Marty's Ginger Pad Thai recipe

All Recipes Main Dish Recipes Pasta Chicken

Ingredients

1 (8 ounce) package rice noodles (rice vermicelli)
2 cups chicken stock
1 cup water
2 stalks lemongrass, chopped
1 cup peanuts
½ cup coconut powder
1 pound boneless chicken breast, sliced
¼ cup oyster sauce
2 tablespoons fish sauce
2 tablespoons dark soy sauce
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons peanut oil, divided
½ cup chopped ginger
1 small Spanish onion, chopped
2 jalapeno peppers, seeded and chopped
4 cloves garlic, chopped
1 habanero pepper, seeded and chopped, or more to taste
1 large carrot, cut into matchsticks
1 large yellow bell pepper, sliced
1 small green bell pepper, sliced
4 small radishes, sliced
1 large king oyster mushroom, sliced
2 tablespoons red curry paste
1 teaspoon curry powder, or more to taste
¼ cup white wine
¼ wedge lime, juiced
5 sprigs cilantro leaves, chopped

Nutrition Info

740 calories
carbohydrate: 77.3 g
cholesterol: 58.9 mg
fat: 31.6 g
fiber: 9.3 g
protein: 37.8 g
saturatedFat: 10.5 g
servingSize: -
sodium: 2941.9 mg
sugar: 7.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place noodles in a large pot and cover with lukewarm water. Let soak until softened, about 30 minutes. Bring to a boil, cook, stirring occasionally, until noodles are tender yet still firm to the bite, about 3 minutes. Drain and return to the pot.

  2. Combine chicken stock, 1 cup water, and lemongrass in a small saucepan. Bring to a boil, simmer until broth is fragrant, about 5 minutes. Strain out lemongrass and discard.

  3. Crush peanuts using a mortar and pestle. Toast in a wok or large skillet over medium heat until fragrant, 2 to 3 minutes. Transfer to a bowl.

  4. Toast coconut, stirring often, in the wok until golden brown and fragrant, 2 to 3 minutes. Transfer to a bowl.

  5. Place chicken in a large bowl. Coat with oyster sauce, fish sauce, soy sauce, salt, and pepper.

  6. Heat 1 teaspoon peanut oil in the wok over medium-high heat. Add chicken mixture and ginger, cook and stir until chicken is browned, about 2 minutes per side. Remove from the wok.

  7. Heat remaining 1 teaspoon peanut oil in the wok over medium-high heat. Add onion, jalapeno peppers, garlic, and habanero pepper, saute until fragrant, about 2 minutes. Add carrot, yellow bell pepper, green bell pepper, and radishes, cook and stir for 1 minute. Stir in mushroom, red curry paste, and curry powder until well-combined, 1 to 2 minutes.

  8. Pour broth and white wine into the wok. Cook until reduced, about 5 minutes. Stir in 1/2 of the toasted peanuts and all the coconut, simmer for 2 minutes. Add chicken, continue simmering until chicken is no longer pink in the center until sauce has reduced to about 1 1/2 cup, about 5 minutes.

  9. Pour chicken and sauce over noodles in the pot, add remaining peanuts. Stir over low heat until well-combined, 2 to 3 minutes. Pour in lime juice and garnish with cilantro.

Recipe Yield

4 servings

Recipe Note

A ginger/pad Thai crossbreed.

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