This Chicken Pad Thai recipe was inspired by the Thug Kitchen Cookbook. This cookbook is hysterical and a hoot to read even if you aren’t planning on cooking.
VEGETARIAN & GLUTEN-FREE OPTION
The Thug Kitchen recipe called for Dry-Fried Tofu but I prefer chicken as my source of protein and who doesn’t love Chicken Pad Thai?? However, if you are Vegetarian you could easily swap out the chicken for Tofu or your protein of choice. If you are gluten-free, use gluten-free soy sauce OR tamari.
DON’T BE SCURRED!
Do not be scared to cook with some of the different ingredients this recipe calls for! Rice noodles and shallots aren’t in my everyday cooking vocabulary. We all have to start somewhere and be adventurous unless we want to eat the same boring meals day in and day out.
I changed up a lot of the measurements Thug Kitchen called for as I don’t think they were on point after following their instructions. As we know, everyone has different tastes so I say modify according to your own personal preferences!
Check out my video below on my shopping trip to Von’s while prepping for this recipe! Subscribe to get up to date tips and ideas!
Products I love to use when making this recipe:
Hamilton Beach Can Opener – this thing ROCKS.
- 3 oz lime juice
- 3 oz soy sauce or tamari I used Soy!
- 4 1/2 tbsp water
- 4 1/2 tbsp brown sugar
- 4 1/2 tbsp tomato paste
- 4 1/2 tbsp rice vinegar
- 8 oz rice noodles (1 box)
- 12 oz broccoli florets (1 bag)
- 1/3 cup sliced shallots (less than 1 shallot)
- 2 tsp minced garlic
- 1/4 cup sliced green onions
- 1/4 cup roughly chopped cilantro
- 2 tsp neutral tasting oil (saffron or grapeseed)
- 1 cup thinly sliced cabbage
- 20 oz diced chicken
- 1 tbsp neutral tasting oil (to cook chicken)
- creole (to season chicken)
- pepper (to season chicken)
- 1 cup bean sprouts
- 1 carrot sliced thinly into matchsticks
- 1/2 cup cashews or peanuts
- 6 lime wedges
Heat 1 tbsp of oil over medium heat in a skillet. saute and season diced chicken with creole and pepper to taste.
Mix together all the ingredients for the sauce in a medium bowl
Cook your noodles according to the package. Rinse with cold water.
Chop the broccoli into pieces no bigger than a quarter and get all of the rest of your veggies and herbs lined up.
Heat 2 tsp of oil over medium heat in a big skillet or wok. When the pan is hot add the garlic for about 15 seconds and then add the shallots and saute for approx. 2 minutes. add the broccoli and saute for another 2 minutes or until they start to char a little but not turn limp.
Gently add the noodles, cabbage and cooked chicken to the skillet/wok.
Slowly stir in the sauce until everything is coated and the sauce is absorbed.
Turn off heat and add the cilantro and green onions. Stir.
Serve and top with chopped peanuts, carrots, bean sprouts, and lime wedge.