Wednesday, April 21, 2010
Chicken Pad Thai
Bad photo, great food. I always, ALWAYS, get pad thai with chicken when we're eating thai, but since it's occurred to me that I can make it at home, we rarely buy it any more. I've tried shop-bought pad thai sauce, which is fine, and I've made my own which is also ok, but I want to try another few recipes to find a real winner before posting about it. (If you have any tips, please let me know!)
Anyway - it's awesome. I love stick rice noodles, they're really chewy and have great texture. Obviously, you can add pretty much anything to this dish, but I like red peppers and snow peas (mangetout).
What's your favorite thai food? Maybe I should order something else next time!
Chicken Pad Thai
chicken - 3 thigh fillets or one breast
2 garlic cloves
vegetables - for example, a bit of zucchini, red or yellow pepper, snow peas, mushrooms...
200 g stick rice noodles
pad thai-sauce (homemade or shop-bought)
ancho chili powder
sriracha hot sauce
Cut the chicken into bite-sized pieces. Finely mince the garlic. Cut all the veggies in thin sticks or slices. Soak the rice noodles in hot water until soft - the time will depend on how thick they are. Beat the eggs in a bowl.
Heat some peanut oil in a wok or large frying pan. Fry the chicken and garlic for a few minutes. Add the veggies and stir-fry for a few more minutes. Move everything in the pan to the side to get some room for the eggs, then add them. Stir them a little, so you end up with a scrambled omelet. When the eggs are set, add pad thai-sauce, noodles, soy sauce and some chili powder. Stir everything and season with more spices if you'd like.
Serve straight away, with fresh coriander, chopped peanuts and some hot sriracha sauce. A wedge of lime is also nice!
Recipe in Swedish:
Pad Thai med kyckling