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Bring Thai flavors into your kitchens without investing in a collection of Asian spices only to use them once or twice. When preparing the sliders, feel free to experiment with different garnishes, but note that the sliders are very flavorful as prepared and novice cooks might want to start with the basics.
— Vivian Doan, MyDailyFindChicago
*To purchase Ayara products, visit their website.
- 2 Ounces pad thai sauce, such as Ayara's Pad Thai Sauce*
- 1 Pound ground chicken
- 8 shrimp, peeled, de-veined, and coarsely chopped
- 4 Tablespoons shrimp paste with soya bean oil
- 4 cloves garlic, minced
- Pinch of paprika
- Salt and pepper, to taste
- 1 Tablespoon vegetable oil
- 8 Hawaiian dinner rolls
- One ten ounce bag spinach
- 1 carrot, finely shredded
- 2 green onions, finely shredded
- 2 Ounces peanut sauce, such as Ayara's Peanut Sauce*
This is a Pad Thai recipe that truly stacks up to great Thai restaurants yet is totally doable for every home cook with just a trip to your every day grocery store. With the slippery noodles, signature sweet-savoury flavour, sprinkle of peanuts and tang from lime, this is a Thai food favourite for good reason!
Easy Pad Thai
Pad Thai is stir-fried rice noodle dish ubiquitous with Thai cuisine in the United States, but it wasn't always popular in Thailand. With World War II nearing, the Thai government created the dish to promote a sense of national unity. &ldquoNoodle is Your Lunch&rdquo was a national campaign in which people were given free carts if they were willing to sell pad Thai and restaurants were handed recipes. Fast forward to 2002, when the government launched the (wildly successful) "Global Thai" program to promote tourism and increase popularity in Thai cuisine.
What ingredients do I need?
This recipe is extremely simplified. It's a quick and easy alternative to takeout that any beginner cook can accomplish, but it's important to note that we skipped some traditional ingredients like dried shrimp, tamarind, pressed tofu, and bean sprouts. Absolutely necessary for our recipe: fish sauce. It's easy to find at nearly every grocery store, and it adds an unbeatable punch of umami goodness.
Can I use chicken instead?
Absolutely. If you're not a fan of shrimp, feel free to sear strips of boneless skinless chicken instead.
How do I cook the eggs?
Sauté the shrimp and the veggies, then push them to one side of the pan. Add the beaten eggs and cook them like you would scrambled eggs. It's our technique for fried rice too.
Editor's Note: This introduction to this recipe was updated on June 18, 2020 to include more information about the dish.
Pad Thai Sliders
I am a big fan of Thai food. It could be hands one of my favorite cuisines, and possibly my wife’s as well. I’m always making things such as larb and sticky rice for the kids, things on a stick such as chicken satay, as well as experimenting with things like Thai toast and Thai salsa. You can tell I love the flavors of Thailand, and much Asian food all together. There is something to be said about the amazing combination of sweet, salty, sour, sweet, and bitter when it comes to this style of cuisine. I’ve had my mind on pad thai for some time now, probably because I know that it is one of my wife’s favorite Thai dishes. I wanted to take what I know about pad thai but come up with something different, and something I knew my kids would participate in eating as well. Hence, the pad thai sliders.
These sliders are everything you would expect from an awesome pad thai sauce but elevated into a slider. Consider them a perfect few bites for your game day experience, and also an experience into some flavors of Thailand.
Ingredients for the Sliders:
- 1 lb ground chicken
- 1 lb ground pork
- 1 large clove of garlic, made into a paste
- 1/2 tsp salt
- 1/2 tsp cracked black pepper
- 2 small carrots, shredded
- 1/2 cup of fresh cilantro, chopped
- 1 1/2 cup of bean sprouts, cleaned and patted dry
- 1/2 cup of chopped peanuts
- 2 tbsp canola oil
- 12 slider buns, sliced
Ingredients for Pad Thai Sauce:
- 2 tbsp good fish sauce
- 2 tbsp pomegranate molasses
- 1 1/2 tbsp tamarind paste
- 1/2 cup of chicken stock
- 4 tbsp palm sugar
- pinch of cracked black pepper
- pinch of salt
- 1 tbsp chili sauce, or Sriracha
Let me start by saying that fish sauce has a distinct odor. I only say this because my son had a friend over and as soon as I began making the sauce, the entire house began to stink up, and everyone was pulling that childish gagging sound. I’ll admit, I do not mind the smell because I know that when the sauce is made, well, it is a pretty darn amazing sauce.
Start by adding the sauce ingredients to a small sauce pan, bringing it to a simmer, stirring along the way to dissolve the sugar. You want the sauce to reduce by about a quarter or half of the amount for these sliders. Once the sauce has thickened and reduced, set it aside in a small bowl and let cool.
Now for the sliders. Add the chicken and pork to a large mixing bowl. Add the salt, pepper, and garlic paste. Now it is time to get dirty. If you have never worked with ground chicken, it is a bit sticky. Using both hands mix the meats, incorporating everything until you have a nice mixture. I like to cover the bowl, and place in the refrigerator for at least an hour to let the flavors come together.
Start by making the sliders. Heat a large non stick skillet on medium heat. During this time shape about five of the patties. You want the patty to be shaped like a burger patty, about the size of the slider bun. Wash your hands really well.
Add one tablespoon of the oil to the preheated skillet and give that a swirl. Add the pad thai patties to the skillet, bring up the heat to a medium high and let these caramelize for a few minutes. During this time, wash those hands again.
After a few minutes, flip the patties and let these cook another few minutes, ensuring that the chicken and pork are cooked through. Towards the end of the process, drizzle a bit of the pad thai sauce over each patty, about one tablespoon per patty. The sugars will begin to caramelize as well. They look and smell pretty darn amazing at this point.
Remove the patties and place into a small casserole dish, placing in a non-heated oven, just to stay warm.
Repeat with the remaining patties.
Now let’s make the sliders.
Take the bottom of the slider bun and add about a tablespoon of the pad thai sauce to lightly coat. Add some of the shredded carrots, then a pad thai patty, then top with chopped peanuts, bean sprouts, and fresh cilantro. Drizzle with just a bit more pad thai sauce, then top with the top slider bun.
As my boys were just going for a bun with a pad thai patty, I encourage them to add the veggies. As they were hesitant to do this, and almost resistant, they soon realized that the combinations and textures made this plain old patty something amazing. Did I mention my oldest took down three of them, while the other boy had two?
These pad thai sliders are something original and delicious and puts a whole new spin on a pad thai. I hope you enjoy.
The Origin of Pad Thai
The dish was born, with much fanfare, during a competition masterminded by Prime Minister Plaek Phibunsongkhram some time in the 1940s, when Thai nationalism was on the rise.
The goal of the competition was to identify a noodle dish that was Thai and the dish was born. (Most noodle dishes in Thailand Thailand are Chinese in origin, for example: Pad See Ew.)
- 6 ounces dried wide rice noodles
- 2 tablespoons peanut oil or canola oil, divided
- 3 cloves garlic, minced
- 2 large eggs, lightly beaten
- 8 ounces small shrimp (see Tip), peeled and deveined
- 4 cups mung bean sprouts
- ½ cup sliced scallion greens
- ¼ cup rice vinegar
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- ½ teaspoon crushed red pepper
- Chopped dry-roasted peanuts (optional)
- 4 Lime wedges
Bring a large pot of water to a boil. Add noodles and cook until just al dente, 6 to 8 minutes. Drain.
Heat 1 tablespoon oil in a wok or large deep skillet over high heat until very hot. Add garlic and stir-fry until golden, about 10 seconds. Add eggs and cook, stirring, until scrambled, about 30 seconds. Add shrimp and the remaining 1 tablespoon oil stir-fry until the shrimp curl and turn pink, about 2 minutes.
Add the noodles, bean sprouts, scallion greens, vinegar, fish sauce, brown sugar and crushed red pepper toss until heated through, 1 to 2 minutes. If desired, sprinkle with peanuts and serve with lime wedges.
For sustainable shrimp, look for shrimp that's certified by an agency like the Marine Stewardship Council. If you can't find it, choose wild-caught shrimp from North America--it's more likely to be sustainably caught.
Grilled Thai Spice Chicken Sliders
Serve these hot little numbers for appetizers or as a main course.
What makes these burgers so special? Ahhhh so glad you asked. Well to start, ground chicken is mixed with all kinds of Thai spices & seasonings. Mix in some green onion & cilantro.
Then to make things even more fabulous & mouthwatering….grill up soft & slightly sweet Kings Hawaiian dinner rolls. People go Pupule for these rolls (thats Crazy) in Hawaiian. Follow these guys on Facebook for some amazing recipes!
Top it all off with Sriracha Mayo sauce, bok choy leaves & fresh cilantro.
Maybe side with an Asian Slaw Salad (I need to make that for you guys don’t I?)
Sesame Noodles would be tasty too (Theres another recipe I need on the blog.)
Slice open a big juicy pineapple. Serve chunky pieces of that on skewers with your sliders.
Sliders Recipe Links
Disclosure: I work with Kings Hawaiian to bring you wonderful recipes. All thoughts & opinions are my own.
Homemade Pad Thai excuses
At the risk of putting too much pressure on a simple takeout dish, Pad Thai is my barometer for some pretty important things. In my 20s I ate plenty of good NYC-area restaurant Pad Thai, but my attempts to make it at home were not all that successful.
Why, what were you doing with your spare time in your 20s?
I can’t remember for sure, but think it was hard to get my hands on at least one of the following: tamarind paste , a decent gas burner for stir-frying, the confidence to cook the comfort food of a culture I don’t know all that well.
Shrimp Pad Thai Cups
Okay so thiiiiis is the last of the Asiany foods for a while.
I think. I’m not even going to glance at my planner to double check either. Crap. Now that I said that I HAVE to look at it. I’m nervous. Why am I nervous. That’s silly. Just a quick look-see won’t hurt anything, right?
I’m right! That planner just got BURNED, y’all. Boooooomidy boom boom. (I wish I knew what that meant.)
Okay, so these Shrimp Pad Thai cuppies: there’s a method to my madness here, and je pense que you’re gonna totes dig.
Game day season = game day food. Game day food = little and big parties with a little and a lot of people.
The little and lots of people = little and lots of hunger. Little and lots of hunger = a rowdy, unhinged desire to nibble, munch, graze, sip, gobble, nosh, devour and inhale game day foods of the sorts.
The rowdy, unhinged desire to nibble, munch, graze, sip, gobble, nosh, devour and inhale game day foods of the sorts does not always = the rowdy, unhinged desire to nibble, munch, graze, sip, gobble, nosh, devour and inhale game day foods like sliders, fries, dips, wings, and the alike.
The non-rowdy, unhinged desire to nibble, munch, graze, sip, gobble, nosh, devour and inhale game day foods like sliders, fries, dips, wings, and the alike = that of great confusion, yes. (Very much unlike these sentences you are reading.)
The human sapien beings who doth possess the non-rowdy, unhinged desire to nibble, munch, graze, sip, gobble, nosh, devour and inhale game day foods like sliders, fries, dips, wings, and the alike = a great need to be cared for as well during game day season.
The great need to be cared for as well during game day season = my lil’ noggin rising from hibernation nap town to combine two towering forces of the beyond to create one mammoth appetizer so sublime, the Mayan calendar itself crumbles and weeps at its new threatening rival.
My lil’ noggin rising from hibernation nap town to combine two towering forces of the beyond to create one mammoth appetizer so sublime, the Mayan calendar itself crumbles and weeps at its new threatening rival = these pretty dope Shrimp Pad Thai cuppies.
These pretty dope Shrimp Pad Thai cuppies = world domination all up in your mouth hole.
Shrimp Pad Thai Cups:
What it took for about 24 cups:
* 24 wonton wrappers
* 7 oz pad thai noodles
* 2 Tbs. brown sugar
* 2 Tbs. soy sauce
* 1 Tbs. fish sauce
* 2 Tbs. fresh lime juice
* 1 Tbs. sriracha or chili garlic sauce
* 3 Tbs. canola oil
* 2 scallions, finely sliced
* 24 large frozen shrimp, thawed, peeled and deveined
* 5 cloves garlic, minced
* 1 cup fresh bean sprouts
* 1/4th cup unsalted peanuts, chopped
* fresh cilantro for garnish
Lightly oil each side of the wonton wrappers, and carefully press them into each muffin tin. Bake for 5 to 7 minutes, until crispy and slightly browned. Set aside.
Cook the noodles according to the package, then drain. Set aside.
In a small bowl, combine brown sugar, soy sauce, fish sauce, lime juice and chili paste.
Heat a large skillet over medium-high. Add the oil to the pan. Add the scallions, shrimp and minced garlic. Stir-fry roughly 2 minutes, until shrimp is done. Add the cooked noodles and stir to toss. Add the sauce and toss to combine.
Using tongs, place a small amount of the pad Thai inside each wonton cup. Nestle a single shrimp in the pad Thai nest, and garnish with bean sprouts and peanuts.
Ninja Foodi Pad Thai
As I said earlier you can make this in any brand of pot. You only use the saute and pressure function and they all have that. I never use the presets that some offer, I&rsquod rather adjust myself so it&rsquos absolutely perfect.
Looking for other things to make with this or throughout the week? I have a couple suggestions like our air fryer wontons! Yes the filling is homemade but super simple to make.
We love air fryer potstickers too. I just use frozen in the box for those, but our egg rolls are from scratch.
How do you bring noodles back to life?
If you do have leftovers let it come to room temp. first. Then store in airtight containers or freezer bags in the fridge. When reheating put in a microwave safe bowl with a few Tbsp. of broth over the top.
Heat for 45 seconds, stir, another round of heat, stir and continue until it is warm all the way through. The liquid will steam it and moisten them up so they don&rsquot dry out and get crispy and hard.
Want to see a few of my favorite things you might want to write on your Christmas list this year. 😉 Take a peek and see how many you might already have&helliptwinsies!
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