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SAHD Cooking – Pad Thai

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Hey everyone! Welcome to another episode of our SAHD Cooking show. Today, we’ll cook Pad Thai. This is a classic and the most famous dish from Thailand. First, a quick history lesson. Did you know Thailand was previously known as Siam? The name of the country changed in 1939. Around that time, they had a rice shortage so the government encouraged people to eat noodles instead. That’s where the name Pad Thai came from.

Ok, Pad Thai requires quite a few specialty ingredients. It might be hard to cook a 100% authentic Pad Thai. But Pad Thai is an adopted dish anyway so I think it’s perfectly fine to use local ingredients. Check out the video at the end of the post and smack the like button!

SAHD Cooking Pad Thai 500

Prep time: 20 minutes

Cook time: 20 minutes

Ingredients (3 servings)

  • rice noodle – half a pack
  • 2 chicken thighs – cut into bite-size pieces
  • 1/4 cup peanuts – crush a bit
  • 4 cloves of garlic – chopped
  • 1 shallot or 1/2 small onion – sliced
  • 1/4 cup sweet preserved radish or takuan (Japanese preserved radish) – chopped. You can skip this if you can’t find it.
  • a little broccoli – cut into bite-size pieces
  • 1 carrot – grated or sliced
  • 8 Chinese chives (garlic chives) or green onion – cut into 1.5 inch pieces
  • 2 eggs

Pad Thai Sauce

Equipment

  • a wok or a skillet – I recommend using a wok if you’re cooking this whole recipe. If you cook half recipe, you probably could go with this Lodge carbon steel skillet.

*I add these links to Amazon so you can see what the ingredients look like. These items should be much cheaper at your local grocery stores. These are affiliate links and we may receive a referral fee if you buy something from Amazon.

Prep

  1. Soak the noodles in room temp water for 30 minutes to an hour.
  2. Cut up the ingredients
  3. Mix the sauce.

Cook

  1. Turn the heat to medium-high and let the pan warm up.
  2. Add a little oil and cook the chicken until it’s about 90% done.
  3. Remove the chicken so they don’t dry out.
  4. Add a little oil.
  5. Add garlic, shallot, and preserved radish. Stir for 10-20 seconds.
  6. Add noodles and broccoli.
  7. Add sauce and stir.
  8. Stir slowly until the noodles absorb all the sauce. This usually takes 4-5 minutes.
  9. Add a little water if the noodles look dry.
  10. Taste the noodles and see if it’s soft.
  11. Add the chives and carrots.
  12. Shove everything up to one side.
  13. Add a little oil at the bottom.
  14. Add 2 eggs and scramble it a little in the wok.
  15. Move the noodles on top of the eggs and let it cook for about a minute.
  16. Stir fry a bit.
  17. Add the chicken back.
  18. Add about half the crushed peanuts.
  19. Taste to make sure it’s okay.
  20. Done!

Serve

  • Serve up the noodles on a plate or large shallow bowl.
  • Garnish with crushed peanuts.
  • This is very mild so add sriracha if you want a little heat.
  • Enjoy!

Video at YouTube

Please subscribe to our food channel and hit the Like button for RB40Jr!

Kitchen tools recommendation

  • Skillets – I love our small Matfer Bourget black steel pan. We use it to cook eggs. It is so much better than any nonstick pan. These carbon steel skillets will last forever, unlike the nonstick pans. We also have a bigger Lodge carbon steel pan. It isn’t as nice as the Matfer Bourget, but it is more affordable. You can’t go wrong with either. Although, if I had to do it over, I’d splurge and go with Matfer Bourget. It’s just nicer and I use the pan very often. It’s worth paying more.
  • Knives – My favorite kitchen knife is our 5? Calphalon Santoku knife. I use it for almost everything. If I need a little more power, then I use our 6? Calphalon chef knife. That one is Mrs. RB40’s favorite. You really only need 2 knives in the kitchen.
  • Rice cooker – I cook rice very often so a good rice cooker is a necessity. I know many people rave about the Zojirushi rice cooker, but I don’t like the nonstick inner pot. Those nonstick surface never last. So I went with the TATUNG rice cooker instead. The inner pot is stainless steel and it should last forever. It makes great rice. They also have a smaller/cheaper 3 cup version. I think we got our cooker when it was on sale.
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Joe started Retire by 40 in 2010 to figure out how to retire early. He spent 16 years working in computer design and enjoyed the technical work immensely. However, the job became too stressful and Joe retired from his engineering career to become a stay-at-home dad/blogger at 38. Today, he blogs about financial independence, early retirement, investing, and living a frugal lifestyle.

Passive income is the key to early retirement. This year, Joe is increasing his investment in real estate with CrowdStreet. He can invest in projects across the U.S. and diversify his real estate portfolio. There are many interesting projects available so sign up and check them out.

Joe also highly recommends Personal Capital for DIY investors. He logs on to Personal Capital almost daily to check his cash flow and net worth. They have many useful tools that will help DIY investors analyze their portfolio and plan for retirement.
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{ 7 comments… add one }
  • Charles October 10, 2020, 9:40 am

    “Insightful comments, as always. I subscribe to the FIRE lifestyle for a long time now, by accident originally (like most of us, I think….). The one part that i continue to struggle with is meeting a partner that doesn’t destroy all my progress toward FI(RE). So recently I created a site to connect FIRE and fiscally-responsible individuals together, fireandmatch.com. I thought it was worth sharing and getting out there, because the current member base is small but strong, and hoping that it can actually mean something to the community. Anyway, hoping you might help spread the word! http://fireandmatch.com!

  • drplasticpicker September 29, 2020, 1:45 pm

    Oohhh this is great Joe! I’ve been waiting for you to do this. I definitely want to try this. We are trying to be “imperfect” vegans . So we can just sub tofu for chicken right? Or if we are doing pescatarian shrimp? Just trying to reduce our meat consumption. Thanks!!!

    • retirebyforty September 30, 2020, 8:16 am

      Yes, you can use shrimps or tofu. For shrimps, cook them completely first. Then add to the top of the noodles right before you serve.
      For tofu, I think most Thai people deep fry it first. You can do that or just cook it first to warm it up a bit. Remove it and add later, similar to chicken. Use firm tofu if not deep-frying.

      • drplastickpicker October 3, 2020, 3:52 am

        Thanks Joe! I’ll try it sometime this month and link this post back from my blog!

  • Mr. Tako September 28, 2020, 12:19 am

    A classic Thai dish, and one of my favorites! Thanks for sharing your recipe Joe!

  • Brenda September 27, 2020, 12:05 pm

    Sounds delicious! Just wanted to let you know that you didn’t mention the eggs in your ingredient list. But I’m guessing most people have eggs on hand anyway. Thanks!

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