Pad Thai

I’ve been recently craving Pad Thai. And even though there is no lack of Thai food in the area that I live in, I decided to conquer yet another Oriental dish. Some of the best recipes that you will ever find, will be on box packages. This recipe I got from the package of Pad Thai noodles. A fun fact: Pad Thai is not actually Thai. It was brought by Vietnamese traders and it became a common dish in Thailand in the 30s as part of a movement to reduce rice consumption.

Ingredients: 8 oz dried Pad Thai noodles, 3/4 lb  thinly sliced chicken (substitute with shrimp or tofu if you wish), 2 tablespoons vegetable oil, 2 cloves minced garlic, 2 eggs slightly beaten, 4 sliced green onions, 10 oz fresh bean sprouts, 3/4 cup peanuts, 1/2 lime

Sauce: 1/4 cup fish sauce, 1/4 cup sugar, 1/4 cup rice vinegar, 2 tablespoons hoisin sauce

Cook the noodles according to the package instructions. I just needed to add mine to boiling water for a few minutes.

Add oil to a wok or skillet on medium heat. Add garlic and cook for 2 minutes. Add the chicken.

Cook for 5 to 7 minutes. Add the meat and garlic, along with the oil remains, to the noodles. Pour the beaten eggs.

Scramble the eggs with the noodles until the eggs are cooked through. Mix fish sauce, sugar, vinegar, and hoisin sauce for the sauce.  Add the sauce, green onions, bean sprouts and peanuts. Cook for 1-2 minutes. Squeeze fresh lemon juice over the top and serve hot. Enjoy.

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Filed under Chicken, International Food

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