Pad Thai, SIMPOL!
No need to order sa restaurant ng paborito ninyong Pad Thai! With our Simpol recipe, we can now make our own version ng famous Thai streetfood na Pad Thai!???? #SimpolRecipe
Ingredients:
1 cup chicken breast strips
1/2 cup prawns, shelled and deveined
1 tbsp. sriracha
2 eggs
4 tbsps. sugar
2 tbsps. Thai fish sauce
1 tbsp. dried shrimp or hibe
1 tbsp. vinegar
1 tsp. chili flakes
1 tbsp. calamansi or lime juice
1 tbsp. tamarind powder
3 cups rice noodles
2 cloves garlic
3/4 cup bean sprouts
crushed peanuts
Cooking oil
Toppings:
1/2 cup diced fried tofu
3 tbsps. crushed peanuts
1/4 cup bean sprouts
Spring onions or garlic chives
Subscribe to SIMPOL’s YouTube channel:
youtube.com/simpolsimpol
Follow SIMPOL on social media:
Meat: Fresh Options Meatshop
Seafood: Sustainable Grocer Online Shop
Cookware: Masflex Cookware
Try This High Protein Chicken Pad Thai for Meal Prep! #foodie #recipe #fatloss #thaifood #fitness
High Protein Chicken Pad Thai! 558 calories per serving with 62 of protein!
A perfect example that you can eat your favorite foods for weight loss! Pad Thai is one of my favourite comfort foods, this taste incredible, so flavourful & easy to make!
Macros per serving (2 servings total)
558 calories - 62 protein / 50g carbs / 12g fat
INGREDIENTS
For the chicken:
• 300g cubed chicken breast
• 1 tbsp light & dark soy sauce
• 1 tsp garlic powder
• 1 tsp black pepper
For the sauce:
• 1 tbsp light & dark soy sauce (brand: Kikkoman)
• 20g tamarind paste or ketchup (brand: Mahi from Sainsbury’s)
• 1 tsp fish sauce (optional)
• 1/2 lime juice
• 1 tbsp brown sugar stevia or any sweetener
• 3 tbsp water
Noodles:
• 100g uncooked rice noodles (brand: MAMA instant rice noodles)
For cooking:
• 1 tsp olive oil
• 3-4 garlic cloves chopped
• 2 shallots chopped or 1 white onion chopped
• Green onion thinly sliced
• 2 eggs
• Cooked rice noodles
• Sauce
• Cooked chicken
• 15-20g crushed peanuts
• Green onion & 50g bean sprouts
• Lime juice & optional more peanuts
SERVE & ENJOY!
I can’t wait for you all to try this one!❤️
I TESTED 4 different PAD THAI recipes (AUTHENTIC and KETCHUP SUBSTITUTE)
You asked me on Insta stories for the best Pad Thai recipe. This is what I learned from testing 4 different Pad Thai recipes. I explored using 3 different ways to soften the noodles and then tried a ketchup substitution. Which one turned out the best?
Like and subscribe if you learned something ????
????Instagram:
Recipe
2 servings
Traditional sauce recipe
1/3 cup palm sugar
1/4 tbsp tamarind paste
1/8 cup fish sauce
1/4 cup water (or more if tamarind paste is too strong or noodles are too firm after soaking)
Ketchup substitution sauce recipe
1 tbsp ketchup
2 tbsp brown sugar
2 tsp oyster sauce
1 tsp soy sauce
2 tbsp rice vinegar
Noodle recipe
4 oz flat rice noodles
1/2 cup firm or pressed tofu
6-8 medium shrimp
2 eggs
1-2 handfuls of beansprouts
1/4 scallion tips cut to 1-inch pieces
For garnish
2 tbsp chopped roasted peanuts
2-3 scallion bottoms
1 handful beansprouts
chili flakes as desired
half a lime
All music from Sound Epidemic
salamanca - sarah, the illstrumentalist
suggestive dreams - sight of wonders
rainbow mystery - kikoru
mischievous operations - alfred-jay winters
red ruby - sarah, the illstrumentalist
multidimentional - sarah, the illstrumentalist
we're maxin - hell nasty
cymatics - sarah, the illstrumentalist
mind over matter - rippled stone
Pad Thai | Simple no-wok recipe, cooks in 3 minutes
Thanks to Fetch Rewards for sponsoring this video! Download Fetch now and use code RAGUSEA and get 3000 points on your first receipt! →
***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.)