Chicken Pad Thai, Korean-Style
Spicy Roasted Chicken Thigh, Stir-Fry Rice Noodles
Pickled Turnip, Peanuts, Garlicky Spinach, Bean Sprouts
Quail Egg & Gochujang Sauce
Lime, Thai Chili, Cilantro Garnish
The inspiration for this twist on Thailand’s Stir-Fried Noodle dish comes from one of my favorite Korean rice dishes, Bibimbap. Chicken Pad Thai, Korean-Style is the third in a series of unique Pad Thai dishes ~ this is Pad Thai fusion!
One of Thailand’s most popular dishes is commonly made with stir-fried rice noodles, eggs, fish sauce, tamarind juice, red chili pepper, bean sprouts, garlic, shrimp, chicken, or tofu, peanuts, coriander and lime ~ the Taste With The Eyes Pad Thai Series incorporates all or most of these ingredients into recipes with a creative angle or unusual point of view.
Bibimbap 비빔밥, literally meaning “mixed rice,” a very popular dish in Korea, is prepared with steamed white rice, beef and vegetables, topped with a fried egg and served with spicy red chili paste, called gochujang. The beef and colorful vegetables are artfully arranged around the perimeter of the bowl, making for a bold symmetrical presentation. Everything is then mixed vigorously with chopsticks.
Chicken Pad Thai, Korean-Style Recipe
Pad Thai Gochujang Sauce:
- 1/2 c. gochujang (Korean chili paste)
- 1/4 c. brown sugar
- 2 T. tamarind juice (tamarind paste mixed with warm water)
- 2 T. fish sauce
- 1 T. low-sodium soy sauce
- 2 t. grated ginger
- 1 t. Thai chili, seeded & finely chopped
Combine ingredients in a bowl, add water to get a saucy consistency. Set aside.
Sauté minced garlic in a small amount of sesame oil, add baby spinach and cook until wilted. Finish with toasted sesame seeds.
Place fresh grated turnip in a pickling liquid for a few hours, or overnight. Squeeze out extra liquid before serving.
Spicy Chicken Thigh:
Toss shredded roasted chicken thigh meat with Pad Thai Gochujang Sauce and heat through. Supermarket rotisserie chicken works great in this dish.
Pad Thai Noodles:
Heat a small amount of oil in a large non-stick skillet or wok. Add cooked/rinsed/drained Thai rice noodles and Pad Thai Gochujang Sauce to coat. Toss gently and heat through.
Place stir-fried noodles in a bowl. Arrange the spicy chicken, garlic spinach, crunchy fresh bean sprouts, roasted peanuts, pickled turnip around the edge of the bowl.
Serve the dish topped with a fried quail egg. Instruct your guests to add spicy gochujang sauce to their liking, then break the egg yolk, and stir all the ingredients together.
Finish the tossed noodle dish with chopped cilantro and a squeeze of lime. Spicy, sweet, sour, salty, tangy and umami flavors are balanced with the various textures… it’s positively addicting.
Taste With The Eyes Pad Thai Series: