Easy Chicken Pad Thai
Description
I think I discovered the real joy of pad thai in Thailand, but I’m not sure. I probably had it before I spent two glorious weeks there but I don’t remember my local versions tasting anything like what I had in Thailand. The dish wasn’t a sickeningly sweet, oily heap of noodles I’ve had in many Bay Area restaurants. I rarely order it because my taste buds instantly recognize high fructose corn syrup and cloying sweet flavors. Not long ago, a client asked for pad thai which make me think about reworking the dish so it tasted like what I remembered in Thailand. I looked at many recipes which all had too much sugar so I came up with a delicious version my client loved! Because as a working chef, I pursue perfection, I thought it could be even better so I tinkered some more to create this version.
This dish is so easy to make it’s one of my go-to dishes at home for a quick meal. I keep one pound packages of ground chicken in the freezer along with frozen shrimp. I used some leftover green garlic, a delicious spring vegetable. It’s garlic harvested before the bulb matures. Green garlic resembles a large scallion, has mild garlic flavor and it is used in a similar way as a leek.
Ground chicken works better because more chicken flavor soaks into the noodles and it’s authentic. Dried shrimp are an authentic yet secret ingredient that boosts the savory flavor. Rice noodles, Thai curry pastes, roasted chili paste, and fish sauce are staples in my pantry or refrigerator. Even my back-ups have back-ups because I simply can’t do without these essential ingredients. Once you try this dish, you’ll add these staples to your pantry too.
Ingredients
Sauce
Topping
Instructions
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Use a 3 quart pot with a lid.
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Place noodles in the pot, cover with warm water and soak covered for 15 minutes.
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Drain noodles and set aside.
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In medium bowl whisk tomato sauce, ketchup, curry paste, chili paste, sugar or agave, 3 tablespoons fish sauce, ½ cup chicken broth and set aside.
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Use a large sauté pan with a lid.
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Spray the bottom and sides of pan with nonstick spray and place on medium high heat.
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Add the oil, red onion, green garlic, scallions and garlic.
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Stir fry the vegetables for 3-4 minutes.
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Stir them vigorously with tongs to prevent too much browning.
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Add the chicken and use a metal spoon or spatula to stir fry the meat and break it into small pieces.
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Cook meat until most of the pink disappears but isn’t fully cooked.
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Add the sauce but reserved ½ cup for later use.
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Reduce the heat to low, cover the pot and simmer for 5 minutes or until the chicken is cooked.
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Add the noodles and toss with tongs to coat with sauce and meat.
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Do this quickly so too much liquid doesn’t evaporate.
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Cover the pot and keep on low heat for 10-12 minutes.
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Occasionally toss the noodles, add more sauce if needed to keep the noodles coated.
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Keep the pot covered until the noodles are cooked.
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If too much liquid has evaporated, add chick broth 1/4 cup at a time.
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When the noodles are cooked, remove from heat and add 2 tablespoons fish sauce, toss to mix thoroughly.
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Garnish with peanuts, dried shrimp and cilantro leaves.
Note
Chef’s tip: Add ½ pound of shrimp and two scrambled eggs for a more substantial meal. I add a couple of sliced chilies, jalapenos, Sriracha sauce or chili paste to give it more kick! Any thinly sliced green vegetables will make it a one-dish meal.
User Reviews
This was amazing! I followed the recipe exactly and even added the shrimp and scrambled eggs, as the chef suggested and it couldn’t have been better! Wow!!