The BEST Pad Thai recipe
For those of you that know me- I only cook on occasion, and when I do- it’s usually something I’ve done before. But, not this time! Last night, one of my oldest friends came over and we made a DELICIOUS rendition of Pad Thai. Literally, it was to die for.
SO, I’ve decided to share. Bon appetit! (or should I say: kŏr hâi jà-rern aa-hăan, in Thai).
Ingredients:
- 2 tsp. ground garlic
- 1/2 cup white sugar
- 1/2 distilled white vinegar
- 1/4 cup soy sauce (we didn’t use that much)
- 1 lime (for juice & pulp)
- 1 package dried rice noodles
- 1 lb chicken tenderloins
- 1 1/2 chopped peanuts
- 1/2 fresh chopped green onions
- 1 can julienned carrots
- 2 cups fresh bean sprouts
- 5 tbs peanut oil
- 2 tbs sesame oil
- 1/2 cup peanut butter (to taste)
- 1/2 tsp ground cumin
- 4 eggs
- 2 sprigs, cilantro
1. Combine 3 tbs peanut oil, dash of soy sauce, dash of garlic, and dash of sesame oil in wok and cook chicken until 95% cooked
2. While chicken is cooking, in small saucepan combine white sugar, vinegar, a little bit of soy sauce (no more than 2 tbs to start), lime juice and pulp, 2 tbs peanut oil, 2 tbs sesame oil, ground cumin over medium heat. *Sauce will smell a lot like vinegar. As it heats up, start to add peanut butter— do a lot of taste testing to balance vinegar and peanut butter. Depending on your tastebuds, you might need to add more of other ingredients.
3. Remove chicken from wok and cook four eggs (scrambled) in the pan juice/oil, add garlic if needed, etc. Add carrots, green onions, soy sauce, bean sprouts. Re- add chicken.
4. After cooking rice noodles according to package, add them to the wok with chicken. Stir (we used tongs— much easier). Then, pour sauce (to taste) over the noodles and chicken.
5. Serve with ground peanuts and cilantro on top.
ENJOY!
