Today I am doing an awesome collab with my friend Mary Ann from the Frugal Chef channel! If you don't know her, please go and check out her channel here: http://bit.ly/2aOd0r2 She is making an awesome Red Thai Curry meatball today so be sure to check that out when you are done enjoying my Homestyle Pad Thai recipe today!
This may look intimidating, but it really isn't. Pad Thai is just a simple noodle dish with over the top flavor! There are as many ways to make Pad Thai as as there are cooks who make Pad Thai. This is considered the official dish of Thailand and has its roots in the days of WW 2 when the leaders encouraged people to eat more noodles in an effort to reduce rice consumption. Now Pad Thai is as familiar as spaghetti is to folks the world around.
Pad Thai has many variations, but there are some constants. Always fish sauce, always cilantro or Thai basil, always tofu and chili flakes or sauce as well as bean sprouts and rice stick noodles and crushed peanuts.
The sauce is simple to make with ingredients that are readily available in the ethnic section of your grocery store. If you have a hard time finding them, then seek out your local Asian market where you are in for a treat and an adventure all at the same time! You will be giddy with all the new and amazing ingredients that are waiting there for you! Did you know you can get barley flakes at the Asian market? How about boba for boba tea? Yep you can! But that is something for another day!
We start with the noodles which need to be soaked in hot tap water for 10 minutes and drained. Get all your ingredients ready. I have chicken, shrimp, tofu and eggs in mine along with green onions, shallots, ginger paste, lemon grass paste, garlic and bean sprouts. The sauce is easy to throw together with fish sauce, soy sauce, sweet chili sauce, rice vinegar and water along with some palm sugar for sweetness.
Peanut oil is my oil of choice for high heat flash stir fry. Everything gets cooked then mixed with the noodles and sauce and then eggs are scrambled right in the pan and mixed in. Then ready to serve with more bean sprouts for crunch and more peanuts sprinkled over.
This is super delicious and if I do say so myself, tastes just like the pad Thai from our local restaurant and I can make a pan full for my family with leftovers for less than it costs for one portion at the restaurant. Not that I don't love going there, but it is not cheap.
I hope you will give this home style Pad Thai a try and I hope you love it!
I also hope you will go and check out the Frugal Chef channel where Mary Ann is making an amazing red Thai curry meatball for you to enjoy. Also be sure to check out her vast library of videos that she has been making for a number of years! She is my long time YouTube friend and I know you are going to love her as much as I do!
You can see how I made this in my YouTube video:
You can see my friend Mary Ann of the Frugal Chef channel's video for Red Thai Curry Meatballs here:
Home Style Pad Thai
1 pound boneless skinless chicken breast
1 pound fresh shrimp, shelled & deveined
1/2 pound extra firm tofu, cubed
8 ounces flat rice noodles
1 cup green onion, sliced
2 cloves garlic, minced
2 cups mung bean sprouts
1/2 cup dry roasted unsalted peanuts, chopped
1/4 cup palm sugar, crushed
1/4 cup fish sauce
2 tablespoons rice wine vinegar
1 tablespoon tamarind paste
1 tablespoon ginger paste
1 tablespoon lemon grass paste
1/4 cup sweet Thai chili sauce
Lime wedges for serving
2 tablespoons peanut oil
Step by Step Instructions
Cut chicken breast into thin strips. Set aside with the shrimp.
Soften noodles by placing in a bowl with hot tap water. Allow to soak for 10 minutes
before draining. They will not be completely hydrated at this point, however they will
finish cooking with the rest of the dish. Set aside softened noodles.
Mix sauce together by adding palm sugar, fish sauce, rice wine vinegar, tamarind paste
and sweet chili sauce to a bowl. Stir well to combine. Set aside.
Heat 1 tablespoon of peanut oil in a wok or large, heavy bottomed skillet.
Fry tofu until it is nicely browned on the edges. Remove from pan and set aside.
Add just a small amount of oil back to the pan. Add the chicken and cook through.
Add shrimp, garlic, ginger and lemongrass paste, as well as 1 cup of the bean sprouts
and the green onion. Stir fry well until shrimp is nearly done and everything is hot.
Push the contents of the pan to one side. Add a bit more oil to the exposed part of the
pan and add the eggs in. Cook until set on the bottom then stir until scrambled.
Add tofu, noodles, peanuts and sauce to the pan and stir well to incorporate everything
Remove from pan and serve along with additional raw bean sprouts, lime wedges,
chopped peanuts and dry Thai chili powder
Get a printable version of this recipe on my website: http://bit.ly/2aM5AT5