One thing I love about our new neighborhood is the close proximity we are to asian markets. There is a thriving neighborhood called “Argyle” that is home to many Vietnamese and Thai Chicagoans. I’m in heaven while grocery shopping within the Argyle neighborhood… because so many of the asian ingredients I use can be found at much better prices here.
There have evolved two different styles of Pad Thai: the version most often found in the streets of Thailand, which is relatively dry and light; and the Western version which may be covered in a red oil and can be heavy tasting.
Outside of Thailand, Pad Thai is one of the best-known Thai dishes, and is very popular in Thai restaurants in America and Australia.
Here is my cheater’s recipe for Chicken Pad Thai:
1 bottle pre-made pad thai sauce
3 cloves garlic
1/2 large onion, sliced
1/4 cup carrots, sliced in matchsticks
1-2 boiled chicken breasts, chopped
1 block tofu, diced
2 eggs, cooked & scrambled
1/4 cup chopped cilantro
2 stalks green onion, sliced
1 cup fresh bean sprouts
crushed peanuts
lime wedges
In a pot, boil water and add rice noodles.
Cook noodles until softened; drain & set aside.
In a large pan, add oil and prepare scrambled eggs.
Remove from pan; set aside.
Add garlic, onions and sliced carrots.
When softened, add cooked chicken.
Add tofu; stir to coat.
Add cooked noodles & scrambled eggs.
To serve, plate noodles and top with cilantro, green onions, bean sprouts, peanuts and lime.
Mmm, phad thai. I could just eat a plate of this stuff for dinner sometimes. 🙂
Looks so good! I’m always wanting to try some more Asian dishes, but when shopping in the little Asian markets I’m never exactly sure what to look for and your blog is so helpful and informative whenever I want to try new things!
Any recollection of the name of the bottled phad thai sauce?
I love the stuff, and have all of the other ingredients on hand.
Thanks!