Chef Cosmo’s Pad Thai

8 oz. Thai Rice Noodles (or enough for 2 people) Linguine width, found in most Asian sections of grocery store or china town

1 – 1.5 cups chopped chicken breast or thigh meat or Firm Tofu
Marinade for chicken or tofu: 1 tsp cornstarch dissolved in 3 Tbsp.
soy sauce (or Bragg’s for gluten free option)

4 cloves garlic, minced
1-2 fresh red thai chillies, optional
3 cups fresh bean sprouts
3 green onions, sliced
1/2 cup fresh cilantro
1/3 cup crushed or roughly chopped peanuts
1/4 cup chicken or vegetable stock
2 eggs, optional
oil for stir fying and wedge of lime

Pad Thai Sauce
(double this in two separate cups)
3/4 Tbsp. tamarind paste dissolved in 1/4 cup warm water (also found in Asian grocery stores)
2 Tbsp. fish sauce (or fermented soybeans mashed into paste with water)
1-3 tsp. chilli sauce or substitute 1/2 tsp dry chilli flakes
3 Tbsp. brown sugar or palm sugar
1/8 tsp. ground white pepper

1) Bring a large pot of water to a boil then turn off and plunge in your rice noodles. Allow to sit in the water while you prepare other ingredients. Noodles are ready to be drained when they are soft enough to to be eaten, but still firm and a little crunchy. Drain and rinse with cold water to prevent sticking. set aside

2) Make Pad Thai Sauce by combining the sauce ingredients together in a cup. Stir well to dissolve tamarind paste and brown sugar and set aside.

3) Place sliced up chicken meat or tofu in a bowl then mix chicken marinade and pour over chicken or tofu. Stir well and set aside

4) If using eggs, heat up 1 tbsp. oil in a pan on the side and scramble your two eggs. Add a little pad Thai sauce, from your extra batch, at the end then set aside…if not using eggs skip this step

5) Warm up wok or saute pan over medium-high heat. Add 2 tbs oil plus garlic and minced chili ,if using. Stir fry until fragrant (about 30 seconds). Add marinated chicken or tofu with all the marinade. When wok or pan gets a little dry moisten with chicken stock little by little to keep the chicken or tofu frying nicely (5-7 minutes until cooked)

6) Add the noodles, and pour the pad Thai sauce over. Keep the second batch of pad thai sauce to adjust seasoning to your taste towards the end. Using two utensils, gently lift and turn noodles to mix all ingredients evenly and coat with sauce. Stir fry in this way for 1-2 minutes. If the pan is getting too dry or sticky push noodles aside and add a little more oil to the bottom of the pan.

7) Add bean sprouts and continue frying for another minute or until noodles are cooked (no longer crunchy). Taste test at this point and adjust with extra pad thai sauce to your liking. Stir in scrambled fried eggs, if using.

8) Lift noodles onto a plate and top with generous amount of cilantro, spring onion and crushed peanuts.

9) Enjoy!

Here’s some equipment to get you started:
All-Clad d5 brushed 8qt stockpot
OXO 5qt stainless colander
Staub 14″ cast iron wok
All-Clad triply 4qt saute pan
Wooden 12″ slotted turner 

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