16, Jun 2009
Pad Thai

We adapted this recipe from Asian Noodles. It’s pretty easy and pretty good. Authentic? Ketchup? But anyway, it’s good for when we have leftover chicken or tofu and some veggies.

1 c shredded chicken
3 eggs, lightly beaten
2 tbsp minced garlic
1/3 c fish sauce
1/4 c ketchup
1 1/2 tbsp sugar
3 tbsp water
6 oz rice stick noodles (we like the medium-wide ones)
1 carrot, grated
minced scallions
chopped dry-roasted peanuts
lime wedges

Mix the fish sauce, ketchup, sugar, and water to make the sauce. Cook the rice noodles until soft (boil about 6 minutes for the medium-wide ones). Rinse and drain them thoroughly. Make sure they don’t get clumpy while you continue the recipe.
Heat oil in a wok or skillet on medium-high. Add the eggs and cook, stirring to scramble until just set. Add the garlic and stir-fry until fragrant, about 10 seconds. Add the sauce and the rice noodles and toss for 3-4 minutes. Add the chicken and mix. Serve with scallions, peanuts, red pepper, and lime wedges.
Pretty good for how easy it is. We make this all the time now, with chicken, tofu, shrimp, or whatever is handy.