Thursday, December 1, 2011

Chicken Pad Thai

This is one of our favorite things to order takeout.  At some point, it occurred to me to try making it, so I hit up my favorite gluten free friend who has a host of rice-noodle based recipes and she sent me this one.  Although I haven't quite mastered it, it's pretty tasty.  Plus, Ben and I like making this together and he LOVES it.
Oh, something to note- the first time you make this, if you don't already have the Asian cuisine sauces and stuff around, it'll be a slightly pricey dish.  But, then that stuff will last you FOREVER & all you'll need to buy are the chicken and rice noodles each time.


2 Tbsp. tamari wheat-free soy sauce
2 Tbsp. water
2 Tbsp. brown sugar
2 Tbsp. peanut butter
2 Tbsp rice vinegar
2 tsp. ground fresh chili paste (adjust to taste for level of spiciness) [i don't like spicy so I use approx 1/2 tsp]
8 ounces wide rice noodles
Olive oil
2 garlic cloves, minced [i always used refrigerated minced garlic that you buy in a jar.  1 tsp = 2 cloves]
2 tsp. minced fresh ginger (1 tsp if dried ginger) [i use dried]
2 boneless, skinless chicken breasts, cut into strips
1 egg
1 C. bean sprouts
1/4 bunch fresh cilantro leaves
1/4 c. peanuts (crushed)
1 lime, quartered

1. Whisk together the soy sauce, water, brown sugar, peanut butter, rice vinegar, and chili paste in a small bowl and set aside.  The peanut butter will not mix in completely.
2. Place the raw rice noodles in a bowl and pour very hot water over them.  Let soak for 15 minutes until al dente.  Drain well.  [i have not mastered the cooking-rice-noodles-thing.  generally, I boil water then pour over.  probably, they'd be less sticky if I stirred them around occasionally.  they do cook more when you put them in the pan later...]
3. Heat about 1 heavy tablespoon olive oil in a large skillet or wok over medium-high heat.  Add the garlic and ginger and saute until fragrant, about 30 seconds.  Add the chicken and cook, stirring, until cooked through.  Remove the chicken from the pan and set aside.
4. Add a little more oil to the pan and cook the egg, stirring, for about 45 seconds.  Add the noodles and stir-fry for 30 seconds to separate the noodles.  Add the sauce and chicken, and cook for about 1 minute longer, until heated through.
5. Remove from heat and stir in the bean sprouts, cilantro, and peanuts.  Toss.  Squeeze one-quarter of lime over each serving. [I do a little less than that]