Pad Thai

 

Ingredients:

12 oz Rice Noodles

4 chicken breast or the equivalent in chicken tenders, cut into bite size pieces

1 can bean sprouts, drained

4 eggs

oil for wok, toasted sesame oil is preferred but any oil will work

2 c broccoli, cut into bite size pieces

2 c cauliflower, cut into bite size pieces

1 basket of mushrooms, sliced

 * you could also add other veggies, chop into bite size pieces (carrots, snow peas, bok choy)

    Garnish:

    4 green onions, sliced

    1 c peanuts, chopped 

    1 bunch of cilantro, stems removed and chopped

    1 large lime, cut into wedges

    additional soy sauce, siracha and/or oyster sauce or fish sauce

    Sauce Ingredients:

    1/2 c soy sauce

    2 Tbsp sriracha, more if you want it spicier

    1/4 c fresh lime juice

    1/4 c oil

    1/4 c packed brown sugar, more if you put too much sriracha in (ha!)

You could make this a vegetarian dish, a seafood dish, a chicken dish, a beef dish, or any sort of combination.  I like to do veggies, chicken and shrimp.

Start by prepping all of my ingredients, washing, chopping/slicing, and mixing up the sauce. 

Combine all of the sauce ingredients into a small bowl and whisk until brown sugar has dissolved. Keep the whisk handy as you will want to whisk again before adding it in, towards the very end of the recipe.

Prep lime wedges, cilantro and green onions, and peanuts.  Save these for garnishing your individual plate.

Add a small amount of oil to a wok.  Add mushrooms.  Stir fry the mushrooms for 2-3 minuets, then set aside in a bowl or plate.  

Add a bit more of oil and add in broccoli and cauliflower.  Stir fry until cauliflower get a little browned, about 3-5 minuets.  Then set aside with the mushrooms.

Prepare noodles as directed on package in a medium size pot. Once they have reached the desired tenderness, drain and rinse in cold water.

While noodles are cooking, add a small amount of oil to wok, adding chicken.  Stir fry the chicken, cut a piece in half to confirm the center is no longer pink.  Once there is no pink, add the chicken to the veggie mixture. 

Add a small amount of oil to the wok and scramble the eggs.

Once eggs are scrambled, add bean sprouts, chicken, veggies back into the wok and give a good toss to combine.  Add in noodles and sauce, tossing again to combine.  Once everything is added, let cook for about 5 minuets to heat everything together, tossing now and then to make sure things do not stick to the wok bottom.

Once everything has been heated, serve!

Don't forget to add your garnishes to your individual plate, adding more sauces if you want it more spicier or more salty!