Pad Thai

I found this authentic recipe & added a few ingredients so there were more vegetables in it. I have never made Thai food before, but this was pretty easy & tasted great. It did take a lot more preparation time than the original recipe stated & I laid out all my ingredients, measured, in bowls to make it easier when the cooking commenced. I did omit the chillis, but if you like spice you can leave them in

  • 9 oz Pad Thai Rice Noodles
  • 10-12 Raw Shrimp – shelled
  • 1 Chicken Breast – boneless, skinless & chopped into small pieces
  • 1 1/2 tbsp Soy Sauce (check for gluten-free if needed)
  • 3-4 cloves Garlic
  • 1 tsp Ginger – grated
  • 4 Spring Onions – sliced, white & green separated
  • 1 Red Pepper – thinly sliced
  • 1 Celery Stick – thinly sliced
  • 1 Egg – whisked
  • 2-3 cups Bean Sprouts
  • 1/3 cup Unsalted Peanuts – chopped
  • 2-3 tbsp Oil (peanut is best)
  • Lime Wedges – to serve

Pad Thai Sauce:

  • 1/3 cup Chicken Stock (check for gluten-free if needed)
  • 3 tbsp Rice Vinegar
  • 1 tbsp Lime Juice
  • 3-4 tbsp Brown Sugar
  • 2 tbsp Fish Sauce
  • 1 tbsp Soy Sauce
  • 1/4 tsp Cayenne Pepper

Place the chicken & the 1 1/2 tbsp of soy sauce into a bowl & set aside

Mix the sauce ingredients together well & set aside (the sauce needs to taste more sweet than sour to create a good Pad Thai)

Bring a large pot of water to a boil, put in the noodles & turn off the heat. Allow to soak for 3 minutes OR until soft enough to bend easily, but still firm & undercooked by regular standards. (Be sure not to over soften the noodles at this point, they will finish cooking later on when stir frying)

Drain & rinse the noodles in cold water to prevent them from sticking together. Set aside

Heat a large wok over medium-high heat, add oil, garlic, ginger, red pepper, celery & the white parts of the spring onions & stir fry for 1 minute

Add the marinated chicken & stir fry for a further 2 minutes. Add the shrimp & fry until it turns pink & plump, 2-3 minutes

If the wok becomes dry, add 1-2 tbsp of pad Thai sauce to keep everything frying well. Push the ingredients to one side of the wok & add the egg, stir frying quickly to scramble it

Add the cooked noodles & 3-4 tbsp of sauce. Using 2 utensils, lift & turn the noodles to stir fry & mix with the other ingredients. Continue this adding more sauce every couple of minutes until the sauce is gone & the noodles are chewy & a little sticky

Fold in the beansprouts & stir fry for a further minute. They will soften down but remain crispy

Serve with remaining spring onion, chopped peanuts, lime wedges & chilli sauce

Pad Thai


About intheiversonkitchen

My husband, James & I have been married since 2007 & have 4 little ones, Rhys, Anwyn, Llewelyn & Aled. I love to cook & love to try new dishes, so decided to share with the world what happens in my kitchen & in other areas of my home. I hope you enjoy! Please feel free to make comments or suggestions, I welcome them all!
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