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!
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
- 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.
- Soak the noodles in room temp water for 30 minutes to an hour.
- Cut up the ingredients
- Mix the sauce.
- Turn the heat to medium-high and let the pan warm up.
- Add a little oil and cook the chicken until it’s about 90% done.
- Remove the chicken so they don’t dry out.
- Add a little oil.
- Add garlic, shallot, and preserved radish. Stir for 10-20 seconds.
- Add noodles and broccoli.
- Add sauce and stir.
- Stir slowly until the noodles absorb all the sauce. This usually takes 4-5 minutes.
- Add a little water if the noodles look dry.
- Taste the noodles and see if it’s soft.
- Add the chives and carrots.
- Shove everything up to one side.
- Add a little oil at the bottom.
- Add 2 eggs and scramble it a little in the wok.
- Move the noodles on top of the eggs and let it cook for about a minute.
- Stir fry a bit.
- Add the chicken back.
- Add about half the crushed peanuts.
- Taste to make sure it’s okay.
- 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.
Video at YouTube
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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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