Monday, June 7, 2010
Pad Thai with Chicken
This is a funny story. As many of you already know my husband is Chinese. I always viewed Asian cuisine as being...well nasty...however being married to an Asian man, and being given the opportunity to eat true Asian cuisine, I have learned that this is so far from being true.
The problem was I was eating all the wrong things. I hate to be the one to break the news to everyone, but the "Chinese" food that you get at your local take out joint, is NOT real Chinese food! So all my preconceived notions on what Chinese cuisine really was changed the minute I tried my in-laws cooking.
When I was about 6-7 months pregnant two of my cousins and I wanted to get together before I had my son, and before my cousin Jenn had her daughter. Our cousin Liz suggested going out for Thai food...I was kinda worried that I wouldn't like it, but the more I thought about it, the more open I was to trying something new. I was so HAPPY that I gave it a try.
We went to this little restaurant and the food was amazing! It was so good and I had so much leftover that I brought it home to eat later. Needless to say once my husband saw the leftovers...they didn't last long. About a year ago my husband said that he would like to try making Pad Thai at home. So for months I looked for a recipe and it wasn't until months later that I came across an wonderful recipe that I just needed to try.
Long story short it was really good and we have made it 2 times within the passed 3-4 weeks. I hope you enjoy this recipe as mush as we do.
Recipe adapted from Cooks Illustrated
WHAT YOU'LL NEED:
6-8 ounces stick noodles (I use Nasoya Chinese style noodles)
1/4 cup peanut oil
1/4 cup fish sauce
1/3 cup honey
2 tablespoons rice vinegar
1 teaspoon of Thai Kitchen roasted red chili paste
2 oz Maesri brand Pad-Thai sauce (i use this in place of the tamarid paste and it works great!)
1/2 teaspoon red pepper flakes, (use more it you like it spicy)
1/4 cup chopped scallions
1 garlic clove
1 small head Napa cabbage, shredded
1 cup mung bean sprouts (gives this dish a nice fresh crunch)
1/2 pound skinless boneless chicken breast cut into thin strips
1/3 cup roasted peanuts, chopped (I omitted this)
1/4 cup chopped fresh cilantro
salt to taste
WHAT YOU NEED TO DO:
In stock pot bring water to a boil and add noodles let cook until noodles are tender.
Drain noodles and drizzle with one tablespoon peanut oil to keep from sticking and set aside.
Combine Pad-Thai sauce, roasted red chili paste,fish sauce, honey and vinegar in a small saucepan over medium-low heat and bring just to a simmer. Stir in red pepper flakes and set aside.
Season chicken with salt and set aside until ready to cook.
Use the remaining 3 tablespoons oil in a large skillet over medium-high heat; when oil shimmers, add scallions and garlic and cook for about a minute.
Add eggs to pan; once they begin to set, scramble them until just done.
Add cabbage and bean sprouts and continue to cook until cabbage begins to wilt, then add chicken.
When chicken is fully cooked add noodles to pan along with sauce.
Toss everything together to coat with sauce and combine well.
When noodles are warmed serve, and sprinkling with peanuts and garnishing with cilantro.
Serve hot! All that is left to do is enjoy you meal!