Our last recipe from host Aoy this week features authentic Chicken Pad Thai. Easy to prepare, this recipe is a great one to add to any chef’s Thai cooking repertoire. Aoy’s passion for making Thai dishes shines through in her detailed recipes– make sure you try her fried pork and fried spring roll recipes too!
Aoy’s authentic chicken pad thai recipe will not disappoint. Served with bean sprouts and Chinese chives and topped with peanuts, this staple of Thai cuisine has a subtle mixture of flavors that will have your guests coming back for second and third helpings!
Chicken Pad Thai (Pad Thai Sai Kai)
1 tsp. shallots, chopped
1 tsp. garlic, minced
1 tbsp. sugar
1 tbsp. fish sauce
1/4 pound rice noodles
1/3 pound chicken breast or thighs, cut into small slivers
2 tbsp. pickled white radish, chopped
1/3 tsp. ground dried chilies
1/3 pounds tofu, cut into small slivers
1 tbsp. lime juice, freshly squeezed
1/2 cup bean sprouts
1 1/2 tbsp. Chinese chives (can use scallions if chives are not available)
2 tbsp. roasted peanuts, coarsely ground
8 tbsp. cooking oil
Heat 3 tbsp. oil in a frying pan and sauté garlic and shallots. When they’ve browned lightly, add sugar and fish sauce, then noodles with just enough water to soften them.
Fry the mixture, turning constantly with spatula to prevent sticking. Then move the noodles to the side of the pan or remove from pan.
Put 3 tbsp. oil into the pan again. When the oil is hot, fry the chicken, pickled white radish, tofu, and dried chilies. Add noodles back in and mix thoroughly. Set the mixture aside on a plate.
Reheat the pan and add 2 tbsp. cooking oil. When heated, break an egg into the pan and scramble with a spatula, spreading the egg in a thin layer on the pan. When finished, add the noodle and chicken mixture back in and mix it all together.
Add lime juice or alternative, half of the bean sprouts, and the Chinese chives or scallions. Mix together.
Spoon mixture onto plates and sprinkle with ground peanuts. Serve with the remainder of the bean sprouts and Chinese chives or scallions on top.
*Cooking tip from Aoy: “Frying noodles requires a lot of oil; however, it is possible to use less than what’s indicated above by just adding small amounts from time to time to keep the noodles from drying, instead of adding all the oil at once at the onset.”
Thank you, Aoy, for this local take on a popular Thai dish! For more innovative meals like this one, visit Aoy in Bangkok today..