If you ask me what my favorite food is, my instant reply is “Pad Thai”, and that’s my # 1 comfort food. The different food sensations (sweet, tangy, salty, crunchy, chewy) just make me want for more. And to be honest, I can have Pad Thai even for breakfast, just probably with more scrambled eggs though. And it is not a difficult dish to make at all, it is stir-frying through and through. The only challenge is to move the softened pad thai noodles around the wok and soak in the pad thai sauce very gently without breaking them down. It will still taste ok, and won’t really matter if you are not bringing to a party as your potluck dish contribution. Thai restaurant cooks would usually make small portions of pad thai, for short orders, so the length of noodles remain intact. But to do a whole wok of pad thai, I’d substitute the pad thai noodles with fettucine noodles cooked almost al dente (not really quite al dente), which are more sturdy and can withstand frequent and lots lots more stirring and folding.

I shared this “uncomplicated” Pad Thai recipe to the NoOodles creator, Terri Rogers, for her website. The use of pasta rather than the Thai flat noodles is preferred for “company-size” pad thai cooking; thai flat noodles break down easily on prolonged stir frying.

1 box fettucine, cooked “almost al dente in salted boiling water with a splash of vegetable oil and sprinkle of lemon pepper, then rinsed in cold water 

3 skinless, boneless chicken breast halves, cut into thin and bite size piecesPad Thai Sauce:

1/3 cup fish sauce

1/3 cup freshly squeezed lime juice

1/4 cup tamarind concentrate

1/2 cup light brown sugar

2 tablespoons to 1/4 cup ketchup

1 tablespoon minced garlic

crushed red pepper flakes to taste

red food color, as desired

Measure all sauce ingredients in a saucepan and bring to a boil. Remove from heat and set aside to cool.

fresh bean sprouts

lime wedges

shredded cabbage and julienned carrot

2 lightly beaten eggs, scrambled and broken into chunks

coarsely chopped peanuts

fresh cilantro or parsley leaves

Heat wok on high; add some oil. Saute the chicken strips, let sear, stir-frying until half way done, about 2 minutes, then add a tablespoon or two of the Pad Thai sauce to flavor the chicken. Stir in bean sprouts and more Pad Thai sauce. Add the cooked fettucine and the remaining Pad Thai sauce and gently stir-fry until the noodles have absorbed almost all of the sauce. Transfer to serving dish and garnish with lime wedge, crunchy shredded cabbage, julienned carrots and scrambled eggs. Top with coarsely chopped peanuts and cilantro or parsley. And for some extra hotness, serve with a bottle of Thai red chili sauce on the sides. I think you aren’t going out for a Pad Thai again!




Note: Please read my separate post on this amazing new food phenomenon “NoOodle, the No Calorie Noodle”




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