Rice noodles differ from wheat and rice/corn-based pastas in that they don’t need to be boiled. The flat rice noodles used in this dish can be found at your regular grocery store. The hot noodles are topped with finely minced peanuts (my favorite part) plus lots of fresh cilantro, green onions, and a squeeze of fresh lime juice. My homemade Chicken Pad Thai is a stir fry of flat rice noodles, vegetables, eggs, boneless skinless chicken breast, and an easy sauce recipe that’s equal parts savory, sour, and sweet. This 30 minute meal will be served up hot and peanut topped in less time than it takes to order take out! Guys, we’re doing the dang thing and turning our homes into restaurants by making homemade, gluten free Chicken Pad Thai that’s silky, saucy, and PACKED with flavor. That’s how much I love Pad Thai! That said, last week I dug in, unsurprisingly, to a container of dry, bland, colorless noodles, wishing for the real thing served up hot and saucy at a restaurant. Yet I continue to order it as take out hoping this time will be different. Not 7 miles in a flimsy take out container. It’s a dish that’s best served when the distance between A and B – with A being a sizzling wok and B being my bowl – is about 10 feet apart. Now, I know from experience that Pad Thai doesn’t travel well. ? Twist my arm!ĭespite my better judgment I ordered Chicken Pad Thai. Serve a wedge of lime on the side.One night last week I had tacos on the menu but the boys were craving take out from a local Thai spot so we compromised and got take out. Remove from heat and stir until noodles are well coated with the sauce. Add the softened noodles, fried tofu, scrambled eggs, and the sauce. ![]() Stir-fry the shallots, ginger, and broccoli slaw. In a wok or large skillet, over high heat, add 1 Tablespoon of oil.Chop coarsely and set aside until needed. Cook the scrambled egg and milk mixture until barely firm. In a skillet or wok, heat 1 tablespoon butter.Drain in a paper towel and set aside to cool. Deep-fry the diced tofu until crisp and golden. Heat 1 inch oil in a medium saucepan or wok.(This step can be done ahead of time using cold water.) Strain and reserve until needed. ![]() Once softened, strain, and rinse with cold water to keep noodles from sticking together. Keep an eye on these because they go from crunchy to mushy all of a sudden. Remove from heat and soak the rice noodles in until softened. Stir in the rest of the sauce ingredients until well blended. To make the sauce: In a small saucepan, combine the lime juice, tamarind, sugar, paprika, and salt and bring to a boil.□ģ tablespoons tamarind paste (can substitute 3 more tablespoons lime juice and ¼ brown sugar)ġ/2 cup palm sugar or coconut sugar (can substitute 1/3 cup brown sugar)ġ package firm tofu, cut into 1/2-inch slicesģ eggs, beaten with 1 teaspoon milk plus salt, to tasteģ tablespoons chopped cilantro leaves, plus sprigs for garnishĬonsider adding more protein with pan-seared chicken breast slices or shrimp. Perhaps a family member could take a picture of your face upon first whiff. You will also get to experience the, uh, remarkable aroma of fish sauce. Once you get home, the recipe itself involves many simple techniques that kids can practice, including chopping and dicing, scrambling eggs, deep frying, and sautéing. Tamarind paste is a great reason to go on an adventure! For example, cilantro at our local market is usually 3 bunches for $1! Also, added bonus-if you buy the rest of the ingredients there, they will all likely be way cheaper. I highly recommend exploring the world in a market. Granted, we couldn’t read most of the labels, but that didn’t matter. ![]() You can either substitute it with lime and brown sugar, OR…you can go on an adventure! I recently took three kiddos ages 7-13 to Fresh Fresh International market and they were positively giddy to explore the aisles full of ingredients from around the world. While most of the ingredients for this recipe can be found at your local grocery store, you may or may not find the tamarind paste without going to an international market. Adding this superfood to your noodles bumps up the health factor and you probably won’t even notice that it’s in there! The recipe below is adapted from a Wolfgang Puck recipe and made even healthier with my secret ingredient: broccoli slaw. Pad Thai at home can be hugely rewarding both in flavor and nutrition. …then it’s time to freshen your perspective.
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