|This was a vegetarian version. I was out of chicky. It tasted just as good:)|
My mom comments almost every time she's at my house that my fridge is full of so many strange ingredients. Soy sauce was it at my house growing up. So I wonder what Emma's fridge will look like in 20-30 years? What will they be eating? Thai curries, Chinese fermented black beans, fish sauce, garam masala powder, and chipoltes are standard here. We eat from a different country most nights. Tacos have become fish tacos, or Carne Asada, and the rice cooker is out ALL the time for different Asian inspired foods. It could have to do a lot with James living in Taiwan for 2 years and his love of the food there. Has your eating changed since growing up? Don't get me wrong. I still love lasagna, and tacos, and and fajitas, but we've expanded our taste buds.
Pad Thai is one of my all time favorite meals. According to my Thai speaking brother in law,this dish is pronounced, "Put Thai". I try to say it correctly every chance I get. I'm honing my foreign language skills. If you've ever been to a Thai restaurant this is one of my favorite and probably the safest things on the menu. As a first time Thai restaurant goer 18 years ago, this is the first thing I ever ordered. I remember it coming out with lots of limes, sugar, peanuts, and fish sauce so that you could doctor your dish up just the way you liked it. I remember thinking it was delicious, and I order it almost every time we eat Thai. That's the good thing about having 5 children. At a Thai restaurant at least one of the dishes can be Pad Thai, as well as a number of other goodies. I've noticed as of late, that everything you need for Pad Thai can be purchased at any grocery store. They've got it all now a days.
1 (12 ounce) package rice noodles
1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces
1/4 cup vegetable oil
1 tablespoon white wine vinegar
2 tablespoons fish sauce
3 tablespoons white sugar
1/8 tablespoon crushed red pepper
2 cups bean sprouts
1 cup shredded carrots
1/4 cup crushed peanuts
3 green onions, chopped
handful fresh cilantro chopped
1 lime, cut into wedges
Soak rice noodles in hot water 20 minutes, or until soft. Drain, and set aside.
Heat butter in a wok or large heavy skillet. Saute chicken until browned. Remove, and set aside. Heat oil in wok over medium-high heat. Saute bean sprouts and carrot shreds. Crack eggs into hot oil, and cook until firm. Stir in chicken, and cook for 5 minutes. Add softened noodles, and vinegar, fish sauce, sugar and red pepper. Adjust seasonings to taste. Mix while cooking, until noodles are tender. Add green onions and cilantro just before serving.
Garnish with crushed peanuts, more chopped green onions, cilantro and wedge of lime. I serve with more sugar, vinegar, and fish sauce. Everyone likes their Pad Thai just a little different.