Pad Thai
We've discovered an Asian Grocery here in Vancouver and we able to find a Pad Thai noodles with seasoning packet that we all liked. Unfortunately, it's not always available and worse yet, it has a lot of sodium in it. Yesterday, we experimented with our own pad thai sauce. It was pretty good for a first try and there are lots of ways we can modify it to our own tastes. Here it is:
Pad Thai
8 oz rice stick noodles (1/8" wide
4 Tbsp. lime juice
3 Tbsp. fish sauce (You'll find this in the Asian section of most grocery stores.)
1 Tbsp. reduced-sodium soy sauce
1 Tbsp. sugar (I added a bit of honey to make it a little sweeter.)
1-2 tsp. thai hot sauce (I used a garlic/chili paste also found in the Asian foods aisle.)
3 cloves garlic, minced
1 Tbsp. freshly grated ginger (My ginger was too shriveled to use. I used about 1/4 tsp. powered ginger.)
4 scallions
3-4 hot chilies (We put them in whole and made sure not to eat them. It was gently spicy. You can cut and seed them or not seed them to turn up the heat.)
2 boneless skinless chicken breasts
1 med red pepper sliced into strips
2 carrots, thinly sliced
1 package firm tofu (We're trying to get used to the taste and texture and mixing it with the chicken helps.)
small head of broccoli broken into small florets.
(You can use bean sprouts and your favorite stir fry vegetables. You can also use a package of frozen stir fry vegetables to save time and prep efforts.)
Most rice stick noodles can be prepared by boiling water, taking it off the heat and letting the noodles soak until the right "tenderness" This will vary depending on the noodles. Many have the instructions on the package. Just before serving drain the rice sticks
Combine the lime juice, fish sauce, soy sauce, sugar, hot sauce, garlic and ginger in a small bowl and whisk to mix. Set aside.
Stir fry the chicken in a wok in which a little bit of olive oil has been heated over high to med-high heat. Once thoroughly coated, take out the chicken and sear the tofu, take out the tofu carefully and stir fry the veggies until tender-crisp. Add back the chicken, tofu and the rice sticks. Pour sauce over add the blend well over the heat, constantly stirring to avoid burning or sticking.
Please note: I'm the sauce girl in our house. My husband is the master "wokman" and has a system that works well for him. I stay out of the kitchen during his wok time or work on dish detail.
Pad Thai
8 oz rice stick noodles (1/8" wide
4 Tbsp. lime juice
3 Tbsp. fish sauce (You'll find this in the Asian section of most grocery stores.)
1 Tbsp. reduced-sodium soy sauce
1 Tbsp. sugar (I added a bit of honey to make it a little sweeter.)
1-2 tsp. thai hot sauce (I used a garlic/chili paste also found in the Asian foods aisle.)
3 cloves garlic, minced
1 Tbsp. freshly grated ginger (My ginger was too shriveled to use. I used about 1/4 tsp. powered ginger.)
4 scallions
3-4 hot chilies (We put them in whole and made sure not to eat them. It was gently spicy. You can cut and seed them or not seed them to turn up the heat.)
2 boneless skinless chicken breasts
1 med red pepper sliced into strips
2 carrots, thinly sliced
1 package firm tofu (We're trying to get used to the taste and texture and mixing it with the chicken helps.)
small head of broccoli broken into small florets.
(You can use bean sprouts and your favorite stir fry vegetables. You can also use a package of frozen stir fry vegetables to save time and prep efforts.)
Most rice stick noodles can be prepared by boiling water, taking it off the heat and letting the noodles soak until the right "tenderness" This will vary depending on the noodles. Many have the instructions on the package. Just before serving drain the rice sticks
Combine the lime juice, fish sauce, soy sauce, sugar, hot sauce, garlic and ginger in a small bowl and whisk to mix. Set aside.
Stir fry the chicken in a wok in which a little bit of olive oil has been heated over high to med-high heat. Once thoroughly coated, take out the chicken and sear the tofu, take out the tofu carefully and stir fry the veggies until tender-crisp. Add back the chicken, tofu and the rice sticks. Pour sauce over add the blend well over the heat, constantly stirring to avoid burning or sticking.
Please note: I'm the sauce girl in our house. My husband is the master "wokman" and has a system that works well for him. I stay out of the kitchen during his wok time or work on dish detail.
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