Dishin’ Spicy Pad Thai

This is my take on Pad Thai. I have taken the best Pad Thai recipes I have had in restaurants and recreated below. The only sidestep is the parsnips on top. That you won’t find in a restaurant, but it works and makes it Dishin’!
Spicy Pad Thai | Dishin' With Darla

Thai food and other Asian specialties are not difficult to make, but there are certain critical steps to follow. Also, you have to have the right ingredients. Substitutions change the flavor you are working to get.  

What you can substitute is the protein or remove it all together.

Dishin’ Spicy Pad Thai

This is my take on Pad Thai. I have taken the best Pad Thai recipes I have had in restaurants and recreated below. The only sidestep is the parsnips on top. That you won’t find in a restaurant, but it works and makes it Dishin’!
Prep Time45 mins
Cook Time30 mins
Total Time1 hr 15 mins
Course: Main Course
Cuisine: Asian
Servings: 4 people

Equipment

  • Large skillet
  • Vegetable peeler
  • Gallon ziplock bag

Ingredients

  • 3 chicken breasts (boneless and skinless)
  • 1 lb rice fettuccine (dried)
  • 4 large green onions (cut lengthwise very thin)
  • 3 large parsnips (peeled into strips)
  • 3 large carrots (peeled and cut julienne)
  • 2 c Napa or regular cabbage (thinly shredded)
  • 2 T soy sauce
  • ½ t each white and black sesame seeds (for garnish)
  • 3 T light olive oil
  • 3 T sesame oil
  • 1 T cornstarch

Marinade and Sauce

  • 2 T Gochujang Korean paste (don’t substitute if possible)
  • 1/4 c rice vinegar
  • 1/2 c sesame oil
  • 2 T sriracha
  • 2 t crushed red pepper
  • 2 T hot Chinese mustard
  • 1/4 c soy sauce
  • 1 jalapeño or chili pepper (chopped)
  • 1 medium onion (sliced and chopped coarsely)
  • 2 t Chinese 5 spice powder

Instructions

  • Cut chicken longwise in thin pieces, similar to julienne pieces.
  • Place marinade ingredients and chicken in a gallon ziplock bag and mix thoroughly.
  • Refrigerate for about an hour. No less than 30 minutes.
  • While meat is marinating, cook noodles and vegetables.
  • Soak rice noodles in very hot tap water for 30 minutes, or otherwise directed by package.
  • Cook parsnips slices in 2-3 T olive oil on medium-high for a few minutes. Then turn to medium-low. They will brown quickly, so toss constantly.
  • When they just start to brown, they are done. They go from brown to black fast.
  • Remove from the pan and set on paper towels. Set aside.
  • Cook carrots on medium-low in 2 T of sesame oil until still firm but can stab with a fork. Remove from the pan.
  • Cook green onions for 4 minutes. Add cabbage and cook for another 2 minutes.
  • Remove and set aside with carrots.
  • Get a strainer and place a bowl underneath.
  • Gently pour chicken marinade into the strainer catching the remaining marinade. Should be about ⅔ c and enough to coat the noodles.
  • Drain noodles through another strainer.
  • In a large skillet, add 2 T sesame oil.
  • The marinade you collected in the bowl can be added to the skillet. Since it had raw chicken in it, you need to thoroughly cook marinade for 5 minutes on medium-high until hot and bubbly.
  • Add noodles and toss constantly on medium-high heat for about a minute.
  • Remove and set aside.
  • Add chicken and veggies to the skillet. Marinade that has stuck to meat and veggies is precious for its flavor. Cook on medium until chicken is 85 percent done.
  • Add carrots, cabbage and green onion.
  • Add noodles.
  • Stir to heat and combine.
  • Serve on plates.
  • Top with parsnips and sprinkle on sesame seeds.
  • ENJOY!

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