Time to eat! - Pad Thai - nut free | Sandling All Day

Wednesday, October 30, 2013

Time to eat! - Pad Thai - nut free

So I wanted to share this with you... I've been hungry all day, working and went home and found this recipe that I'm wanting to make... has anyone tried this, or something similar?  Did you make it like it is or make changes?  How was it?

I did make changes to this recipe, to make it nut-free (household allergies)

Low(er) Fat Pad Thai recipe

Pad Thai

1 16 oz package rice noodles
2 1/2 whole heads garlic, peeled and crushed
9 eggs
3 Tbs. red onion, diced
1 1/2 - 2 lbs chicken, sliced
1/2- 1 c Pad Thai sauce
1/3 cup olive oil
1 c sliced green onions
2/3 c sliced cilantro
2 packages bean sprouts
2 limes cut
*I've eliminated the fish sauce!!

Soak noodles for about 30 minutes in lukewarm water.  Don't soak ahead of time, unless you really need to.  I've found it changes the consistency!

 Heat oil in large skillet (better if you have a wok, but I don't! Although, we did when I was growing up... they were *hot* back then!) 
When oil is hot- add garlic and red onion. Fry until garlic is light brown.

 Add chicken and fry until chicken is almost done.  (You don't want to over cook it, and if you cook it all the way, it will overcook when adding the eggs) 

Make a hole in the middle and add eggs.  It's important to allow the eggs to sit and coagulate for a minute so don't stir right away.
When you do stir, scramble the eggs IN THE MIDDLE - don't mix it with the chicken. This will allow your eggs to keep shape better, and not become 'chick-egg-en' 

(another option is to scramble the eggs separately and add them in) 

When eggs and chicken are done, add noodles and Pad Thai sauce. Cook until well combined and all sauce is absorbed by noodles (about 5-15 min). Remove from pan immediately and add green onions, cilantro, bean sprouts and peanuts. Serve with a lime wedge and sugar if desired.

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