I made Pad Thai a few years ago but have never gone back to my recipe because the noodles were always too dry and the flavor just wasn’t what I wanted. I needed a new recipe.
I kept postponing making a new Pad Thai recipe. Even though I am slowly accumulating more and more Asian and Indian spices and ingredients, I didn’t always have what I needed or use them enough to validate purchasing them.
I finally caved when I found a recipe that was easier. Actually, About.com called it “Easy Pad Thai Noodles“. Just what I needed!
Food preparation didn’t take too long and it provided just enough time for the chicken to marinate in the soy sauce. The marinating process really helped add flavor and keep the chicken tender.
The end result did not taste like the Pad Thai noodles that I get in restaurants, but it was much better than the first recipe I had experimented with. The dish tastes fresh and unique. I like a little kick so I added some red pepper flakes to the mix.
- 9 oz./250 g. pad Thai rice noodles
- 10-12 medium raw shrimp, shells removed
- 1 boneless chicken breast or 1-2 thighs, chopped up into small pieces
- 1.5 Tbsp. soy sauce
- 3-4 cloves garlic, minced
- 1-2 fresh red or green chilies (to taste), finely sliced
- 1 tsp. grated galangal OR ginger
- 4 green onions, sliced, keeping the white separated from green
- 1 egg
- 2-3 cups bean sprouts
- ⅓ cup dry roasted unsalted peanuts, chopped
- 2-3 Tbsp. vegetable oil for stir-frying
- lime wedges for serving
- ⅓ cup chicken stock
- 3 Tbsp. rice vinegar or white vinegar
- 1 Tbsp. lime juice
- 3-4 Tbsp. brown sugar
- 2 Tbsp. fish sauce
- 1 Tbsp. soy sauce
- ¼ tsp. cayenne pepper
- ¼ tsp. red pepper flakes
- Chop chicken and toss with soy sauce (1.5 Tbsp) and set aside.
- Combine sauce ingredients together in a cup, stirring to dissolve sugar and set aside.
- Bring a large pot of water to boil. Place rice noodles in boiling water and switch off heat. Allow noodles to soak approximately 6 minutes OR until soft enough to bend easily, but still firm and 'undercooked' by regular standards. Drain and rinse noodles briefly with cold water to keep from sticking. Set aside.
- Heat a wok or large frying pan over medium-high heat.
- Drizzle in the oil and swirl around, then add the garlic, chili, galangal/ginger, and the white parts of the green onion (reserve green tops for later). Stir-fry for 1 minute.
- Add marinated chicken and stir-fry 2 minutes. Add the shrimp, continuing to stir-fry until they turn pink and chicken is opaque (2-3 minutes).
- When pan becomes dry, add 1-2 Tbsp. of the pad Thai sauce.
- Push ingredients to the side of the pan (if pan is dry, drizzle in a little oil). Crack egg into center and stir-fry quickly to scramble.
- Add noodles plus 3-4 Tbsp. of the sauce.
- Lift and turn noodles with other ingredients. Continue in this way, adding more sauce every minute or two, until all has been added and the noodles are chewy-delicious and a little bit sticky (8-10 minutes).
- Fold in bean sprouts. Remove from heat and taste-test, adding more fish sauce until desired taste is achieved.
- Garnish with lime wedge, remaining green onion and chopped nuts.