As I’m writing this it’s 18 degrees outside. Brr! And there’s a ton of snow on the ground, which I’m still on the fence about. I mean it was nice during Christmas and all, but I am so ready for summer! (Hey, I grew up on an island. Cut me some slack!) But we have been having a ton of fun playing in it these past couple of weeks so I can’t complain too much.
And while it’s super cold outside, I do have my favorite ways to warm back up. Hot cocoa with peppermint schnapps anyone? Another good way to warm up is to get down in the kitchen. What’s better than cozying up on the couch with a big bowl of something hot and steamy? Right now, with the snow falling outside, nothing sounds more amazing. We tend to eat more Asian food than any other cuisine in our house- sushi, stir-frys, etc. You name it we love it! Pad Thai is one of my favorite Asian dishes. It’s basically stir fried noodles that you can dress up with whatever protein you prefer, whether it be shrimp, chicken, or even tofu. But it’s the little ingredients in Pad Thai that take it a step above your basic noodle dish. The flavors from fish sauce, fresh lime and peanuts really make the dish stand out.
I had never tried making Pad Thai at home, as it always seemed too complicated for me. But luckily I have Cotey now who doesn’t think anything is too complicated when it comes to cooking. And after making this together, it’s really not as intimidating as I thought. So next time you feel like a yummy noodle dish but don’t feel like driving to the nearest Thai restaurant, give our version a try.
Pad Thai (makes two servings)
16oz package of Pad Thai rice stick noodles (although we only used 2/3 of the package)
3 green onion stalks
1 tablespoon diced garlic
1/2 cup peanuts
1 package dried shrimp (we found ours at a Mexican grocery store)
1 tablespoon red pepper flakes
1 lb chicken
2 cups bean sprouts
3/4 cup Fish Sauce
Before you begin, soak your Pad Thai noodles in water until they turn white. You can have them soaking while you prepare the rest of the meal. We’ll start with the Pad Thai sauce- you can either use a pre-made sauce that you can find in most grocery stores or make it from scratch like we did. It was pretty straightforward though. Mix 1 cup cane sugar, 3/4 cup regular granulated sugar, 3/4 cup fish sauce, one can tamarind nectar, juice from one lime and 1/4 cup rice wine vinegar in a small saucepan. Cook on medium high heat until sauce is reduced. Remove from heat and let completely cool. You can add some Sirracha to taste at this point.
Now you can prep your stir-fry ingredients. Chop your green onions, shallot, garlic and peanuts and set aside.
In a large frying pan, add cooking oil and chicken. Cook chicken throughout and add salt and pepper to taste. Add garlic, shallot, green onion, dried shrimp, noodles, bean sprouts, red pepper flakes, peanuts and sauce mix. Push to one side as shown below, and fry two eggs. Once cooked, combine the noodles and eggs.
Divide between two plates and garnish with more bean sprouts, green onion stalks, peanuts and lime. Dig in!