Pad ThaiPosted: February 23, 2014
Last weekend, my friend made me Pad Thai. It was a pre-prepared sauce mix, but it was sooooo good! I didn’t realized I liked Pad Thai so much, and so, of course, I had to make it from scratch, now that I’ve tried a simpler, store bought version.
This recipe did require many steps and lots of dishes, but I think Justin didn’t mind all too much, considering I was making him an incredible meal from scratch!
You will need:
- 1 package of Thai rice noodles linguini-width
- 2 chopped chicken breasts (Marinade: 3 tbsp soy sauce, 1 tbsp fish sauce)
- 10 tiger shrimp, peeled, tails removed.
- 4 cloves garlic, minced
- 2 tsp fresh grated ginger
- 1 small onion, diced
- 2 cups fresh snap peas
- 1/3 cup crushed or roughly chopped peanuts
- 3 cups fresh bean sprouts
For the sauce:
- 1/3 cup good-tasting chicken stock
- 3 Tbsp.white vinegar
- 3-4 Tbsp. brown sugar
- 2 Tbsp. fish sauce
- 1 Tbsp. soy sauce
- 1/4 tsp. cayenne pepper
Place chopped chicken in a bowl and toss with soy and fish sauce (1.5 Tbsp). Set aside. Combine Pad Thai Sauce ingredients together in a cup, stirring to dissolve sugar. Set aside.
Bring a large pot of water to boil. Dunk in rice noodles and switch off heat. Allow noodles to soak approximately 5-8 mins. Drain and rinse noodles briefly with cold water to keep from sticking. Set aside.
Heat a wok or large frying pan over medium-high heat. Drizzle in some vegetable oil and swirl around, then add the garlic, onion, ginger and snap peas. Stir-fry 1 minute. Add marinated chicken and stir-fry 2 minutes. Add the shrimp, continuing to stir-fry until they turn pink and chicken is no longer pink (2-3 minutes). Add the rest of the Pad Thai sauce into the pan. Using two utensils, lift and turn noodles with other ingredients. Heat until sauce and noodles are warmed.
Fold in bean sprouts. Top with crushed peanuts. Enjoy, a lot!