Friday, November 15, 2013

Chicken Pad Thai with Basil

Pad Thai is one of my favorite Asian noodle dishes.  I have been excited to share a Pad Thai recipe for a long time... so I was so happy when I finally came up with a recipe I really loved.  My husband and I ate this dish and both wanted to eat the leftovers.  I opted to change the traditional bean sprouts for matchstick carrots in this recipe since my husband is not a fan of bean sprouts.  I actually love the carrots because it also gave a great color to the dish.  I definitely won't order Pad Thai from Thai takeout anymore... this is totally the best homemade takeout and I can't wait to make it again.

1lb of ground chicken
1 cup carrots cut into matchsticks
3-4 eggs
1lb Pho noodles
1-2 Tbs Sambal Olek
2 Tbs minced garlic
red chili flake to aste
1 bunch green onion
1 cup Thai basil leaves

Pad Thai Sauce
2 Tbs Tamarind Paste
1/3 cup water
4-6 Tbs fish sauce
1 Tbs soy sauce
1/3 cup light brown sugar  (not packed tight)

Garnish: Chopped Peanuts
lime wedges


Mix all ingredients for Pad Thai sauce and set aside.

Boil water and steep the noodles until tender. Then drain.

Crack eggs into frying pan and gently cook.  Set aside until later.

Brown chicken then add garlic and chili flakes. 

Add green onions  and carrots.  You can add bean sprouts here if you wish.  We prefer carrots.

Add Thai basil leaves.

Add cooked noodles and Pad Thai sauce.   Toss with noodles well. Adjust fish sauce to taste.

Garnish with egg and chopped peanuts.  Serve hot. Enjoy.

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