Intro: Pad Thai Noodles With Chicken
According to Gastronomic - The Journal of Food and Culture :
Pad Thai is really nothing more than a regular noodle dish, one that is not even native to Thailand. Its full name, kway teow pad Thai, hints at its possible Chinese origins; kway teow, in Chinese, refers to rice noodles. It is likely that some early version of the dish came to Thailand with settlers crossing from southern China, who brought their own recipe for fried rice noodles. Certainly the cooking style— stir-frying—is Chinese, and most food historians credit the Chinese with the invention of noodles. And, as Chombhala Chareonying, former Minister-Counsellor at the Royal Thai Embassy in Washington, D.C., points out, Thai food is basically Indo-Chinese in origin. The cooked meats and vegetables in pad Thai resemble dishes prepared by the Cantonese and Tae Chiew (Chao Zhou in Mandarin) from China’s eastern Guangdong province. Nevertheless, the flavors and textures are pure Thai.
Here is our American version of Pad Thai Noodles with Chicken:
8 oz. dried rice noodles
2 tbsp. peanut oil
4 scallions, coarsely chopped
2 garlic gloves, minced fine
2 fresh red chilies, seeded and sliced
8 oz. chicken breast, trimmed and thinly sliced
Juice of 1 lime
2 tbsp. Thai fish sauce
2 eggs, beaten
1/3 cup fresh bean sprouts
¼ cup fresh chopped cilantro
1/3 cup chopped unsalted peanuts
Soak the noodles in a large pot of boiling water, covered for 10 minutes or cooked according to package instructions. I personally used fresh packed rice noodles, at the recommendation of our local Asian store owner.
When the noodles are done and tender, rinse under cold running water and set them aside.
Heat a wok over high heat. I do not have a wok so I used my ceramic coated pan. With ceramic coating high heat is not necessary.
Once the peanut oil is heated add scallions, garlic and red chilies. Stir-fry for 1 to 2 minutes.
Next add the chicken, lime juice, fish sauce and eggs. stir-fry over medium heat for 2 to 3 minutes, or until eggs have set and pink is no longer in chicken or heated through.
Next add the bean sprouts, most of the cilantro and the noodles and stir-fry for 30 seconds or until heated through and beans and cilantro are mixed in thoroughly.
Transfer to a serving platter and sprinkle with peanuts and remaining cilantro and serve right away with lime wedges if you wish.
I do have to confess this photo is not mine. I made this dish for the first time as my wife loves Pad Thai. I carefully prepared the dish while taking photos. I was so excited about serving it up to her, that I forgot to take a photo of the end results.
I did have the approval of my wife's favorite Asian dish. I know you will enjoy it as well.
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Photo image credit of plated Pad Thai Noodles with Chicken: 123RF Stock Photo
Recipe adopted from: Wok & Stir-Fry - Amazingly tasty..surprising simple! First published in 2010 by Paragon Books Ltd.