This was Roger’s first time eating Pad Thai. He is not exactly the biggest fan of noodles and didn’t like it very much – which is surprising to me because The Boys couldn’t get enough of it. Roger was a good sport and ate most of it. I’ll have to make him something extra special this weekend. Something Korean…
4 tsp fish sauce
4 garlic cloves, minced
½ tsp ground dried chili
1 shallot, minced
2 tbsp sugar
2 tbsp tamarind
½ package Thai rice noodles (I prefer the thin noodles)
3 tbsp oil
1 lb chicken breast, cut into bite sized pieces (you can use beef, seafood, etc.)
2 green onions, sliced (scallions)
1 cup bean sprouts
½ cup crushed, dry roasted peanuts
- Soak noodles in warm (almost hot) water while preparing other ingredients.
- Heat 1 tbsp oil and 1 minced garlic clove on high heat in wok.
- Add chicken and fry until cooked, set aside.
- Add remaining oil, shallots, and garlic to wok, sauté until lightly browned.
- Drain noodles and add to wok.
- Stir quickly to keep ingredients from sticking.
- Add tamarind, sugar, fish sauce, and chili pepper. Continuously toss and keep wok on high heat. If your wok is not hot enough you will see a lot of liquid at the bottom of the pan. If this happens, turn up the heat.
- Make room for the egg by pushing the noodles to the sides of the wok, crack the egg and scramble it until it is almost cooked.
- Fold the egg into the noodles; add the cooked chicken, bean sprouts and green onions.
- Toss a few more times - the noodles should be soft and tangled.
- Pour onto serving plate and sprinkle with crushed peanuts. Serve noodles hot with slices of lime and a sprinkling of raw bean sprouts on top.
It is traditional to have extra condiments at a Thai table. The additional condiments could include, sugar, chili pepper, vinegar, and fish sauce. This allows your guests to add any extras that they really enjoy. I like to add extra chili pepper to my Pad Thai – extra spicy!