Pad Thai @ Home

Hey friends!

So I recently took a Thai cooking class with my best bud Erica. We learned how to make a bunch of great dishes… but what I was most excited to come home and try on my own was Pad Thai. I always order it when we go out, but this new, more authentic, recipe really stood out to me in class, and I couldn’t wait to share it with my husband.

It’s not super hard to make, but it does call for a trip to the grocery store to pick up some rather unique ingredients. All of these can be found at Whole Foods!!!! Check out the Asian aisle and it’s pretty much all right there!

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What you need:
Box of Pad Thai noodles
Chicken (optional)
Minced garlic
Ginger (I used ginger paste)
Coconut oil
2 eggs
Cilantro
Peanuts

Sauce ingredients:
1/2 cup tamari,
3/4 cup brown sugar,
1/2 cup fish sauce,
1/4 cup tamarind concentrate paste,
2 T corn starch,
1 T grapeseed/veggie oil,
1/2 tablespoon cayenne to taste (or add some Thai chillies if you want some heat)

Okay let’s get started!!

Boil water for the noodles. (Don’t put the noodles in the water yet) see below.

Heat your wok or large pan with 2 T coconut oil, add 1T garlic and 1T ginger. Heat for 30 seconds and then slowly add chicken (beware of the splatter).

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While cooking the chicken prepare the package of rice noodles by pouring boiling water over them (to cover) and stirring occasionally, you may need a couple pours of hot water. Don’t boil like spaghetti!!!

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Drain the noodles and add to the wok/pan (with chicken). Remove from heat and add the Pad Thai Sauce (recipe below).

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Add 1/4 of a bunch of chopped Thai chives if you want (optional)…

Meanwhile, in another pan, stir fry 3 eggs with plenty of coconut oil – either in pieces or as a whole omelet – and add to your Pad Thai.

Serve gently, garnished with bean sprouts, lime halves, cilantro and peanuts.

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Pad Thai Sauce Directions:
1/2 cup tamari, 3/4 cup brown sugar, 1/2 cup fish sauce, 1/4 cup tamarind concentrate paste, 2 T corn starch, 1 T grapeseed/veggie oil, 1/2 tablespoon cayenne to taste (or add some roasted red pepper chili paste if you want some heat)
Place all ingredients in a blender and mix.

Keep in mind that you might not want to use all of the sauce! I only used about half and then saved the other half for next time! It depends on how many noodles you use!

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Remember YOU are the chef so taste as you go! Play around with the ingredients and add more of this and less of that. It’s your kitchen and you make the rules!

Let me know how it goes!

Thanks for visiting,

Kels

Fun Fact: you will notice that this pad Thai has a rich brown color to it. Many times when you order pad Thai from a restaurant it is an orangish color… That likely means they cheated and used ketchup to make the sauce. Haha! Weird huh?! I’ll take the authentic version, hold the ketchup please 😉

This recipe was based off of a recipe from Hip Cooks Thai cooking class.

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