Chicken Pad Thai

Oh man, Nelson just brought me back to a memory from about 16 years ago.

We were grocery shopping (something we used to do together before we had kids) and I picked up a Pad Thai kit. Besides making the mistake of shopping on an empty stomach, I was really craving Pad Thai (like… at that moment). But, Nelson asked me not to get the kit–insisting instead that he would make it from scratch. Fine. I accepted.

That evening Nelson busied himself in the kitchen preparing his first home-made Pad Thai while I sat in the living room watching TV (another thing I did a lot more of before having kids–not that I’m complaining one bit–just stating a reality). A short while later, Nelson emerged from the kitchen and proudly presented me with a beautiful platter of Pad Thai which I promptly instructed him to get out of my face. I had started feeling a little out of sorts and the sight and smell of the meal took me over the edge.

Nelson was crushed, and I felt terrible, but I just couldn’t bare to take a bite of the meal he had so lovingly prepared for me–to fulfil the craving I had just hours prior. At that moment, I had no idea why my craving went sour. But we soon discovered why…and our first child was born about 8 months later. Sooooo worth the nausea.

It’s been a long time since I recalled that moment in my life…and a long time since Nelson made home-made Pad Thai–16 years to be exact. This time (and two kids later), I did not turn away at the sight. In fact, I devoured it and ate enough to make up for not eating it so many years ago.

Take a stroll down memory lane and…eat well, friends!

5.0 from 1 reviews

Chicken Pad Thai

 

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Prep time

15 mins

Cook time

25 mins

Total time

40 mins

 

Pad Thai is a meal often enjoyed at restaurants and takeout. Here's a delicious recipe that can easily be prepared at home.

Author: Nelson Cardoso

Recipe type: Main

Cuisine: Thai

Serves: 5 servings

Ingredients

• 12 oz (340g) Rice Stick Pad Thai noodles
• 4 tbs vegetable oil
• 1½ lbs (0.7kg) skinless boneless chick breasts, cut in short strips
• 8 oz (227 g) medium firm tofu, cut in small cubes
• 4 cloves garlic, minced
• 1 sweet red bell pepper, diced
• 5 green onions, sliced
• 3 large eggs, lightly beaten
• 2 cups bean sprouts
• 6 tbs fish sauce
• ¼ cup fresh squeezed lime juice
• 2 tsp white wine vinegar
• 3 tsp asian chili garlic sauce (or more if you like it spicy)
• 2 tbs soy sauce
• 6 tbs brown sugar
• ¼ tsp red pepper flakes
• ½ cup fresh cilantro, roughly chopped
• ¼ cup chopped, crushed peanuts
• Lime wedges and chopped cilantro for garnish

Instructions

1. In a small bowl or large measuring cup, mix together the fish sauce, soy sauce, lime juice, vinegar, chili sauce, brown sugar and pepper flakes.
2. Bring a large pot of water to a rolling boil.
3. Add noodles and cook about 8 minutes or until tender.
4. Pour the noodles into a colander in the sink to drain and set aside.
5. Heat 2 tbs vegetable oil on high in a large wok (or large heavy skillet).
6. Swirl the oil a bit to coat the bottom.
7. Cook the chicken pieces, about 7 minutes
8. Add about a third of the fish sauce mixture and cook for another two minutes, set aside.
9. Add the remaining vegetable oil (2 tbs) to the wok and heat on medium high.
10. Swirl the oil a bit to coat the bottom.
11. Add the beaten eggs and continuously stir to lightly scramble the eggs. About 2 minutes.
12. Add the minced garlic, red peppers and green onions. Cook for 2 minutes.
13. Add the chicken back into the wok and stir.
14. Add and tofu, stir and cook for two minutes.
15. Add the noddles, bean sprouts and remaining fish sauce mixture into the wok.
16. Toss to completely coat all the ingredients in the wok. Keep tossing for 3 minutes.
17. Add the cilantro and peanuts. Toss and place on a serving dish.
18. Sprinkle chopped cilantro over the pad thai and serve hot with lime wedges.

3.5.3208

Nelson Cardoso