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Restaurants›Kona Grill - Huntsville›Pad Thai Noodles* Recipe

Pad Thai Noodles* Recipe

Name: Kona Grill - Huntsvilles Pad Thai Noodles* Recipe
Cook time: 40 min
Total time: 40 min
Yield: 3 servings
Cuisine: Thai
Ingredients: 8 oz dried flat rice noodles (pad thai style); 12 oz boneless skinless chicken breast, thinly sliced; 2 count large eggs; 8 oz firm tofu, extra-firm and pressed (optional sub for chicken); 8 oz raw shrimp, peeled and deveined (optional add/sub); 2 tbsp tamarind paste; 3 tbsp fish sauce; 3 tbsp palm sugar (or light brown sugar); 1 tbsp fresh lime juice; 3 tbsp water; 1 tsp light soy sauce (optional, for color/salt balance); 2 tbsp neutral oil (vegetable, canola, or peanut); 2 cloves garlic, finely minced; 1 count shallot or small yellow onion, thinly sliced; 2 cups bean sprouts, rinsed and drained; 3 stalks scallions (green parts), thinly sliced; 1 4oz roasted peanuts, coarsely chopped; 0.25 cups fresh cilantro leaves; 2 count lime wedges; 1 tsp red pepper flakes or ground chili (optional); 0.5 tsp salt; 0.25 tsp freshly ground black pepper

Inspired by Kona Grill - Huntsville

Time40m

Serves3

chicken, rice noodles, egg, bean sprouts, peanuts, cilantro; sub: shrimp (shellfish) | add: shrimp (shellfish) | sub: tofu | add: tofu

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Ingredients

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Noodles & Protein

8 oz dried flat rice noodles (pad thai style)

12 oz boneless skinless chicken breast, thinly sliced

2 count Large eggs

8 oz firm tofu, extra-firm and pressed (optional sub for chicken)

8 oz raw shrimp, peeled and deveined (optional add/sub)

Sauce

2 tbsp tamarind paste

3 tbsp Fish sauce

3 tbsp palm sugar (or light brown sugar)

1 tbsp Fresh lime juice

3 tbsp water

1 tsp light soy sauce (optional, for color/salt balance)

Aromatics & Vegetables

2 tbsp neutral oil (vegetable, canola, or peanut)

2 cloves garlic, finely minced

1 count shallot or small yellow onion, thinly sliced

2 cups bean sprouts, rinsed and drained

3 stalks scallions (green parts), thinly sliced

Garnish & Finishing

1 4oz roasted peanuts, coarsely chopped

1/4 cups Fresh cilantro leaves

2 count Lime wedges

1 tsp red pepper flakes or ground chili (optional)

Seasoning

1/2 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

Method

Noodles & Sauce Prep

Soak noodles

Place the dried rice noodles in a large heatproof bowl. Cover with warm (not boiling) water and soak until pliable but still slightly firm in the center, 20–30 minutes depending on thickness. Drain and set aside. (If using very thin rice sticks, soak 10–15 minutes.)

Make sauce

In a small bowl, whisk together tamarind paste, fish sauce, palm sugar, lime juice, water and light soy sauce until sugar dissolves. Taste — the sauce should be balanced sweet, sour and salty. Adjust with more sugar, fish sauce, or lime as needed. Set aside.

Protein & Aromatics

Prepare proteins

If using chicken: slice chicken thinly across the grain into bite-sized strips and season lightly with 1/4 tsp salt and a pinch of pepper. If using tofu: cut pressed tofu into 1/2-inch cubes and pat dry. If using shrimp: pat dry and season with a pinch of salt.

Cook chicken/tofu/shrimp

Heat 1 tablespoon oil in a large nonstick skillet or wok over medium-high heat until shimmering. Add chicken (or tofu or shrimp) in a single layer and sear until cooked through and lightly browned — chicken 4–6 minutes, shrimp 2–3 minutes per side until opaque, tofu 3–4 minutes per side. Remove protein to a plate and keep warm.

Aromatics

Add remaining 1 tablespoon oil to the same pan. Reduce heat to medium. Add minced garlic and sliced shallot and stir-fry 30–45 seconds until fragrant but not burnt.

Assemble Pad Thai

Eggs

Push aromatics to one side of the pan and crack in the two eggs. Scramble gently until just set but still soft, about 30–45 seconds.

Add noodles & sauce

Add the drained rice noodles to the pan along with the prepared sauce. Increase heat to medium-high and toss or use tongs/spatula to combine, allowing the sauce to coat the noodles and warm through, 1–2 minutes. If noodles are sticking, add 1–2 tablespoons hot water to loosen and continue tossing.

Finish with protein & veggies

Return the cooked chicken/tofu/shrimp to the pan along with bean sprouts and sliced scallions. Toss quickly over high heat 1–2 minutes just to wilt sprouts and heat everything through. Taste and adjust seasoning with remaining salt and pepper or an extra splash of fish sauce or lime if needed.

Serve & Garnish

Portion noodles onto plates or a serving platter. Sprinkle coarsely chopped roasted peanuts and cilantro over each serving. Offer lime wedges and optional red pepper flakes at the table. Serve immediately.