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Spicy Pad Thai | Dishin' With Darla
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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 minutes
Cook Time30 minutes
Total Time1 hour 15 minutes
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!