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Easy Pad Thai Recipe

June 12th, 2019 03:01:00 pm

This is a super easy "assemble and enjoy" meal. I always make sure to have a supply of our favorite Lotus Foods' noodles on hand for Pad Thai night...  So, let's start this recipe off my making sure to point out that you can make this your own. I know, I always say that... because it's true. We like spicy hot food. If you don't, then don't add the jalepeno, and so on... It still comes together just great, even though you may make modifications along the way.... maybe you don't have any shrimp on hand... I didn't on this occasion. So make it without the shrimp, still delicious....

 

INGREDIENTS:

  • 1 boneless chicken breast (diced) (I use free-range, no hormone chicken)
  • 1 1/2 tablespoons soy sauce (I use coconut aminos instead)
  • 8 ounces Pad Thai Rice Noodles
  • 2 to 3 tablespoons oil (I use avocado oil)
  • 3 to 4 cloves of garlic (minced)
  • 1 or 2 fresh red chilis, green chilies, or jalepeno finely sliced (I used 1 large jalepeno)
  • 1 teaspoon grated ginger (I used way more, I love ginger!)
  • 10 to 15 medium raw shrimp (shells removed)
  • 1 egg
  • 2 cups bean sprouts (unfortunately I can't get them any longer in our grocery store)
  • 4 green onions (sliced)
  • 1 lime (cut into wedges for serving)
  • Chili Oil for serving (optional)
  • 1/3 cup dry roasted unsalted peanuts (chopped) (I used my mortar and pestle) 

FOR THE SAUCE: 

  • 1/3 cup organic chicken stock
  • 3 tablespoons rice vinegar
  • 1 tablespoon lime juice
  • 3 tablespoons brown sugar
  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce or coconut aminos
  • 1/4 tsp cayenne pepper

 

In this photo the sauce is assembled and set aside. The sauce is really what makes this recipe work. You need it not only for the outrageous flavor, but also to loosen the stickiness of the noodles. I use it abundantly in the preparation because I do not like "sticky" food. If you prefer your pad thai more sticky... use less but make sure to get enough in there to flavor it up! Set it aside for now. Let's work on the chicken. Put it into a bowl and toss it with the soy/aminos and set it aside as well. Put a pot of water on and get it heated to a boil. Now pre-heat a Titanium Frying Pan, or Titanium Sauce Pan (see it here), or even the Titanium Wok.

Sauce for Pad Thaiwild about ginger

Add the oil, the garlic, chilis, and ginger and stir fry 1 minute. Next I added in some green onion, red onion, just went a little crazy...

Meanwhile, boil the water and cook the noodles (about 6 minutes). Rinse them in cold water and set them aside.

Now add the chicken to the pan and stir fry for 2 minutes. Now add the shrimp, cointinuing to stir-fry until they turn pink and the chicken is opaque (2-3 mintues). 

When the pan becomes dry, add 1 to 2 tablespoons of the Pad Thai sauce... to keep everything "frying" nicely. Push the indredients to the side of the pan leaving an opening for the egg. Crack the egg into the pan and do a quick scramble... moving it into the other ingredients as it cooks.  Now add the noodles, plus 3 to 4 tablespoons of the Pad Thai sauce. Using two utensils, lift and turn the noodles with the other ingredients. Continue doing this, adding more sauce every minute or two, until all has been added and noodles are chewy and little bit sticky. 8 to 10 minutes... Fold in the bean sprouts and green onion. Remove from heat and taste-test, adding more fish sauce until the desired taste is achieved.  Serve with a wedge of lime and a scoop of peanuts on top -- and if you're like us, a bottle of chili oil to give it some extra kick!! 

 

 

 

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