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Kosher Chicken Pad Thai: Thai Flavors Made Kosher

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Meat (Fleishig)

Chicken pad thai has chewy rice noodles stir-fried with chicken, egg, carrot, bean sprouts and scallions in a sweet, tangy sauce, finished with peanuts, lime and cilantro.

Building Savory Depth

Traditional pad thai gets its savory depth from fish sauce. Here, soy sauce and a little mushroom powder provide it, with rice vinegar and tamarind for tang and brown sugar for balance. Soak the noodles until just pliable, have everything prepped, and stir-fry quickly over high heat.

Kosher Notes

Traditional pad thai often includes shrimp, which isn’t kosher, and fish sauce, which many people don’t cook with chicken. This version uses neither. It’s a meat (fleishig) dish. Use soy sauce, tamarind and rice noodles with a reliable hechsher.

Serving

Serve right away. Leftovers keep for 2 days; reheat in a skillet with a splash of water.

Kosher Chicken Pad Thai: Thai Flavors Made Kosher
This kosher version of chicken pad thai captures all the sweet, savory, and tangy flavors of the Thai classic using kosher-friendly ingredients.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Fusion, Thai
Calories: 485
Ingredients Method Notes

Ingredients
  

Noodles and Protein
  • 8 oz rice noodles pad thai width
  • 1 lb boneless chicken breast cut into bite-sized pieces
  • 2 tablespoons vegetable oil divided
Sauce
  • 3 tablespoons soy sauce
  • 3 tablespoons rice vinegar
  • 3 tablespoons brown sugar packed
  • 1 tablespoon tamarind paste or additional rice vinegar
  • 1 teaspoon mushroom powder optional but recommended
  • 1/4 teaspoon red pepper flakes or to taste
Vegetables and Garnish
  • 2 large eggs lightly beaten
  • 2 cloves garlic minced
  • 1 medium carrot julienned
  • 1 cup bean sprouts
  • 3 green onions scallions sliced
  • 1/3 cup roasted peanuts chopped
  • 1 large lime cut into wedges
  • 2 tablespoons fresh cilantro chopped, optional

What I use for this recipe

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Method
 

Preparation
  1. Soak rice noodles in warm water according to package directions until just barely tender. They should still have a slight bite. Drain and set aside.
  2. Whisk together all sauce ingredients in a small bowl until sugar dissolves. Set aside.
  3. Heat 1 tablespoon oil in a large wok or skillet over medium-high heat. Season chicken pieces with salt and pepper.
Cooking
  1. Add chicken to the hot pan and cook until golden and cooked through, about 5-6 minutes. Remove chicken and set aside.
  2. Add remaining 1 tablespoon oil to the same pan. Pour in beaten eggs and scramble until just set, breaking them into small pieces. Push eggs to one side of pan.
  3. Add garlic and carrots to the empty side of pan. Stir-fry for 30 seconds until fragrant.
  4. Add drained noodles and sauce to the pan. Toss everything together, working quickly to coat noodles evenly with sauce.
  5. Return chicken to pan along with bean sprouts and half the scallions. Toss for 2-3 minutes until heated through and noodles are tender.
  6. Remove from heat and squeeze fresh lime juice over the dish. Toss once more.
Serving
  1. Transfer to serving plates and garnish with chopped peanuts, remaining scallions, and cilantro if using.
  2. Serve immediately with lime wedges on the side.

Notes

If you can't find tamarind paste, use an extra tablespoon of rice vinegar. The dish is best served immediately but leftovers will keep in the fridge for 2 days. Reheat gently in a skillet with a splash of water. For extra heat, add more red pepper flakes or a sliced Thai chili.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 16g 21%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 75mg 25%
Sodium 1240mg 54%
Dietary Fiber 3g 11%
Total Sugars 12g
Protein 28g 56%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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