Palatable Pad Thai

Pad Thai

With my love of Chinese Food, as you might have gathered from my previous posts, it was time for some good home cooked Thai food.  I was hesitant to try given that Drew is more of a Meat and Potatoes kinda guy, but I went out on a whim and if nothing else….he wouldn’t object to grabbing some Taco Bell in the event that this dish didn’t cater to his palate.

Surprisingly though, he enjoyed it and would like it to be a kitchen regular.  However, given that this is more of an involved meal, I certainly can’t cook it all the time but at least it gives us something to look forward to.

To make this easier, you can just buy pad thai sauce….but, what’s the fun in that?

I’d like to point out that in the recipe I skipped the vegetables portion.  I find that vegetables are a very personal preference and some people like to grill, roast, saute, pan fry…so you can cook the vegetables separately and I let you know in the directions when to add them to the recipe.  As a recommendation, I used thinly sliced carrots, thinly sliced red pepper, onion, broccoli, and sliced cremini mushrooms.  Any other recommendations, feel free to keep me in the loop!

Now let’s get this Pad Thai-licious recipe started, shall we?


Serving Size: 4



7 ozs Rice Noodles

4 cups of water

Stir Fry:

8 oz. Chicken Breast thinly sliced

2 tablespoons vegetable oil, divided

1/4 teaspoon ginger

1/8 teaspoon onion powder

1/8 teaspoon garlic powder

Salt and pepper, to taste

Red pepper flakes, to taste

1 egg

1 scallion thinly sliced

For the Sauce:

1/3 cup tamarind juice or tamarind concentrate

2 tbsps Fish Sauce (or soy sauce)

2 tbsps rice vinegar

2 tbsps sugar

1/2 tsp paprika

1 tbsp minced garlic


1/4 cup peanuts

1/2 Lime for juicing and/or garnish (optional)


  1. Bring 4 cups of water to boil.
  2. Remove from heat and add rice noodles; Let stand 8-10 minutes or until noodles are soft but firm
  3. Once finished, rinse under cold water; drain well and set aside
  4. Season chicken breast with dry seasonings and set aside
  5. Combine all sauce ingredients whisking together and set aside
  6. In a large wok or sauce pan heat 1 tablespoon vegetable oil on medium-high heat
  7. Add the egg to a bowl and lighlty stir. Add to the pan until scrambled, this should take about 2-3 minutes. Set aside
  8. Heat the remaining 1 tablespoon of vegetable oil in the same skillet and add the chicken breast and stir-fry until cooked, about 8-10 minutes, flipping once to cook on all sides
  9. Once cooked through, add rice noodles and cooked vegetables (if using) all in the pan and add the sauce
  10. Stir fry 3-4 minutes or until noodles are tender
  11. Once finished, top with scallions, egg, and 1/4 cup nuts and toss (or serve with it on the top)
  12. Sprinkle a little lime juice on top (if desired) and serve!

Serving Suggestion:

Given you get your starch, vegetable, and protein all in one you really don’t have to serve anything else with this.  You could make a nice asian salad on the side and accompany the meal with a nice light beer like a Corona!

ImageThe Chef in the Works


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