Vegetarian Pad Thai

Name: Vegetarian Pad Thai
Yield: 4-6
Ingredients: ½ medium onion; 4 cloves garlic; 1 - 2 T fresh ginger; 14 oz. chicken thighs; 1 T curry powder; 4 oz. purple sweet potato; 3 oz. palaʻai; 3 oz. taro; ½ package (8 oz.) rice noodles; 1 ½ T Shoyu; 1 T Lime Juice; 2 T honey; 2 T tomato paste; 2 T Patis/ fish sauce; 2 T Thai yellow curry paste; 11 oz coconut milk

Rated 5 stars by 1 users

Servings

4-6

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!

Author:

Kealakehe High School Culinary Arts Students

Ingredients

Pad Thai Ingredients:

½ medium onion
4 cloves garlic
1 - 2 T fresh ginger
14 oz. chicken thighs
1 T curry powder
4 oz. purple sweet potato
3 oz. palaʻai
3 oz. taro
½ package (8 oz.) rice noodles

Sauce Ingredients:

1 ½ T Shoyu
1 T Lime Juice
2 T honey
2 T tomato paste
2 T Patis/ fish sauce
2 T Thai yellow curry paste
11 oz coconut milk

Directions

Have Ready

Combine all sauce ingredients into a bowl
Julienned onion
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

Cooking Directions

Coat chicken cubes with 2 tablespoons of curry powder.
In a wok or saute pan, add 2 tablespoons of olive oil.
Saute 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 tablespoons of patis, etc.
Add coconut milk to the saute pan & stir evenly.
Add cooked starches with sauteed 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!