This Thai dish has just about all the flavors - salty, sweet, sour, and even a bit fermented. I use very little oil, sugar, and sodium in my sauce. And, they taste just as delicious as take out. But, that’s why I like to make these dishes at home, because I can control the amount of unhealthy oils and fats that go into cooking them. I hate to say it, but a lot of Asian foods purchased at restaurants aren’t going to win any awards for being the healthiest meal options. Go back to your wok or pan and crack the eggs into the pan and let them fry for about one minute, then start to break them up with a spoon, adding in the onions and bean sprouts. Whisk together the ingredients for the sauce and put them aside also.Ĥ. Transfer chicken to a bowl and set aside.ģ. Add the chicken to a large wok or pan over medium heat, stirring until all the pieces are cooked through, about 6-8 minutes. Season the chicken pieces all over with salt and pepper. Vegetarian adaptable: Easy to make vegetarian but substituting tofu for chicken - just as easy and tasty!ġ.Easy to customize: No bean sprouts? No problem, use shredded cabbage or finely chopped broccoli - get creative with what you have on hand.Look in the Asian or international section if you’re not sure where to find them. Simple-to-find ingredients : Even the rice noodles can be found at just about every grocery store chain.Minimal prep time: Just boil the noodles, cook the chicken, whisk together the sauce, and throw everything in a pan.This Chicken Pad Thai recipe has been bringing in rave reviews for years, let me tell you why. Which is pretty much exactly what happened when I made this chicken pad Thai. Sometimes though, you just don’t have shrimp on hand so chicken comes to the rescue. I’ve made this dish with shrimp before ( Best Pad Thai Recipe with Peanut Sauce,) which is a pretty common way of serving it. Where had this heavenly dish been all of my life? When I met my husband, I was overjoyed to find out he was a Pad Thai lover as well - a match made in heaven! The world is your oyster.I always thought that I preferred lo-mein over other Asian noodle dishes, until the day I tried Pad Thai. Alternatively, you could use shredded carrots or any other shredded veggies. * Note: although it’s called a slaw mixture, there is no actual coleslaw dressing on this (It’s just thinly sliced vegetables). And leave me a comment down below telling me where in the world you want Food Friday to take you next! If you guys recreate this recipe, make sure to tag your photos with #TGBWCooks so I can see them. Last weekend, my roommate and I made red curry, and I added in a tablespoon too much of the red curry paste. Garnish with peanuts to make your chicken pad thai extra fancy.Īre you a fan of Thai food? I absolutely love it, except when I make things too spicy. Combine everything into one big bowl, including the cilantro, green onion, and peanuts.Using the same skillet as the chicken, sauté the white onion and slaw mixture until the onion is translucent.Season chicken with salt and pepper, then cook on skillet over medium heat until fully cooked.Boil rice noodles according to the package’s instructions.Mix the sauce ingredients together in a bowl.1 tsp lime juice (or lemon–follow your heart).2 big handfuls of broccoli and carrot slaw mix (or just use shredded carrots)*.I’m not sure why I told you about the cookies since I don’t have a recipe for them, but I couldn’t just leave you thinking I’d eaten only chicken pad thai and a salad for lunch. To end a great meal, my roommate let us mooch off her chocolate chip cookie bar leftovers (they had a layer of sweetened condensed milk in them and were utterly fabulous). We served this chicken pad thai with an ambiguously named “Asian side salad” that was oh so scrumptious. We fiddled with the amounts a little bit and substituted a slaw mix for the bean sprouts because we’re rebellious like that. My friend Meredith and I got together this afternoon for a much needed cooking break, and she found this awesome recipe from Creme de la Crumb that served as our inspiration. After a long week of essay writing and general stressing out about getting work done, few things could have tasted better than this chicken pad thai.
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