Pad Thai
Pad Thai

Pad Thai

Level: Medium | Prep Time: 20 minutes | Cook Time: 15 minutes | Serves: 4

A vibrant Pad Thai made with tender rice noodles, chicken, vegetables, and peanuts, tossed in a balanced sweet and tangy sauce and finished with Pasolivo Red Jalapeno Olive Oil for a rich, flavorful twist on a Thai favorite.

Ingredients

  • 8 oz Pad Thai rice noodles
  • 4 tbsp Pasolivo Classic Extra Virgin Olive Oil, divided
  • 1 lb chicken breast, thinly sliced
  • 3 cloves garlic, minced
  • 1 red bell pepper, thinly sliced
  • 3 eggs
  • 5 green onions, sliced, divided
  • 1½ cups carrots, julienned
  • 1½ cups bean sprouts
  • ⅓ cup fresh cilantro, chopped, plus more for garnish
  • ½ cup dry roasted peanuts, plus more for topping
  • 1 lime, cut into wedges
  • Optional: Pasolivo Red Jalapeno Olive Oil, for drizzling

Pad Thai Sauce

  • 3 tbsp fish sauce
  • 4 tbsp dark brown sugar
  • 2 tbsp rice vinegar
  • 4 tsp sriracha hot sauce
  • 4 tsp lime juice

Preparations

  1. Cook rice noodles according to package instructions. Drain, rinse with cool water, and set aside.
  2. In a small bowl, whisk together fish sauce, brown sugar, rice vinegar, sriracha, and lime juice. Set aside.
  3. Heat 2 tbsp Pasolivo Classic Extra Virgin Olive Oil in a wok or large skillet over medium-high heat.
  4. Add chicken, garlic, and red bell pepper. Cook for 4–5 minutes, until chicken is fully cooked. Push mixture to the side of the pan or remove and set aside.
  5. Add remaining 2 tbsp Pasolivo Classic Olive Oil to the pan. Add eggs and 3 sliced green onions, scrambling until just set and broken into pieces.
  6. Add carrots, chicken mixture, noodles, and sauce. Reduce heat to low and toss until evenly coated and heated through.
  7. Stir in bean sprouts, cilantro, and peanuts.
  8. Serve topped with remaining green onions, extra cilantro, peanuts, and lime wedges.
  9. Optional: drizzle with Pasolivo Red Jalapeno Olive Oil for extra heat and flavor.
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