Pad Thai

1 Nov

Pat asked me to make this Pad Thai recipe twice in two weeks because he liked it so much the first time. I was shocked! Our dinner conversations usually go something like this:
Me: “What do you want for dinner?”
Him: “I don’t care. What do you want?”
Me: “I don’t know. You pick.”
Him: “No, I picked yesterday.”
So, whenever he requests something in particular, I know it’s a major compliment!

I was also pretty surprised at how inexpensive it was to make. I had pretty much everything besides the fish sauce, bean sprouts, rice noodles, and green onions. I think I spent a total of $9 on those items, and considering how much food it made, it was definitely worth it.

For the sauce:

  • ¼ cup white or rice vinegar
  • A splash of lemon juice
  • ½ cup fish sauce
  • ½ cup brown sugar
  • 1 tablespoon chili powder
  • A few tablespoons of vegetable oil for frying
  • 2 pretty big chicken breasts, cubed
  • 20-25 medium shrimp, peeled/deveined (raw is better)
  • A box of rice noodles
  • 3 eggs
  • 3 cloves of garlic, minced
  • 2 cups bean sprouts
  • A bunch of green onions, sliced
  • 1 cup peanuts, coarsely chopped
About a half hour before you start, soak the rice noodles in a pan of hot water. They’ll get soft, but not mushy. I recommend prepping the meat, veggies, etc. beforehand, and putting them in small bowls so they’re ready to go.
I’ve been told pad thai works best when you make 2 servings at a time, so you’ll repeat this process 3 times. So, use a third of each ingredient per batch.

To make the sauce, mix all ingredients together in small sauce pan over low heat, and stir until sugar is dissolved. You can taste it to see what it needs (should be a little spicy, sweet, bitter). It will probably taste like poo, but don’t freak out. It’ll taste better with the noodles, I promise.

This is pretty fast paced, so get ready! Grab a large skillet, and heat some oil on medium high heat. Throw in a handful of chicken, and some garlic, and sauté until it’s half cooked.

Add about a third of the noodles to the skillet, and about 1/3 cup of the sauce. Stir it around until the noodles are covered with the sauce.

Crack an egg into the pan and let cook for 10 seconds, with the noodles pushed over to one side. Then mix with the noodles.

Throw 6-8 shrimp in. Add a handful of bean sprouts, sprinkle some peanuts, and some green onions. Stir fry until the shrimp is no longer translucent (just a minute or two!)
That’s it! Now repeat x3, and you have pad thai for at least 3 full dinners.

2 Responses to “Pad Thai”

  1. Lyndsey November 8, 2011 at 1:03 am #

    Hi Julie! Andy found your blog 🙂 Also, might I make a suggestion that you call it Pat Thai?!

  2. Audrey November 11, 2011 at 10:50 pm #

    hahaha you and pat sound EXACTLY like andrew and i at dinnertime. looking forward to trying out some of your recipes, these all look delicious so far!

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