One thing the Covid time have taught me, is that if you want to eat like you’re ordering out every day, but can’t afford it, you better learn how to cook it for yourself. It’s almost shocking how easy it can be. Pad Thai has always been one of my favorite dishes, and I would order it on a regular basis. During the Covid Pause I was out of work for 13 months, so I got even craftier in the kitchen than usual in order to save some money. I made Chicken Pad Thai! Some of the ingredients weren’t easy to find, so I just ended up ordering them on Amazon, but other than that, it was not hard to make at all! I hope you follow suit….
What you’ll need:
Pad Thai sauce:
- 1/3 cup brown sugar
- 1/4 fish sauce
- 1/4 cup tamarind concentrate
- 2 tbsp soy sauce
- juice of one lime
- 1/4 cup crushed red pepper
Pad Thai:
- 10 oz thin rice noodles
- 3 tbsp Canola oil
- 1 pound boneless, skinless chicken breast, cut into bite sized pieces
- 1 cup bean sprouts
- 1/2 cup shredded carrots
- 4 cloves garlic
- 3 eggs, whisked
- 3 green onions, cut into one inch pieces
- chopped peanuts
- lime wedges
Prepare the noodles according to the instructions on the package. Whisk all the ingredients of the sauce together in a medium bowl until completely combined. Set aside. Heat one tbsp of oil in a large saute pan or wok over high heat. Add the chicken and saute for 3 to 5 minutes, until lightly golden and cooked through. Transfer the chicken to a plate and set aside.
Add the remaining oil to the wok. Add the bean sprouts, carrots and garlic. Saute for 2 minutes. Push the veggies to the side and add the eggs to the pan, then scramble them.
Add the chicken back to the pan, then the cooked noodles, the sauce and the green onions. Mix it well until it is evenly coated. Remove from the wok, then sprinkle with crushed peanuts and serve with lime wedges.
Bon appétit!
