Tonight I made dinner for my roommates and I decided to be adventurous and make something I've never made before-Pad Thai. For those of you unfamiliar with Thai food it is a very common dish made from rice noodles with bean sprouts, peanuts and eggs. Its sounds a little strange, but it's oh so good. What I made tonight somewhat resembles Pad Thai, it tasted pretty good for my first attempt and I'll definitely make it again. Things would been easier if I had had a wok. Here's the recipe from Allrecipes.com which I have modified a bit in parentheses. You should be able to get rice noodles (get the thick linguine sized noodles) and fish sauce in the Asian section of your grocery store.
INGREDIENTS
1 (12 ounce) package rice noodles
1 (12 ounce) package rice noodles
2 cloves of garlic-minced
2 tablespoons butter or oil
1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces
1/4 cup vegetable oil (less)
4 eggs
1 tablespoon white wine vinegar (you could double this)
2 tablespoons fish sauce (you could double this)
3 tablespoons white sugar
1/8 tablespoon crushed red pepper (perhaps some more)(some recipes call for paprika instead)
2 cups bean sprouts
1/4 cup crushed peanuts
2 tablespoons butter or oil
1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces
1/4 cup vegetable oil (less)
4 eggs
1 tablespoon white wine vinegar (you could double this)
2 tablespoons fish sauce (you could double this)
3 tablespoons white sugar
1/8 tablespoon crushed red pepper (perhaps some more)(some recipes call for paprika instead)
2 cups bean sprouts
1/4 cup crushed peanuts
Soy sauce (to taste)
lime juice (to taste)
3 green onions, chopped
cilantro for garnish (optional)
1 lemon or two limes, cut into wedges
cilantro for garnish (optional)
1 lemon or two limes, cut into wedges
DIRECTIONS
Soak rice noodles in cold water 30 to 50 minutes, or until soft (this may take a little longer than 50 min). Drain, and set aside.
Heat butter in a wok or large heavy skillet. Saute chicken until browned (with two cloves of minced garlic). Remove, and set aside. Heat oil in wok over medium-high heat. Crack eggs into hot oil, and cook until firm. Stir in chicken, and cook for 5 minutes. Add softened noodles, and vinegar, fish sauce, sugar and red pepper (perhaps some soy sauce). Adjust seasonings to taste. Mix while cooking, until noodles are tender (you may need to add some water at this point to get the noodles soft). Add bean sprouts, and mix for 3 minutes.
Garnish with crushed peanuts, chopped green onions (and/or cilantro) and wedge of lemon (you could add all these in the last few minutes of cooking just to bring the flavors out.
Soak rice noodles in cold water 30 to 50 minutes, or until soft (this may take a little longer than 50 min). Drain, and set aside.
Heat butter in a wok or large heavy skillet. Saute chicken until browned (with two cloves of minced garlic). Remove, and set aside. Heat oil in wok over medium-high heat. Crack eggs into hot oil, and cook until firm. Stir in chicken, and cook for 5 minutes. Add softened noodles, and vinegar, fish sauce, sugar and red pepper (perhaps some soy sauce). Adjust seasonings to taste. Mix while cooking, until noodles are tender (you may need to add some water at this point to get the noodles soft). Add bean sprouts, and mix for 3 minutes.
Garnish with crushed peanuts, chopped green onions (and/or cilantro) and wedge of lemon (you could add all these in the last few minutes of cooking just to bring the flavors out.
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