Monday, March 9, 2015

Pad Thai


This is one of our favorites!
For the sauce:
1/2 cup palm sugar or white sugar
1/2 cup soy sauce 
2 tablespoon tamarind
1/2 cup water
2 TBL. chili sauce
1 TBL. sesame oil
For the Noodles:
16 oz package of rice noodles linguine width
3 chicken thighs, diced
1/2 white onion sliced thin
3 cloves garlic minced
2 TBL. peanut oil
Veggies to serve with the noodles
2 green onions, diced
1 cup fresh bean sprouts 
1/4 c. roasted salted or unsalted peanuts, chopped
lime wedges
  1. Start by making the Pad Thai sauce. Combine all sauce ingredients in a small sauce pan and heat on low until the palm sugar is dissolved.
  2. Once the sugar is dissolved, increase heat to a quick boil (a few seconds) and then remove from heat. The sauce is finished.
  3. Then you want to cook rice noodles according to the package. When done rinse under cold water and shake apart so they do not stick , add a little sesame oil to keep them from sticking together.
  4. Once you have that ready you can sweat out your onion and garlic, when they become fragrant add chicken, season with salt and pepper and cook until no longer pink.
  5. Add chicken mixture and sauce to noodles and stir to combine. 
  6. Serve with veggie plate for individuals to top with whatever they want.


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