Vegetarian Pad Thai
Vegetarian Pad Thai
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!
Kealakehe High School Culinary Arts Students

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
Pad Thai Ingredients:
Sauce Ingredients:
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!
Recipe Video
Recipe Note
For saucier pad thai, double the sauce amount & set aside half to drizzle over noodles after cooking. Yum!
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