February 23, 2011

Pad Thai

A couple years ago I learned how to make pad thai. It's really really easy, so you should give it a go. Pad thai generally includes rice noodles, peanut sauce, scrambled egg, chicken, and bean sprouts. You can add pretty much anything you like on top of this such as cilantro, lime, broccoli, zucchini, mushrooms, chili, etc. Go ahead and experiment, because you're going to love it!

  • I'm not giving any measurements, because I never measure, and this dish really doesn't require any measuring. It's going to be good no matter what ratio of ingredients you end up with. Use your best judgment.
  • Rice noodles: get the kind that are about the same width as fettucini noodles. These can be purchased at any ethnic food store and possibly at your local grocery store. 
  • Eggs: pad thai is usually made with the eggs scrambled right into the rest of the ingredients, but I prefer them to be scrambled separately.
  • Oil
  • Chicken breast, diced
  • Carrot, diced
  • Bean Sprouts
  • Cilantro, chopped
  • Fresh lime, cut into wedges
  • Bottled peanut sauce: can be found at most grocery stores in the asian food section near the teriyaki and soy sauces.
  • Optional: broccoli, cauliflower, zucchini, mushroom, etc.
    1. Soak your rice noodles in hot water for at least 15 minutes, until soft and flexible. Drain and set aside. 
    2. Get the remaining ingredients prepped (diced, portioned out, etc) before you go on to the next step. This dish cooks very quickly, so you don't want to be stuck dicing vegetables at the last minute.
    3. In a large skillet, cook the chicken in some oil. Set aside (this prevents the chicken from getting overcooked while you're cooking the rest of the dish).
    4. Scramble the eggs. Set aside.
    5. Stir fry the carrots and any other "harder" vegetables in your empty chicken skillet.
    6. Once the carrot is nearly done, add any "softer" vegetables such as the bean sprouts, zucchini, and mushrooms.
    7. Add the drained rice noodles
    8. Add peanut sauce
    9. Recombine the chicken and scrambled egg
    10. Toss the noodles and other ingredients until everything is coated with sauce
    11. Garnish with cilantro and a wedge of lime
    12. Eat piping hot!


    1. This recipe is delicious! I make it every few weeks!

    2. Where's the fish sauce?

      If not in the pad thai, I recommend just filling shot glasses and slamming the fish sauce.

    3. Haha. I have fish sauce in the fridge, but I haven't figure out when to use it.


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