Marty's Ginger Pad Thai

Rice noodles are heaped with chicken, peanuts, coconut, fresh vegetables, oyster mushrooms, and lots of ginger in this spin on pad Thai.

• Preparation Time: 45 mins
• Cooking Time: 44 mins
• Total Time: 1 hr 29 mins
• Calories: 740 Calories

Ingredients

• 2 teaspoons salt
• 1 cup water
• 1 cup peanuts
• 2 cups chicken stock
• 2 teaspoons ground black pepper
• ¼ cup white wine
• 4 cloves garlic, chopped
• 2 tablespoons dark soy sauce
• 2 jalapeno peppers, seeded and chopped
• 2 tablespoons fish sauce
• 2 tablespoons red curry paste
• 1 teaspoon curry powder, or more to taste
• ¼ cup oyster sauce
• 1 large carrot, cut into matchsticks
• 1 small green bell pepper, sliced
• 1 (8 ounce) package rice noodles (rice vermicelli)
• 2 stalks lemongrass, chopped
• ½ cup coconut powder
• 1 pound boneless chicken breast, sliced
• 2 teaspoons peanut oil, divided
• ½ cup chopped ginger
• 1 small Spanish onion, chopped
• 1 habanero pepper, seeded and chopped, or more to taste
• 1 large yellow bell pepper, sliced
• 4 small radishes, sliced
• 1 large king oyster mushroom, sliced
• ¼ wedge lime, juiced
• 5 sprigs cilantro leaves, chopped

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 4

Toast coconut, stirring often, in the wok until golden brown and fragrant, 2 to 3 minutes. Transfer to a bowl.

Step 5

Place chicken in a large bowl. Coat with oyster sauce, fish sauce, soy sauce, salt, and pepper.

Step 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.

Step 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.

Step 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.

Step 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.