Thai food is one of my all time favorites. The variety of flavors that go into almost any Thai dish is what draws me in. I love the combination of sweet, spicy and savory of a good Thai curry or my go to comfort Thai food, Pad Thai. I found a simple Pad Thai recipe a year or so back and it has become a staple in our house. If you are in Asia (or in my case have an Asian supermarket nearby) the ingredients are simple and inexpensive. If you try and get these same ingredients from a conventional grocery store in the states, you will feel like you have spent a minor fortune. But trust me, do a little searching and you might be surprised that there actually is an Asian market near by. I just discovered a second one in our town just the other day!
I found the original recipe on the Eating Well website. They have quite a few simple and delicious, mostly whole food recipes, I definitely recommend the site. I modified this recipe slightly to suit our family a little better.
Here is my beautiful Pad Thai in my beautiful $3 wok (This can be cooked in a regular pan, but when doubling or tripling, which I often do, a wok is your best friend!)
4 ounces dried rice noodles
2 teaspoons peanut oil
3 cloves garlic, minced
1 large egg, lightly beaten
1-2 lbs boneless skinless chicken (I use thighs because they are so inexpensive. I have also used beef in this recipe)
1/2 cup sliced green onions
3 tablespoons rice vinegar
2 1/2 tablespoons fish sauce
2 tablespoons sugar
1 teaspoon chili-garlic sauce
2 tablespoons chopped dry-roasted peanuts
- Soak rice
noodles in warm water to cover in a large bowl until they are limp
and white, about 20 minutes.
- Heat oil
over high heat in a wok until very hot. Add the garlic and stir-fry
until golden, about 10 seconds. Add the egg and cook, stirring,
until scrambled, about 30 seconds. Add chicken (or beef) and stir
fry until cooked through
- Drain the
noodles and add to the wok, tossing with tongs until they soften and
curl, about 1minute. Add bean sprouts, green
onions, vinegar, fish sauce, sugar and chile-garlic sauce; toss
until the meat is fully cooked and noodles are heated through, 1
to 2 minutes. Sprinkle with peanuts and serve immediately.
The best part about this recipe for me is that it is so customizable. Like more vinegar? Go for it. More veggies, less (or no) meat? It all works. I would recommend that if you are using extra veggies like carrots that might take a while to cook, steam them slightly before adding them in or everything else will be overcooked.