Pad Thai has to be one of my top favorite foods. I mean, it’s spicy chicken and noodles, who doesn’t love that? So I decided I needed to learn to make it myself, from scratch. The skinny reason is so I can know exactly what goes in it and cut down on the chemicals, oil, and MSG that tends to hide in take-out food. The fat reason is, I need to know how to make it to satisfy those 2 am cravings after a long night of…well, anything really.
I looked on Pinterest and found so many different tweaks and recipes that I decided to keep it simple this time and work up from there. And it turned out great! I was pretty excited. To be totally honest I inhaled it before my brain registered “hey fatty, how about taking pictures?” but thankfully Adora has more forethought than I do (so you can thank her for the pic).
Happy Pad Thai-ing!
xo. Brie.
Homemade Pad Thai
1 box rice noodles
2 chicken breasts
2 eggs scrambled
1 cup bean sprouts
3 shallots
3 cloves garlic
2 tablespoons coconut oil
Sauce
1/4 cup fresh lime juice
1/4 cup fish sauce
1/4 cup tamarind paste
2 tablespoons sugar
red chilies
Garnish
crushed peanuts
sliced green onion
lime wedge
Sriracha
Soak rice noodles in hot water for 8-10 minutes, or until tender, then drain. In a wok or large pan, sautee diced shallots, garlic, and chicken cut up into bit sized pieces. Cook over med/high heat until chicken is cooked through and begins to brown. Remove and set aside in a bowl. In the same pan, scramble eggs, then add noodles and sauce. Stir until mixed, then add in chicken mixture. Let cook a few more minutes to marry all the flavors. Serve garnished with sliced lime, crushed peanuts, green onion, and Sriracha.
Thank you Brie for transcribing our pad thai making experience!
xoxo,
Adora