I have a leather fashion DIY on its way, but it’s taking a bit longer than expected, so instead I’ll share my easy Pad Thai recipe. A few of you on instagram requested a recipe, so here it is.
No decent pictures were taken of the finished dish, it disappeared too fast.
I learned how to make Thai food at a church function several years back, ordered a recipe book (as suggested by my friend who has lived several years in Thailand and makes the best Thai food) and started going through those recipes. Thai food isn’t particularly hard to make. It’s mostly throwing things together, which is definitely my MO when it comes to dinner. I stopped making it regularly when we moved away from my favorite oriental market, but every now and then I’ll do something like this for dinner.
The great thing about Thai food is it’s tasty and uses a lot of different fruits and vegetables. Penelope didn’t want to touch the stuff last night, but Felix had his way with the noodle dish. Broccoli, peppers, tomatoes and all! Below is my adulterated version of the tasty dish.
- broccoli (half to a full head)
- 1/4 red onion, shallots are best
- red pepper
- 2-4 eggs
- 2 chicken breasts
- carrots, shredded
- peanuts, finely chopped
- lime or lemon juice
- bean sprouts
- 2 packets of ramen noodles
- sweet Thai chili sauce
- peanut sauce, find this and the chili sauce in the oriental aisle
Cut all of the vegetables and chicken into bite-sized pieces. Separate vegetables into the raw and cooked piles. You will saute broccoli, onion, pepper for a few minutes on high. I typically preheat the pan on high, add the veggies so they blacken a bit. Once the onions have gone transparent, add about 1/4 cup-1/2 cup water and cover until the veggies are cooked all the way through. Set aside in a serving dish. Crack eggs in the sauce pan and scramble. Add a little olive oil to the pan and cook the cubes of chicken. While chicken is cooking, prepare the ramen by boiling water and cooking them all the way through. Do NOT add flavoring. Rinse. Add ramen, chicken and eggs to the serving bowl, then toss in a few tablespoons of chili sauce (THE SWEET STUFF!) and 1/2-1/3 cup of peanut sauce, or until it’s coated. Add raw ingredients and serve with a little wedge of lime or lemon.
I don’t always have bean sprouts on hand, so I usually go without. No big.
Pad Thai is really great, it takes a lot less oil than most dishes, you’re using a whole load of veggies for the recipe and it really is a matter of throwing ingredients together. Hope you enjoy!