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Pad Thai-riffic!

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.

While shopping in Argyle, I decided to make some Pad Thai. Making pad thai sauce from scratch is often a lengthy process involving lots of ingredients to get the perfect sweet and spicy flavors reminicent of traditional pad thai. So while shopping in the asian markets, I found a pre-made pad thai sauce that looked promising. With it, I made chicken pad thai.

Pad Thai is a dish of stir-fried rice noodles with eggs, fish sauce, tamarind juice, red chili pepper plus a combination of bean sprouts, shrimp, chicken, or tofu, garnished with crushed peanuts and cilantro. Its normally servied with a lime wedges - the lime juice added to the dish really freshens it up! In Thailand, it is also served with a piece of banana flower.

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
1/2 package of bahn pho noodles (small or medium width)
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.

In same pan, add oil.
Add garlic, onions and sliced carrots.
When softened, add cooked chicken.
Add entire bottle of sauce; stir to coat.
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.

3 comments

  1. Mmm, phad thai. I could just eat a plate of this stuff for dinner sometimes. :)

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  2. 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!

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  3. 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!

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