Mmm, pad thai. This dish has long been a favorite when we go to Thai restaurants and we love it with veggies, tofu, shrimp, scallops, chicken…pretty much every way imaginable. Like so many international dishes, it seems that every single restaurant and family has their own unique way of cooking this noddle dish.
After searching for good and (supposedly) authentic recipes online, I finally settled on one to be my base. It’s simple yet complex; easy yet time-consuming – the way a healthy, home-cooked meal often is.
Pad thai has always seemed like such a simple meal – rice noodles, protein, crushed peanuts. The reality is far different – it takes a thoughtful combination of many regular ingredients to create that light, salty, sour, sweet and slightly spicy taste we so love. This isn’t even everything I used in this recipe!
First, I made the sauce – whisked everything together and set it aside to let the flavors come together.
Then I added 2 tbsp soy sauce in a bowl and mixed the chicken into it.
I prepped all of the vegetables and garnishes.
I then undercooked the noodles by adding them to a pot of boiling water, turning the water off and letting them soak for about 4 minutes. Rinsed and drained, and then set aside.
I heated a wok with a little oil, then cooked the ginger, garlic, red chili and the white parts of the green onion for about 2 minutes – don’t overcook at this stage or the veggies will be mush by the end!
Add the chicken and cook for about 4 minutes, stirring frequently and adding a tablespoon or two of the sauce if needed.
Push chicken mixture to one half of the wok, crack the egg in the other half and quickly scramble. Mix into the chicken.
Add the noodles and use tongs to fold into the chicken and veggie mixture. Add the sauce in 2-3 parts, stirring and tossing to get the sauce absorbed. This will take about 10 minutes (and was why we didn’t want the noodles or the veggies completely cooked earlier!)
Fold in the bean sprouts at the very end – you want them to stay crunchy.
Serve in shallow bowls and top with a squeeze of lime, remaining green onions and crushed peanuts.
- 9 oz. Pad Thai rice noodles
- 1 lb. boneless chicken thigh, skin removed and cut into pieces
- 2 Tbsp. soy sauce*
- 2 cloves garlic, minced
- 1 fresh red chili, sliced
- 1 thumb-size piece ginger, grated
- 4 green onions, sliced
- 1 egg
- 3 cups bean sprouts
- 1/2 cup dry-roasted unsalted peanuts or cashews, ground or roughly chopped with a knife
- 1 fresh lime, sliced into wedges
- 2 Tbsp. olive oil
- 1/3 cup good-tasting chicken stock
- 3 Tbsp. rice vinegar
- 1 Tbsp. lime juice
- 3 Tbsp. brown sugar
- 2 Tbsp. fish sauce
- 1 Tbsp. soy sauce
- 1/4 tsp. white pepper
- Make the sauce by whisking everything together and set it aside to let the flavors come together.
- Put chicken into a bowl and mix in 2 tbsp soy sauce
- Undercook the noodles by adding them to a pot of boiling water, turning the water off and letting them soak for about 4 minutes. Rinse and drain, and then set aside
- Heat a wok (or large skillet) with a little oil, then cook the ginger, garlic, red chili and the white parts of the green onion for about 2 minutes - don't overcook at this stage or the veggies will be mush by the end.
- Add the chicken and cook for about 4 minutes, stirring frequently and adding a tablespoon or two of the sauce if needed.
- Push chicken mixture to one half of the wok, crack the egg in the other half and quickly scramble. Mix into the chicken.
- Add the noodles and use tongs to fold into the chicken and veggie mixture. Add the sauce in 2-3 parts, stirring and tossing to get the sauce absorbed. This will take about 10 minutes (and was why we didn't want the noodles or the veggies completely cooked earlier!)
- Fold in the bean sprouts at the very end - you want them to stay crunchy.
- Serve in shallow bowls and top with a squeeze of lime, remaining green onions and crushed peanuts.
- Enjoy!