Pandemix Vol 3
June 19, 2020
This week on Pandemix, I spoke to Michael Pressman, an active member of our Jewish Community. Michael shared with us his “Uncle Buddha’s Thai Chicken Noodle Dish”. The dish is a fan favorite of his family and a personal favorite of his to make. I hope you enjoy this week’s episode!
Listen to the podcast below!

Uncle Buddha’s Thai Chicken Noodle Dish



Samble Thai Chili Garlic Paste

Siracha sauce

Vietnamese Fish Sauce

Ginger paste tube

Garlic paste tube

Peanut oil



Bon Pho Vermicelli Rice noodle



Chicken frozen 2lb.bag from B.J.’s






Vietnamese fried shallots Cu Hanh Phi

Shredded carrots

Shredded Purple/Red Cabbage

Red and Yellow Sweet Peppers




Sesame oil



Drop noodles in boiling water till soft, ~5 minutes. Check frequently. Do not overcook, they will turn into mush.

Drain them in a colander and run ice cold water through them to stop the cooking process. Set aside.

Cut up chicken into bite size pieces.Place chicken in a bowl and add 2 teaspoons of Thai chili garlic paste. Let marinate for 30-60 minutes.

Cut up yellow peppers, red peppers, onions and shallots

Heat up a couple tablespoons of peanut oil in a good non stick pan or wok.

Get the pan hot.

Stir fry chicken.

Stir frequently and quickly for a couple minutes till done.

Empty onto a plate and set aside.

Clean pan.

Heat up a couple tablespoons of peanut oil in a good non stick pan or wok.

Get the pan hot.

Stir fry onions and shallots first.

Add peppers second.

Add cabbage and carrots last.

Cook for a couple minutes.

Add two tablespoons Fish Sauce

Add garlic and ginger paste from tubes, two teaspoons each

Add more Thai Chili Garlic paste

Add Two drops Sesame oil

Stir well.

Add chicken and noodles into a pan or wok. 

Do some heavy stirring.

Taste for heat level.

Garnish with peanuts, Vietnamese fried shallots -Cu Hanh Phi and sliced limes. 

Squirt Siracha sauce on top of the dish.

If too spicy add some honey.

Pandemix Vol 3 - Nosh of the Week