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Everyday Pad Thai


Everyday Pad Thai

Thai cuisine is known for its symphony of salty and sweet flavors, and Katie Chin’s take on this hugely popular street food is no different.
Instructions Close

Perfect Pad Thai

Katie Chin

Yield: Serves 4



8 ounces dried rice stick noodles                                                                          

1/3 cup brown sugar                                                                                                 

4 Tablespoons freshly squeezed lime juice                                                          

4 Tablespoons fish sauce                                                                                  

3 tablespoons store-bought chicken broth                                                          

3 teaspoons sambal oelek or Sriracha sauce                                                                               

3 teaspoons soy sauce                                                                                     

1 Tablespoon all-purpose cornstarch                                                                       

2 teaspoons paprika                                                                                        

2 Tablespoons oil                                                                                               

2 garlic cloves, minced                                                                                    

8 ounces boneless, skinless chicken breast or thigh, cut into cubes

6 ounces firm tofu, drained, patted dry with paper towels and cubed

1 large egg, lightly beaten                                                                                        



Bean Sprouts                                                                                     

Matchstick carrots                                                                              

Shredded red cabbage                                                                  

Crushed roasted peanuts                                                                   

Finely chopped cilantro                                                                                                    

Lime wedges



1. Bring a pot of water to a boil in a large pot.  Turn off heat.  Place dried rice noodles in the water and let sit for 10-15 minutes, breaking apart with tongs.  Rinse with cool water and drain.  Set aside.  

2. In a medium bowl, whisk together the brown sugar, lime juice, fish sauce, chicken broth, sambal oelek or sriracha sauce, soy sauce, cornstarch and paprika.  Set aside.  

3. Heat the oil in a wok or skillet over medium-high heat.   Add garlic and stir-fry until fragrant, about 30 seconds.   Add the chicken and stir-fry for about 2 minutes.   Add the tofu and egg and stir-fry for about 1 minute, until the egg is scrambled.   Add the reserved rice noodles and sauce mixture and stir-fry for 2-3 minutes, tossing so ingredients are evenly coated. 

4. Transfer to a platter and garnish with small piles of bean sprouts, carrot and red cabbage on the sides of the platter.  Sprinkle with the peanuts and minced cilantro over the top.   Serve immediately with lime wedges. 





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