Easy Pad Thai

Pad Thai is a noodle dish from Thailand. Tradionally, it is made with peanuts, egg, fish sauce, tamarind paste, lime, rice noodles and Thai chillies.

This recipe is a mid-week and “great everyday meal” version using readily availble ingredients. I took out the tamarind paste and fish sauce and substituted rice noodles with spaghettini.

I also used a go-to staple in my kitchen, rotiserrie chicken. I took one breast and shreddded the meat. To add a healthier ingredient, I also used cubed, extra-firm tofu that I pan fried until golden brown and sprinkled with Paprika. Your kids will think it’s chicken…mine did!
The result is great restaurant style meal to spruce up your midweek dinner menu.

TIP: Add as much or as little vegetables you want to this dish. Bean sprouts, cilantro leaves, and red cabagge are also traditional ingredients you add. But feel free to get creative and experiment with zucchini, yellow squash, bell peppers, asparagus and eggplant. You can use whatever you want!

 If you like Thai food and would like to have more resources, you can check out some of these Best Thai Cookbooks

  • 1/2 lb of spaghettini pasta – cooked to al dente
  • 1 cup of salted peanuts – roughly chopped
  • 1/2 head of green cabbage – slice
  • 2 cups shredded carrots
  • 1/2 cup yellow onions – sliced
  • 1 rotisserie chicken breast – shredded
  • 1 package of cubed extra-firm tofu – pan fried
  • 2 tsp of Serrano Pepper – finely diced
  • 5 eggs – scrambled
  • 1/3 cup of low sodium soy sauce
  • 2 TBL brown sugar
  • 1/2 tsp ground ginger
  • 1 tsp red chili flakes
  • 1 cup of low sodium chicken stock
  • Juice of 1 lemon

Wisk all sauce ingredients together in a large bowl and set aside.

In a large saute pan, eat 2 TBL of canola oil (or peanut oil) on medium/high heat. Add the onion and diced Serrano Peppers and saute for 2 minutes. Add rotisserie chicken, cabbage and shredded carrots. Toss around for about 1 minute and add the sauce mixture. Toss the vegetables around for about 1 minute.

In a large mixing bowl, put in the cooked spaghettini. When the vegetable mixture is done, toss it in with the noodles until all the ingredients are fully mixed together.

Top with chopped peanuts and serve.

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