Easy Pad Thai

I have already confessed my love for Thai Food before, so its no surprise that I suffered a huge food coma with Pad Thai last night..Salute to the genius who came up with an idea of semi-soft, slightly chewy flat, rice noodles…DELICIOUS.
Pad Thai…my new obsession next to Red Thai Curry.

and I could not be happier when I found the most amazing thing at the Asian Grocery Store – fresh Pad Thai Noodles. It was located along with other pre-made, cold noodles.

 

I have had different versions of Pad Thai at different restaurants and I really don’t know what the traditional ones exactly entails besides- flat rice noodles, eggs, and medley of vegetables and meat (if desired) with salty-sour sauce topped with chopped peanuts.
 
Here is my interpretation of Pad Thai with Chicken..I eye balled all the ingredients so depending upon how many servings you need, adjust the ingredients & flavor.
 
Pad Thai with Chicken
Ingredients 
boneless chicken, fully cooked & cubed (may substitute tofu or shrimp)
pad Thai noodles, fresh, ready to cook or boiled/drained rice noodles
onions, chopped
garlic & ginger paste or minced
bean sprouts
green onions, chopped
snow peas 
green chilli, sliced
fish sauce
brown sugar
sesame oil or vegetable oil 
soy sauce, reduced sodium
broth (reduced sodium chicken or vegetable)
eggs
chili garlic paste
roasted peanuts, chopped
cilantro, chopped
lime wedges
salt  
 
Directions
For Make Ahead Pad Thai Sauce:
-Over medium heat in a small sauce, heat equal amounts of soy sauce, fish sauce, & broth. Then stir in brown sugar and chili garlic paste until they come to boil. Lower the heat and allow it to reduce for 3-4 minutes. Taste and adjust if needed.
For noodles:
-In a wok or pan, heat sesame oil and stir fry onions, garlic ginger for few minutes. 
-Add snow peas, green onions, green chillies and 1/4 sauce and mix them together.
-Stir in cooked chicken ( tofu or shrimp) for 2-3 minutes. Then add rice noodles along with more 1/4 sauce and cook for few minutes.
-Move the noodles to the side and crack eggs on the side. let the eggs cook and then mix everything with the remaining ingredients in the pan.
-If the noodle is dry, add more sauce. Otherwise, lower the heat and add bean sprouts, combine everything with the remaining sauce for additional few minutes.
-Remove from heat, garnish with chopped cilantro, peanut and lime wedges!
 
I was happy because the whole apartment smelled like Thai restaurant (just remember to shut all the doors & turn on the exhaust fan) Right before serving, chop some peanuts & fresh cilantro
 
 
and within half an hour, there is delicious pad Thai ready :)
 

Comments

  1. says

    Oh goodness this looks amazing! I am not a green/red curry fan but Pad Thai is a different story! I am yet to find a place in Mumbai which makes a decent version so this recipe is just what I need to nix the craving :)!

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