Golden Nugget Phad Thai

  • Yield 6 servings
  • Prep 20 mins
  • Cook 45 mins

California golden raisins in a hot curry sauce to spoon over noodles and stir-fry.

California Raisin Marketing Board


2 cans (14 ounces each) unweetened Thai coconut milk*
2 tablespoons Thai red curry paste* (adjust hotness with more or less of this fiery condiment)
3 tablespoons Thai fish sauce (nuoc nam)*
1 tablespoon minced garlic (about 3 cloves)
1 (2 inches) gingerroot, peeled and sliced 1/8-inch thick
2 medium kaffir lime leaves*, preferably fresh
1/4 cup sugar
1 cup California golden raisins
1 (14 ounces) package Thai narrow dried rice noodles*
Stir Fry
2 tablespoons vegetable oil
12 ounces boneless chicken thigh meat, very thinly sliced
3 cups green cabbage, roughly chopped
30 fresh snow peas, stemmed and strings removed
1 cup straw mushroom
1 cup baby corn
1 small carrot, sliced 1/8-inch thick on the bias (about 1/2 cup)
1 red bell pepper, stemmed, seeded and cut 1/8-inch julienne
2-3 large green onions cut into 2-inch lengths, green and white parts (1/2 cup)
1 pound small prawns (21 to 25 count); peeled, leaving only the tail, and devined
2 cups fresh mung bean sprouts*
1/2 cup peanuts or pistachios, roasted and coarsely chopped
Cilantro sprigs
Fresh lime wedges


  1. Sauce: Can be prepared up to 2 days in advance. In a small saucepan over medium heat, bring the first 6 ingredients to a boil. Reduce the heat to low and simmer the mixture for 10 minutes. Add the sugar; stir well and simmer 2 minutes longer. Remove the sauce from the heat. If making the sauce in advance, transfer the sauce to a non-reactive container and keep tightly covered in the refrigerator.
  2. To Serve: Soak the rice noodles in cold water for 20 minutes (or overnight), drain, and reserve. Reheat the sauce. Strain it through a sieve and discard the solids. Add the raisins and set aside. Heat the vegetable oil in a wok over high heat until it begins to smoke; add the chicken and the cabbage and stir-fry for 2 minutes. Add the remaining vegetables and stir-fry for about 1 minute longer. To finish, add the shrimp, noodles and the strained sauce. Cook the mixture, stirring gently, until the shrimp are done and the noodles are soft and tender, about 1 to 2 minutes.
  3. Transfer the Phad Thai to a warm serving platter and top with bean sprouts, nuts, cilantro sprigs and lime wedges. Serve immediately.

Recipe by Cheg Roy Harland, courtesy of the California Raisin Marketing Board