chicken · Dinners

Chicken Pad Thai

Chicken Pad Thai

I. Love. Pad. Thai.  My favorite Thai restaurant is a little hole in the wall in Lynnwood called Talay Thai.  It was the first place I ever had Thai Food, and even though I’ve tried what feels like millions of Thai joints since then. Talay Thai is still the best.  I have enjoyed everything I’ve ever tried there, but I have two favorite dishes.  One, called Talay Thai Delight is a combination of stir fried vegetables and chicken.  The other is Pad Thai.  I order it the same everywhere I go.  “Chicken Pad Thai, no bean sprouts, not spicy.”

I’m lucky– about 5 blocks from my house is an Asian market that has keeps our house well stocked with all of these ingredients.  But you can also get them at Top Foods.   This recipe is the closest I’ve ever come to duplicating restaurant pad thai at home.  It was pretty darn good.

Oh, and I left out the bean sprouts. šŸ˜‰

Ingredients

8 ounces medium width rice vermicelli noodles
3 tablespoons peanut oil
3 boneless skinless chicken breasts, sliced thin
3 egg whites
1 teaspoon hot pepper sauce
1 red pepper, thinly sliced
1/2 cup thinly sliced red onions
3 cloves garlic, minced
2 teaspoons freshly grated gingerroot
1/2 cup vegetable or chicken broth
1/2 cup ketchup I use Heinz, I think it matters)
1/4 cup fresh lime juice
3 tablespoons granulated sugar
3 tablespoons fish sauce
1/4 cup crunchy peanut butter (or you could use creamy, whatever you have)
1 1/2 cups bean sprouts
6 green onions, thinly sliced

Directions

Cover noodles with boiling water and let stand for 5 minutes; drain well and reserve.

Heat half the oil in a wok or deep skillet set over high heat. Add chicken and add hot sauce; stir-fry for 3 to 5 minutes or until browned. Reserve on a platter.  Add egg whites to wok next.  Scramble and place on platter with chicken.

Add remaining oil and peppers, red onion, and half the green onions to pan; stir-fry for 3 minutes.  Stir in garlic, ginger, broth, ketchup, lime juice, peanut butter, sugar and fish sauce.   Warm peanut butter in microwave to make it easier to mix in to the sauce.  Bring to a boil. Add noodles and reserved meat & egg; toss mixture to combine. Heat through.

Add sprouts and toss gently. Sprinkle with green onions, peanuts, and garnish with lime.

Enjoy!

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2 thoughts on “Chicken Pad Thai

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