When my friend Ray challenged me to make Pad Phai (Pad Thai Pie), I smirked and couldn’t resist accepting.
Pad Thai is the typical American gateway drug to Thai food, leading the way to curries and spicy Thai soups. It’s Thai comfort food and I knew that it would be even more of an American crowd-pleaser in pie format with a sweet peanut crust.
My family couldn’t get enough Pad Phai; we ate it for days. I had to make two pies while perfecting the recipe so we had quite a bit to consume. My struggle was to figure out how to get the Pad Thai to hold together in a slice. The secret – that I should have known from the get-go because of Mom’s noodle kugel – was eggs! The eggs keep the Pad Thai in a perfect slice and add to the rich flavor of the dish.
Pad Phai Recipe
For the Pad Thai in this recipe, I used Easy Chicken Pad Thai from Simply Scratch. It’s a great recipe that tastes as good as any Pad Thai I’ve eaten and takes about an hour to prepare.
I based my peanut crust recipe on the nut crust recipe from Ellen’s Kitchen. It’s a sweet, nutty crust that I flavored with a touch of the sauce from the Pad Thai.