Vegetarian Pad Thai
This homemade pad Thai recipe by students of Kealakehe High School’s culinary arts program features ʻuala (sweet potato), kalo (taro) & palaʻai (winter squash). Watch the video below for a step-by-step tutorial made by culinary students!
½ medium onion
- 4 cloves garlic
1 - 2 Tbsp fresh ginger
14 oz chicken thighs
1 Tbsp curry powder
4 oz purple sweet potato
3 oz palaʻai
3 oz kalo
½ package (8 oz) rice noodles
1 ½ Tbsp shoyu
1 Tbsp lime Juice
2 Tbsp honey
2 Tbsp tomato paste
2 Tbsp Patis/ fish sauce
2 Tbsp Thai yellow curry paste
11 oz coconut milk
Pad Thai Ingredients:
Combine all sauce ingredients into a bowl
- Minced garlic & grated ginger
- Coconut milk
- Diced chicken thigh, cubed
- Thawed and fully steamed kalo, ʻuala, and palaʻai diced into small pieces
- Boiled rice noodles, drained and set aside
Coat chicken cubes with 2 Tbsp of curry powder.
In a wok or sauté pan, add 2 Tbsp of olive oil.
Sauté the julienned onions until caramelized.
Add cubed chicken, saute until browned.
- Add minced garlic & grated ginger.
Cook on slow/low heat, uncovered to avoid moisture build up.
Add the prepared sauce. Season as needed with additional 2 Tbsp of patis, etc.
Add coconut milk to the sauté pan & stir evenly.
Add cooked starches with sautéed onion to the wok with meat and sauce.
- Incorporate well without mushing it. Adjust to taste.
Add the cooked rice noodles and gently toss, then top it with pad Thai chicken and starches mixture.
- Plate up & enjoy!
For saucier pad thai, double the sauce amount & set aside half to drizzle over noodles after cooking. Yum!