Pad Thai Noodles

Yo, I just hooked up this Pad Thai noodle dish and it was nicely done. Easy to do. Just a few steps to get through if you want to add veggies and a protein to bump it up. I added carrots and chicken to round out what I had in mind for the meal. You can add whatever you like to round out your meal. Things like shrimp, scallions, broccoli, bell peppers, spinach, etc. You choose. I tried to keep it simple and it ended up being just as tasty as the restaurant Pad Thai noodles. Actually tasted better and that’s probably because I made them myself. I love Pad Thai Noodles and I loved what I made last night. The flavor crank in this dish was a small dab of black bean paste. It set it off nicely but you can also add chili flakes, siracha or chili sauce, peanuts or sprouts. Check it out.

Pad Thai Noodles


1 (12 oz) package of Rice noodles

1 Tbs butter

1 Tbs of canola oil

2 Tbs of Soy sauce

1 large boneless, skinless chicken breast cut into bite sized pieces Marinated in soy sauce

3 green onions chopped

1 Teaspoon of Black Bean paste (Optional)

1.5 inch of finely chopped fresh Ginger

4 Garlic Cloves

1 small Thai Chili pepper chopped (seeds removed)

1 Carrot sliced thin

Pinch of Kosher salt

1 egg

For Sauce:

2 Tbs Fish sauce

2 Tbs Rice wine vinegar

2 Tbs Brown sugar

1/3 cup of Chicken stock

Juice of 1 Lime

To Make:

For the sauce, combine all ingredients and stir. If brown sugar does not dissolve, place the sauce in a small pot and heat just until the brown sugar has dissolved. Set aside.

Place Rice noodles into a large pot of boiling water. When the noodles are aldente or soft with a little bite to them, remove and rinse in cold water to stop the cooking process. Set aside. In a large wok or large pan add the butter and canola oil. When the wok is hot add the ginger, chili peppers and garlic and saute for about 20 seconds being careful not to burn. Immediately add the chicken and cook until chicken is no longer pink. Break a large chunk of chicken in half to check for doneness. When there is no pink, it is good to go. Add the remainder of the vegetables but reserve a few scallions for garnish. Move all ingredients to one side of the wok and add the egg. Scramble and carefully stir all together, adding half the mixture of Pad Thai sauce to coat everything. Add the noodles to the wok and the remainder of the sauce. Mix while cooking and adjust seasonings  to taste. Add the black bean paste at this point if you choose and mix into noodles. Done. To garnish, add a wedge of lime and chopped scallions and peanuts for texture. I had a nice cold beer with this dish. It was easy but a few things needed to be prepped to get it right. Well worth the 30 minutes it took to get it all done and in the bowls. Enjoy.


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