Tuesday, September 22, 2015

Pad Thai

Another amazing recipe from Marianne's kitchen.

150 gm wide vermicelli
2 large chicken thighs
(or breasts)
¼ t white pepper
3-4 T oil
1/3–½ C Pad Thai sauce (recipe below)
3 garlic cloves
1–2 shallots
½ t ground chili pepper (or 1 fresh chili)
6 chives or 2 green onions
1 C of bean sprouts
2 eggs
handful fresh cilantro or ½ T coriander
ground peanuts, bean sprouts, and cilantro (for garnish)

Put a small pan on to boil for the noodles. Meanwhile thinly slice the chicken and sprinkle with the white pepper. Set aside. 

Mince the garlic, shallots, and chives. 

When the water boils, turn off the heat and put the noodles in. Leave the noodles in the hot water for about 5 minutes or until soft enough that you can wrap one in a figure 8 around your fingers. The noodles should be white at this point. Drain and set aside.

Set a wok on the stove at the highest heat. Put 3 T of oil in the pan, and add garlic, shallots, and red pepper (if you are using dry coriander add it now). When the garlic and pepper become fragrant, add the chicken so it is a single layer in the bottom of the pan. When it begins sear, flip. Then add the noodles, then the Pad Thai sauce. Flip the noodles and chicken several times. You want to let them get a little crispy and the liquid in the pan to evaporate. 

When all the liquid is evaporated and the noodles have started to turn clear, add the bean sprouts and stir. Add the chives, then toss. 

As soon as there is no more liquid in the pan and the noodles start sticking to the pan, push all the noodles to one side. Add 1 T of oil, and crack both eggs into the pan. Break the eggs up a bit and scramble them. Put ½ of the fresh coriander on the noodles, and wait till the eggs are a bit cooked. Mix it all together and leave it on the heat until all the liquid dries up. There should be crispy bits on the bottom. 

Garnish with cilantro and ground peanuts if you want. 

Pad Thai sauce

¼ C fish sauce
¼ C brown sugar
3 T tamarind paste
(or lime juice or vinegar)

Place in a saucepan and cook for about 5 min or until it coats a spoon.


  1. That looks pretty good! I didn't know you could substitute lime or vinegar for tamarind. Have you ever found tamarind in Japan? I did once and boy was it pricey!

    1. Amazon Japan has reasonably priced tamarind paste.