Pad Thai

Well, I've become quite the little amateur chef here lately! I have been looking for recipes everywhere! My friend Jana has a wonderful blog(here) that I have tried several things from like Chicken Tikka Masala, French Onion Soup, Poblano Cream Sauce, etc. AND bunches from my mom(of course:)) So I've been inspired to start cooking more often!

Michael, our friends and I LOVE Thai food! Pad Thai is a staple within our friend group. So, I decided to try and make it our own. I found this recipe in a magazine, but changed a lot of it. What I liked about it was that it didn't involve fish sauce, tamarind and the thousand other ingredients the authentic recipe calls for. I know I eat that when it's in a restaurant but I don't want to cook with it haha
Also, keep in mind, I'm cooking for 6 people. We have the FAB Sorensen crew here for Gabbi's ballet program for 5 weeks, so I'm feeding the 3 of them, Michael, the ever fabulous Whitney Starkey, and myself.

Chicken (or tofu) Pad Thai

Ingredients:

16 oz box of Rice Noodles (I use "A Taste Of Thai" Rice Stick noodles
3 Chicken Breasts, cubed
2 tsp Tony Chachere's Seasoning (I use salt free, but that's just me)
5 tbsp of Brown Sugar
3 tablespoons fresh lime juice, plus wedges for serving
4 tablespoons soy sauce
1 squirt of Sriracha(we call it rooster sauce haha its the red sauce you find at Thai or Chinese restaurants) (optional if you don't like spicy)
2 teaspoons EVOO
3 scallions (green onions), white and green parts, separated and thinly sliced
1 garlic clove, minced
4 large eggs
1/2 cup fresh cilantro
1 bag of bean sprouts
1/4 cup chopped roasted, salted peanuts

Instructions:

So, start with your chicken. I am very weird about my meat. I cut the chicken in half vertically, cut off the fat and the parts that look questionable to me haha and then cube them.
Then I put the EVOO, chicken and Tony's in a skillet and sauteed for about 10 min or until cooked through, then took off of heat and set aside.

While the chicken is cooking, soak your rice noodles in a bowl of the hottest tap water you can get (NOT boiling) for 25 min.

Chop your cilantro, peanuts and slice 2 limes and put aside

Now, in a bowl, put your brown sugar, soy sauce, lime juice and Sriracha, whisk together until the sugar dissolves

Chop your green onion. Cut the root off the bottom and throw away. Chop the bottom whiter part and then cut the top green part into 2 inch ribbons

Mince your clove of garlic

In another bowl, beat your 4 eggs.

Once your noodles are done soaking, heat a couple of tbsp of oil in a wok or skillet. If they don't feel done yet, that's okay.

Now collect ALL of your pre-prepared items. It will go very quickly from here on out. Grab another clean plate. You will need it in a min.

Throw in the white parts of the green onions and garlic. Saute about 30 secs, stirring constantly

Now pour in your eggs let cook, scrapping the bottom until ALMOST fully cooked. fold all together and set in your clean plate.

Toss the noodles in the pan along with the rest of your green onions and your sauce. Stir all together until the noodles are soft (about 1 min)

Add eggs back into the pan, break up the eggs gently, and add some chopped peanuts.

Serve with a lime wedge, bean sprouts, cilantro, and chopped peanuts.




Voila! It is very good and not very spicy. I add a lot more rooster sauce to my plate and don't like bean sprouts :)

Makes 6 servings
Per Serving: 315 Calories