Pad Thai is easy to make at home once you prep the ingredients

Posted 2/2/16

I've been looking for a good pad Thai recipe for a while and finally took the parts we liked from different recipes and combined them together into a good version.

This is pretty versatile. You can make it with all chicken, all shrimp, all …

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Pad Thai is easy to make at home once you prep the ingredients

Posted

I've been looking for a good pad Thai recipe for a while and finally took the parts we liked from different recipes and combined them together into a good version.

This is pretty versatile. You can make it with all chicken, all shrimp, all pork or a mixture of all three, or just chicken and shrimp, which I usually do.

This is one of those recipes where you need to prep everything first and have the ingredients in small bowls or cups before you start cooking. This is called mise en place in a professional kitchen. You see it on TV cooking shows (when someone else probably did all the prep for them). But, it’s especially helpful when you’re making a stir-fry or a dish where things move very quickly once you start cooking.

Adjust the spiciness with the sriracha or Thai chili paste. You can make it milder and then serve extra sriracha at the table for those who like it super hot.

I got fresh bean sprouts at Stop & Shop last week, but if you can’t find them, you can use canned or use some thinly sliced Chinese cabbage instead.

You can sprinkle the top with cilantro or, if you hate cilantro (which seems to be a love or hate herb), sprinkle the top with snipped basil or scallion greens. In our house, the peanuts are a must. They add a crunch and a richness to the freshness of the rest of the dish.

Pad Thai

Serves 3 to 4

Time: From prep to finish, about 1 hour

Sauce:

1/3 cup chicken or vegetable stock

1 tablespoon soy sauce

2 tablespoons fish sauce

2 tablespoons brown sugar

3 tablespoons smooth peanut butter

1 tablespoon freshly squeezed lime juice

1 tablespoon rice wine vinegar

1 teaspoon to 1 tablespoon Sriracha or Thai chili paste

1 teaspoon minced or grated fresh ginger

1 teaspoon minced garlic

Pad Thai:

4 ounces of rice noodles, cooked to package directions and rinsed

2 teaspoons olive oil

1 large egg, beaten

1 boneless, skinless chicken breast, cubed

1/2 pound raw, peeled shrimp, deveined and cut in half

1 large carrot, peeled and cut into matchsticks

1 cup fresh bean sprouts

Chopped cilantro, chopped peanuts and lime wedges for garnish

Whisk together sauce ingredients in a small bowl and set aside. Cook noodles and set aside. Prep all the other ingredients and set aside.

Preheat a skillet over medium heat and add oil. Add chicken breast and cook until mostly cooked through. Push the chicken over to one side of the skillet and pour the egg into the empty space. Use a spatula to scramble the egg and chop it up into small pieces. Add the shrimp and carrots and keep cooking for 1 more minute.

Add noodles and then pour the sauce over the noodles. Reduce heat to medium-low. Cook for 3 to 5 minutes, stirring frequently until the noodles soak up the sauce and it thickens. Stir the bean sprouts in and remove from the heat.

Serve on plates or in shallow bowls and sprinkle with chopped cilantro and peanuts. Serve with extra lime wedges for squeezing over the pad Thai.

Visit Lynda Rego on Facebook at www.facebook.com/lynda.rego where she shares tips on cooking, books, gardening, genealogy and other topics. Click on Like and share ideas for upcoming stories.

cooking, food, pad Thai

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