How to Make Pad Thai

Pad Thai is a classic Thai noodle stir-fry dish featuring delicious vegetables, peanuts, and a variety of textures and fresh flavors. Our Pasolivo Classic Olive Oil brings these flavors out beautifully.  We’ll teach you how to make our favorite Pad Thai recipe, Pasolivo style, featuring our Classic Olive Oil.




· 8 oz Pad Thai Rice Noodles

· Pad Thai Sauce:

  • 3 Tbsp fish sauce
  • 4 Tbsp dark brown sugar
  • 2 Tbsp rice vinegar
  • 4 tsp sriracha hot sauce
  • 4 tsp lime juice

· 4 Tbsp Pasolivo Classic Olive Oil, divided use

· 1 lb chicken breasts, sliced thinly

· 3 cloves garlic, minced

· 1 red bell pepper, thinly sliced

· 3 eggs

· 5 green onion, sliced, divided use

· 1 1/2 cup carrots, sliced into match sticks

· 1 1/2 cup fresh bean sprouts

· 1/3 cup fresh cilantro, chopped, plus more for topping

· 1/2 cup dry roasted peanuts, plus more for topping

· 1 fresh lime, cut into wedges

· Optional Pasolivo Red Jalapeno Olive Oil to drizzle




Prepare rice noodles according to instructions on package. Then drain, rinse with cool water to stop cooking, and set aside.  While noodles cook, mix sauce ingredients in a small bowl. Then set aside.  Warm 2 Tbsp Pasolivo Classic Olive Oil in a wok or large fry pan over medium-high heat.  Add chicken, garlic, and peppers. Cook 4-5 minutes, until chicken is done. If using a wok, push chicken and peppers up the sides. If not using a wok, remove the chicken and peppers.  Add 2 remaining Tbsp Pasolivo Classic Olive Oil.  Add eggs and 3 sliced green onions. Scramble eggs, breaking into pieces.  Add carrots, chicken-pepper mixture, noodles, and sauce, and turn heat to low.  Mix well, and stir in bean sprouts, cilantro, and peanuts.  Serve topped with additional green onion, cilantro, peanuts, and lime wedges. If you like some heat, top with some crushed red pepper or sriracha.  For some extra flavor, serve with a drizzle of Pasolivo Red Jalapeno Olive Oil.


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