Pad Thai Goodies
Get five delicious and easy recipe ideas for using pad Thai noodles. From a refreshing noodle salad to crispy spring rolls and a flavorful soup, these recipes offer a variety of ways to enjoy this classic Thai dish. Each recipe includes step-by-step instructions and suggestions for variations and additions. Whether you're looking for a quick lunch or a tasty dinner, these pad Thai recipes have you covered.
5 Recipe Ideas Using Pad Thai:
Pad Thai Noodle Salad: Combine cooked and cooled pad Thai noodles with a mixture of shredded vegetables, such as carrots, red bell peppers, and cucumbers. Toss with a dressing made from lime juice, fish sauce, and a little sugar.
Pad Thai Spring Rolls: Fill spring roll wrappers with a mixture of cooked pad Thai noodles, shredded chicken, and chopped vegetables. Roll up the wrappers and deep-fry until crispy. Serve with a dipping sauce made from peanut butter, hoisin sauce, and a little water.
Pad Thai Lettuce Wraps: Fill lettuce leaves with a mixture of cooked pad Thai noodles, chopped peanuts, and sliced scallions. Drizzle with a sauce made from lime juice, fish sauce, and a little sugar.
Pad Thai Fried Rice: Combine cooked pad Thai noodles with cooked rice, scrambled eggs, and chopped vegetables. Stir-fry until heated through and serve with a side of sriracha sauce.
Pad Thai Soup: Combine cooked pad Thai noodles with a broth made from chicken or vegetable stock, fish sauce, and a little sugar. Add sliced chicken or tofu and chopped vegetables, such as bell peppers and mushrooms. Bring to a boil and serve hot.
Recipe for Pad Thai Noodle Salad:
Ingredients:
8 ounces pad Thai noodles
2 carrots, grated
1 red bell pepper, julienned
1 cucumber, julienned
2 tablespoons lime juice
2 tablespoons fish sauce
1 teaspoon sugar
Chopped peanuts and cilantro, for garnish
Instructions:
Cook the pad Thai noodles according to package instructions. Rinse with cold water and set aside.
In a large bowl, combine the grated carrots, julienned bell pepper, and julienned cucumber.
In a small bowl, whisk together the lime juice, fish sauce, and sugar until the sugar has dissolved.
Add the noodles to the bowl with the vegetables and pour the dressing over the top. Toss to coat the noodles and vegetables evenly.
Garnish with chopped peanuts and cilantro, if desired. Serve chilled or at room temperature.
Optional additions:
Add shredded chicken, shrimp, or tofu for protein.
Toss in a handful of bean sprouts or chopped herbs for extra crunch and flavor.
Recipe for Pad Thai Spring Rolls:
Ingredients:
8 ounces pad Thai noodles
8 spring roll wrappers
1 cup shredded chicken
1 cup finely chopped vegetables (such as carrots, bell peppers, cucumber)
Peanut oil, for frying
For the dipping sauce:
1/4 cup peanut butter
1/4 cup hoisin sauce
2 tablespoons water
Instructions:
Cook the pad Thai noodles according to package instructions. Rinse with cold water and set aside.
Lay a spring roll wrapper on a flat surface and place a small amount of noodles, chicken, and vegetables in the center. Fold the sides of the wrapper over the filling and roll tightly to enclose the filling. Repeat with the remaining ingredients.
Heat a deep fryer or a large, deep saucepan filled with peanut oil over medium-high heat. When the oil is hot, carefully add the spring rolls and fry until golden brown, about 2-3 minutes. Remove from the oil and drain on a paper towel-lined plate.
In a small bowl, whisk together the peanut butter, hoisin sauce, and water until smooth. Serve the spring rolls with the dipping sauce on the side.
Optional additions:
Sprinkle the spring rolls with chopped peanuts or sesame seeds before serving.
Serve with a side of sriracha or chili-garlic sauce for extra spice.
Recipe for Pad Thai Lettuce Wraps:
Ingredients:
8 ounces pad Thai noodles
1/4 cup chopped peanuts
2 scallions, sliced
Lettuce leaves, for serving
For the sauce:
2 tablespoons lime juice
2 tablespoons fish sauce
1 teaspoon sugar
Instructions:
Cook the pad Thai noodles according to package instructions. Rinse with cold water and set aside.
In a small bowl, whisk together the lime juice, fish sauce, and sugar until the sugar has dissolved.
To assemble the wraps, place a small amount of noodles in the center of a lettuce leaf. Sprinkle with peanuts and scallions. Drizzle with the sauce and fold the lettuce leaf around the filling.
Repeat with the remaining ingredients and serve immediately.
Optional additions:
Add sliced chicken, shrimp, or tofu for protein.
Toss in a handful of bean sprouts or chopped herbs for extra crunch and flavor.
Serve with a side of sriracha or chili-garlic sauce for extra spice.
Recipe for Pad Thai Fried Rice:
Ingredients:
8 ounces pad Thai noodles
2 cups cooked rice
2 eggs, beaten
1 cup finely chopped vegetables (such as carrots, bell peppers, onions)
2 tablespoons oil (such as vegetable or peanut)
Sriracha sauce, for serving
Instructions:
Cook the pad Thai noodles according to package instructions. Rinse with cold water and set aside.
Heat a large skillet or wok over medium-high heat. Add the oil and swirl to coat the pan. Add the beaten eggs and scramble until cooked through.
Add the vegetables and stir-fry until they are tender, about 3-4 minutes.
Add the noodles and rice to the skillet and stir-fry until heated through.
Serve the fried rice with sriracha sauce on the side.
Optional additions:
Add sliced chicken, shrimp, or tofu for protein.
Stir in a spoonful of peanut butter or hoisin sauce for extra flavor.
Sprinkle with chopped peanuts or sesame seeds before serving.
Recipe for Pad Thai Soup:
Ingredients:
8 ounces pad Thai noodles
4 cups chicken or vegetable stock
2 tablespoons fish sauce
1 teaspoon sugar
1 cup sliced chicken or tofu
1 cup finely chopped vegetables (such as bell peppers, mushrooms, onions)
Instructions:
Cook the pad Thai noodles according to package instructions. Rinse with cold water and set aside.
In a large pot, bring the stock to a boil over medium-high heat. Add the fish sauce and sugar and stir until the sugar has dissolved.
Add the chicken or tofu and vegetables to the pot and simmer for 5 minutes, or until the chicken is cooked through and the vegetables are tender.
Add the noodles to the pot and simmer for an additional 2-3 minutes, or until heated through.
Serve the soup hot, garnished with chopped cilantro or green onions, if desired.
Optional additions:
Add a handful of bean sprouts for crunch.
Stir in a spoonful of peanut butter or hoisin sauce for extra flavor.
Sprinkle with chopped peanuts or sesame seeds before serving.