Pad Thai

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.

DSC05146This 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!

DSC05147First step was to chop up the chicken and marinade it in soy sauce and fish sauce.

DSC05148Then it was time to make the Pad Thai sauce. Fish sauce, soy sauce, vinegar,  brown sugar, chicken broth and cayenne pepper. Hmm!

DSC05149Next, chop up an onion.

DSC05150Mince some garlic and ginger, and add your snap peas.

DSC05151While you’re doing all this chopping, boil some water and throw your rice noodles into a heat proof bowl. Once the water is boiling, pour it over the noodles and let sit for 5-8 mins.

DSC05152When they are ready, rinse them under cool water to prevent them from sticking together.

DSC05154Saute the onions, garlic, ginger and snap peas until they are crispy, but cooked.

DSC05155Add in your chicken and cook until no longer pink, then add the shrimp and cook until they just turn pink.

DSC05156Throw your noodles into the mix and mix until they are well coated.

DSC05157Your meal should look like this!

DSC05159Serve with bean sprouts and covered with chopped peanuts. This is definitely being added to a new favourite meal list!

Pad Thai

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!

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2 Comments on “Pad Thai”

  1. […] I would definitely follow that suggestion. I would also avoid making a really complicated meal like my awesome Pad Thai recipe at the same time! I baked them in the oven, and while they turned out really well, the flavour […]

  2. […] new staples to our recipe box, that have been made several times since the first post, including Pad Thai, Homemade Granola, Apple Pie Steel Cut Oats, Revised Devils on Horseback, Moroccan Spiced […]


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