![IMG_3368 chicken pad thai korean-style chicken pad thai, bibimbap pad thai, noodle bibimbap](https://www.tastewiththeeyes.com/wp-content/uploads/2012/09/IMG_33681.jpg)
![IMG_3462 chicken pad thai chicken pad thai](https://www.tastewiththeeyes.com/wp-content/uploads/2012/09/IMG_34621.jpg)
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.
![IMG_2852 bibimbap bibimbap image](https://www.tastewiththeeyes.com/wp-content/uploads/2012/09/IMG_2852.jpg)
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
![IMG_3397 Chicken Pad Thai, Korean-Style Recipe Chicken Pad Thai Recipe](https://www.tastewiththeeyes.com/wp-content/uploads/2012/09/IMG_33971.jpg)
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.
Garlic Spinach:
Sauté minced garlic in a small amount of sesame oil, add baby spinach and cook until wilted. Finish with toasted sesame seeds.
Pickled Turnip:
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.
![IMG_3349 thai noodles, bibimbap-style thai noodles, bibimbap-style](https://www.tastewiththeeyes.com/wp-content/uploads/2012/09/IMG_33491.jpg)
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.
![korean-style pad thai pad thai](https://www.tastewiththeeyes.com/wp-content/uploads/2012/09/korean-style-pad-thai1.png)
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.
![IMG_3459 Chicken Pad Thai with Spinach chicken pad thai spinach](https://www.tastewiththeeyes.com/wp-content/uploads/2012/09/IMG_34591.jpg)
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:
#1 Shrimp Pad Thai & The Shrimp Plant
#2 Lobster Pad Thai ~ Deconstructed
#3 Chicken Pad Thai, Korean Style
I love all these variations of pad thai! Sooo yummy. I may be partial to the lobster tho! Beautiful photos.
Another winner! I love your version – the photo makes me want to get right in there and mix it all up.
I’m salivating! Give me a runny egg over anything and I’ll eat it. But this is egg-ceptional.
I had my first Bibimbap a few years ago at a Korean restaurant. The next week I made it at home, but it didn’t quite match up to the restaurant’s. I’ve made a few more since but still not perfect. Yours looks perfect! I love the pad Thai flavors! I’m going to have to give this a try. Love your before and after pictures!
What a delightful Asian-style smorgasbord 🙂 ! Only got to used to gochujang a short while back: absolutely love the depth of th extra flavour!
oh wow. i’m drooling! this looks phenomenal, and makes me want to try it at home!
That egg looks perfect and yes I want to dig in to….Lori everything you make always looks so perfect…
I literally drooled after looking at your photos. I’m a HUGE fan of Bibimbap and ALWAYS order it at a Korean restaurant. And I love Pad Thai too. You are so creative as always! The runny egg yolk… yum. I want this for lunch so bad. Maybe we have to go Thai or Korean restaurant tonight as I have nothing in the fridge… Happy weekend LL! 🙂
There are some wonderful flavors going on here! I’d love a bite…
Time to put some tamarind paste on my shopping list! Gorgeous dish, LL!