April 14, 2020

Author: KatieChin

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Hi Cooped Up Cooking with Katie Fans!  Here are the 2 recipes from today’s show – THAI ME UP THAI ME DOWN EASY THAI RECIPES – Everyday Pad Thai and Thai Chicken Lettuce Cups!!    Follow me here on Facebook to tune-in or on IG LIVE!

Everyday Pad Thai


8 ounces dried rice stick noodles

1/2 cup brown sugar

4 Tablespoons freshly squeezed lime juice

4 Tablespoons fish sauce

3 Tablespoons chicken broth

3 teaspoons sambal oelek or Sriracha sauce

3 teaspoons soy sauce

1 Tablespoon all-purpose cornstarch

2 teaspoons paprika

2 Tablespoons oil

2 garlic cloves, minced

12 ounces large shrimp, peeled and deveined

6 ounces firm tofu, drained, patted dry and cubed (optional)

1 large egg, beaten


Matchstick carrots, lime wedges, shredded cabbage, beansprouts, cilantro sprigs and chopped peanuts


  • Prepare rice noodles according to package directions.  Rinse with cool water and drain.  Set aside.
  • In a medium bowl, whisk together the brown sugar, lime juice, fish sauce, chicken broth, sambal oelek, soy sauce, corn starch and paprika.  Set aside.
  • Heat the oil in a wok or skillet over medium-high heat.   Add garlic and stir-fry until fragrant, about 30 seconds.   Add the chicken and stir-fry until the chicken turns white, about 2 minutes.  Add the tofu and egg and stir-fry for 1 minute, until egg is scrambled.   Add the reserved rice noodles and sauce mixture and stir-fry for 2-3 minutes, tossing so ingredients are evenly coated.
  • Transfer to a platter and garnish with small piles of bean sprouts, carrot and red cabbage on the sides of the platter.  Sprinkle with the peanuts and coriander leaves over the top.   Serve immediately with lime wedges.

Thai Chicken Lettuce Cups



1 cup sugar

1 cup water

1 tablespoon minced fresh ginger

4 tablespoons freshly squeezed lime juice

1 teaspoon rice vinegar or white vinegar

2 teaspoons fish sauce (nam pla)

1 fresh hot red or green pepper, preferably Thai, deseeded and finely sliced


2 tablespoons high-heat cooking oil

2 teaspoons minced galangal or fresh ginger

1 garlic clove, minced

1 fresh red or green chili, preferably Thai, finely sliced (deseeded if you prefer less heat)

1/2 pound ground chicken

1/2 cup canned chopped water chestnuts, drained

1 tablespoon finely chopped fresh cilantro

1 tablespoon finely chopped green onion (white and green parts)

1 tablespoon minced lemongrass

1 tablespoon fish sauce (nam pla)

1 teaspoon crushed red pepper flakes

salt and freshly ground black pepper

8 large butter lettuce leaves


  • Make the sauce: Bring sugar and water to a boil in a saucepan, stirring to dissolve the sugar. Cool slightly. Mix ¼ cup of the syrup with the ginger, lime juice, vinegar, fish sauce and chili in a small bowl. Transfer to a small serving bowl. Discard remaining syrup.
  • Make the filling: Heat oil in a wok or skillet on medium-high heat. Add galangal, garlic and chili; stir-fry until fragrant, about 30 seconds. Add ground chicken and stir-fry for 4 minutes. Add water chestnuts and stir-fry for 2 minutes.
  • Add cilantro, green onion, lemongrass, fish sauce, crushed red pepper and stir-fry for 30 seconds. Season to taste with salt and pepper. Dish out and transfer to a serving bowl.
  • Serve chicken mixture with lettuce leaves and ginger lime dipping sauce, allowing guests to form their own wraps.