Posted by: jiminmontana | January 10, 2012

Pad Thai recipe with Coconut Milk, Peanut, & Ginger

This is not the real thing, but my clone of a great dish that’s served in a restaurant in Hollywood called Palm’s Thai  They make good, authentic Pad Thai and also have this totally Americanized version which I prefer.  This recipe deletes the tamarind and fish sauce while adding ginger.

This recipe serves 8, and left-overs store really well in the fridge, so go ahead and make a big batch.  The combination of flavors is so unusual, you may wonder initially what you’ve done wrong.  Sweet, salty, sour, with a  bit of spice – this is a very complex flavor profile.  Stick with it and you may say that this is one of your favorite dishes ever.  I thank God that He has provided such a rich variety of foods (and cultures) in this wide world for us to enjoy.


3 – 4 chicken breasts

4 T peanut oil, corn oil, or soybean oil – not to smoke at high temperature

2 cans coconut milk

1/2 pound fresh ginger root – yeah, that’s a lot!

1 Habanero pepper, minced (or 2 Bird’s eye Thai peppers) – I prefer Habs

2 cloves garlic

1 shallot – minced

1 T oil

4 T sugar

1 tsp salt

3/4 C peanut butter – smooth or crunchy is OK

8 green onions, sliced roughly

2 C bean sprouts

3 limes, one juiced and two sliced into wedges.

1 C roasted peanuts, chopped finely

2 packages of dry Thai rice noodles (flat like fettuccine is better than the threads)


Do the prep work first so you can add them quickly as the time comes for each addition:  chop the peanuts, slice the green onions, mince the shallot.  Peel the ginger root.  Slice it rather thinly (1/8″ or less) so as to cut through the fibers.  Dice the ginger slices finely.  {Grating ginger is not the same as slicing and dicing as fibers will not get cut through.}  Chop the habanero pepper(s) finely.  Dice the garlic and shallot finely.

Prep the chicken breasts and cut into bite-sized pieces.  In a very large skillet or wok, cook at high heat in oil until brown on the edges.  Set aside on paper towels to remove excess oil.

Get a large pot of water boiling for the noodles.   Drop the noodles in and start timer per directions.  Don’t overcook them.

In the wok/skillet, heat 1 T oil until shimmering and add ginger, shallot, habernero pepper.  Cook on high for 1-2 minutes and stir constantly.  Add the garlic and cook 1 minute more.  Reduce heat and add room temp coconut milk to wok and stir.  Whisk in salt and sugar.  Whisk in peanut butter.   Add the juice of one lime into the mixture.  Get steaming hot.  Add half of the green onions and half of the bean sprouts.  Add the cooked chicken and stir into mixture while still heating.

Drain the noodles from the boiling water at the correct “doneness” — maybe a bit firmer than desired as can soften once mixed into the recipe.  Stir about 75% of the noodles into the mixture.  Taste for seasoning and temperature.  Gently add heat if needed and stir.  If noodles are too firm, mix in 1/4 C hot water and wait 5 minutes — check firmness and temperature.  Serve when ready.

Serve with garnish of chopped peanuts, sliced green onion, lime wedges, and more bean sprouts.  Thai table condiments are hot chili sauce, fish sauce, sugar, salt, and soy.

Use the rest of the noodles for a soup recipe to come on this site soon.


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