Hello, hungry ones.
If you are like me, I miss things and people easily. I crave. Good thing that I can make food (unlike, you know, if you miss certain people – I’m not God), so if I miss eating noodles,
I go to 7/11 and buy an instant cup I make it.
Thailand holds a very special place in my heart and the only way I can bring it back is by making Pad Thai. My Pad Thai is quite an effective heart warmer, actually brings me back to Thailand!
What you need:
- 1 pack (8 oz) Thai Rice Noodles. Or any rice noodles for that matter. If all else fails, grab that fettuccine.
- 1 cup chopped chicken breasts
- 2 C bean sprouts
- 4 cloves of garlic, chopped
- 1 small onion, chopped
- 1/2 of a carrot, sliced to sticks
- 1/2 C cilantro, chopped
- 1/3 C roasted peanuts, chopped
- sprig of spring onion
- wedge of lime
- 1/4 C chicken stock
- 2 t coconut oil (for sauteeing)
For the Pad Thai sauce:
- 1/2 tamarind bouillon cube, dissolved in 1 C water
- 2 T fish sauce OR soy sauce
- 1/2 t cayenne powder
- 3 T brown sugar
- 1/2 t crushed black pepper
- 1/4 C cornstarch dissolved in 1/4 C water
What to do:
1. Prepare your noodles. Dunk it in a pot of boiling water but do not overcook. Take it out when it’s al dente, as you will fry it later. Drain and rinse will cold water to prevent it from cooking itself further.
2. Make the Pad Thai sauce by combining everything in a cup (except the cornstarch solution) and put it on a hot skillet. When it simmers, add a bit of the cornstarch solution to thicken tablespoon by tablespoon, and when you achieved the right consistency, that’s it. You’re done.
3. On the same skillet, heat the oil and sautee garlic and onion. Add the chicken and carrots. Add the stock slowly to keep the chicken frying nicely and flavorful.
4. Add the noodles and your Pad Thai sauce. Mix. Do this for about 2 minutes. Then add your bean sprouts. Mix again for a minute. When the noodles are sticky-chewy, that’s it! You’re done.
5. Transfer the noodles on to your plate and generously top it with peanuts, cilantro, spring onion and a wedge of lime.
6. Go out to the beach and eat it with coconut shake. (Optional but highly recommended)
- Vermicelli with Spicy Veggies, Avocado and Pad-Thai sauce. (thenomadiczest.com)
- Pad Thai with Shrimp ~ Quick & Easy Weeknight Recipes (savoringtoday.com)
- Yummy “Pad Thai” (buddiesforlife.wordpress.com)