Chicken Pad Thai with Daikon Noodles
Try this Chicken Pad Thai with Daikon Noodles recipe, or contribute your own.
Try this Chicken Pad Thai with Daikon Noodles recipe, or contribute your own.
- 1 garlic clove minced
- salt and pepper to taste
- for the sauce:
- 1 tablespoon soy sauce
- 2 whole eggs
- 2 tablespoon fish sauce
- 1/4 cup roasted unsalted peanuts
- 1 tablespoon peanut oil (or oil of choice)
- 1/2 ound thin chicken breast sliced into strips
- 1/2 up diced scallions
- 1 tablespoon coconut flour
- 1 tablespoon roughly chopped cilantro + whole cilantro leaves t
- 1 medium daikon radish blade c, noodles trimmed
- 3 tablespoons freshly squeezed lime juice
- 1.5 tablespoon chili sauce (i used thai chili garlic sauce)
- 1.5 tablespoon honey
- Carbohydrate 26.1417125154827 g
- Cholesterol 423 mg
- Fat 33.2691087505015 g
- Fiber 6.5786655207765 g
- Protein 24.4609634456684 g
- Saturated Fat 13.176141500066 g
- Serving Size 1 1 Serving (318g)
- Sodium 1581.9516017927 mg
- Sugar 19.5630469947062 g
- Trans Fat 3.02237487523252 g
- Calories 471 calories
Step-by-step
- Scramble the eggs and set aside.
- Place all of the ingredients for the sauce into a bowl, whisk together and set aside.
- Place the peanuts into a food processor and pulse until lightly ground (no big peanuts should remain, but it shouldn't be powdery). Set aside.
- Place a large skillet over medium heat. Add in half of the oil and let heat. Once heated, add in the chicken and season with salt and pepper. Cook for 5 minutes or until chicken is cooked through and no longer pink. Turn the heat down to low and set the chicken aside on a plate, using tongs or a slotted spoon. Immediately add in the daikon noodles, season with salt and pepper and toss to coat the noodles in the juices. Cook for 3-5 minutes or until daikon has softened.
- Transfer the cooked daikon to a large bowl and add in the other ½ tablespoon of oil. Add the garlic and scallions into the pan, stirring constantly to avoid burning and cook for about 1 minute, until the scallions begin to soften. Add in the sauce and then the flour, turn the heat back up to medium and whisk quickly so that the flour dissolves and the sauce thickens.
- Once the sauce is thick, add back in the daikon noodles and toss to combine thoroughly, tossing until noodles are completely coated in the sauce.
- Add in the cooked chicken (with any juices), scrambled eggs and half the ground peanuts. Cook for about 30 seconds, tossing to fully combine.
- Plate onto dishes and garnish with cilantro leaves, the rest of the scallions and the rest of the ground peanuts. Serve with lime wedges.
Sensory Profile
Charred scallions, pungent fish sauce, and bright lime juice create a sharp aromatic profile that cuts through the rich peanut oil and ground peanuts. When the pan reaches medium-high heat, the sliced chicken breast develops a clean sear before absorbing the sweet chili glaze. Daikon radish releases moisture as it hits the hot skillet, softening into translucent strands that mimic traditional rice noodles without requiring boiling water.
Make-Ahead and Reheating Dynamics
Root vegetables behave differently than grain-based noodles when subjected to temperature shifts, meaning daikon will release additional water if stored fully combined with the sauce for more than forty-eight hours in the refrigerator. Separating the sauce and cooked chicken from the raw daikon noodles before storage preserves structural integrity, preventing the radish from turning completely limp during subsequent reheating. When bringing leftovers back to serving temperature, use a wide skillet over medium heat for precisely two minutes rather than a microwave, which turns the eggs rubbery and causes the daikon to steam into a watery slurry.
Accompaniments and Pairings
Balancing the heavy salinity of soy and fish sauces requires crisp, unseasoned elements on the table. Cucumber slices tossed in rice vinegar or cold raw cabbage wedges offer a refreshing textural contrast to the dense protein and ground peanut garnish.
