Friday, June 24, 2011

Pad Thai

 I have made Pad Thai numerous times, each time it comes out differently, some are winners and JUST like our favorite Thai Restaurant in AZ but, all are delicious!  I used a jarred Pad Thai sauce this time, its easy and I had it on hand, so why not?? :)


1lb. chicken, shrimp or tofu
2 T. chopped garlic
Cooking oil
3 cups bean sprouts
3 cups Thai spinach (not a necessary ingredient I happened to have it on hand) do not substitute regular spinach Bok Choy also works!
1 bunch green onions
handful of pea pods, trimmed
1/2 cup chopped peanuts
1 package of rice noodles
Dash of dark soy sauce for color
fresh or dried chili's to taste

  1. Heat oil in skillet, add garlic, saute till fagrant
  2. Add cubed chicken, stir fry 10 minutes or until slightly browned
  3. Stir in Pad Thai Sauce, turn heat on low or off while preparing noodles and veggies
  4. Soak noodles in pot of HOT water, let soak while prepping other ingredients.  WARNING, do no overcook rice noodles, you will end up with a substance that looks like wallpaper paste!  You want the noodles to have a bit of a "bite" to them, no mushy.
  5. Clean and slice green onions
  6. Clean and roughly chop Spinach or Bok Choy
  7. Rinse sprouts under cold water
  8. Increase heat in pan, add drained noodles, quickly toss noodles in sauce
  9. Add onions, pea pods, greens and sprouts
  10. Quickly stir fry all ingredients, add a dash of dark soy sauce
  11. garnish with fresh green onions and chopped peanuts

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