This snack embodies all the best flavors of the familiar noodle dish: sweet, salty, sour, and spicy. Since pad thai is considered a common street food in Thailand and is eaten outside on the go, it seems appropriate to reinvent it in its American street food snack form. The popcorn, standing in for rice noodles, is dressed with similar flavors like fish sauce, chile pepper (in this case Sriracha), lime, and peanuts but adds a new textural dimension of crunch. It’s easy enough to pop some corn kernels, old-fashioned style (without the wizardry of a microwave), on the stovetop and then conjure up a quick caramel, deepened further by the salty fish sauce and transformed from the oven into a sticky, complex cluster of flavor. So welcome caramel corn’s clever Thai cousin into your snacking rotation, it’s sure to stay a while.
PrintPad Thai Popcorn
- Total Time: 65 minutes
- Yield: 4 servings 1x
Description
This Pad Thai Popcorn transforms the classic Thai street food into a crunchy American snack, featuring sweet, salty, sour, and spicy flavors with a caramel twist.
Ingredients
- 1 teaspoon vegetable oil
- 1/2 cup unpopped corn kernels
- 1/2 cup chopped peanuts
- 1/2 cup brown sugar
- 1/4 cup vegetable oil
- 1/4 cup light corn syrup
- 1 1/2 tablespoons fish sauce or oyster sauce
- 1 tablespoon Sriracha
- 1 tablespoon lime juice
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat oven to 250 degrees F (120 degrees C).
- Heat 1 teaspoon of vegetable oil in a large pot over medium heat. Add the corn kernels and cover with a lid. Once the first kernel pops, shake the pot frequently until all the kernels have popped, then remove from heat.
- In a saucepan, combine 1/2 cup brown sugar, 1/4 cup vegetable oil, and 1/4 cup light corn syrup. Bring to a boil over medium heat, stirring constantly. Boil for 2 minutes without stirring.
- Remove from heat and stir in 1 1/2 tablespoons fish sauce, 1 tablespoon Sriracha, and 1 tablespoon lime juice. Add 1/4 teaspoon baking soda and stir until the mixture is foamy.
- Pour the caramel mixture over the popcorn and peanuts in a large bowl. Stir well to coat evenly.
- Spread the coated popcorn and peanuts onto a baking sheet lined with parchment paper.
- Bake in the preheated oven for 45 minutes, stirring every 15 minutes, until the popcorn is dry and crispy.
- Remove from oven and sprinkle with 1/4 teaspoon salt. Let cool completely before serving.
Notes
For a spicier kick, increase the amount of Sriracha. Store in an airtight container to keep the popcorn crunchy. Substitute fish sauce with soy sauce for a vegetarian version. Ensure the caramel is evenly distributed for the best flavor in every bite.
- Prep Time: 5 minutes
- Cook Time: 60 minutes
- Category: Snack
- Cuisine: American, Thai
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 18
- Sodium: 300
- Fat: 15
- Carbohydrates: 30
- Fiber: 2
- Protein: 3
- Cholesterol: 0
No salt?