Originally published on May 13, 2014
I just recently discovered something. I love Thai food! I love noodle soup, I love peanut sauce, and I love the traditional ingredients that are used, including chilies and peanuts. I also just found out that I really, really love pad Thai. It’s a dish that I’ve always had to stay away from because it typically involves shrimp, as well as fish sauce – which typically involves oyster and clam juice of some kind. Being severely allergic to shellfish, it was just something that was always off-limits to me. That is, until I got into my own kitchen and became determined to make a dish that is pretty darned close to the authentic dish.
So my version of pad Thai uses chicken instead of shrimp, and soy sauce in place of fish sauce. While eating it, I wanted to sing the song from that commercial. You know the one where the dad goes on a business trip and sings about how lucky he is to be away from his kids? (I always thought there was a certain level of horribleness to that commercial.) But, one of the main lines he sings is – “That’s really good pad Thai!” And this certainly is.
Ingredients:
1/2 package (about 2 cups) rice noodles
2/3 cup chicken stock
1/2 cup ketchup
1/4 cup soy sauce
2 tablespoons white sugar
2 tablespoons cornstarch
Zest and juice of one lime
1 teaspoon hot sauce
4 teaspoons vegetable oil
2 eggs, lightly beaten
2 boneless, skinless chicken breasts, sliced
2 carrots, julienned
1 red bell pepper, julienned
2 cloves of garlic, minced
1 tablespoon fresh ginger, minced
2 green onions, sliced
1/4 cup unsalted peanuts, chopped
Lime wedges, for garnish
Directions:
1.) Fill a kettle with water and bring to a boil. Pour water into a very large bowl and place noodles in it. Soak them for 20 minutes, then drain and place in a large bowl filled with ice water. Allow to soak in the ice water for about 5 minutes, then drain and set aside.
2.) Meanwhile, in a small bowl, combine the chicken stock, ketchup, soy sauce, sugar, cornstarch, lime juice and zest, and hot pepper sauce. Whisk to fully incorporate all ingredients and then set aside.
3.) In a large skillet or wok, heat 2 teaspoons of the vegetable oil over medium heat. Add eggs and cook, stirring constantly, until they are scrambled, about 2 minutes. Transfer to a plate and set aside.
4.) Add remaining oil to the skillet or wok and increase heat to medium-high heat. Add chicken and brown thoroughly, cooking for about five minutes. Transfer to a plate.
5.) To the pan add carrots, red peppers, garlic, and ginger and cook for about 3 minutes, or until the vegetables are slightly tender. Add noodles and cook for about one minute, while incorporating everything together.
6.) Add chicken back to the pan and stir in the sauce. Stir everything together and cook for about 3 minutes, until the sauce is thickened and the chicken is no longer pink inside.
7.) Return egg mixture back to the pan and toss gently for one minute, or until it’s heated through.
8.) Plate the pad Thai, sprinkle with green onions and peanuts and garnish with lime wedges.
9.) Serve and enjoy!