523.8 calories, Carbohydrate 58.5 g, Cholesterol 178.1 mg, Fat 20.7 g, Fiber 2.9 g, Protein 26.4 g, SaturatedFat 5.7 g, Sodium 593.6 mg, Sugar 8.1 g
EASY PAD THAI RECIPE ( CHICKEN, SHRIMP OR TOFU)
An easy recipe for Pad Thai with simple accessible ingredients with the most amazing flavor! The best part ... once you have your ingredients prepped it only takes 15 minutes of actual cooking time! See recipe notes for tips and tricks! Read the directions all the way through before starting. Watch the video above!
Provided by Sylvia Fountaine | Feasting at Home Blog
Categories Main
Time 30m
Yield 2
Number Of Ingredients 15
Steps:
- Cook noodles according to package instructions (or place rice noodles in a shallow bowl or baking dish and boil enough water to cover them. Cover with boiling water for 7- 8 minutes, until tender, then drain. They don't have to be totally soft, just bendy and pliable)
- shallot, garlic and ginger and set aside.
- the two eggs in a bowl with a fork and add a generous, 3-finger pinch of salt. Set aside.
- Whisk fish sauce, rice vinegar, brown sugar and soy sauce. (see notes) in a small bowl. Set aside.
- slice chicken into very thin strips and season with salt and pepper. Crispy Tofu: Blot tofu with paper towels pressing down firmly. Cut tofu into ¾ inch cubes, sprinkle with salt and pepper, and for extra crispy, dredge in a little corn starch. Shrimp: Peel and season with salt and pepper. COOK: Sear the seasoned chicken, shrimp or tofu in a wok with hot oil until cooked through over medium-high heat. Set aside, on top of a paper towel, wipe out the pan. Turn heat off.
- Gather your chopped shallots, whisked eggs, cooked noodles, cooked protein and Pad Thai sauce around the stove. Heat 2 tablespoons peanut oil in the wok over medium heat, add shallot-garlic-ginger and stir, cooking just a few minutes until golden and fragrant.
- Make a well in the center of the wok, scooting the shallot mixture to the side of the pan, add the whisked eggs. With a metal spatula, scramble them and break them apart into little bits, letting them brown just a little, and incorporate them into the shallots continuing to break them into small bits.
- Add the drained, semi-soft noodles and toss with the egg mixture, stirring, flipping, frying constantly for 3-4 minutes until noodles become soft and pliable.
- and cook 1 minute. It will smell quite fishy at first - turn your fan on - but it will mellow out perfectly. Add the cooked chicken, tofu or shrimp and turn and toss the noodles for a few more minutes. Cook until the noodles are soft (but still a little chewy) adding just a little water if it seems too dry.
- and roasted peanuts (or serve on the side) and sprinkle with chili flakes and scallions. Squeeze with a little lime juice. Taste. Adjust salt, lime and sweetness to your liking adding a pinch of salt, more lime or more a pinch more sugar to taste. Give one more toss and serve immediately. Divide among two plates.
- with more bean sprouts, fresh scallions, cilantro or basil, chili flakes, lime wedges and roasted crushed peanuts. Or make this Peanut Chili Crunch!
Nutrition Facts : ServingSize ( with chicken breast), Calories 588 calories, Sugar 16.9 g, Sodium 1063.3 mg, Fat 21.4 g, SaturatedFat 3.2 g, TransFat 0.1 g, Carbohydrate 65.3 g, Fiber 1.2 g, Protein 30.1 g, Cholesterol 248.1 mg
PAD THAI
Recipe video above. Here's a Pad Thai recipe that really does taste just as good as takeout from good Thai restaurants, and you'll find everything you need at the supermarket. See here for a truly authentic Pad Thai recipe, if that's what you're after - but note that most people find it a little too "real" for their palettes because Pad Thai outside of Thailand is dialled back on the fish sauce/dried shrimp "funk".I use chicken here but feel free to switch with any protein, even prawns/shrimp.
Provided by Nagi
Categories Mains
Time 30m
Number Of Ingredients 17
Steps:
- Place noodles in a large bowl, pour over plenty of boiling water. Soak for 5 minutes, then drain in a colander and quickly rinse under cold water. Don't leave them sitting around for more than 5 - 10 minutes.
- Mix Sauce in small bowl.
- Heat 2 tbsp oil in a large non stick pan (or well seasoned skillet) over high heat. Add garlic and onion, cook for 30 seconds.
- Add chicken and cook for 1 1/2 minutes until mostly cooked through.
- Push to one side of the pan, pour egg in on the other side. Scramble using the wooden spoon (add touch of extra oil if pan is too dry), then mix into chicken.
- Add bean sprouts, tofu, noodles then Sauce.
- Toss gently for about 1 1/2 minutes until Sauce is absorbed by the noodles.
- Add garlic chives and half the peanuts. Toss through quickly then remove from heat.
- Serve immediately, sprinkled with remaining peanuts and lime wedges on the side, with a sprinkle of chilli and a handful of extra beansprouts on the side if desired (this is the Thai way!). Squeeze over lime juice to taste before eating.
Nutrition Facts : Calories 650 kcal, ServingSize 1 serving
PAD THAI
Authentic and the best Pad Thai recipe with rice noodles stir-fried with homemade Pad Thai sauce. Learn how to make Pad Thai noodles with this easy recipe!
Provided by Rasa Malaysia
Categories Thai Recipes
Time 20m
Number Of Ingredients 15
Steps:
- Follow the package instructions to boil the dry rice noodles. The rice noodles should be soft (but still chewy and not mushy) after boiling. Rinse the boiled noodles with cold running water.
- Mix all the ingredients in the Pad Thai Sauce in a small bowl until well combined and the sugar completely dissolved, set aside.
- Heat up a skillet on high heat and add the oil. As soon as the oil is heated, add the garlic into the skillet and start stirring until you smell the aroma of the garlic. Add the shrimp and the tofu pieces into the skillet and continue stirring. As soon as the shrimp changes color, add the noodles into the skillet and stir continuously, about 30 seconds. Use the spatula to push the noodles to one side of the skillet, and crack the egg on the empty side of the skillet. Use the spatula to break the egg yolk and blend with the egg white, let cook for about 30 seconds. Combine the egg and the noodles, and add the Seasoning sauce. Stir to combine well with the noodles.
- Next, add the bean sprouts and chives and continue stirring. As soon as the bean sprouts are cooked, stir-in the crushed peanut. Turn off the heat and serve the Pad Thai immediately with the lime wedges.
Nutrition Facts : Calories 357 calories, Carbohydrate 64 grams carbohydrates, Cholesterol 225 milligrams cholesterol, Fat 24 grams fat, Fiber 4 grams fiber, Protein 24 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 2 people, Sodium 1651 milligrams sodium, Sugar 12 grams sugar
A FAVORITE THAI STIR FRY NOODLE DISH AT HOME: PAD THAI RECIPE
A popular restaurant style Pad Thai noodle stir-fry dish.
Provided by Savory Sweet Life / Alice Currah
Categories Main
Time 30m
Yield 4 servings
Number Of Ingredients 19
Steps:
- To make pad Thai sauce, heat a small pan on medium low and add the tamarind concentrate, water, palm sugar, fish sauce, and garlic. Cook the sauce until the palm sugar has completely dissolved. At this point, you will want to carefully taste the sauce and tweak the sweetness or tangyness by adding a tiny bit more palm sugar or tamarind. Be careful, the sauce will be hot.
- Remove from heat and allow to cool 10 minutes before storing it in a jar or plastic container.
- Boil the rice noodles on high heat for 2 minutes then drain immediately, rinsing the noodles with cold water for just a few seconds. Noodles should be slightly firmer than al dente. Don't worry, they will continue to soften and cook later when stir frying.
- Using kitchen shears, cut the noodle clump in half. This will make it a lot easier to stir-fry and eat.
- In a wok of large frying pan, heat 2 tablespoons of oil on high heat. Add to the pan the protein and cook for 2 minutes. Remove the protein and transfer to a plate or bowl.
- Return the pan to heat and add a tablespoon of oil. Allow the oil to heat up and add the onions and stir-fry (stir + fry) for one minute then add the garlic and cook for another minute, making sure to stir often enough so the garlic does not burn.
- Add the noodles to the pan and drizzle with the remaining 2 tablespoons of oil. Stir fry the noodles for two minutes. This will help the noodles soften a tiny bit more but more importantly will provide enough surface texture for the sauce to adhere to.
- Add 3-4 tablespoons of the pad Thai sauce continually stirring the noodles until they are coasted with sauce - about a minute.
- Add the protein back in and fry for an additional 2-3 minutes, adding more sauce if necessary. You don't want to noodles to be "wet." Instead you want to add a little bit at a time allowing the noodles and the other ingredients to soak in the sauce.
- Move the pad Thai over to one side of the pan. Add the last tablespoon of oil to the bare side then crack an egg over it. Scramble the egg with a wooden spoon and cook for 30 seconds.
- Add half the sprouts and half the carrots along with the scallions. Mix and stir-fry everything for 1 more minute, frying everything together.
- Test the firmness of the noodle. If the noodle is too firm, continue to stir-fry for an additional minute adding a spoonful of sauce if necessary.
- Remove pad Thai from heat and serve and garnish with remaining julienned carrots, spouts, cilantro, toasted peanuts, and a wedge of lime. Enjoy!
PAD THAI (WITH CHICKEN OR SHRIMP)
This is such a flavorful, hearty, approachable Pad Thai that anyone can make! It's made with ingredients you can find at the regular grocery store and it's sure to leave you craving more!
Provided by Jaclyn
Categories Main Course
Time 35m
Number Of Ingredients 17
Steps:
- Prepare rice noodles according to directions listed on package. In a mixing bowl, whisk together brown sugar, soy sauce, rice vinegar, lime juice and fish sauce, set aside.
- While noodles are cooking, heat oil in a wok or a 12-inch deep saute pan set over medium-high heat. Add chicken and saute until cooked through, about 6 minutes. If using shrimp cook about 1 1/2 minutes per side or until opaque.
- Transfer to a plate, leaving oil in pan. Add bell pepper and carrots saute 1 - 2 minutes then add garlic, green onions and bean sprouts saute 1 minute longer.
- Push veggies to edges of pan and crack eggs into center. Cook and scramble until eggs have cooked through. Add in chicken, noodles and sauce and toss everything together and cook 1 - 2 minutes.
- Serve warm topped with cilantro, peanuts and optional red pepper flakes and sesame seeds.
Nutrition Facts : Calories 572 kcal, Carbohydrate 71 g, Protein 31 g, Fat 18 g, SaturatedFat 6 g, Cholesterol 156 mg, Sodium 1212 mg, Fiber 4 g, Sugar 16 g, ServingSize 1 serving
EASY PAD THAI RECIPE
Forget delivery and try this Easy Pad Thai Recipe tonight! Enjoy this Easy Pad Thai Recipe for a flavorful weeknight dish. Keep the tip money to yourself!
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 4 servings.
Number Of Ingredients 7
Steps:
- Cook spaghetti in large saucepan as directed on package. Meanwhile, spray large nonstick skillet with cooking spray; heat on medium-high heat. Lightly beat egg whites and whole egg. Add to skillet; cook until eggs are scrambled and set, stirring frequently. Transfer to bowl; cover to keep warm.
- Add pea pods to skillet; cook 2 to 3 min. or until crisp-tender, stirring frequently. Add teriyaki sauce; cook until heated through, stirring frequently.
- Drain spaghetti; return to pan. Add pea pod mixture, eggs, nuts and cilantro; mix lightly.
Nutrition Facts : Calories 420, Fat 12 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 55 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 21 g
POD'S PAD THAI
This isn't really authentic, but it's easy and very tasty. It comes from a Canadian low fat cookbook called "Crazy Plates" by sisters Janet & Greta Podleski.
Provided by Scarycarrie_ca
Categories One Dish Meal
Time 40m
Yield 3 serving(s)
Number Of Ingredients 16
Steps:
- Cook noodles in boiling water for 3 minutes, or until tender.
- Drain.
- Rinse with cold water and drain again.
- Set aside.
- To make sauce, combine ketchup, soy sauce, lime juice, brown sugar, vinegar, oil and crushed red pepper flakes in a small bowl.
- Set aside.
- Heat oil in a large, non-stick wok or skillet over medium heat.
- Add onions and garlic.
- Cook and stir until onions are tender, about 3 minutes.
- Add sauce and bring to a boil.
- Add cooked noodles, bean sprouts, carrot, green onions and cilantro.
- Mix well.
- Cook until noodles are heated through, about 2 minutes.
- Srpinkle individual servings with chopped peanuts.
Nutrition Facts : Calories 469.4, Fat 9.7, SaturatedFat 1.4, Sodium 741.2, Carbohydrate 88.7, Fiber 4.4, Sugar 18.2, Protein 8.6
Tips:
- Use wide rice noodles. These noodles are more commonly used in Pad Thai than thin rice noodles and will help you achieve the authentic Pad Thai texture.
- Soak the noodles for at least 30 minutes before cooking. This will help them soften and cook more evenly.
- Use a well-seasoned wok or large skillet. This will help prevent the noodles from sticking.
- Cook the noodles in a single layer. This will help them cook evenly.
- Stir the noodles constantly while cooking. This will help prevent them from sticking together.
- Add the sauce to the noodles while they are still cooking. This will help the sauce coat the noodles evenly.
- Garnish the Pad Thai with peanuts, cilantro, lime wedges, and bean sprouts. This will add flavor and color to the dish.
Conclusion:
Pad Thai is a delicious and easy-to-make dish that is perfect for a quick and easy meal. With a few simple ingredients and a little bit of time, you can make a delicious Pad Thai that will be sure to impress your family and friends. So next time you're looking for a quick and easy meal, give Pad Thai a try!
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