Pad Thai popcorn

By Vijaya Selvaraju
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Pad Thai popcorn

The bold flavours of classic pad Thai stuffed into your favourite finger food snack!



  • 1 teaspoon vegetable oil
  • 1/2 cup unpopped popcorn kernels
  • 1 cup roasted and saletd peanuts
  • 1/2 cup packed brown sugar
  • 1/4 cup vegetable oil
  • 1/4 cup corn syrup
  • 2 teaspoons lime juice
  • 1 1/2 tablespoons fish sauce
  • 1 1/2 tablespoons Sambal Oelek (chili garlic sauce)
  • 1 tablespoon finely chopped Kaffir lime leaf (substitute lime zest if inavailable)
  • 1 1/2 tablespoons seeded dried red chilies, chopped coarsely
  • 1/3 teaspoon baking soda


  1. Preheat oven to 250 degrees Fahrenheit. Line a baking sheet with parchment paper, and spray with non-stick spray/brush with oil. Set aside.
  2. In a pot, heat oil and add popcorn kernels. Cover, and cook for five minutes shaking occasionally until fully popped. Transfer to a large bowl, and add peanuts.
  3. In a large saucepan add brown sugar, vegetable oil, corn syrup, lime juice and fish sauce. Cook on medium high heat for five to six minutes until thickened. Remove from heat, and stir in Sambal Oelek, Kaffir lime leaf, dried red chillis, and baking soda. Pour mixture over popcorn and peanuts, and stir to coat evenly.
  4. Transfer popcorn to lined baking sheet in one even layer, and bake for 30 minutes, stirring the mixture every 10 minutes.
  5. Remove from oven, and allow to completely cool before serving.

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