Tag Archives: pad thai

NOMS

Augh. It’s a very good thing I thrive when I’m way too busy, since I’ll likely be way too busy for the rest of my life, but this unfortunately means that I don’t get to make fancy meals as often as I’d like. My meals growing up always had a starch, a protein, and a veggie (or sometimes a veggie and a salad). During classes, I tend not to have the time to make all of these things and end up with pasta and veggies, or mac and cheese. My schedule will be slightly less gross after this week, as I’m dropping a class that will be replaced with Fibers and Dyeing, though that class was the least amount of work.

But anyway, my Thursdays are light, and I made delicious foods: Chicken Pad Thai! It’s a really yummy and easy dish to make, provided you have a few finicky ingredients: rice noodles, bean sprouts, and (cheater alert) Pad Thai sauce. I promise you I’d try to make the sauce from scratch but I have no clue where to buy tamarinds.

Make sure to get the thick-cut noodles.

Ingredients:

  • 1/4-1/2 lb ground chicken or chicken breast chopped small (sub. any protein)
  • 1 egg
  • 1/4 ┬ápackage rice noodles
  • 1/4-1/2 cup peanuts
  • 1 bunch scallions
  • veg. oil (I used chili oil for some spice)
  • pad thai sauce
  • bean sprouts
  • lime

Recipe:

Fill a bowl with very hot tap water and plop your rice noodles in there. Set a timer for 30 minutes for them to soak. The rest of the prep won’t take the full 30 minutes so feel free to check your email at this point.

While they’re soaking, chop up your scallions and peanuts for later. Then, heat oil in a big ol’ pan or wok, then quickly scramble the egg and remove from the pan. Add more oil as necessary throughout the process. Then cook the chicken or other protein all the way through and remove from pan (little pieces are best). If you coordinated it right, your timer is now going off. Drain the noodles and stir fry them for about 5 minutes, adding the pad thai sauce towards the end. I used about 4 ounces. Then add in the scallions and peanuts, and stir fry another minute or two. Toss in the bean sprouts and serve with lime.

SO GOOD. In the words of Megan, “It’s as good as at a restaurant!” (blush).

Noms!

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