Thailand: Chicken Pad Thai

chicken pad thai - EASY!

When it comes to Thai food, most people think of Chicken or Shrimp Pad Thai.  It’s a dish that is commonly served at casual local eateries in Thailand and probably the most common Thai dish served in America.   Thai food is known for balancing 3-4 different taste palates in one dish: sour, sweet, salty, and bitter.   For that reason, you may think the list of ingredients on some recipes looks pretty schizophrenic.   Somehow, they fit together like pieces of a puzzle.  That’s the art of Thai cooking.  I can appreciate that.

Chicken Pad Thai may not be the most adventurous dish to try from this region, but it was a good introduction to these flavors for my kids.   It was a safe, family-friendly choice.  Scott said enthusiastically, “This is REALLY good!  Where is it from?”  (you know, because the name didn’t give it away for him).  It’s quick, too.  The whole meal was done in about 30 minutes.

(Mankato friends – if you’re looking for the fish sauce, rice vinegar and other Asian ingredients, the Global Aisle at Cub Foods has everything you’ll need.  Bean sprouts are in the produce section).

Thailand: Chicken Pad Thai
  • 2 Tbsp. soy sauce
  • 1 tsp. cornstarch
  • 1 lb. boneless, skinless chicken breasts, cut into 1" pieces
  • Juice of 2 limes
  • 2 Tbsp. rice vinegar
  • 5 Tbsp. fish sauce
  • 5 Tbsp. brown sugar
  • ½ tsp. red pepper flakes
  • 10 oz. rice noodles
  • 4 Tbsp. sesame oil, divided
  • 3 garlic cloves, minced
  • ¼ C. sliced green onions (more for garnish)
  • 3 eggs, beaten
  • 1 C. bean sprouts
  • ⅓ cup chopped unsalted peanuts
  • ⅓ cup chopped cilantro
  1. In a bowl, combine the cornstarch and soy sauce. Add chicken pieces and turn until well-coated. Set aside.
  2. In a small bowl, combine lime juice, rice vinegar, fish sauce, brown sugar and red pepper flakes. Set aside.
  3. Place noodles in a large bowl. Pour boiling water over noodles to cover and let sit 8-10 minutes until al dente. Drain. Set aside.
  4. In a large skillet or wok, heat 2 tbsp. sesame oil over medium-high heat. Add garlic and green onions and cook for 1-2 minutes. Add chicken and soy sauce mixture. Cook until chicken is cooked through. Remove from skillet and set aside.
  5. Heat 2 tbsp oil in the skillet. Add the eggs and cook until scrambled. Add the noodles, sauce and chicken. Cook about 2 minutes. Add bean sprouts and cook another 2-3 minutes until noodles are tender and bean sprouts are not crisp. Add salt to taste. Sprinkle with peanut and cilantro. Serve immediately.


chicken pad thai recipe easy chicken pad thai recipe easy

Chicken Pad Thai

chicken pad thai recipe easy chicken pad thai recipe easy chicken pad thai recipe easy

This dish inspired by Chocolate & Chillie and

Austria: Schinkenfleckerl


Schinkenfleckerl is quite a mouthful…. literally!  It’s a simple family-friendly Austrian casserole that quite literally means ham and noodles (In German, schinken means “ham” and fleckerl is a type of Austrian noodle).

I first heard about schinkenfleckerl on the Mommysavers Forums.  One of the members said it was her family favorite, and it sounded like something easy my family would enjoy.  Traditional schinkenfleckerl uses a broad type of noodle, but really anything you have at home will work.  Egg noodles are a good choice.  I think for this to have been more authentic, I could have broken the egg noodles slightly.

After we tasted it, it reminded me of a dish my grandmother made when I was little, which stands to reason since she was German.  We would definitely made this again.  It’s simple and the kids also liked it.

Cuisine: European
Serves: 4-6
  • 2 Tbsp. flour
  • 2 Tbsp. butter
  • 1½ C. sour cream
  • 2 eggs, separated
  • ½ lb. cooked ham, cubed
  • 2 C. dry egg noodles, cooked and drained
  • salt, pepper, nutmeg to taste
  • Grated Parmesan cheese
  • Bake @ 350 (covered) for 25 minutes. Sprinkle w/ parmesan cheese & bake for 20 minutes more.
  1. In a big saucepan, combine flour and butter. Make a smooth sauce over medium heat. Take off heat and cool slightly. Meanwhile, beat the egg whites until stiff peaks form.
  2. Add the egg yolks to the cooled butter and flour mixture. Stir in sour cream, salt, pepper and nutmeg.
  3. Grease a 9x13 baking dish. Combine the cooked and drained noodles and sour cream mixture. Gently fold in the beaten egg whites.
  4. Bake, covered, for 20 minutes. Remove foil and cook an additional 25 minutes or until cheese starts to brown.


schinkenfleckerl schinkenfleckerl schinkenfleckerl