Pad Thai Dan Dan



  • ½ palm sugar disc (about 1 oz)
  • ½ cup water
  • ¼ cup fish sauce
  • 1 Tbsp. tamarind concentrate
  • Sriracha hot sauce

Pad Thai

  • ½ box pad thai noodles (about 7 oz)
  • ½ package extra firm tofu, squeezed of liquid and diced
  • 2 eggs
  • 1 small shallot, chopped fine
  • 1 Tbsp salted radish, shredded
  • 4 green onions, sliced lengthwise then chopped into 2 inch pieces
  • 1 cup bean sprouts
  • ½ cup peanuts, chopped
  • ½ cup cilantro, chopped
  • 1 recipe Pad Thai sauce
  • Vegetable oil
  • Lime
  • (optional ½ lb. of diced chicken or shrimp)


  1. In small saucepan, simmer water and palm sugar until dissolved. Add tamarind and fish sauce, and stir to combine. Add Sriracha to taste (about 2 Tbsp). Set aside.
  2. Fill large bowl with warm water and let noodles soak approximately 15 minutes.
  3. Heat 1 Tbsp oil in large non-stick pan over medium heat. Fry tofu until golden on all sides, set aside. Saute meat and set aside (if using). Wipe pan clean, add more oil if needed. Scramble eggs, set aside. Wipe pan clean.
  4. Heat 1 Tbsp. oil over med-high heat. Saute shallot and salted radish 2-3 minutes. Add drained noodles and combine. Pour in about ½ of the Pad Thai sauce and stir constantly to coat noodles thoroughly. Stir fry about 5 minutes, add more sauce if it starts to dry out too much.
  5. Add green onions, tofu, cooked meat, and eggs. Combine well for about 3-5 minutes, add more sauce if needed. Turn off heat, add bean sprouts, peanuts, and cilantro. Squeeze ½ of lime and serve.

Serves 2

Thai Sticks

1st place Winner! – Olympique 2013

Team Thai-Juan, representing Thailand and Mexico, took home Best Dish honors with this simple Thai street food staple. Basically, we wrapped some ground chicken and pork around lemongrass spears, threw em on the grill, and slapped on some peanut sauce before serving. Fire!


  • 1 ½ cups sliced shallots (about 10)
  • ½ cup shredded dried unsweetened coconut (can be toasted coconut found in supermarkets)
  • ½ cup chopped fresh cilantro
  • 6 garlic cloves, peeled
  • 6 kaffir lime leaves, thinly sliced
  • 2 fresh Thai chiles, stemmed
  • 1 1-inch chunk fresh galangal,
  • sliced 2 Tbsps vegetable oil
  • 1 lb boneless chicken thighs with skin, cut into 1-inch pieces
  • 1 lb ground pork
  • 1 tsp salt
  • 16 whole fresh lemongrass stalks
  • 1 package Lobo Satay Mix (peanut sauce!)


  1. Grind first 7 ingredients in processor to coarse paste. Do not clean processor.
  2. Heat oil in medium skillet over medium heat. Add paste to skillet; Saute paste about 5 minutes; transfer to large bowl and cool.
  3. Add chicken and salt to processor; grind coarsely. Add ground chicken and pork into paste in bowl.
  4. Clean lemongrass by removing outer layer(s), wash and remove the tips. Press ¼ cupful of meat mixture around thick portion of 1 lemongrass stalk in 4-inch-long sausage shape, leaving 1 inch of stalk end exposed. Repeat with remaining chicken mixture and stalks.
  5. Prepare barbecue (medium-high heat). Grill until chicken is cooked through, turning often, about 8 minutes. Serve with warm peanut sauce.

Adapted from