Whole Foods Pad Thai Recipe

Rice noodles: Essential for the base of the dish, these noodles soak up all the delicious flavors.

Vegetable oil: Used for cooking and sautéing the ingredients.

Bean sprouts: Adds a fresh, crunchy texture to the dish.

Garlic: Provides a fragrant and savory base flavor.

Soy sauce: Adds a salty and umami taste to the noodles.

Fish sauce: Contributes a deep, savory umami flavor.

Tamarind paste: Gives the dish its signature tangy taste.

Brown sugar: Balances the flavors with a hint of sweetness.

Eggs: Adds protein and a rich texture when scrambled into the dish.

Chicken breast: Provides a hearty and satisfying protein component.

Peanuts: Adds a crunchy texture and nutty flavor when crushed and sprinkled on top.

Green onions: Adds a fresh, mild onion flavor and a pop of color.

Lime: Served as wedges, it adds a fresh, zesty finish when squeezed over the dish.

When preparing rice noodles, ensure they are soaked in warm water until they are soft but not mushy. This typically takes about 20 minutes. Over-soaking can cause them to become too soft and break apart during cooking. Once soaked, drain them well and set aside until ready to use. This step is crucial for achieving the perfect texture in your Pad Thai.

• rice noodles - Substitute with zucchini noodles: For a low-carb option, zucchini noodles provide a similar texture and absorb flavors well.

• vegetable oil - Substitute with coconut oil: Coconut oil adds a subtle tropical flavor that complements the dish.

• bean sprouts - Substitute with shredded cabbage: Shredded cabbage offers a similar crunch and can be more readily available.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though fresh garlic is preferred for its robust flavor.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that provides a similar umami flavor.

• fish sauce - Substitute with soy sauce: For a vegetarian option, soy sauce can replace fish sauce, though it lacks the same depth of flavor.

• tamarind paste - Substitute with lime juice: Lime juice can mimic the tanginess of tamarind paste, though it won't have the same complexity.

• brown sugar - Substitute with honey: Honey provides sweetness with a slightly different flavor profile but works well in the dish.

• beaten eggs - Substitute with tofu: For a vegan option, crumbled tofu can replace eggs, adding protein and texture.

• cooked and sliced chicken breast - Substitute with shrimp: Shrimp offers a different protein option that pairs well with the other ingredients.

• crushed peanuts - Substitute with sunflower seeds: Sunflower seeds provide a similar crunch and nutty flavor, suitable for those with peanut allergies.

• chopped green onions - Substitute with chives: Chives offer a milder onion flavor and can be used as a garnish.

• lime wedges - Substitute with lemon wedges: Lemon wedges can provide a similar acidic brightness to the dish.

• Allow the Pad Thai to cool to room temperature before storing. This prevents condensation from forming, which can make the noodles soggy.
• Transfer the Pad Thai to an airtight container. Make sure to use a container that seals well to maintain freshness.
• Store the container in the refrigerator if you plan to consume the Pad Thai within 3-4 days. This will keep the chicken and vegetables fresh.
• For longer storage, place the Pad Thai in a freezer-safe container or a heavy-duty freezer bag. Label the container with the date to keep track of its freshness.
• When ready to reheat, thaw the Pad Thai in the refrigerator overnight if frozen. This ensures even reheating.
• Reheat the Pad Thai in a skillet over medium heat. Add a splash of vegetable oil or a bit of water to prevent the noodles from drying out.
• Stir frequently while reheating to ensure the chicken and vegetables are evenly warmed.
• If using a microwave, place the Pad Thai in a microwave-safe dish. Cover with a microwave-safe lid or wrap to retain moisture.
• Heat in 1-minute intervals, stirring in between, until the Pad Thai is thoroughly heated.
• Garnish with fresh bean sprouts, crushed peanuts, and a squeeze of lime juice before serving to refresh the flavors.

• Stovetop Method:

  1. Heat a non-stick skillet or wok over medium heat.
  2. Add a splash of vegetable oil to the pan.
  3. Add the leftover Pad Thai and stir-fry for about 5-7 minutes, or until heated through.
  4. If the noodles seem dry, add a tablespoon of water or soy sauce to rehydrate them.
  5. Stir occasionally to ensure even heating.

• Microwave Method:

  1. Place the Pad Thai in a microwave-safe dish.
  2. Add a tablespoon of water or soy sauce to keep the noodles from drying out.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  4. Microwave on medium power for 2-3 minutes, stirring halfway through.
  5. Check the temperature and microwave for an additional 1-2 minutes if needed.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the Pad Thai in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the noodles from drying out.
  4. Bake for 15-20 minutes, or until heated through.
  5. Stir halfway through the reheating process to ensure even heating.

• Steaming Method:

  1. Set up a steamer or a pot with a steaming basket.
  2. Place the Pad Thai in a heatproof dish that fits inside the steamer.
  3. Steam for about 10 minutes, or until the Pad Thai is heated through.
  4. Stir halfway through to ensure even heating.

• Wok: A large, round-bottomed cooking vessel ideal for stir-frying and ensuring even heat distribution.

• Wooden spoon: Useful for stirring ingredients without scratching the surface of the wok.

• Knife: Essential for chopping garlic, green onions, and slicing chicken breast.

• Cutting board: Provides a safe surface for chopping and slicing ingredients.

• Mixing bowl: Handy for beating the eggs before adding them to the wok.

• Measuring spoons: Ensures accurate measurement of sauces and pastes.

• Tongs: Useful for tossing the noodles and other ingredients together in the wok.

• Colander: Necessary for draining the soaked rice noodles.

• Lime squeezer: Helps in extracting juice from lime wedges for garnishing.

• Serving plates: For presenting the finished Pad Thai dish.

• Spatula: Useful for scrambling the eggs and mixing ingredients in the wok.

Prep ingredients ahead: Chop garlic, green onions, and chicken in advance to streamline cooking.

Use pre-cooked chicken: Save time by using pre-cooked chicken breast.

Soak noodles early: Soak rice noodles while prepping other ingredients.

Ready sauces: Mix soy sauce, fish sauce, tamarind paste, and brown sugar in a bowl before cooking.

One-pan method: Use a wok to cook everything in one pan, reducing cleanup time.