Pad Thai Popcorn

Pad Thai Popcorn

20
Chef John 22198

"Crispy, crunchy, sweet, spicy, aromatic, and awesome! You know I'm a fan of the hyperbole, but it's with all sincerity that I say this may be the greatest caramel popcorn-related snack breakthrough since balls."
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Ingredients

1 h 10 m servings 288 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 288 kcal
  • 14%
  • Fat:
  • 17 g
  • 26%
  • Carbs:
  • 32.8g
  • 11%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 432 mg
  • 17%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 250 degrees F (120 degrees C). Line baking sheet with foil brushed with vegetable oil or a silicone baking mat.
  2. Heat 1 teaspoon vegetable oil in a large saucepan. Add popcorn; cover and cook, shaking often, until fully popped, about 5 minutes. Transfer popcorn to a large bowl using a strainer or your hands, leaving unpopped kernels in the pan. Stir chopped peanuts into popcorn.
  3. Combine brown sugar, 1/4 cup vegetable oil, and corn syrup in a large saucepan over medium heat. Add lime juice and fish sauce. Bring to a boil and cook, stirring occasionally, until thick, about 5 minutes. Remove from heat and quickly stir in sambal oelek, lime zest, and baking soda. Pour brown sugar mixture over popcorn, stirring to coat. Spread popcorn out on the prepared baking sheet.
  4. Bake in the preheated oven, tossing every 10 to 15 minutes, until browned and sticky, about 45 minutes. Allow to cool and become crispy. Toss with cilantro before serving.

Footnotes

  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

Reviews

20
  1. 22 Ratings

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Most helpful positive review

1st bite: weird. 2nd bite: not too bad. 3rd bite: sorta spicy huh? 4th bite: what great flavor. 5th bite: this stuff is good. 6th bite: OMG I can't stop eating it. 7th bite: Mine! All Mine! 8th ...

Most helpful critical review

While an interesting treat, I found that it burned easily when using a foil lined tray. I had much better results using a tray lined with a silicone mat.

1st bite: weird. 2nd bite: not too bad. 3rd bite: sorta spicy huh? 4th bite: what great flavor. 5th bite: this stuff is good. 6th bite: OMG I can't stop eating it. 7th bite: Mine! All Mine! 8th ...

I made a double batch of this yummiest today. So good and so different. I was really excited to try this and was very happy with the results. I must say I did make 1 change because, unlike Chef ...

I saw this recipe on the Allrecipes channel on Roku and knew I had to try it. WOW!! It's wonderful! The previous reviewer mentioned that it was too spicy, but I think the heat level is really...

I made this for a potluck, and most people liked it but I put a bit too much "heat" in it for some. This was fun to make and fairly simple. Plus, it definitely tastes like Pad Thai. I had alwa...

While an interesting treat, I found that it burned easily when using a foil lined tray. I had much better results using a tray lined with a silicone mat.

Started to make this and remembered I was out of canola so...I used coconut oil in the sauce. Used half a cup of popcorn and would go heaping next time, there was enough sauce to cover. Since ...

Crazy good! Didn't change a thing.

I just made 3 batches of this popcorn. It's so good; spicy, sweet, savory. I followed exactly...very simple. Hardest part for me is popping the corn! I used parchment paper and clean up was easy...

This snack is unlike anything I've ever tasted. Everything you expect from caramel corn, but the flavor profile is unique and delish with, dare I say, some yum umami going on from the fish sauce...