Tag Archives: Pad Thai

Thai Mango Peanut Chicken with Sesame Noodles

Mango Asian Chicken with Sesame Noodles

  • Servings: 2
  • Difficulty: easy
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Mango Asian Chicken with Sesame Noodles
Tonight I was craving some Asian food and found a sticky orange peanut Thai chicken recipe (CarlsbadCravings.com) but wanted to take to the mango route because I have done several orange chicken recipes lately. I mashed this recipe up with a Sesame noodle dish I found on from the Pioneer Woman, Ree Drummond.

If you like sweet but spicy this is a great recipe for you. The sauce turns into the this thick sticky mess with notes of peanuts, mango, sweet and spicy. Serving it up on top of the Sesame noodles even balanced it out even more because that dish is overall savory and the chicken overall sweet and tangy.

Package of Chicken Thighs (boneless, skinless, trimmed of fat)
1 tbs of olive oil
1 tsp of ginger
1 tsp of garlic powder
1 tsp of onion powder
1 tsp of paprika
1/2 tsp of cumin
2 pinches of Salt and pepper

1/3 cup of soy sauce
1/2 cup of orange juice
1/2 cup of Mango Chutney
2 tbs of ketchup
1/3 cup Natural peanut butter
1 tbs Rice wine vinegar
1 tbs Fish Sauce
3 tbs of Brown Sugar
1 tbs of Sriracha
2 tbs of corn starch
3 cut green onions
handful of chopped cilantro

Sesame noodles
12 oz Vermicelli noodles
1/4 cup of Soy sauce
1 tbs of sugar
2 tbs rice vinegar
2 tbs of Sesame oil
1 tbs of Hot Chili oil
1 tbs of olive oil
4 diced green onions

1. Trim your chicken thighs and then coat with a rub and set aside in a plastic bag for up to 24hrs.

2. When ready to cook you will have a cast iron skillet on medium high heat and then a second pot for the noodles on high heat until boiling.

3. Sear your chicken when your cast iron skillet on both sides. About 3-4 minutes each side. Thighs are resilient and forgiving. Remove your chicken and set aside. Let’s make the sauce.IMG_0014

4. Mix all your sauce ingredients into a bowl and turn the skillet heat down to medium and add everything to the skillet. Stir until thickened and sticky. Add the chicken back along with the green onion and cilantro and stir and coat the chicken well with the sauce/glaze. Turn down to medium low and tend to your noodles.

5. Once the water is boiling cook your pasta accordingly. When done, strain them and add them back to the pot with all the other ingredients and stir until well coated. Remove from heat until ready to serve. IMG_0016

6. Bring it all together by plating the noodles and topping with the sticky peanut mango chicken. Serve and enjoy.

Stir Fry Chicken Pad Thai

Stir Fry Chicken Pad Thai

  • Servings: 6
  • Difficulty: medium
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Stir Fry Chicken Pad Thai
Thai food is right up there at the top of my list of favorite foods. While I like various curries, noodle and rice dishes, it seems like Pad Thai hits all my favorite Asian/Eastern flavor profiles…spicy, salty with a little sweet. For some reason I also love the tacky texture of rice noodles and how they soak up the flavors of the dish.

The only challenge is the speed at which everything cooks. It’s not a fix it and forget experience. You best have everything chopped and ready to go and work according to how things cook. You meats must be cooked, the veggies slightly crisp and fresh, the sauce properly reduced or concentrated and finally noodles cooked but not mushy.

Most of the other Pad Thai dishes on here were made without Tamarind paste because I always have trouble finding it. Luckily Amazon has just about any ingredient I need and they ship it to me so quickly, I find it the best way to get those ingredients that aren’t readily available. Tamarind is something between tomato paste, Siracha plus a sour or tangy note. After using it, I am sold that is the way to go. All ready ordered some more this morning to keep it on hand.

This Pad Thai has a few “different” veggies mixed in primarily due to the fact I had them on hand and didn’t want to waste them. Also my store didn’t have bean sprouts. Sigh… I so wish we had a HEB in the area. I used cabbage, carrots, green onion, shallots, garlic and tomatoes. Think of it as a mash up between Pad Thai and a Chinese Stir Fry. It was good and I enjoyed it again for lunch.
Pad Thai Sauce
4 tbs of Tamarind Paste (start with 2 and add to taste)
1 cup of water
3 tbs of fish sauce
3 tbs of soy sauce
4 tbs of palm sugar
Pinch of Cayenne for additional heat (taste it first)

Diced up package of chicken tenderloin
Package of Rice Noodles (cooked as suggested)
3-4 shallots
1/2 head of green cabbage
3 carrots (skinned and diced)
1 bunch of green onion
10 cherry tomatoes sliced in half
1 scrambled egg
1/2 cup of diced peanuts

Before we start, lets go ahead and dice everything up. Your hard veggies like carrots need to cook longer than say cilantro. Set everything aside in the way you plan to cook them. Shallots then cabbage, carrots and large green onion parts, then garlic, green parts of green onion and finish with peanuts and cilantro.

1. Sauce: In a medium heated sauce pan pour the ingredients in and dissolve the palm sugar. Let this simmer for about 10mins and it will reduce and thicken.

2. Now go ahead and cook your rice noodles by bringing a pot of water to boil, remove from heat and then add the rice noodles and let them soften for about 10mins. (again follow the package). Drain them into colander, and run cool water until they become cool. Set aside.

3. Take your Wok or nonstick pan and turn it to medium heat and cook your chicken. I diced mine and added about 1 tbs of the Pad Thai sauce and cook the chicken through. Remove from heat and set aside. Wipe your Wok.

4. Scramble your egg and set it aside. Wipe your wok again and prepare for the final push. You have your cooked chicken, noodles and egg resting. Now we are going to cook the veggies and combine everything. So add some chili oil into your Wok and add your shallots for about 3-4 minutes. Add your cabbage, carrots and tomatoes. Cook for about 3 more minutes and then add your garilc and green onion (white parts.) Cook for 1-2 minutes.
Now add your chicken and the sauce into the pan followed by the noodles. Stir until well coated.

5. Right before plating add your egg and cilantro and half the chopped peanuts.

Serve with added peanuts and cilantro.

Chicken Pad Thai

Chicken Pad Thai

I love Pad Thai almost as much as I love Tikka Masala. Love trying to experiment with the various sauces to try and get that balance of sweet and heat. This one is pretty darn close. Jill said it rivaled any she has had from a restaurant. Which really means nothing because you don’t know how often she eats and from what restaurants we buy our Pad Thai. 🙂

For those who haven’t tried Pad Thai it’s a noodle dish with al dente rice noodles that are lighter than your pasta noodles. Many of the sauces don’t include Soy Sauce but load up on the fish sauce. I find fish sauce a little strong so I usually do a 3:1 ratio on Soy to Fish Sauce. I also am heavy handed on the Sriracha and lighter handed on the sugar. I also didn’t have tamarind paste on hand so used white distilled vinegar to get that tang you need. Additionally I add more veggies and many of the dishes out there. Hence the “bonus” in the title. I also go with chicken but if you’re vegan you could lose the egg and add tofu. Also shrimp can replace chicken.


Package of Rice Noodles
2 Chicken breasts (marinated and cut into bite sized pieces)
1 Jalapeno (seeded and diced)
4 cloves of garlic (chopped)
Handful of carrots
Handful of purple cabbage
5 green onions (diced)
handful of cilantro
1/4 cup of chopped peanuts
5 tbs white vinegar
1 tbs fish sauce
3 tbs of soy sauce
5 tbs of brown sugar
1 tsp Red Pepper Flakes
1/2 tsp of cayenne
2 tbs of Sriracha
2 tbs Peanut oil
1 glug chili oil
2 eggs

1. Marinate your chicken overnight with a few glugs of soy, white vinegar, Sriracha and chili oil.

2. Chop your veggies, chicken, peanuts. Cook your noodles to al dente and then pour them into a colander and rinse with cool water to stop the cooking. Important not to over cook because they will go back into the pan. You don’t want mushy noodles. IMG_9270

3. Mix vinegar, fish sauce, soy sauce, sriracha, brown sugar, cayenne and red pepper flakes. Mix until sugar is dissolved.

4. Okay… here we go. Large skillet with peanut oil, chili oil on medium heat. Add your chicken, carrots, the white parts of diced green onion and jalapenos. Cook until the chicken is browned and add the garlic and cook until softened (1 mins). Remove everything from the pan.IMG_9271

5. Add a little oil back to the empty pan and then add your scrambled eggs to the oil. Cook until firm. Stir in the chicken mixture, the noodles, sauce, red cabbage, the remaining green onions. When everything is well coated and combined top with cilantro and peanuts. Serve and top with Sriracha (optional).