Marty'S Ginger Pad Thai Recipe

Name: Marty'S Ginger Pad Thai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (8 ounce) package rice noodles (rice vermicelli); 2 cups chicken stock; 1 cup water; 2 stalks lemongrass, chopped; 1 cup peanuts; 1/2 cup coconut powder; 1 pound boneless chicken breast, sliced; 1/4 cup oyster sauce; 2 tablespoons fish sauce; 2 tablespoons dark soy sauce; 2 teaspoons salt; 2 teaspoons ground black pepper; 2 teaspoons peanut oil, divided; 1/2 cup chopped ginger; 1 small Spanish onion, chopped; 2 jalapeno peppers, seeded and chopped; 4 cloves garlic, chopped; 1 habanero pepper, seeded and chopped, or more to taste; 1 large carrot, cut into matchsticks; 1 large yellow bell pepper, sliced; 1 small green bell pepper, sliced; 4 small radishes, sliced; 1 large king oyster mushroom, sliced; 2 tablespoons red curry paste; 1 teaspoon curry powder, or more to taste; 1/4 cup white wine; 1/4 wedge lime, juiced; 5 sprigs cilantro leaves, chopped

Servings: persons

1 (8 ounce) package rice noodles (rice vermicelli)
2 cups chicken stock
1 cup water
2 stalks lemongrass, chopped
1 cup peanuts
1/2 cup coconut powder
1 pound boneless chicken breast, sliced
1/4 cup oyster sauce
2 tablespoons fish sauce
2 tablespoons dark soy sauce
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons peanut oil, divided
1/2 cup chopped ginger
1 small Spanish onion, chopped
2 jalapeno peppers, seeded and chopped
4 cloves garlic, chopped
1 habanero pepper, seeded and chopped, or more to taste
1 large carrot, cut into matchsticks
1 large yellow bell pepper, sliced
1 small green bell pepper, sliced
4 small radishes, sliced
1 large king oyster mushroom, sliced
2 tablespoons red curry paste
1 teaspoon curry powder, or more to taste
1/4 cup white wine
1/4 wedge lime, juiced
5 sprigs cilantro leaves, chopped

1
Place noodles in a large pot and cover with lukewarm water. Let soak until softened, about 30 minutes. Bring to a boil; cook, stirring occasionally, until noodles are tender yet still firm to the bite, about 3 minutes. Drain and return to the pot.
2
Combine chicken stock, 1 cup water, and lemongrass in a small saucepan. Bring to a boil; simmer until broth is fragrant, about 5 minutes. Strain out lemongrass and discard.
3
Crush peanuts using a mortar and pestle. Toast in a wok or large skillet over medium heat until fragrant, 2 to 3 minutes. Transfer to a bowl.
4
Toast coconut, stirring often, in the wok until golden brown and fragrant, 2 to 3 minutes. Transfer to a bowl.
5
Place chicken in a large bowl. Coat with oyster sauce, fish sauce, soy sauce, salt, and pepper.
6
Heat 1 teaspoon peanut oil in the wok over medium-high heat. Add chicken mixture and ginger; cook and stir until chicken is browned, about 2 minutes per side. Remove from the wok.
7
Heat remaining 1 teaspoon peanut oil in the wok over medium-high heat. Add onion, jalapeno peppers, garlic, and habanero pepper; saute until fragrant, about 2 minutes. Add carrot, yellow bell pepper, green bell pepper, and radishes; cook and stir for 1 minute. Stir in mushroom, red curry paste, and curry powder until well-combined, 1 to 2 minutes.
8
Pour broth and white wine into the wok. Cook until reduced, about 5 minutes. Stir in 1/2 of the toasted peanuts and all the coconut; simmer for 2 minutes. Add chicken; continue simmering until chicken is no longer pink in the center until sauce has reduced to about 1 1/2 cup, about 5 minutes.
9
Pour chicken and sauce over noodles in the pot; add remaining peanuts. Stir over low heat until well-combined, 2 to 3 minutes. Pour in lime juice and garnish with cilantro.

806

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: 1 (8 ounce) package rice noodles (rice vermicelli), 2 cups chicken stock, 1 cup water, 2 stalks lemongrass, chopped, and more.

Yes, Marty'S Ginger Pad Thai falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Marty'S Ginger Pad Thai

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions