Pad Thai is one of the dishes that you think about and you want, and you can’t stop thinking about until you have it. It’s not something I usually make but when my girlfriends + Adam came over for dinner on Saturday – I thought it would be perfect.
Brady, Anna and I were out running errands during the day and made a special trip to the Asian Market for a few key ingredients. One of my favorites – Thai Basil as well as baby bok choy and fresh cilantro. We picked up a few spices and sauces before heading home.
Lighter Pad Thai Recipe
adapted from SkinnyTaste
- 1 package of rice noodles – sometimes called Pho Noodles
- 2 tsp. oil
- 2 clove garlic, finely minced
- 6 oz medium-sized shrimp, shelled and deveined
- 2 oz firm tofu, cut into slices (optional)
- 1 chicken breast, trimmed and cubed
- 1 large egg
- 1 large egg white
- 5 oz bean sprouts
- 1 oz Chinese chives (or scallions), cut into 2-inch lengths
- fresh Thai basil – or regular basil if you can’t find Thai basil
- fresh cilantro
- 1 tbsp crushed peanuts
- lime wedges
Sauce:
- 1 1/2 tbsp fish sauce (Thai Kitchen brand for gluten free) smells gross * consider yourself warned*
- 1 tbsp sugar
- 2 tbsp water
- 1 tbsp rice vinegar
- 1/2 tsp chili powder or more, to taste
Directions:
- Follow the instructions to cook the dry rice noodles. The rice noodles should be soft but not mushy after boiling. Rinse the cooked noodles with cold running water.
- Mix all the sauce ingredients in a small bowl until well combined, set aside.
- Heat up a large skillet on high heat and add the oil.
- As soon as the oil is hot, add the garlic to the skillet and start stirring until you smell the garlic.
- Add the shrimp, chicken and the tofu and continue stirring, until all are cooked.
- When meat and shrimp are cooked, add the cooked noodles.
- Use a spatula to push the noodles to one side of the skillet, and crack the eggs on the empty side of the skillet.
- Use a spatula to break the egg yolk and let cook for about 30 seconds.
- Mix the egg and the noodles, and add the seasoning sauce.
- Stir to combine well with the noodles.
- Add the bean sprouts and chives and continue stirring.
- Finally add the basil and cilantro and stir-in the crushed peanut.
- Serve the Pad Thai immediately with the lime wedges.
