The best feeling when someone says your healthy, whole food ingredient Pad Thai competes with those on the streets of Bangkok😍🇹🇭
If you’re a Southeast Asian cuisine foodie like me, you have to try this meal prep yourself and really wow your friends and family! I've been making this recipe for a while now for Nick & I, but this past weekend I made it for the first time for 2 of our close friends we were visiting in Denver. These two had been hosting us for the past week and planned out entire 5 day backpacking trip in the Rocky Mountains. Not to mention, they are big fans of Asian cuisine so I though how fitting it would be to thank them on our last night together with my famous, healthy, whole ingredient Pad Thai.
Needless to say, it was a hit...a HUGE hit.
My friend who's spent a good amount of time in Thailand post college said that my Pad Thai hands down competes with those on the streets in Bangkok & it doesn't take going to Thailand to know that on the streets is where you find some of the best, most authentic Thai food.
So, from my kitchen to yours, here's your full recipe to make your healthy, whole ingredient Pad Thai, right from home! This recipe is based on making enough for a meal prep week for 2 people or for serving a large party at your next soirée! Feel free to cut this recipe in 1/2 if you are making a meal prep for 1 person for 4-5 days.
Enjoy, or as we'd say in Thai, S̄nuk (สนุก)!
Full Pad Thai Recipe
🍽️Servings (based on ingredients below): 8-10
— you can cut in 1/2 and have a perfect size meal prep for 1 person for 1 week!
🥣Base Ingredients:
3 chicken breasts (I would still recommend using 2 if cutting recipe in 1/2)
1, 16oz bag of shredded broccoli, carrots and red cabbage (broccoli slaw— you want this to be shredded sticks, not like lettuce) If you’re making the larger portion, grab 2 bags & add 2 more handfuls from 2nd bag.
2 small handfuls of shredded carrots (I like adding more carrots for crunch & color)
1, 8oz bag of Snap Peas
1-2 red bell peppers (I used 2 for more color & crunch)
1 small yellow onion
10 scallions (green parts for toppings & use your white parts for cooking with eggs & chicken)
1 small head of garlic (about 8-10 cloves if making the larger portion)
4tsp ground ginger
6 eggs, to be scrambled
2, 16oz bags of Rice Noodles, linguine (1 bag if making smaller portion)
🥜Sauce Ingredients:
- 3/4 cup creamy PB (I like Kirkland or any with one peanuts)
- 1/2 cup coconut ánimos
- 3 limes, juiced
- 1tbs red chili flakes
- 4 tbs of rice wine vinegar
- 2 tbs tossed sesame oil
🌶️Toppings:
- Bean sprouts
- Green part of scallions
- Fresh cilantro
- Lime wedges
- Roasted raw, lightly salted cashews (I sauté with olive oil to get them toasted before serving)
- Toasted or regulate sesame seeds
- Chili, tangy sriracha of choice
👉🏼Instructions:
Chop you scallions & separate green from white parts adding the green parts to a bowl for toppings. Chop your bell peppers and yellow onion and place into a mixing bowl.
Take 1/2 the whit part of the scallions and toss into a pan on medium heat with some olive oil. Once the onions start to brown, add in your 6, whisked eggs and scramble. Once done, set on a plate with a cover and place in the microwave to keep warm.
In the same pan, add more olive oil and the remaining white part of your scallions. Chop your chicken breast into cubes & toss into the pan once onions start to brown.
Follow instructions on the back of the rice noodles package and begin cooking your noodles if they are uncooked. If uncooked, you have a few options on how to cook them- in a pot with hot tap water or over the stove. If you have a pre-cooked version (great find from Costco), wait until the end to heat up and add to your dish, this is way easier.
Once chicken is mostly cooked through, add in your onion and bell pepper mixture, broccoli slaw, then your snap peas. Add in this order, gradually, stirring and covering occasionally to allow the vegetables to soften.
Once chicken is mostly cooked through, add in your onion and bell pepper mixture, broccoli slaw, then your snap peas. Add in this order, gradually, stirring and covering occasionally to allow the vegetables to soften.
Make your sauce by combining all ingredients into a medium size mixing bowl & stir to combine.
**May be great to have a partner for this step. Gradually mix together cooked veggie & chicken mixture into the pasta, creating layers of each and stirring to combine as you go. Add your scrambled egg, stir. Pour in your homemade peanut sauce, gradually mixing together until everything is combined.
Serve & add toppings of choice! **Pro tip: add the cashews to a pan with olive oil and toast until they are charred to your liking- more the better, trust me!
Store toppings separately from Pad Thai. Refrigerate Pad Thai for up to 7 days.
Here's a full video on this dish & another video linked here to support you each step of the way! Trust me, this one is worth it!
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