Monday, February 17, 2014

Pad Thai Noodle Success!

I only learned about the wonder of Thai noodles within the past 2 years. I'm not sure how I made it that long! Had I realized I could make them at home, I would have been doing it for a while now. Here's what you'll need:

2 boneless, skinless chicken breasts, cubed
1.5 T soy sauce

8oz Thai rice noodles

1.5 T lime juice
4 T brown sugar
2 T fish sauce
1 T soy sauce
1 T vinegar (supposed to use rice vinegar, but I had ACV, so I used that instead)

2 T peanut oil (or the oil of your choice)
3 cloves garlic, crushed
1 grated sliver of ginger
1/8 t Cayenne (or more, if you like heat)
2 green onions, chopped
1 egg
1 cup broccoli slaw

1/3 c dry roasted unsalted peanuts, chopped

1) Toss cubed chicken with the 1.5 T soy sauce. Set aside.
2) Boil a pot of water large enough to hold all your noodles. When the water is boiling, add the noodles, and immediately turn the heat to the burner off. Set a timer for 6 minutes. When your noodle timer goes off, drain them, and then rinse with cold water. Set them off to the side. They won't be cooked all the way, but you're going to keep cooking them later.
3) While the noodles are cooking, assemble your sauce. I added mine to a Mason jar and shook it to combine instead of whisking in a bowl. Combine your lime juice, brown sugar, fish sauce, and soy sauce. Shake well, until you can see that the brown sugar has dissolved.
4) In a skillet (or wok, if you're lucky enough to have one), heat your oil on medium. Add the garlic, ginger, pepper, and green onion and let them sizzle for a minute or so. Add your chicken, and cook that until it's done. If the pan gets dried out, you can add a tablespoon or so of the sauce, or a little more oil.
5) When your chicken is done, move everything in the pan to the outside edge, and then crack your egg into the middle. Fry that up, and then mix it with your chicken.
6) Dump in your noodles and stir fry everything together with about half of your Mason jar of sauce. Keep tossing the noodles until they're coated, and then gradually add the remains of the sauce until the noodles are done cooking.
7) Toss in your broccoli slaw. (You're supposed to use bean sprouts, but my local grocer told me they're hard to find because there are so many cases of food poisoning, which has caused many stores to stop carrying them.) Mix it throughout, but don't let it cook because you want the crunch.
8) Dish your creation onto a plate, and sprinkle with your chopped peanuts.
9) Pat yourself on the back (I 100% did this) and chow down.