Pad Thai (Nambe Giveaway)


  • For Chicken:
  • 1.5 - 2 lbs of chicken thighs cubed
  • 3 tbs cornstarch
  • 6 tbs soy sauce
  • For Sauce:
  • 2 tbs soy sauce
  • 2 tbs dark soy sauce
  • 2 tbs oyster sauce
  • 3 tbs tamarind paste
  • 1 1/2 tbs sugar
  • 2 tbs lime juice
  • 1 tbs Rice vinegar
  • 1/2 cup stock
  • 1/2 tsp red pepper flakes
  • 1/2 tsp chili paste or 1 tsp minced dry chili peppers (or amount taste)
  • Pad Thai:
  • 8 oz rice noodles
  • 3-4 tbs peanut oil
  • 1 tbs fresh grated ginger root
  • 4 large cloves of garlic
  • 1 large shallot
  • 1 large carrot
  • 1/4 cup chopped green onion
  • 4 oz sliced mushrooms
  • 1 cup chicken stock
  • 1 cup bean sprouts
  • 1/2 cup roasted peanuts


  1. In a large bowl, combine soy sauce and cornstarch for marinade. Add chopped chicken thighs, mix well and set aside for about 10 minutes.
  2. Meanwhile, prep your ingredients. Slice the mushrooms, shallot and carrots. Grate ginger and garlic. Mix sauce ingredients together and set aside.
  3. Preheat a large pan on medium heat, until fully hot.
  4. Add the peanut oil and swirl. Add the shallot, ginger and garlic. Saute until fragrant.
  5. Add chicken (with marinade), mushrooms and carrots. Stir well and add the stock. Cover and cook, stirring often, until the chicken is done. (you can add more stock if you feel needed)
  6. While chicken is cooking, bring a pot of water to boil. Take off heat and add the rice noodles. Stir well and cover (do not bring it back to the stove.) Let the noodles soften for about 10-12 minutes. Drain well and add to the chicken.
  7. Stir well. Add the sauce and stir well again.
  8. Cook for a couple of minutes and then add the bean sprouts, peanuts and green onion. Stir well and cook for a couple more minutes.
  9. Serve and enjoy!