Project Pad Thai
It’s a project because I’m still learning. As a matter of fact, I welcome your constructive feedback. It’s a work in progress.
Here’s what I have so far:
- ½ lb wide rice noodles
- 1 TBS minced garlic
- 2 carrots, finely chopped
- 1 onion, finely chopped
- 2 eggs
- ½ lb boneless/skinless chicken thighs, cubed
- ¼ cup fish sauce
- ¼ cup rice vinegar
- ½ cup palm sugar
- 1 TBS red pepper flakes (more or less, depending on your tolerance)
- ½ tsp paprika
- ½ lb mung bean sprouts
- 1 bunch green onions, roots removed, cut into 1-inch segments
- ½ cup peanuts, chopped, toasted and unsalted
- 1 lime, washed and cut into 8 wedges
Bring water to boil in medium-sized pot. Add rice noodles then remove from heat. Allow to steep until ready to add to the dish later. Ignore them.
In a large skillet (or large wok, if you’ve got one), sauté garlic. Add carrots and onion. Allow to sauté for about two minutes then remove from skillet and set aside.
Scramble two eggs in one half of the pan. Cook the chicken in the other half. Once the eggs are coagulating, you can toss with chicken. Cook chicken until nearly done, then add fish sauce, vinegar, sugar, pepper, and paprika.
Drain and toss in the noodles, bean spouts, cooked vegetables, and green onions (you can save a few for garnish). Only toss until the ingredients are well combined.
Makes 3-4 plates. Top with green onions and peanuts. Serve with lime wedge to be squeezed over before immediately enjoying.