By Sue Lau | Palatable Pastime
Pad Thai is my recipe of the day for the blogging event “Use Your Noodle”.
This has been sitting in my files for awhile now. I forgot I hadn’t posted it yet. Apologies.
Pad Thai is one of my favorite noodle dishes- and I have worked with various recipes over the years. Scrap all the others.
I happen to like the bottled sauce a local Thai eatery produces. It’s pretty tasty. Most times I pop in and eat there. Although it doesn’t seem to matter if I order 0 spicy or 5 spicy it comes out the same.
Home Made is Best
Better to make it at home. So I got a bottle of their sauce, read the ingredients and mixed until my sauce tasted exactly the same- and there really isn’t very much to it.
Customize Your Meat
You can use whatever leftover meat in this- I like chicken pad Thai although Bill loves the shrimp. Combo is also good. And pork is also very good. I don’t really find I need to marinate the meat- although beware of whatever seasonings were used on the cooked meat. Rotisserie or plain roasted chicken or just unseasoned cooked shrimp work best unless it has a soy based sauce already. such as char siu pork.
Enjoy these great ways to Use Your Noodle
from Festive Foodies for #NoodleMonth !
- Haluski from Cindy at Cindy’s Recipes and Writings.
- Lighter Fettucine Alfredo from Erin at The Spiffy Cookie.
- One Skillet Pasta from Wendy at A Day in the Life on the Farm.
- Pad Thai from Sue at Palatable Pastime. (You are Here!)
- Stir-Fried Cellophane Noodles from Dorothy at Shockingly Delicious.
- Traditional Gluten Free Italian Carbonara from Samantha at Frugal & Fit.
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Pad Thai Sauce:
- 1/4 cup water
- 2 tablespoons brown sugar
- 1/3 cup oyster sauce
- 2 tablespoons fish sauce nam pla
- 2 teaspoons tamarind concentrate
- 6 ounces pad thai sauce 3/4 cup
- 8 ounces rice noodles softened in boiling water 20 minutes
- 2 eggs
- peanut oil as needed
- 1 teaspoon grated galangal or ginger
- 1-2 red chilies sliced
- 1-2 teaspoons chopped garlic
- 2 cups shredded chinese napa cabbage
- 4 scallions chopped
- 4 ounces cooked shrimp or chicken
- 2 cups bean sprouts
- 2 tablespoons chopped cilantro
- 1/4 cup chopped peanuts
- 2-3 lime wedges
- sriracha or sambal optional
- Start soaking the rice noodles.
- Stir together the pad thai sauce and set aside.
- Scramble the eggs in a tablespoon of peanut oil and set aside. Chop them up.
- Add another tablespoon of oil to the pan and heat the galangal, chiles, galic, and chinese cabbage, stir-frying the cabbage for a couple of minutes to cook it.
- Add the scallions plus the shrimp or chicken, and the bean sprouts, cooking another minute or so.
- Drain the noodles and test for tenderness. If not quite tender, take your food prep off the heat while you amend the noodles and briefly add the noodles to more boiling water until it is (in case your water was not hot enough). Don't drain and let sit longer than it takes for the water to wick away or they will stick together. If they have clumped together by chance, rinse them under very hot water and drain again.
- Stir in the chopped cilantro and the pad thai sauce and stir until the sauce is hot, then add the noodles and toss to mix.
- Serve garnished with chopped peanuts and wedges of lime. If you like it really spicy, you can drizzle your noodles with sriracha or sambal paste.