Having a pad Thai noodle recipe in your arsenal of easy meals means you can make something delicious and different when your family gets bored with everyday dinner recipes. I have always loved Asian food, and after visiting Thailand last year with Holland America Cruise Line, the flavors of Thai food have become my favorite Asian food.
Cooking classes are such a great way to get to know the cuisine of a country you've never visited. I was able to take a class with Courageous Kitchen while in Bangkok, and it was fun to experience new spices and ingredients from this lovely country in Southeast Asia.
The other cooking class I took in Thailand was in the region near Nam Tan Sot village. On this excursion, we were able to see how rice was planted as well as visit an organic garden to learn about local vegetables and spices.
One of the reasons I love Holland America so much is that they also offer a plethora of activities, not only as excursions, but on the ship, too. Those activities include a lot of cooking classes. In fact, two guest chefs were aboard the Holland America Maasdam when I joined them for a 20-day Southeast Asia cruise.
Chef Diep was from Vietnam, and we have actually become great friends. The other chef was from Thailand, so I was able to sit in on a couple of his classes as well as a special dinner. Let me just say that when Holland America puts on a special dinner, it is spectacular!
This recipe is an easier version for the pad Thai noodle recipe that is so popular all over the world. Let's face it - we can't make complicated meals every night of the week, but I think you'll find the flavor of this easy recipe rivals your local Thai restaurant. I hope you enjoy it.
Pad Thai Noodle Recipe
Gather your ingredients.
Slice the chicken into thin strips and cut into 2-inch pieces.
Thinly slice the red pepper and then cut the slices in half.
Mince the garlic cloves.
Mince the shallots.
Chop the green onions.
Roughly chop the peanuts.
Chop the cilantro leaves and set aside.
Following the package directions, prepare the rice noodles by blanching. Don't fully cook them as they will continue to cook in the sauce later.
Rinse the noodles in cold water. Drain, and then toss in with 1 teaspoon of olive oil and set aside.
Add the sauce ingredients to a medium bowl whisking to blend the ingredients together.
Add sauce to noodles and toss well. Set aside.
Add 1 tablespoon of olive oil to the skillet. Heat to medium-high. Once hot add the chicken, cooking for about one minute.
Stir fry the chicken until just cooked. Transfer the chicken to a plate. Using a paper towel, wipe out the pan.
Whisk the eggs together in a small bowl.
Add 1 tablespoon of olive oil to the pan, heating on medium-high. Saute the peppers and shallots allowing them to cook for about one minute.
Add in the carrots and garlic.
Continue to saute for an additional minute. Lower the heat to medium.
Slowly pour the beaten eggs over the vegetables.
Continue to cook stirring often until eggs are scrambled.
Increase the heat to medium-high while adding in the noodles with sauce. Toss all of the ingredients together.
Stir while continuing to cook until the noodles are al-dente and warm, one to two minutes.
Stir in the chicken, bean sprouts, green onions, and peanuts.
Heat until all ingredients are warm.
Taste test for personal preference. Add a little more lime juice for tang or a bit more chili sauce for heat.
Garnish with cilantro and serve.
What Can I Substitute for Pad Thai Rice Noodles?
I do think this recipe is best with rice noodles, but you can easily substitute the noodles with linguine, fettuccine, or vermicelli. Just be sure to use a flat noodle and don't overcook. There is no recipe that calls for a mushy noodle!
What Other Protein Can I Use in this Thai Noodle Recipe?
Shrimp Pad Thai is another of my favorites. You can switch this dish up by changing the chicken to shrimp, beef, scallops, or leave out the protein all together. Pad Thai noodles are also delicious with tofu.
- 8 oz rice noodles, 1/4 inch wide
- 1 T olive oil
- 1 lb chicken breast, cut in bite-sized pieces
- 1 red bell pepper
- 1/3 C shallots
- 1 1/2 C carrots, matchstick
- 4 cloves garlic
- 2 eggs, large
- 3 C bean sprouts, fresh
- 2 green onions, sliced thin
- 1/2 C peanuts, unsalted
- 1/4 C cilantro, chopped
- 1 T lime juice
- 2 T rice vinegar
- 2 T peanut butter, smooth
- 1 T chili paste
- 1/2 t basil, dried
- 1/2 t coriander
- 1/2 t ginger, ground
- 1/4 t pepper
- Gather your ingredients.
- Slice the chicken into thin 2 inch strips.
- Thinly slice the red pepper and then cut the slices in half.
- Mince the garlic cloves.
- Mince the shallots
- Chop the green onions
- Roughly chop the peanuts
- Chop the cilantro leaves and set aside.
- Following the package directions prepare the rice noodles. Continue to cook only until they are slightly crunchy. (They will also continue to cook in the sauce)
- Rinse the noodles in cold water. Drain then toss in with 1 teaspoon of olive oil and set aside.
- Add the sauce ingredients to a medium bowl whisking to blend the ingredients together. Set aside.
- Add 1 tablespoon of olive oil in the skillet. Heat to medium-high. Once hot add the chicken cooking for about 1 minute.
- Stir fry the chicken until just cooked. Transfer the chicken to a plate. Using a paper towel wipe out the pan.
- Whisk the eggs together in a small bowl.
- Once the skillet has been wiped clean add 1 tablespoon of olive oil heating on medium-high. Add the peppers and shallots allowing them to saute for about 1 minute.
- Add in the carrots and garlic.
- Continue to saute for an additional minute. Lower the heat to medium.
- Slowly pour the beaten eggs over the vegetables. Continue to cook stirring often until scrambled.
- Increase the heat to medium-high while adding in the sauce and the noodles. Toss all of the ingredients together. Stir while continuing to cook until the noodles are al-dente. (1-2 min)
- Stir in the chicken, bean sprouts, green onions, and peanuts.
- Heat until all ingredients are warm.
- Taste test. If needed add 1 tablespoon of lime juice. (for tang). Add more chili sauce is wanted for taste.
- Garnish with cilantro and serve hot.
Nutrition Information:Yield: 6 Serving Size: 6 servings
Amount Per Serving: Calories: 410Saturated Fat: 3gCholesterol: 103mgSodium: 233mgCarbohydrates: 44gFiber: 4gSugar: 5gProtein: 26g
If you love Thai food, you might also like this Thai Chicken Wrap that's only four Weight Watchers points. More Thai food will be coming soon. What's your favorite Thai recipe? Share in the comments so I can try it, too.