Chicken Pad Thai

This American take on a Thai classic adds bok choy, crunchy peanut butter and fresh tamarind for a savory, textural all-in-one meal.


3/4 lb. chicken thighs, bones removed and cut into small pieces

2 eggs

4 cloves garlic, finely chopped

1 shallot, sliced thin

1 cup chopped spring onions

1–½ cup bean sprouts

1 head bok choy, chopped

1 onion, sliced thin

1 ½ Tbs crunchy peanut butter

1 cup roasted, crushed peanuts

¾ lb rice noodles

Canola oil

Lime wedges

For sauce:

2 tsp fresh tamarind or tamarind paste

1 Tbs palm or brown sugar

1 ½ Tbs chili paste

2 Tbs fish sauce

2 cloves garlic, finely chopped

½ lime, juiced

½ tsp chili flakes

Salt and pepper to taste


First combine all ingredients for sauce and use hand-blender/food processor to combine if available. Adjust ingredients to taste for additional sweetness/sour/salt.

Begin by heating large wok over medium-high heat. Add 1 Tbs canola oil to wok and scramble eggs until done. Remove from pan and set aside.

Add additional 1 Tbs oil to pan and add onion and stalks of bok choy. Stir-fry until almost tender then add shallots and garlic. When aromatic, add chicken and stir. While chicken is cooking, bring a pot of salted water to a boil. Add rice noodles, cook for 6–8 minutes until they are soft but some texture remains and drain and rinse with cold water.

Add ½ cup of bean sprouts, bok choy leaves and a handful of spring onions into the wok and continue stir-frying ingredients. Once chicken is cooked, add peanut butter and begin to mix.

Bring drained rice noodles to wok and add in handfuls, using tongues or wooden spoons to lightly toss with stir-fry ingredients. Return prepared scramble egg to wok mixture. Add sauce mixture liberally to coat wok ingredients and mix to incorporate.

Toss until noodles are cooked and sauce evenly distributed. Remove from heat. Serve either in large bowl family style or plate individually. Top with remaining spring onions, bean sprouts, crushed peanuts and lime for taste and contrast.