Lorrie’s Pad Thai Recipe: A Deliciously Flavorful Classic Stir-Fry
If you’re craving a savory, tangy, and slightly spicy dish that’s both comforting and satisfying, Lorrie’s Pad Thai is the recipe for you. This version of the beloved Thai stir-fry is full of rich flavors and textures, featuring tender chicken, scrambled eggs, crunchy peanuts, and a delicious homemade sauce that perfectly balances sweet, sour, and spicy notes. It’s an easy-to-make meal that comes together in just under an hour, making it ideal for busy weeknights or a weekend dinner with family or friends.
Lorrie’s Pad Thai makes a generous amount, which is enough to feed a hungry family of four, and it freezes beautifully for lunch the next day. While the bean sprouts may soften upon reheating, they still retain their delicious flavor. Whether you’re serving it fresh or reheating leftovers, this Pad Thai is sure to please everyone at the table.
Ingredients for Lorrie’s Pad Thai
| Ingredient | Quantity |
|---|---|
| Boneless skinless chicken thighs | 2 (about 1 lb) |
| Onion | 1 large |
| Garlic cloves | 4, minced |
| Fresh ginger | 2 tsp, grated |
| Lime (juice) | Juice of 1 lime |
| Chili sauce | ½ cup |
| Worcestershire sauce | 2 tbsp |
| Soy sauce | 1 tbsp |
| Peanut butter | 2 tbsp |
| Apple cider vinegar | 2 tbsp |
| Cayenne pepper | 1 tsp |
| Brown sugar | 1 tbsp |
| Lime (for garnish) | 1, cut into wedges |
| Lime juice (for garnish) | Juice of 1 lime |
| Fish bouillon cubes | 2 |
| Fish sauce | 2 tbsp |
| Black pepper | ¼ tsp |
| Green onions | 3, chopped |
| Bean sprouts | 2 cups |
| Eggs | 2 |
| Crushed peanuts (for garnish) | 2 tbsp |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 705.5 kcal |
| Fat Content | 13 g |
| Saturated Fat | 2.8 g |
| Cholesterol | 147.3 mg |
| Sodium | 827.8 mg |
| Carbohydrate Content | 111 g |
| Fiber Content | 5.1 g |
| Sugar Content | 9.8 g |
| Protein Content | 33.4 g |
Instructions for Preparing Lorrie’s Pad Thai
Step 1: Prepare the Marinade
- Start by preparing the marinade for the chicken. In a bowl, combine the minced onion, garlic, grated ginger, lime juice, and a pinch of salt and pepper. Place the boneless, skinless chicken thighs into the marinade and refrigerate for 1 to 4 hours. This allows the flavors to infuse the chicken.
Step 2: Prepare the Pad Thai Sauce
- In a separate medium-sized bowl, whisk together the Thai sauce ingredients: chili sauce, Worcestershire sauce, soy sauce, peanut butter, apple cider vinegar, cayenne pepper, brown sugar, fish bouillon cubes, and fish sauce. Set the sauce aside, allowing the ingredients to blend together. Taste the sauce, and if it’s not sweet enough for your liking, add a little more sugar. For extra heat, increase the cayenne pepper or chili garlic sauce.
Step 3: Scramble the Eggs
- In a small fry pan, scramble the two eggs. Once done, set them aside to add later to the stir-fry.
Step 4: Prepare the Peanuts
- Place the peanuts in a sturdy baggie and gently step on them to crush them into small pieces. Alternatively, use a rolling pin or a pestle and mortar to crush them. Set the crushed peanuts aside for garnish.
Step 5: Cook the Rice Noodles
- In a large pot, bring water to a boil. Once boiling, add enough water to cover the rice noodles. Remove the pot from the burner and add the noodles. Ensure the noodles are fully submerged, and let them sit for approximately 7 minutes, or follow the package instructions for cooking time. After the noodles are ready, drain them in a colander and rinse under cold running water to stop the cooking process. Set the noodles aside in the colander to drain.
Step 6: Cook the Chicken and Onion
- In the same large pot where you cooked the noodles, add a little oil to heat up. Then, stir-fry the marinated chicken and onions. Cook until the chicken is fully cooked through, and the onions are softened and slightly caramelized. This should take about 5-7 minutes.
Step 7: Add the Sauce and Stir in Other Ingredients
- Once the chicken and onions are cooked, pour the prepared Pad Thai sauce over the mixture, stirring to combine. Allow the sauce to warm up, then add in the bean sprouts, scrambled eggs, cooked rice noodles, and chopped green onions. Mix everything together thoroughly so that the noodles and other ingredients are evenly coated with the flavorful sauce.
Step 8: Final Stir-Fry
- Stir everything over low heat just until the sauce has warmed and the noodles are fully coated. Be careful not to overcook the bean sprouts and green onions; you want to preserve their crunchiness.
Step 9: Garnish and Serve
- To serve, plate the Pad Thai and top with a sprinkle of the crushed peanuts. Garnish with fresh lime wedges and a squeeze of lime juice for extra zing.
Step 10: Enjoy!
- Now, enjoy your homemade Pad Thai with family and friends. The flavors are bold, savory, and just the right amount of spicy, making this dish a true crowd-pleaser.
Tips for the Best Pad Thai:
- Adjust the spice level: If you prefer a milder Pad Thai, reduce the cayenne pepper and chili garlic sauce to suit your taste.
- Vegetarian option: Skip the chicken and use tofu instead for a vegetarian version of this dish.
- Noodles: Make sure to rinse the noodles well after cooking to stop the cooking process and prevent them from becoming too soft.
- Storage and Freezing: This Pad Thai makes great leftovers and can be frozen for later. Just note that the bean sprouts may lose their crunch after being frozen, but they will still taste delicious.
Conclusion
Lorrie’s Pad Thai is a perfect balance of savory, tangy, and spicy flavors that will have your taste buds dancing with delight. The homemade sauce, with its unique combination of ingredients, truly makes this dish special. Whether you’re cooking for a family dinner or prepping for a future meal, this recipe is both versatile and filling, making it a great addition to your recipe collection.
