Monthly Archives: October 2015

Pad Thai

Last March my awesome friend Alice had me over to teach me how to make Pad Thai. It’s not that difficult to make, and you can make tweaks to how you like it.
10704048_10152676923660239_8790521403945915800_n 1962730_10152676944920239_3707392473915524867_n
Chicken Pad Thai
Based off of: Bon Appétit | January 2012
Yield: Makes 2 servings
• 5 ounces pad thai rice noodles
• 3 tablespoons vegetable oil
• 1 lb dark meat chicken
• 1 large egg, room temperature (optional)
• 2 tablespoons 1×1/2×1/8″ slices pressed tofu (bean curd)
• 1 tablespoon sweet preserved shredded radish, rinsed, chopped into 1″ pieces
• 1 cup bean sprouts
• 5 tablespoons tamarind water, or 2 tablespoons plus 1 teaspoon tamarind paste mixed with 2 tablespoons plus 1 teaspoon water
• 1 1/2 tablespoons (or more) Thai fish sauce (nam pla) (Alice uses Three Crab Brand)
• 1 1/2 tablespoons simple syrup, preferably made with palm sugar
• 4 garlic chives, 2 cut into 1″ pieces
• 2 tablespoons crushed roasted, unsalted peanuts, divided
• 2 lime wedges
• Place noodles in a large bowl; pour boiling water over to cover. Let soak until tender but not mushy, 5-10 minutes. Drain; set aside.
• Heat vegetable oil in a wok or large skillet over medium-high heat.
• Add egg; stir until barely set, about 30 seconds.
• Add chicken.
• Cook, stirring, until chicken and egg are almost cooked through, 2-3 minutes.
• Add tofu and radish; cook for 30 seconds.
• Add noodles and cook for 1 minute.
• Stir in sprouts.
• Add tamarind water, fish sauce, and simple syrup and stir-fry until sauce is absorbed by noodles and noodles are well coated, about 1 minute.
• Stir in chopped garlic chives.
• Add 1 tablespoon peanuts and toss well. Transfer to serving plates.
• Garnish with remaining 1 tablespoon peanuts, and lime wedges.


Leave a comment

Filed under Cooking, Uncategorized