Easy Pad Thai Recipe with Coconut Oil
We all love Asian dishes. There’s just something in such cuisine that makes it a stand out among the rest. And we think we know the secret. No, it’s not the exotic spiders. It’s not also the fried worms. Do you have any wild guess? Here’s a clue. The answer lies in the heart of many tropical countries. Yes? You got it right. It’s coconuts!
However, among all Asian dishes, Pad Thai is our favorite! For us, it is the epitome of an authentic Asian food that is bursting with flavors. But even if its taste is perfect as is, we can’t help but play around with the ingredients. We added coconut oil into this food and find out how it will change your gourmet world!
Here’s our very own Pad Thai Recipe with Coconut Oil.
For the Pad Thai Sauce
- 1/8 tsp. ground white pepper
- ¼ cup chicken stock
- ½ tsp chili sauce
- 1 tbsp. tamarind paste
- 1 tbsp. soy sauce
- 3 tbsp. fish sauce
- 3 tbsp. brown sugar
Other Pad Thai Ingredients
- 1/3 cup peanuts, roasted and chopped
- 1 pc. Egg
- 1 tbsp. soy sauce
- 1 tsp. grated ginger
- 1 pc. red chili, finely sliced
- 1 pc. boneless chicken breast, chopped
- 2 cups bean sprouts
- 2 tbsps. Coco Treasure Unrefined Organic Extra Virgin Coconut Oil
- 3 cloves garlic
- 4 green onions, sliced
- 8 oz. Thai rice noodles
- 15 pcs. raw shrimp, shells removed
- Lime wedges
- Fresh cilantro for garnish
1. Get a large pot and fill it with water. Bring to a boil. After that, switch off the heat and soak the noodles for at least 4 minutes until they are soft yet firm. Drain the water and set aside.
A Useful Tip. At this point, the noodles must still be undercooked. Later on, it will be fried.
2. In a bowl, toss chicken in 1 tbsp. soy sauce. And then, set aside.
3. In a separate bowl, combine the ingredients for the Pad Thai sauce. Do a taste test to achieve a sour yet sweet taste and a salty-spicy after taste. Once you achieve that, set aside.
4. Set a large wok over high heat. Add 2 tablespoons of coconut oil and swirl around. If you see smoke is already forming, add the white parts of the onion, the grated ginger, garlic, and chili. Stir fry for at least one minute.
5. Now, add the chicken and stir fry for another 2 minutes until slightly opaque. Put the shrimps and continue stirring for 3 minutes.
6. Push the ingredients on one side of the wok and create a room in the center for you to be able to crack in the egg. Stir fry for at least 30 seconds to scramble.
7. Slowly add the noodles and drizzle at least 1/3 of the Pad Thai sauce you created earlier. Stir fry everything at medium heat so that the noodles don’t burn. Every 1 minute, add more sauce until it sticks to the noodles.
8. Switch off the heat. Add the bean sprouts and fold in. If it isn’t spicy enough, put more chili sauce.
9. Sprinkle the nuts, green onion, and coriander. Also, squeeze the lime prior to serving. Enjoy eating!
How does your Pad Thai taste with coconut oil? Better, huh? Let us know. Comment your thoughts below!