Pad Thai is one of the more common Thai dishes and definitely my husband’s favorite. Unfortunately, it is kind of hard to recreate, especially here. Rice noodles are hard to come by, the sauce calls for many exotic ingredients and I don’t think there is a single bean sprout in all of the middle east.
You can get an authentic flavor out of the packets, but they also come with lots of nasty additives, so I try to stay away from them. I also avoid noodles for the most part, so even when we have them they sit in the pantry a long time. That is why I love this recipe. The sauce is clean and instead of noodles, I use cabbage and other veggies, so with the chicken and egg you get a real food and well rounded meal. It may not taste exactly like what you get on the streets of Bangkok, but it does taste good and scratches that itch =)
Here are all the ingredients needed for the dish:
I cut the chicken while it is still partially frozen so that I can get the slices thin.
I also cut the cabbage very thin so it is like noodles
The sauce is made with soy sauce, peanut butter, apple cider vinegar, ginger, garlic and crushed chili peppers.
Then I saute the cabbage and other veggies. It takes over the pan at first, but will cook down a lot. Once it is soft and noodle-like, I add the chicken and eggs back in the pan with the sauce and stir it all up.
Pad Thai with Cabbage Noodles
3 tsp coconut oil
1 lb chicken cut into thin slices
2 (or more) eggs
1 head of cabbage, sliced into thin noodle like pieces
2 carrots, shredded
1 Tb soy sauce
1 Tb cider vinegar
1 Tb water
1 Tb creamy peanut butter
1 tsp minced garlic
1 tsp minced ginger
1 Tb coconut palm sugar
1 tsp red pepper flakes
1. In a small bowl, whisk together ingredients for sauce, set aside.
2. In a large skillet or wok, heat 1 tsp oil and cook chicken, browning on all sides. Set aside.
3. In a small bowl, beat the eggs as you heat another tsp oil in the pan. Pour eggs in the pan and tilt the pan to spread the eggs around, like a giant pancake. After a minute or so, flip pancake and use spatula to cut it into little strips. Set egg aside with the chicken.
4. Heat last tsp oil in the pan and add cabbage and carrots. Allow to cook for 5-10 minutes, stirring occasionally.
5. Once cabbage is soft and noodle-like, add chicken and egg to it. Pour the sauce over it and stir to combine.
6. Serve immediately topped with chopped peanuts, green onion, cilantro and/or lime wedges.
For a more authentic Pad Thai recipe, check out my friend Sherri’s blog HERE. When it comes to Thai food, she knows what’s up =)
Update 12/29… I just tried the cabbage noodles with Sherri’s sauce recipe and it was EXCELLENT! I can’t decide which sauce I like better. Both are tasty but her’s is definitely more authentic. One tip if you try it with cabbage… don’t cook the cabbage at all before you add the sauce and don’t add any water to the sauce. The saltiness of the sauce will bring out lots of water from the cabbage and it will cook down quickly. Instead, stir the sauce ingredients together in a bowl then pour it over the cabbage as soon as you put it in the pan. Cook them together, stirring frequently and then when the cabbage is almost done, add the chicken and egg back in.