Joel and I love Pad Thai but for some reason it’s something that I have never attempted to make at home. I love cooking Asian food and do probably once a week so naturally this has been in the back of my mind to whip up. I think it just seemed intimidating but turns out it’s just as easy as any other Asian recipe I have made.
And I recently found out about an awesome Asian market in our downtown area so I didn’t have to worry about any unusual ingredients called for in the recipe. You wouldn’t believe the stuff I came home with after my first trip. There was almost an entire aisle of just noodles so you can only imagine how many types came home with me….let’s just say the pantry is stocked for quite awhile.
Some of them aren’t in English so I have no idea what to do with them but they looked super delicious!
Ok, I totally got distracted by noodles. Not the first time and probably not the last. Anyway…the Pad Thai ended up tasting incredibly authentic and we were very pleasantly surprised with the outcome. And it was really pretty which made this meal even more appetizing.
- 8 ounces rice noodles (Vietnamese bahn pho or Thai sen-mee)
- 1/4 cup salted peanuts, finely chopped
- 1/2 tsp. grated lime peel
- 3 Tbsp. fish sauce
- 2 Tbsp. fresh lime juice
- 2 Tbsp. brown sugar
- 4 1/2 tsp. rice wine vinegar
- 1 Tbsp. Asian chili sauce with garlic
- 3 Tbsp. cooking oil
- 1 lb. skinless, boneless chicken breast, cut into bite-size strips
- 1 Tbsp. finely chopped garlic
- 1 egg, lightly beaten
- 1 cup fresh bean sprouts
- 1/3 cup sliced green onion
- 2 Tbsp. snipped fresh cilantro
- Place noodles in a large bowl. Add enough hot water to cover them; let stand for 10-15 minutes or until the noodles are pliable but not soft. Drain well in a colander.
- Meanwhile, for peanut topping, combine peanuts and lime peel; set aside.
- In a small bowl combine fish sauce, lime juice, brown sugar, rice vinegar and chile sauce; stir until smooth. Set aside.
- In a 12-inch nonstick skillet heat 1 tablespoon of the oil over medium-high heat. Add chicken and garlic; cook and stir about 6 minutes or until chicken is no longer pink. Transfer to a bowl.
- Add egg to the hot skillet and cook for 30 seconds. Turn egg with spatula and cook for 30 to 60 seconds more, just until set. Remove egg from skillet; chop egg and set aside.
- In same skillet heat remaining 2 tablespoons oil over high heat for 30 seconds. Add drained noodles and the sprouts; stir-fry for 2 minutes. Add fish sauce mixture and chicken; cook for 1 to 2 minutes more or until heated through. Divide noodles mixture among four plates. Sprinkle each serving with egg, peanut topping, green onion and cilantro.