White Girl Chicken Pad Thai

Sunday, October 7, 2012

Last week I introduced my new weekly segment, "Sunday around the table." I intended on posting this morning, but I've been out of town since last week. I always have the best of intentions to keep up on my blog while I'm out of town, but neither of my parents have an internet connection. They're not even that old, they just live in the boonies. I have to go to Starbucks for WiFi. Anyways, I just got back home, and I really wanted to share my "White Girl Chicken Pad Thai."

I call it "white girl" because it's my Americanized version. I love Thai food, but I try to limit eating out. I found this recipe online, but changed a few things ;). I was drawn to this recipe because "easy" was in the title and it doesn't contain fish sauce (which is really stinky). I added a few alterations to the recipe, and I think it's pretty darn good! My girlfriend's husband, said this recipe was better than their local Thai restaurant :)

Let's Begin!!

First, make your sauce and set it to the side for later.
Mix the following in a small bowl:
2 tbsp brown sugar
2 tbsp fresh lime juice (about one whole lime)
3 tbsp soy sauce
2 tbsp Thai sweet chili sauce (get it at Trader Joe's)
1/8 tsp Siracha (you can add more later for more heat, if you like)

Then, prepare your chicken. I use 2 frozen breasts and I cook them in the oven ahead of time, but you can prepare your chicken however you desire. You can even pick up a pre-made chicken at your grocery store. I season my chicken with salt, pepper and garlic. 

Next, Grab an 8 oz package of wide flat rice noodles, follow the preparation instructions on the package (They're all different).

While your rice noodles are cooking take 2 large eggs and scramble them in 1-2 tbsp of olive oil (or coconut/peanut oil). I also like to add 2-3 minced cloves of garlic to the oil (Use a large pan, because you are going to mix all your ingredients in it).

After the noodles are done, strain them and add to the scrambled egg pan. Then, mix in the sauce and add shredded/cubed chicken. Allow all the ingredients to cook a together a minute, just to infuse the flavors. Then, add bean sprouts, and allow them to warm, but not cook. After all ingredients are fully integrated, Remove pan from heat.

To garnish, I use fresh chopped cilantro, shredded carrots, crushed peanuts, and finish with a lime wedge.

I love this recipe because it seriously takes no time to make (after chicken is cooked). It also tastes pretty authentic, even though it doesn't contain the traditional ingredients. The Thai chili sauce really makes this dish, it's one of my favorite sauces!

I hope you enjoy!! Please let me know if you try it :)

You can also find {mtc} on Facebook, Twitter and Bloglovin'