Pad Thai Chicken…And Waffles: Pad Thai Chicken & Waffles
I know what you’re thinking, and I hope we can still be friends. I mean, this should work, right? It could work, right? What if I told you I used a chunky peanut butter waffle mix from Kodiak Cakes? Would that change your mind? Well, it should, because the Kodiak Peanut Butter Waffle And Flapjack Mix was the perfect tie-in to the Pad Thai sauce, and Pad Thai Chicken & Waffles turned out to be a delicious dinner or brunch game-changer. And this is how I put it together.
Along with the above ingredients, (recipe ingredients below) there were a couple of eggs and of course the waffles, but what I have is a little bit of oil, chopped roasted peanuts, minced garlic, leftover rotisserie chicken, and a plate full of sliced peppers, green onions, bean sprouts, and cilantro, and of course, a traditional Pad Thai sauce, which is a mix of fish sauce, low-sodium soy sauce, brown sugar, rice vinegar (or Tamarind Paste), Sriracha, and creamy peanut butter. As with any type of wok cooking, it’s best to have all the ingredients at the ready since the process moves quickly and orderly. The specific amounts used are shown below.
But – first things first, and that means a smokin’ hot wok with a couple of tablespoons of vegetable oil over a screamin’ hot fire. Mine just happens to be outside directly over hot coals in a Weber grill. So let’s get started…
I tossed the chunks of chicken into the wok for a quick cook. This chicken was taken from a previously roasted rotisserie bird, but raw chicken cut up in small chunks is good too and will cook up quickly. Just adjust your cooking time accordingly and carry on.
Those two eggs I mentioned? Scramble them up and toss in the wok to cook while pulling the chicken to the side of the wok to keep warm. Add a touch more oil if needed. If not… well then, don’t. I’m easy. But keep ’em moving.
Once those eggs are nearly done, I started breaking them up into smaller pieces, stirring in the sauce, bean sprouts, garlic, bell pepper slivers, and about half of the peanuts. Once mixed, go ahead and stir in the chicken.
About those waffles. These were previously made with Kodiak Peanut Butter And Waffle Flapjack Mix but removed from the waffle iron a little before they were completely done. I wanted to crisp them on the grill while getting that smoky, fire-kissed flavor profile, so I placed a couple of them near the fire, flipping and moving them around as necessary until they were done to my liking.
Position the warm waffle on a plate and top with a healthy scoop of your Pad Thai fixin’s. Finish the look with more chopped peanuts, a toss of fresh chopped green onions, and another toss of fresh chopped cilantro.
You’ve now got a beautiful plate of Pad Thai Chicken & Waffles full of sweet, spicy, tangy and slightly peanut-ty goodness all tied together with the chopped peanut topping and a comforting, warm, grilled peanut butter waffle underneath, ready to be fork cut and enjoyed in a single perfect bite. A filling comfort food style dinner, or a mash-up brunch gamechanger – you’re choice.
Because Life Is Better Wood Fired
Pad Thai Chicken And Waffles
- 8 ounces chicken
- 3 tbsp oil
- 3 cloves fresh garlic, minced
- 1 cup bean sprouts
- 3 green onions, chopped for garnish
- 1/4-1/2 cup thinly sliced bell or lunchbox peppers
- 1/2 cup dry roasted peanuts, unsalted and chopped
- 1/2 cup cilantro, fresh chopped
Pad Thai Sauce
- 3 tbsp fish sauce
- 1 tbsp soy sauce, low sodium OR liquid aminos
- 5 tbsp light brown sugar
- 2 tbsp rice vinegar (Or Tamarind Paste)
- 1 tbsp sriracha sauce
- 2 tbsp peanut butter, whipped or creamy works well
Kodiak Peanut Butter Waffle And Flapjack Mix, prepared to directions on box
- See cooking and building steps above in blog post