Friday, September 20, 2013

Shy's Pad Thai

1/2 package of rice noodles
2 chicken breasts
1 lime
1 package of bean sprouts
1 bunch of green onions
1/2 cup chopped peanuts
3 eggs

Pad Thai Sauce

3 cloves of garlic, chopped
1 T crushed red pepper
2 T soy sauce
1 T fish sauce
3 heaping spoonfuls of tamarind paste
1 cup of simple syrup (I made mine with 1 cup water and 1/2 cup brown sugar)
2 dashes of Dave's Insanity Sauce

Begin by making the sauce.  Mix all of the sauce ingredients together and bring to a light boil. Reduce heat to low and let cook for a few mins.  Then, just set aside.  Taste and adjust heat, salt, sweet, tang.

Boil/soak the rice noodles until tender.

I usually poach the chicken by wrapping it in tin foil and baking it in a 400 degree oven for about 25 minutes.  Let cool and then shred.

In a large skillet/wok, toss the noodles with the chicken, sauce, eggs, chopped green onions and half of the peanuts.  Cook until the eggs have completely cooked and the dish is heated through.

Garnish with more peanuts, bean sprouts, and lime wedges.


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