Homemade Pad Thai
When I was home for mid-winter break, my mom and I made some Pad Thai because we were missing Thailand (and my sister). It was delicious. We added some extra spice because we’re adventurous. We didn’t have all of the ingredients the recipe called for, but we just added whatever we had in the refrigerator. So, feel free to be creative - it’s good for your soul.
Ingredients (“dry”):
- 4-5 pieces garlic, chopped
- 1 piece tofu, cut into small sticks
- 2 stalks chive, cut into 1-inch length (we used scallions because we had them, but not chives)
- 3/4 cup bean sprouts
- 1/2-3/4 cup chicken, shredded
- 1 1/2 cups rice noodles
- 1 egg
- ground peanuts (1/4-1/2 cup)
Ingredients (seasoning):
- 2 tbsp cooking oil (vegetable or canola, or if you’re my mom you’re awesome and somehow have coconut oil)
- 1 tsp brown sugar
- 2 tsp fish sauce
- 3 tsp oyster sauce
- 2 tbsp tamarind juice (optional; we didn’t have this)
- 1 cup water or chicken stock
Preparation:
- In a wok or large saute pan, fry garlic in hot oil over low heat until fragrant. Add shredded chicken and tofu. Cook about a minute.
- Scramble egg in a separate bowl and add it to the chicken and tofu.
- In the same bowl you scrambled the egg, add all wet/seasoning ingredients except water or chicken stalk. Mix and then add to the pan on high heat.
- Add noodles and water or chicken stock and stir to incorporate.
- Add bean sprouts and chives (or scallions), cook a few seconds. Add chili flakes if you’re feeling adventurous. Remove from heat.
- Garnish with crushed peanuts and lime.
- DEVOUR
