Okinawan-Style Pad Thai

4.6
(22)
17 Reviews
7 Photos

This is a famous dish popularized in Thailand. Although the recipe varies from cook to cook and region to region, this is a good attempt at recreating what I ate from Thai-owned hole-in-the-wall restaurants in Okinawa, Japan. Key to the flavor are the sugar levels, unsalted peanuts, peanut oil, and either oyster or fish sauce.

Submitted by David Peters
Updated on April 26, 2021
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Prep Time:
10 mins
Cook Time:
20 mins
Additional Time:
10 mins
Total Time:
40 mins
Servings:
8
Yield:
8 servings
Jump to Nutrition Facts

Ingredients

  • ½ cup rice wine vinegar

  • ½ cup white sugar

  • ¼ cup oyster sauce

  • 2 tablespoons tamarind pulp

  • 1 (12 ounce) package dried rice noodles

  • cold water, as needed

  • ½ cup peanut oil

  • 4 eggs

  • 1 ½ teaspoons minced garlic

  • 12 ounces chicken breast, cut into 1/2-inch strips

  • 1 ½ tablespoons white sugar, or more to taste

  • 1 ½ teaspoons salt

  • 1 ½ cups dry-roasted, unsalted peanuts

  • 1 ½ teaspoons dried ground Asian radish

  • 1 teaspoon chili powder, or more to taste

  • ½ cup chopped fresh chives

  • 2 cups fresh bean sprouts

  • 1 lime, cut into wedges

Directions

  1. Whisk together rice wine vinegar, 1/2 cup sugar, oyster sauce, and tamarind pulp in a saucepan over medium heat until sugar dissolves, about 5 minutes; remove from heat and set aside.

  2. Place rice noodles in a large bowl and pour enough cold water to cover noodles. Allow to soften, about 10 minutes. Drain.

  3. Heat peanut oil in a wok or large skillet over medium heat. Cook and stir eggs and garlic in hot oil until eggs are softly cooked, 2 to 3 minutes.

  4. Stir chicken and noodles into eggs and cook until chicken is no longer pink in the center and juices run clear, about 5 minutes.

  5. Pour rice wine vinegar sauce, 1 1/2 tablespoons sugar, and 1 1/2 teaspoons salt into the noodle mixture.

  6. Stir peanuts, ground radish, and chili powder into noodle mixture; cook until peanuts soften slightly, about 5 minutes. Add more sugar or chili powder if desired.

  7. Remove from heat and toss chives with noodle mixture. Top with bean sprouts and garnish with lime wedges.

Nutrition Facts (per serving)

597 Calories
31g Fat
62g Carbs
21g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 597
% Daily Value *
Total Fat 31g 40%
Saturated Fat 5g 27%
Cholesterol 117mg 39%
Sodium 635mg 28%
Total Carbohydrate 62g 22%
Dietary Fiber 4g 15%
Total Sugars 18g
Protein 21g 42%
Vitamin C 8mg 9%
Calcium 60mg 5%
Iron 2mg 12%
Potassium 402mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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