Pad Thai

I do believe I promised this recipe quite some time ago.

So, needless to say, I’m just getting around to it.  Probably because I made it last night.  It has more than four ingredients (sorry about that, Janie!), but it’s still pretty damn simple to make.

Because, frankly, I cheat.  I use a bottled pad thai sauce I buy at the local Asian market, which is roughly the size and shape of my bedroom closet.  But hey – I can get pad thai sauce, sweet chili sauce, chili bean sauce, fish sauce, rice noodles, rice paper wrappers, edamame, canned lychees, wasabi peas, a huge variety of curry pastes, CHEAP coconut milk and rice, and even taro, believe it or not.  I love the place.

Anyhoo, here’s my recipe for pad thai.  It makes 3 -4 very generous servings and is one of the few things The Young One will eat without having someone stand over him with a whip and a chair.  You do have to make it one serving at a time, but those you’re cooking for can hang around in the kitchen (which is where we eat 99.99% of the time) and keep you company.

You can sub the chicken with shrimp – just make sure you don’t overcook the shrimp, which is very easy to do – and you can make the dish vegetarian by substituting the meat with cubes of firm tofu.  Use tofu and omit the egg to make it vegan.

Pad Thai

8 ounces thin rice noodles

vegetable oil

6 – 8 ounces boneless, skinless chicken breasts,  cut into bite-sized pieces

3 -4 eggs (depending on how many servings you’re making)

commercially prepared pad thai sauce

bean sprouts

chopped peanuts or cashews

chopped cilantro

lime wedges

Cook the noodles in boiling water for 5 – 6 minutes, being careful not to overcook.  Drain and rinse them with cold water until completely cooled.  Set aside.

Heat a wok or large, heavy skillet over high heat until nearly smoking.  Add about a tablespoon of vegetable oil to the wok/skillet; wait about 30 – 45 seconds and add 1/3 – 1/4 of the chicken.  Stir fry briskly for 2 – 3 minutes, until the chicken is almost completely cooked through.

Lightly beat an egg, and add it to the chicken, pouring it down the side of the wok if that’s what you’re using, and scramble it quickly in with the chicken.  Add 2 – 4 tablespoons of the prepared pad thai sauce, depending on individual tastes (The Young One likes the lesser amount; I like a lot) and continue to stir fry the mixture for another minute.

Add 1/3 to 1/4 of the rice noodles; stir fry for another minute or until the noodles are heated through.  Turn out onto a plate and garnish with the bean sprouts, nuts, cilantro and lime wedges.

12 thoughts on “Pad Thai”

  1. Mmmmmm, I lOVE Pad Thai. We have a Thai restaurant where I work that has incredible Pad Thai – delicious. I’m going to copy your recipe and try it this weekend! Heh, my mouth is watering just typing this.

    Thanks for stopping by my blog! Nice to meet you. 🙂

    goodfathers last blog post..Like a splinter in my mind

  2. This sounds delicious. I’ve not been very good lately. Diet reflects mood….sigh. Anyway, I think I am going to use this recipe as motivation. This will be my reward for losing the next 10lbs. Wish me luck. Looks so yummy. Is it hard to make?

    Smart Mouth Broads last blog post..CRANKY OLD BROAD

  3. Bwaaaahahahahaaaa – just call me The Evil One! 😛

    SMB – nope, not hard to make at all, actually, especially if you own a wok.

    MLS – you can find jarred pad thai sauce at just about grocery store, in the Asian section. However, there is a HUGE Asian market on Josey in Addison.

  4. Oh, and the sauce is on the tart/sweet side; if you want to make it spicy, you can throw some red pepper flakes in there while you’re stir frying.

    And the more I think about it, I believe that Asian market is on the northwest corner of Beltline and Josey.

    I miss home…*sniffle*

  5. Thai food is a family favorite. I can make thai curry and satay sauce, but have never made pad thai, and it’s my husband’s favorite. Thanks for the recipe. I’m going to try it this week.

    phhhsts last blog post..Friday Foto

  6. I LOVE Thai food, and Indian food. We make chicken curry once a week. This recipe sounds over the top yum!

    You know Jan, Thanksgiving is getting awfully close, and I’m always on the hunt for side-dish recipes to try, especially stuff without onions. I think you should do a whole week of Thanksgiving recipes, of course this is completely selfish on my part, I know.

    tricias last blog post..I Survived Preschool

  7. Tricia, I’m putting it to a vote for my readers, but one way or another you’ll get recipes; I’ll email them to you.

    Why no onions?

    It’s been ages since I’ve made a curry; I’d do it tomorrow but I’ve promised my fellas homemade pizza.

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