(non-authentic) chicken pad thai

April 18, 2013

makes 4 servings       total time: 40 minutes

1 lb boneless, skinless chicken breasts (about 3), cut into 1-inch cubes
5 T plus 1 tsp asian fish sauce (could be substituted with soy sauce)
1/2 lb firm tofu, cut into 1/4-inch cbues
1 c water
2 T lime juice
1.5 tsp rice-wine vinegar
2 T sugar
3/4 tsp salt
1/4 tsp cayenne
3/4 lb rice noodles
3 T cooking oil
4 cloves garlic, chopped
2/3 c salted peanuts, chopped fine
2 c bean sprouts
2 stalks of green onions, chopped
1/2 c lightly packed cilantro leaves


  1. in a small bowl, combine the chicken and 1/2 tsp of the fish sauce. in another bowl, combine the tofu with another 1/2 tsp of the fish sauce. in a medium glass or stainless steel bowl, combine the remaining 5 T fish sauce with the water, 1.5 T of lime juice, vinegar, sugar, salt, and cayenne.
  2. in a pot of boiling water, cook the rice noodles until done, about 10 minutes. drain.
  3. meanwhile, in a wok or large frying pan, heat 1 T of oil over moderately high heat. add the chicken and cook, stirring, until just done, 3-4 minutes. remove.
  4. put another T oil in the pan. add the tofu and cook, stirring, for 2 minutes. remove.
  5. put the remaining 1 T oil in the pan, add garlic and cook, stirring, for 30 seconds.
  6. add the noodles and the fish-sauce mixture. cook, stirring, until nearly all the liquid is absorbed, about 3 minutes. stir in the chicken, tofu, and 1/3 c peanuts. remove from heat. stir in the remaining 1/2 T lime juice, bean sprouts, green onions, and half the cilantro. top with the remaining peanuts and cilantro.


i’ve always wanted to make pad thai, although this probably isn’t the most authentic recipe for it.

i skipped the tofu, cilantro, peanuts, and lime juice because i didn’t have those ingredients on hand. i think this needed some kind of vegetable mixed in… maybe green beans or carrots… although then maybe the dish wouldn’t technically be called pad thai anymore.

pretty tasty, but on the sweet side, so i reduced the amount of sugar used in the recipe. and fairly easy to prepare. *adding it to my collection*


One Response to “(non-authentic) chicken pad thai”

  1. Hilarious! I like that you think green bean and carrots would make padthai not a padthai anymore…true but you didn’t do a bad job of cooking this dish 🙂

    OK I have an authentic recipe on my blog…it’s not the one with “cilantro” because there never any cilantro in a real padthai. But there is tofu and peanut which you can also omit. Take a look, there are 3 posts on that dish alone…lol.

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