Saturday, April 14, 2012
Pad Thai Using Soy Sauce
2 Tbsp. olive oil, divided
5 green onions, sliced very thinly, separate white part from green part
2 cloves garlic, finely chopped
4 eggs, slightly beaten
**2 small chicken breasts, cut into tiny cubes (about 1/4 inch) marinated in 1-2 Tbsp. soy sauce, 1 tsp. finely chopped garlic, salt and pepper for about 10 minutes
1/4 c. chopped fresh cilantro
chopped, dry roasted peanuts
8 oz. fresh bean sprouts, washed and drained
Pad Thai Sauce
1/2 c. soy sauce
1/4 c + 2 Tbsp. brown sugar
1/4 c.+ 2 Tbsp. freshly squeezed lime juice
1 Tbsp. Sriracha (hot chili sauce), start with a small squirt, add more to taste. If you don't like spicy, eliminate altogether
Heat 1/2 Tbsp. olive oil in a Wok. Add chicken and saute until cooked completely. Remove from pan and place in serving bowl.
Heat the remaining olive oil and add white part of the onions and garlic. Saute for about 1 minute or until they soften slightly. Add the beaten eggs to the pan and cook just until set, but still softened. Remove from pan.
Now add Pad Thai sauce, the green part of the onion, and the noodles to the pan. Turn heat down on wok (to avoid having noodles stick to pan) and stir gently (lifting with 2 spoons or wooden spatulas) to coat the noodles with sauce. Heat until noodles are soft, but not mushy. Add the eggs (breaking up slightly) and chicken to the pan and mix thoroughly. Place in serving dish. Top with cilantro and peanuts. Serve with a small handful of fresh bean sprouts and a wedge of lime on the side. Squirt lime over top just before eating.
This will easily serve 6 people. Great as leftover for lunch -- warmed up, you might need to add a little soy sauce. Also tastes good cold.