Welcome to our kitchen, where we’re about to give a beloved Thai classic a delightful twist. Today, we’re making Honey Peanut Pad Thai—a fusion of rich, nutty flavors and sweet honey that will elevate your pad Thai experience to a whole new level. This recipe combines the traditional elements of pad Thai with a luscious honey-peanut sauce that’s both irresistible and easy to prepare.
Honey Peanut Pad Thai is a delicious and creative twist on the traditional recipe. The creamy, sweet, and savory sauce pairs perfectly with the crunchy vegetables and tender noodles, making it a standout dish for any meal. Whether you’re a seasoned Pad Thai lover or new to Thai cuisine, this recipe is sure to become a favorite.
Enjoy cooking and don’t forget to share your culinary creations with us! Let us know how your Honey Peanut Pad Thai turns out and any tweaks you made along the way.
Happy cooking!
Ingredients:
Directions:
- 2 large boneless chicken breasts
- 1 large sweet red (or orange or yellow) bell pepper
- 1/2 cup shredded carrots
- 4 to 6 green onions
- salt & pepper to taste
- 6 tbsp. extra virgin olive oil
- 1 pkgs of med. thickness rice noodles
- garlic powder
- onion powder
- 1/2 cup honey roasts peanuts
- 1 tbsp. pureed garlic
- 1 tbsp. ginger puree
- 4 tbsp. soy sauce
- 4 tbsp. rice wine vinegar
- 4 to 5 tsp. sriracha
- 4 tbsp. liquid honey
- 1 cup of water
- 5 to 7 tbsp. peanut butter
Put chicken breasts onto a plate and pat down each side with paper to dry them a bit. Discard paper towel and put chicken back on the plate.
Season each side of the chicken with: salt, pepper, garlic powder, onion powder. Press the seasonings into each side of the chicken lightly with a fork.
Cut up chicken into small pieces. Doesn't have to be fancy. Going for bite-size chunks of chicken. Set plate of chicken aside.
Shred the carrot into a bowl until you've got about 1/2 cup of shredded carrot.
Slice up the green onions, put into a bowl and set aside.
Core the red pepper, discard the core & the seeds into the garbage, cut the remaining large chunks into thin strips, put strips into a bowl and set aside.
Put a frying pan on medium heat. Once heated up, add a couple of tbsp. of extra virgin olive oil to the pan.
Add your chicken to the pan and cook until there is no pink left, stirring off to make sure it doesn't burn. Cover with a lid as you go, so the oil doesn't fly up.
Once the chicken is cooked and no pink left, you can add your veggies to the pan, add a little salt and pepper to season the veggies. I usually keep out a couple of tbsp. of carrots & green onions on the side to use later for a plate garnish.
Saute the chicken and veggies together for about 5 minutes or so until the veggies soften a little and the mixture gets nice and juicy. Stir as you go, make sure not to burn the mixture, OR dry it out too much either.
Once the mixture is cooked, set aside in a bowl for later. We're going to use the same pan to make our peanut sauce next.
Peanut Sauce Drizzle:
Use the same pan that you cooked the veggies with the stove at low to medium heat. Add a couple of tbsp. of extra virgin olive oil to the pan.
Add to the pan: ginger puree, garlic puree, sriracha, rice wine vinegar and give the mixture a little stir.
Add the soya sauce next and give the mixture a stir. Soya sauce can easily burn, so you might want to slightly turn down the heat on your frying pan. It will be important to continue stirring this mixture and really make sure it doesn't burn from here on out.
Add the honey and peanut butter, stir with a whisk to mix all of the ingredients.
Here is when you can start tasting the sauce. If you want more peanut flavor--add more peanut butter. If you want it sweeter--add more honey. If you want it to have more of a kick--add more sriracha.
Continue gently whisking, to ensure the sauce isn't burning. Now I start gradually whisking in some water to the mixture. I used about 1 cup of water by the time I was done, but you can play it by ear. You don't want the sauce to be too thick--as it needs to spread over a lot of pasta. You don't want it to watery either. Keep adding water gradually, stirring, let it thicken up to a silky consistency. Taste as you go!
Once you get the sauce to a nice consistency and then you can add the cooked veggies and chicken to this sauce. Mix thoroughly to evenly coat. Set pan aside off the heat.
Rice Noodles
Heat a large pot of water to a rolling boil. I add a little salt to the pot.
Cook as per the package. I believe I used about half a package for this recipe. Make sure to check the firmness of the pasta, as it cooks. You don't want it to be too hard, or too soft. Al dente is just right and you might have to cook it even a little more than the back of the package suggests.
Once pasta reaches a consistency that you like, you can drain off the pasta.
Putting It All Together:
Now you can add your pasta to the chicken, veggies and sauce in the pan. Toss with a couple of forks to evenly coat the pasta with the sauce.
You can start plating the food. I add a little shredded carrots and green onions to the top of the pasta for a garnish.
If you like, put the honey roasted peanuts in a ziploc bag, seal, then using a big spoon gently hit the ziploc bag to crush up the peanuts and then you can also use them for a garnish.
