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How to Make Marty's Ginger Pad Thai - A Step-by-Step Guide

Welcome to Marty's Ginger Pad Thai recipe, a delicious and satisfying dish that combines the flavors of classic Pad Thai with the warmth and spice of fresh ginger. This dish is perfect for a family weeknight dinner or for impressing guests at a dinner party. Marty's Ginger Pad Thai is a unique twist on a traditional favorite, and sure to become a go-to recipe in your kitchen.

Pad Thai is a popular Thai street food dish that is made with stir-fried rice noodles, eggs, tofu, and a varie...

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Ingredients

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

Information

  • Prep Time: 45 mins
  • Cook Time: 44 mins
  • Additional Time: 30 mins
  • Total Time: 1 hr 59 mins
  • Servings: 4
  • Yield: 4 servings

  • 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.
  • 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.
  • 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.
  • Toast coconut, stirring often, in the wok until golden brown and fragrant, 2 to 3 minutes. Transfer to a bowl.
  • Place chicken in a large bowl. Coat with oyster sauce, fish sauce, soy sauce, salt, and pepper.
  • 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.
  • 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.
  • 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.
  • 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.

    • Nutrition

    740 cal.

    • Total Fat: 32g
    • Saturated Fat: 11g
    • Cholesterol: 59mg
    • Sodium: 2942mg
    • Total Carbohydrate: 77g
    • Dietary Fiber: 9g
    • Total Sugars: 8g
    • Protein: 38g
    • Vitamin C: 110mg
    • Calcium: 98mg
    • Iron: 5mg
    • Potassium: 1081mg

    Categories

    Appetizer recipes
    Main recipes
    Salad recipes
    Side recipes
    Soup recipes