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!
- 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
- 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.
- Bring a large pot of water to a rolling boil.
- Add noodles and cook about 8 minutes or until tender.
- Pour the noodles into a colander in the sink to drain and set aside.
- Heat 2 tbs vegetable oil on high in a large wok (or large heavy skillet).
- Swirl the oil a bit to coat the bottom.
- Cook the chicken pieces, about 7 minutes
- Add about a third of the fish sauce mixture and cook for another two minutes, set aside.
- Add the remaining vegetable oil (2 tbs) to the wok and heat on medium high.
- Swirl the oil a bit to coat the bottom.
- Add the beaten eggs and continuously stir to lightly scramble the eggs. About 2 minutes.
- Add the minced garlic, red peppers and green onions. Cook for 2 minutes.
- Add the chicken back into the wok and stir.
- Add and tofu, stir and cook for two minutes.
- Add the noddles, bean sprouts and remaining fish sauce mixture into the wok.
- Toss to completely coat all the ingredients in the wok. Keep tossing for 3 minutes.
- Add the cilantro and peanuts. Toss and place on a serving dish.
- Sprinkle chopped cilantro over the pad thai and serve hot with lime wedges.
Love your story behind the pad Thai .. I love Pad Thai .. it just hots the spot ..thanks for sharing
Thanks Kelly. Let us know if you try it and how it goes.
What a very long 16 years of wait, this must worth savoring for! Yum!
We had Pad Thai many times in-between… the 16 year wait was for our homemade version 🙂 It was worth the wait. Take care Raymund.
Chicken Hello, I thought your post was great.
Why thank you.