clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pad Thai Popcorn

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Amanda Marsteller
  • Total Time: 20 minutes
  • Yield: 4 1x


A Thai street food re-imagined as an American snack: sweet, sour, salty, spicy flavors intact.


  • 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
  • 3 tablespoons lime juice
  • 1 tablespoon Sriracha
  • 1/4 teaspoon baking soda
  • 2 tablespoons lime zest
  • Chopped cilantro to garnish


  1. Preheat oven to 250 degrees F.
  2. Add a teaspoon of oil and the corn kernels to a pot over medium heat and cover.
  3. Once the first kernel pops, shake the pot frequently until all the kernels have popped.
  4. Transfer the popcorn to a large bowl and add in the peanuts.
  5. In the same pot, add in the brown sugar, vegetable oil, and corn syrup over medium heat, followed by the fish sauce and lime juice.
  6. Stir this and allow it to cook until thickened.
  7. Once thick, turn off the heat and add in the Sriracha, baking soda, and lime zest.
  8. Pour this over the popcorn and peanuts and mix well.
  9. Spread the popcorn on a baking sheet or two and place in the oven for 30 minutes, tossing it once or twice during that time.
  10. Allow the sticky popcorn to cool and then garnish with cilantro.
  • Prep Time: 5 mins
  • Cook Time: 15 mins
Scroll To Top