Pad Thai


  • 2.5oz sesame oil
  • 1.5lbs. chicken breast, julienned
  • 2 tbsp Jody's Asian Persuasion Rub
  • 1/2 cup ginger, minced
  • 14oz extra firm tofu, diced
  • 8oz yellow onion, julienned
  • 32oz rice noodles, pre-soaked in lukewarm water for 30 minutes
  • 12 eggs
  • 16oz fresh mung bean sprouts
  • 2 cups peanuts, roasted and salted
  • 1 bunch cilantro, chopped
  • 2 bunches green onions, chopped

Pad Thai Sauce:

  • 5 cups chicken stock
  • 6 tbsp tamarind paste
  • 4 tbsp Sriracha
  • 8 tbsp cane sugar
  • 2 tbsp fish sauce


  • Preheat Matador to high heat.
  • Add sesame oil and stir-fry chicken breast for 4-5 minutes.  
  • Add ginger and continue to cook for 1-2 minutes, then move to the front row (outer perimeter of Matador).
  • Add the tofu and yellow onion, cook for 2-3 minutes.
  • Combine the chicken and tofu mixtures, add the pre-soaked rice noodles and cook for 2-3 minutes, then move the mixture back to the front row.
  • Add 1 tbsp sesame oil, add the eggs, and allow to cook before stirring for 1 minute.
  • Mix all the ingredients in the pan, add the Pad Thai sauce, and allow the noodles to absorb 75% of the sauce.  
  • Garnish the pan with the bean sprouts, cilantro, green onions, and peanuts.  Stir to combine.