EASIEST & TASTIEST High Protein Chicken Pad Thai! ONLY 555 CALS #recipe #foodie
High Protein Chicken Pad Thai! Only 555 Calories!????????????
This is truly one of the best comfort foods, made healthier with better macros and packed with SO MUCH Flavour - Perfect for weight loss and incredibly easy to meal prep!
Macros per serving (4 Total)
555 Calories | 50g Protein | 47g Carbs | 18g Fat
Ingredients (4 Servings)
- 800g Chicken Breast Cubed
- 20g Soy Sauce
- 2 tsp Black Pepper
- 2 tsp Garlic Powder
- 1 tsp Chilli Flakes
- 2 tsp Olive Oil (for cooking)
Pad Thai Sauce
- 30g Soy Sauce (you can add extra light soy sauce)
- 40g Tamarind Paste (Brand: Waitrose)
- 30g Honey
- 5g Fish Sauce
- 15-20g Sriracha
- 1-2 Lime Juice
For Cooking
- 4 Garlic Cloves Chopped
- 1 Medium Onion Chopped
- Chopped Green Onion
- 3 Whole Eggs
- 400g Cooked Rice Noodles (Brand: Waitrose)
- Extra Green Onion
- Bean Sprouts
- 30g Crushed Peanuts
- Chilli Flakes
- Lime Juice
Don’t forget to check out my Digital Cookbook for more Easy & Delicious Recipes????????????
Important Cooking Notes
- The pad thai sauce has to be a little thick so adjust with more tamarind paste. The sauce should not be too watery when adding to the noodles
- You can add the garnish when ready to serve
- Distribute into 4 equal serving - reheat by microwaving or in a pan
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#padthai #thaifood #chickenrecipes #chicken #highprotein #healthymeals #easyrecipes #mealprep #weightloss #eathealthy #foodie #fitness #fatloss #noodles #recipe
Pad Thai | Phad Thai | Pad Thai Noodles Recipe | Pad Thai Sauce | Pad Thai Chicken | Pad Thai Recipe
Pad Thai is a popular Thai dish made with stir-fried rice noodles, vegetables, protein (such as chicken, shrimp, or tofu), peanuts, and a flavorful sauce. The dish is seasoned with spices, such as chili flakes and garlic, and often garnished with fresh ingredients, such as sprouted beans and garlic chives. To make Pad Thai, first cook the rice noodles in boiling water for 5 minutes until tender. Next, heat oil in a pan or wok and stir-fry the vegetables and protein of your choice. Once the chicken is cooked, scramble some eggs and mix them in with the other ingredients. Finally, add the Pad Thai sauce and toss everything together before garnishing with peanuts and fresh ingredients. Pad Thai is a delicious and satisfying dish that's perfect for a quick and easy meal.
Written Recipe:
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Quick & Easy Veg Pad Thai Noodles Recipe In 20-Minutes | VEG NOODLES STIR FRY
INGREDIENT :
for the sauce:
3 tbsp peanut butter
1 medium size lime juice
2 tbsp soy sauce
1 tbsp sesame oil
2 tsp hot chilli sauce
1 tbsp honey
for noodles stir-fry:
1 tbsp oil
1 medium onion
4-5 clove garlic
1/2 cup carrot
1/2 cup capsium
1 cup cabbage
1/4 cup broccoli
prepared sauce
cooked noodles 1 packet
salt to taste
peanut (as needed)
lime juice (as needed)
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The BEST Pad Thai Recipe
anna have a real deal Pad Thai? Then you've got to make this recipe at home. Ain't no restaurants got this good!
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Pad Thai Ingredients
Servers 2
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 or 3 green onions, 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 (optional)
Pad Thai | Simple no-wok recipe, cooks in 3 minutes
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***RECIPE, MAKES TWO BIG PORTIONS***
For the sauce:
1 tablespoon fish sauce (can use soy sauce instead)
2-3 tablespoons sugar
1/2-2 teaspoons tamarind concentrate (I used 2 and loved it, but Lauren thought it was way too acidic)
2 tablespoons ketchup
1 teaspoon soy sauce (very optional)
***It's possible to replace both the fish sauce and tamarind with 3-4 tablespoons of Worcestershire sauce. Not the same, but pretty good.
Everything else:
1 bunch green onions
1 thumb of ginger
3-4 garlic cloves
1 red chili (very optional)
4-8 oz (60-120g) mung bean sprouts (I like a lot of them)
4 oz (60g) Pad Thai noodles (narrow, flat rice noodles)
1 boneless, skinless chicken breast (shrimp or tofu work great too)
2 eggs
a big handful of roasted peanuts (50g?)
picked cilantro leaves and lime wedges for garnish
salt
oil
Mix up the sauce and let the sugar dissolve while you do everything else. Put a big pinch of salt in the eggs and beat them thoroughly — let them sit and loosen while you do the rest. Coarsely chop the peanuts.
Thinly slice the green onions, keeping the greens and whites separate. Peel and coarsely chop the garlic and ginger, and put them in the same bowl as your onion greens. Thinly slice the chili and put it in with the onions and ginger/garlic. Pick the cilantro leaves and cut the lime wedges.
Cut the chicken into three sections and then into very thin slices against the grain. Separate into two piles. Get the bean sprouts open and ready, get your salt and a glass of water handy.
Fill a nonstick pan with water (not the water you have in the glass) and bring it to a boil. Put in a pinch of salt and the noodles. Cook, stirring constantly, for half as long as the package suggests (I did 2-3 minutes). Dump them in a strainer and pour cold water over them to stop the cooking and keep them from sticking to each other. Leave them in the strainer for now.
Wipe out the pan and return it to the high heat, and put in a thin film of oil. Season the first pile of chicken with salt. When the oil just starts to smoke, put in the chicken and quickly get it spread out to a thin layer. Let it brown without moving it for a minute.
When the chicken pieces are opaque 2/3rds of the way up, put in half of your onion/ginger/garlic/chili mixture and stir it aggressively. Push it over to one side of the pan (it's ok that the chicken and veg aren't fully cooked yet), then pour half of the eggs into the other side and get them spread out to a thin layer. Let the egg partially solidify before breaking it up into sheets with your spoon.
When egg seems almost cooked, dump in half the noodles, a third of the sauce (you can always add more sauce if you think it needs it), half the bean sprouts, a few chopped peanuts, and stir to combine. Finally, use a splash of water from the glass to help you get everything stirred up, deglaze the pan, and get the level of saucy texture you want.
Put it on a plate, garnish with the cilantro, onion greens, lime wedges and more peanuts. Wipe out the pan and cook the second portion. (It's possible to cook both at once if you have a wok or a really big nonstick pan with a really powerful burner, but I think this comes out better if you do one at a time so it can get the necessary intense heat.)
How To Make The Best Authentic Shrimp Pad Thai Recipe w/Tamarind (Wok Cooking) | Tasty Tech
EQUIPMENT & INGREDIENTS USED IN THIS VIDEO:
Carbon Steel Flat-Bottom Wok -
Rice Stick Noodles -
Preserved Shredded Sweet Radish -
Premium Grade Dried Shrimp -
Dragonfly Tamarind Concentrate -
Superior Quality Pure Palm Sugar -
Red Boat Fish Sauce -
Shark Thai Sriracha Chili Sauce -
Thai Chili - Ground Bird’s Eye Chili -
Lightly Salted Dry Roasted Peanuts -
Aromatics
4 Cloves Garlic, Minced
Bottom Quarter (White Parts) Scallions (see garnish), Minced
1 Shallot (optional)
2 Tablespoons Dried Shrimp, Minced
1 Tablespoons Dried Sweet Pickled Radish, Minced
Proteins
1 Pound Shrimp (preferably raw and deveined, peeled or not is fine as long as it's deveined)
4 Eggs
4oz Baked Tofu
Sauce
1/4 Cup Fish Sauce
2 Tablespoons Tamarind Juice Concentrate
1/2 Sugar Puck, Minced
2 Tablespoons Thai Sriracha
1 Tablespoons Lime Juice (optional)
Noodles
8oz Dried Rice Stick Noodles
1/2 The Scallions (See Garnish)
1/2 The Peanuts (See Garnish)
1/2 The Bean Sprouts (See Garnish)
Garnish
4 Scallions
1/2 Cup Peanuts (Roasted, lightly salted or unsalted), minced/crushed
4oz Bean Sprouts
1 Palm Sugar Puck, Minced
Dried Thai Chili Flake
Limes, Cut Pad Thai Style
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