Homemade Pad Thai

Thai food may be one of our favorite cuisines. There is a super good Thai restaurant downtown we love to go to, but when I found a recipe for home made pad thai, I knew I had to give it a shot. I knew nothing would compare to our beloved Thai Basil, but when we are craving Thai (which, let's be honest, is always) I am so excited we have a recipe we can whip out at home! And even better, you can customize it to your liking whether you want tofu, chicken, shrimp, beef or all veggies! 


 Ingredients:
 - 1 lb boneless skinless chicken breasts cut into cubes (or protein of choice)
-  5 tablespoons plus 1 teaspoon Asian fish sauce
- 1/2 pound firm tofu, cut into 1/4-inch cubes
- 1 cup water
- 2 tablespoons lime juice
- 1 1/2 teaspoons rice-wine vinegar
- 3 1/2 tablespoons sugar
- 3/4 teaspoon salt
- 1/4 teaspoon cayenne
- 3/4 pound large rice noodles 
- 3 tablespoons cooking oil
- 4 cloves garlic, chopped
- 2/3 cup peanuts, chopped fine
- 2 cups bean sprouts
- 1/4 cup lightly packed cilantro leaves, or more to taste

Directions:
1. In a small bowl, coat the chicken (or protein of choice) and 1/2 teaspoon of the fish sauce.  In another bowl, combine the tofu with another 1/2 teaspoon of the fish sauce. Skip the second part if only using one type of protein. In a medium bowl, combine the remaining 5 tablespoons fish sauce with the water, 1 1/2 tablespoons of the lime juice, the vinegar, sugar, salt, and cayenne. 
2. In a pot of boiling water, cook the rice noodles according the packaged directions. Drain.
3. Meanwhile, in a wok or large frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the chicken and cook, stirring until just done. Remove. Put another tablespoon of oil in the pan. Add the tofu and cook. Remove. Put the remaining 1 tablespoon oil in the pan, add the garlic and cook, for about 30 seconds. 
4. Add the pasta and the fish sauce mixture. Cook, stirring, until nearly all the liquid is absorbed, about 3 minutes. Stir the chicken, tofu and 1/3 cup peanuts. Remove from the heat. Stir in the remaining 1/2 tablespoon lime juice, bean sprouts, and half the cilantro. Top with the remaining peanuts and cilantro.

The fish sauce and rice noodles are easily found at any international market or even your local supermarket. We couldn't find any peanuts (right?) which was a total bummer. Peanuts totally make the dish amazing, and you must must must use them! Enjoy!
Original recipe found here

1 comment:

Brooke Reagan said...

You are making me hungry! This looks delish!

Brooke du jour
www.brookedujour.com