Pad Thai

Marilyn Ayalon Recipe By
  • Cook & Prep: 1 h 45 m
  • Serving: 6
  • Contains:

Not your usual staple, but it’s someone’s staple halfway across the world. Don’t make it to feel cultured or sophisticated. Don’t make it because you’ve heard the name or just to say you’ve made it. Make it because it tastes that good.

Ingredients (18)

Sauce

Chicken

Start Cooking

Pad Thai

  1. Combine cornstarch and soy sauce in a medium bowl. Add chicken and mix until fully coated. Marinate at least one hour. (Can be prepared up to a day in advance and refrigerated.)

  2. Place rice noodles into a large dish. Pour boiling water over them. Let stand 5–10 minutes, just until soft. Drain and rinse in cold water to stop the cooking. Set aside.

  3. Mix together all sauce ingredients and set aside.

  4. Heat oil in a large pan and sauté onion with garlic, ginger, and hot peppers for about one minute. Raise heat and add marinated chicken pieces. Cook, while stirring, until chicken becomes opaque, about one minute.

  5. Add the rice noodles, sprouts, scallions, and sauce, and mix another minute, until all ingredients are coated with sauce. Remove from heat. 

  6. Add coriander and remaining scallions. Mix and transfer to a serving dish. 

  7. Sprinkle liberally with peanuts. Garnish with lemon wedges before serving.

Credits

Photography: Dan Lev

Styling: Dalit Rousso

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