The Thai dish Chrissy Teigen’s mom swears by

Pepper Teigen’s Korat-style Pad Thai

Pepper Teigen’s Korat-style Pad Thai is more than just a recipe—it’s a family treasure. Loved by Chrissy Teigen, John Legend, and their children, it has become a weeknight essential in the Teigen household.

Ready in just 20 minutes, it combines bold Thai flavors with weeknight practicality. Here’s everything you need (from ingredients to cooking steps) to bring Pepper’s famous Pad Thai straight to your own kitchen table.

Meet Pepper Teigen

Vilailuck “Pepper” Teigen is not only Chrissy Teigen’s mom but also a celebrated Thai home cook. Born and raised in Korat, Thailand, she carries her heritage into every dish she makes.

Pepper has become known for her ability to make authentic Thai flavors approachable in American kitchens. With her warm, charismatic style and recipes rooted in family tradition, she has captured hearts through both her cooking and storytelling.

Why the Teigens keep coming back

For the Teigens, Pepper’s Pad Thai isn’t just dinner—it’s family. Chrissy remembers growing up with the flavors, and now her children get to enjoy the same dish, prepared by their grandmother.

Even John Legend has been known to request it regularly. Quick, adaptable, and comforting, this recipe bridges generations and cultures, proving that food is not only nourishment but also memory, tradition, and connection at the dinner table.

Complete ingredient list

Here’s what you’ll need for Pepper’s Pad Thai (serves 4):

• 8 oz dried rice vermicelli noodles
• 2 tbsp peanut oil
• 3 garlic cloves, minced
• 2 large eggs
• 8 oz chicken breast, beef, bacon, or tofu
• 1 cup Chinese broccoli (or spinach/Thai basil)
• 3 green onions, sliced
• Optional: lime wedges, peanuts, chili flakes

Next, let’s look at the sauce that makes this dish irresistible.

The secret sauce ingredients

Pepper’s sauce is what sets this Pad Thai apart. You’ll need:

• 2 tbsp dark sweet soy sauce
• 1 tbsp oyster sauce
• 1 tbsp Thai light soy sauce
• 1 tbsp regular soy sauce
• 2 tsp fermented soybean paste
• 2 tsp vinegar (or pickle juice for zing)
• ¼ cup water

This blend creates a sweet-savory balance with deep umami and brightness, coating every noodle in glossy, irresistible flavor.

Prepping the vegetables

Vegetables bring color, freshness, and crunch to this Pad Thai. Chop one cup of Chinese broccoli into bite-sized pieces. If you can’t find it, substitute spinach, Thai basil, or even kale.

Slice three green onions into thin rounds, separating white and green parts. Mince three cloves of garlic to infuse the oil. Prepping vegetables ahead of time ensures quick cooking, making this recipe weeknight-friendly and keeping the stir-fry stress-free.

Preparing the protein

The protein is versatile—choose based on what’s in your fridge. Slice 8 ounces of chicken breast into thin strips, cube beef, or cut tofu into small squares. For smoky depth, Pepper sometimes uses chopped bacon.

Cook whichever protein you choose until browned but still tender. This adaptability means the dish always feels fresh and exciting, no matter how many times it’s made during busy weeks.

Step 1 – Cook noodles

Start by soaking 8 ounces of rice vermicelli noodles in warm water for 20 minutes until softened but still slightly firm. Drain and set aside. This step ensures the noodles are pliable enough to absorb the sauce but won’t turn mushy when stir-fried.

Having the noodles prepped and ready before heating your wok keeps the cooking process smooth, fast, and completely stress-free.

Step 2 – Sauté garlic

In a hot wok or large skillet, add two tablespoons of peanut oil. Once shimmering, add three minced garlic cloves. Stir for 30 seconds until fragrant, but not browned.

This step creates the aromatic base of the dish, infusing the oil with garlicky flavor. Every noodle and piece of protein will carry this depth, making each bite taste richer and more satisfying.

Step 3 – Cook protein

Add your choice of protein (chicken, beef, tofu, or bacon) to the garlic oil. Stir-fry until golden on the outside and cooked through, about 3–5 minutes.

The meat should be juicy, not dry, and the tofu lightly crisped on the edges. Cooking the protein at this stage ensures it soaks up the garlic-infused oil, building layers of flavor that will blend beautifully with the sauce and noodles.

Step 4 – Add the sauce

Pour the prepared sauce mixture over the protein in the wok. Stir well so the meat or tofu is evenly coated. The wok will release a fragrant cloud as the sauce caramelizes slightly, turning glossy.

This is the heart of the recipe—the moment when the savory, sweet, and tangy elements come together, ready to cling to the noodles and vegetables for a perfectly balanced dish.

Step 5 – Scramble eggs

Push the protein and sauce to one side of the wok. Crack two large eggs into the empty space, scrambling them quickly with a spatula. Cook until just set, about 30 seconds.

Then fold the eggs back into the saucy mixture. This step adds richness and protein, with the soft curds balancing the chew of the noodles and the crunch of vegetables beautifully.

Step 6 – Toss in noodles

Now add the soaked vermicelli noodles to the wok. Using large spatulas or tongs, gently toss and fold the noodles into the sauce until every strand is evenly coated.

The noodles should soften slightly more as they soak up flavor. This is when the dish transforms—individual ingredients merging into a unified, glossy, deeply flavorful plate of comforting Pad Thai.

Step 7 – Add greens and onions

Finally, stir in one cup of Chinese broccoli and the sliced green onions. Cook for 1–2 minutes until the greens are just wilted but still crisp. This last-minute addition keeps the vegetables vibrant and adds freshness to balance the richness of the sauce.

The noodles now carry layers of texture (chewy, tender, and crunchy) all tied together with bold, savory flavors.

Garnishes and serving ideas

For an authentic finish, serve the Pad Thai with lime wedges for brightness, crushed peanuts for crunch, and chili flakes for heat. These optional garnishes let everyone at the table customize their bowl to their taste.

Pepper often sets out small dishes so family members can add their own touches using these 15 chef-level plating tricks to impress everyone. This interactive style of serving turns dinner into a warm, shared experience.

Tips for customization

Pepper’s Pad Thai is endlessly adaptable. Use shrimp or pork instead of chicken or beef. Swap Chinese broccoli for spinach or kale. Add bell peppers, carrots, or onions for sweetness and extra crunch.

Adjust the sauce by adding chili paste for spice, more soy sauce for saltiness, or sugar for sweetness. You can also add this DIY chili oil that makes every dish impossible to resist.

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This slideshow was made with AI assistance and human editing.