Chicken Pad Thai

We really miss eating out at our favorite restaurants (Cafe Rio for the win!), but we have found some joints around here that we really love. One of them is the Thai Container. Oh.My.Gosh. The best Pad Thai I’ve ever had. I am so going to miss that place when we move back. I’ve been frantically trying to find a good Pad Thai recipe to help feed the craving once it’s no longer available. I’ve tried several different recipes, and this is by far the best. The thing I like about it is that the ingredients are simple, ones that I usually have on hand. It’s not quite as authentic as the Thai Container, but I don’t have to search all over for hard to find ingredients that I can’t pronounce the name of and probably don’t want to know what they’re made of. This is definitely going to save me when I want my weekly Thai fix!

2 boneless chicken breast, cut into small pieces
1 1/2 tablespoons soy sauce
9 ounces pad Thai rice noodles
2 tablespoons vegetable oil
2 green onions, sliced, divide the white from the green
4 cloves garlic, minced
1/2-1 tsp crushed red pepper (depending how hot you like it)
1 tablespoon ginger, peeled and grated
3 cups bean sprouts
1 egg, slightly whisked
1/3 cup dry roasted peanuts, roughly chopped
1 lime, sliced into wedges
1 cup chopped broccoli florets
1/2 cup carrots, sliced

Pad Thai Sauce:
1/3 cup chicken stock
3 tablespoons rice vinegar (or white)
1 tablespoon lime juice
4 tablespoons light brown sugar
2 tablespoons soy sauce
1/8 teaspoon black pepper

Put chicken and soy sauce in a Ziploc and set aside. Combine the Pad Thai sauce ingredients in a small bowl and stir until the sugar dissolves and set aside. Bring a large pot of water to a boil. Add noodles and cook 6 minutes, or according to the package directions. Drain and rinse with cold water to stop the cooking process and set aside. Heat a wok or large skillet over medium high heat. Drizzle in the oil and add the chicken, stir fry 4-5 minutes or until cooked through. Meanwhile, add the chopped broccoli and sliced carrots to a microwave safe bowl. Add 1-2 Tbs of water, cover and microwave for 2 minutes to steam. Add the white parts of the onion, garlic, red pepper, ginger and bean sprouts to the skillet. Saute another few minutes or until vegetables are tender. Push the vegetables to the side, add the egg and stir quickly to scramble then combine with the vegetables. Add prepared noodles, steamed broccoli and carrots, plus 3 to 4 tablespoons of the pad Thai sauce to the skillet. Use thongs to lift and turn noodles. Once the sauce is absorbed add more and continue this process until all the sauce has been used and is absorbed. Garnish with the chopped peanuts, green portion of the onions and lime.

Source| Lady Behind the Curtain

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