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Coconut Yellow Curry Pad Thai with Chicken

A vibrant Thai wok-fried noodle masterpiece combining tender chicken breast, flat rice noodles, scrambled egg, and crisp bean sprouts in a rich Coconut Yellow Curry sauce elevated by RC Szechuan Ginger Stir-Fry Sauce Mix, RC Ginger Puree, Lemongrass, and Kaffir Lime Leaf extracts.

Yield / Servings

4 Main Portions

Category

Meat & Poultry Entrees / Asian Fusion

Filed Under: Poultry Entrees Global Asian Sauce Mixes Extracts & Flavor Concentrates

Ingredients

18 Components
Pad Thai Stir-Fry & Noodles
Flat Rice Noodles Pad Thai size, soaked in warm water 8 oz. dry
Chicken Breast Boneless, sliced thin 1 lb.
Peanut or Vegetable Oil 2 Tbsp.
Large Eggs Lightly beaten 2 count
Fresh Bean Sprouts 2 cups
Garlic Chives or Green Onions Cut into 2-inch lengths 1 cup
Unsweetened Coconut Milk For yellow curry finish ½ cup
Roasted Peanuts & Lime Wedges Crushed peanuts for garnish ¼ cup ea.
Signature RC Pad Thai Sauce Base (Yield: 16 Oz.)
Sushi Vinegar 6 oz.
RC Szechuan Ginger Stir-Fry Sauce Mix Prepared liquid base 6 oz.
Tamari Sauce Gluten-free soy sauce 2 oz.
RC Ginger Puree 2 tsp.
Sugar in the Raw Turbinado sugar 2 Tbsp.
RC Lemongrass Flavor Concentrate ½ tsp.
RC Kaffir Lime Leaf Extract ¼ tsp.
Toasted Sesame Oil ½ tsp.
Crushed Red Chili Flakes ½ tsp.

Preparation Steps

1
Blend Signature Pad Thai Sauce Base

In a stainless steel mixing bowl, whisk together 6 oz. sushi vinegar, 6 oz. prepared RC Szechuan Ginger Stir-Fry Sauce Mix, 2 oz. tamari sauce, 2 tsp. RC Ginger Puree, 2 Tbsp. sugar in the raw, ½ tsp. RC Lemongrass Flavor Concentrate, ¼ tsp. RC Kaffir Lime Leaf Extract, ½ tsp. sesame oil, and ½ tsp. crushed red chili flakes until smooth and sugar dissolves. Yields 16 oz. sauce base; refrigerate until needed.

2
Soak Rice Noodles & Sear Chicken

Soak 8 oz. dry flat rice noodles in warm water for 20 to 30 minutes until pliable but firm; drain thoroughly. Heat 2 Tbsp. oil in a wok or large heavy skillet over high heat. Add 1 lb. thin-sliced chicken breast and stir-fry briskly for 3 to 4 minutes until golden and cooked through. Push chicken to the side of the wok.

3
Scramble Eggs & Toss Noodles

Pour 2 beaten eggs into the cleared side of the wok, scramble quickly into soft curds, then toss together with the cooked chicken. Add drained rice noodles to the wok.

4
Glaze with Coconut Curry Pad Thai Sauce

Pour 6 oz. of prepared RC Pad Thai Sauce Base and ½ cup unsweetened coconut milk over the hot noodles. Stir-fry constantly for 2 to 3 minutes until noodles absorb the sauce and turn translucent, glossy, and tender.

5
Fold Vegetables, Garnish & Serve

Fold in 2 cups fresh bean sprouts and 1 cup garlic chives, tossing off-heat for 30 seconds so they retain crunch. Transfer to warm bowls, mound generously, and top with crushed roasted peanuts, fresh lime wedges, and extra chili flakes. Serve immediately.

Chef Notes & Botanical Flavor Concentration

Standardized Pad Thai Base: Combining RC Szechuan Ginger Stir-Fry Sauce Mix with sushi vinegar and tamari provides the authentic sweet-tangy tamarind-style balance required for real Pad Thai without requiring expensive raw tamarind paste handling.

Botanical Essential Oil Stability: Incorporating RC Lemongrass Flavor Concentrate and RC Kaffir Lime Leaf Extract introduces intense citrus-herbal top notes that withstand high wok temperatures without burning or tasting medicinal.

Batch Preparation Advantage: The 16 oz. Pad Thai sauce batch keeps under refrigeration for up to 30 days, giving line cooks rapid order-fulfillment speed for wok-station assembly during rush service.