Pad Thai is a rich, velvety noodle dish based on peanut butter. The cafeteria at my old workplace used to make it every Thursday – the building would literally clear out and head downstairs for the event, the Pad Thai was simply legendary. Here is my version of this awesome dish.
- 1 pkg broad rice noodles
- 2 chicken breasts, sliced
- 3 tbs peanut butter
- sesame seeds
- chopped peanuts
- vegetables: sliced carrots, sliced chayote, sliced scallions (white and green parts), broccoli, bean sprouts
- 2 cups of broth, I used my already made Pho soup broth
- 2 stalks lemongrass, finely chopped
- 2 tablespoons 3 crab brand fish sauce
- 1 squeezed lime
- 1 tbs sugar (in this case I like to use honey instead, or liquid Agave syrup sugar substitute)
- 2 tbs rice wine
- mix everything in a small bowl.
- Marinade the chicken for at least 2 hours. Then, strain leftover marinade and reserve. Fry the chicken until nicely browned. Set aside.
Saute the carrot and chayote in the same pan, add a bit of broth and work in the leftover pan chicken juices. When softened, but not quite ready yet, removed from pan and set aside.
- Meanwhile, cook the noodles separately until almost done. Strain, and put in the pan, mix in leftover marinade and the broth. Add the chicken and vegetables and fold in, so that the noodles don't tear. Work in the peanut butter into the sauce. Keep folding the ingredients over so that everything cooks evenly. About a minute from finishing, fold in the bean sprouts so that they stay crunchy. Fold in the scallions last.
- When done, top with sesame seeds, peanuts and cilantro. I added the broccoli on the side. Steamed it in the microwave for 2 mins and it was perfection.