Thursday, April 15, 2010

Easy Pad Thai

Yesterday I had an intense craving for Pad Thai, so I decided to make it for dinner. I didn't have the time to go to an asian market to get the correct ingredients for Pad Thai, so I improvised, and it turned out pretty well! My boyfriend Brett even liked it, and he's the world's pickiest eater.

Chicken Pad Thai Recipe

Chicken Ingredients:
Chicken, diced into 1 inch thick pieces
2 tablespoons soy sauce
1 clove finely chopped garlic
1 teaspoon of sriracha or chili paste
1/2 tablespoon corn starch

Pad Thai Noodles:
1 package of rice noodles
2 tablespoons vegetable oil, plus more
1 shallot, chopped
2 cloves of garlic finely diced
1 egg, scrambled
1 cup bean sprouts (optional)
chopped scallions for garnish
crushed peanuts for garnish

Pad Thai Sauce:
3 tablespoons soy sauce
1/3 cup thai spicy chili sauce (a combination of chili, rice wine vinegar, garlic, and sugar)
1 tablespoon fresh lime juice
1 1/2 tablespoons honey
1 teaspoon fish sauce (optional)
2 teaspoons sriracha or chili paste (depending on how hot you like it)

Mix the 2 tablespoons soy sauce, clove of chopped garlic, 1 tsp chili paste or sriracha, and corn starch until well incorporated. Add the chicken and leave it to marinate for at least an hour.

In a large bowl soak the rice noodles in warm water and set aside for about 20 minutes, or until noodles are al dente.

Meanwhile, make the pad thai sauce. Add the 3 tablespoons soy sauce, 1/3 cup thai spicy chili sauce, fresh lime juice, 1 1/2 tablespoons honey, fish sauce, and sriracha or chili sauce, mix well and set aside.

Once noodles are al dente, drain and drizzle a bit of vegetable oil and mix well so the noodles don't stick together, then set aside. In a wok or large saute pan on medium heat, add 2 tablespoons vegetable oil and once it's warm add garlic and shallots and let saute about one minute.

Add the chicken along with the marinade to the pan and saute about 3-5 minutes. Once the chicken is cooked add the al dente noodles and pad thai sauce. Cook in the pan using a lift and fold motion to move the noodles (so they don't break apart). If the pan gets too dry you can add more vegetable oil or soy sauce. Once the noodles are starting to get softer, push to one side of the pan and add the whisked egg to the other. Scramble the egg in the pan and slowly incorporate with the other noodles. Then add the optional bean sprouts. Cook the noodles until they are soft, but be careful not to over cook them.

Place in a serving dish once they are done and garnish with scallions, crushed peanuts, and lime...and MORE SRIRACHA!!!

1 comment:

  1. This is not gluten free if you use regular soy sauce in the recipe. You may want to consider changing the recipe to reflect that if you keep the label of gluten free.


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