Coconut Pad Thai
A creamy twist on the Thai classic, stir-fried rice noodles with chicken, tamarind sauce, a hint of coconut milk, and shredded coconut on top.
📝 Ingredients (serves 2)
For the main dish:
150 g medium-width rice noodles
200 g chicken breast or thigh, thinly sliced
2 garlic cloves, minced
1 egg
1/2 cup bean sprouts
2 spring onions, chopped
1 tbsp crushed peanuts (plus more to serve)
2 tbsp unsweetened shredded coconut (to garnish)
Olive oil
Lime wedges, to serve
For the Pad Thai sauce:
1 1/2 tbsp tamarind paste
1 tbsp fish sauce (or soy sauce for a milder version)
1 tbsp brown sugar
1/4 cup coconut milk
1/2 tsp chili flakes (optional)
🍳 Instructions
1. Soak the noodles
Place the rice noodles in hot (not boiling) water and soak for 5–8 minutes, until just flexible.
Drain and rinse under cold water to stop the cooking. Set aside.
2. Make the sauce
In a bowl, whisk together tamarind paste, fish sauce, brown sugar, coconut milk, and chili flakes.
Taste and adjust for sweetness, saltiness, and acidity. Set aside.
3. Cook the chicken
Heat olive oil in a wok or skillet over medium-high heat.
Sauté the chicken for 4–5 minutes until golden and fully cooked.
Remove and set aside.
4. Stir-fry the noodles
In the same pan, add a bit more oil and sauté the garlic for 30 seconds.
Push aside and scramble the egg in the center of the pan.
Add the noodles and pour in the coconut tamarind sauce. Toss to coat evenly.
5. Finish the dish
Return the chicken to the pan.
Add bean sprouts and most of the spring onions. Stir-fry for another 2–3 minutes until everything is heated through and coated in sauce.
6. Plate and garnish
Serve the Pad Thai topped with crushed peanuts, fresh spring onion, and a sprinkle of shredded coconut.
Add lime wedges on the side for a fresh, tangy finish.
🌿 Kuisit Tip
Use unsweetened coconut milk and coconut shreds to keep the balance of sweet, salty, and sour. Lightly toasting the shredded coconut before garnishing adds a nutty aroma that ties everything together beautifully.