Pad Thai: Easy as A-B-C, 1-2-3

Okay so perhaps The Jackson Five weren't singing about Pad Thai back in the day, or probably had ever heard of it, but truly this is one of the most delish and easy dishes to make.  It's amazing not only because of its simplicity to make, nor the fact that it is single serving friendly, but the flavor combos are what really set this apart.  In terms of Asian cuisine this is number one on my list of fav things to eat (yes even ahead of sushi).  Let's also not forget to mention how cost friendly Pad Thai really is, especially if you buy a couple of the more specialty items at a local asian store, you are getting a lot of bang for your buck.  I made this dish last night for Joe and I.  I even got home from work LATE, and didn't start cutting and cooking anything up until a little after 7 oclock, and miraculously we were eating the minute Joe walked in my door at 8pm (would have been eating earlier if he hadn't been distracted at his place by the comedy Modern Family, though I highly recommend watching it, hilarity!).  We dined with our plates on our laps, watching the DVRed Modern Family, and an ice cold bottle of Bell's Oarsman Ale to our sides (I make this dish a bit on the spicier side, so a nice bottle of beer goes really well).  If you aren't a beer drinker don't dismay, pinot grigio also pairs quite nicely!

Pad Thai

 

 Ingredients

Serves 2-4 people

• 8 ounces dried rice noodles
• 1/4 cup fish sauce or oyster sauce
• 3 cups of chicken or beef broth (get the low sodium kind)
• 3 tablespoons rice wine vinegar (or simply white vinegar)
• 3 tablespoons  brown sugar
• 1/4 pound peeled and de-veined raw shrimp, chicken, beef, or pork
• cayenne powder or Sriracha sauce (AKA Rooster Sauce)
• 3 tablespoons peanut oil or Olive Oil
• 2 tablespoons minced garlic
• 2 large eggs
• 2 cups bean sprouts
• 1/2 cup chopped green onions mixed with 1/2 cup minced fresh cilantro
• 1/2 cup chopped roasted unsalted peanuts
• 2 Limes quartered

Directions

1.     In a large bowl, combine the noodles with water to cover. Soak until just tender, about 45 minutes, then drain. (some brands of noodles you do not have to soak first, so read the directions)

2.     In a small pot, combine the broth, fish sauce, vinegar, sugar, and stir until the sugar dissolves. Heat through on medium.  Add either Cayenne powder or the Sriracha Sauce to taste (depends on how hot you want your final product to be).

3.     In a wok or large saucepan, heat the oil over medium-high heat. Add the garlic (If you really want it to zing add half a diced jalapeno), and cook, stirring, for 30 seconds. Add your meat, season with pepper, salt, and garlic powder, and cook through. (can also add dried red chili pepper flakes) Transfer to a plate and cover to keep warm.

4.     Add the eggs and cook, stirring, until just set, about 45 seconds. Add a ladle full or more of the fish sauce mixture, and noodles, and cook, stirring, until warmed through, and there is no excess broth in the pan

5.      Add the meat back in, mix (tongs are handy at this point), and cook for 30 seconds. Add your bean sprouts. Cook for an additional 30 seconds. (If seems dry, can add more of the broth, just make sure to cook until there is no extra liquid in the pan).

6.     Transfer to a serving platter and top with the cilantro/green onions and peanuts, serve with slices of the lime. 

     **If you do not want to use oyster or fish sauce, substitute in a couple of tblspn of soy sauce in broth instead. 

**You can pretty much add any veggies you want to this dish and it’s delish.  I recommend keeping it simple though with diced carrots, celery, water chestnuts, or bamboo shoots. (Broccoli tends to not mix as well with the fresh cilantro and green onion flavors)

**If some people do not like it at all spicy, then simply serve it with the Sriracha sauce on the side (instead of in the broth), so anyone can add the heat to their individual plates.