10/16/2011

Chicken Pad Thai


I got this recipe from www.verybestbaking.com. I made chicken pad thai for dinner last night. It was surprisingly awesome! I thought I was going to ruin it. It is kind of a pain in the butt to make..but we loved it!

Here is the recipe..

PEANUT SAUCE
2/3 cup (5 fl. oz. can) NESTLÉ® CARNATION® Evaporated Milk
1/3 cup smooth or chunky peanut butter
1 tablespoon soy sauce
1/4 teaspoon ground ginger

OR to make it easier..just buy a bottle of peanut sauce and Target, like I did! :D



PAD THAI
8 ozs. dried, thin rice noodles (or double depending on how many servings, double the rest of the ingredients if doubled)
1/4 cup water
1/4 cup granulated sugar
2 tablespoons ketchup
1 1/2 tablespoons soy sauce
1 fresh lime, cut into wedges, divided
1/8 teaspoon ground cayenne pepper
2 tablespoons vegetable oil
6 ozs. small shrimp, peeled, deveined or 1 boneless chicken breast, cut into small pieces.
2 garlic cloves, finely chopped
1 large egg, beaten
2 cups (about 4 oz.) fresh bean sprouts
1 bunch green onions, sliced (about 3/4 cup), divided
1/2 cup chopped peanuts, divided

Directions
1. Place evaporated milk, peanut butter, soy sauce and ginger in blender; cover. Blend for 30 seconds or until smooth. Set aside. Makes 1 cup. (If you make the sauce instead of buying it).
2. Combine water, sugar, ketchup, soy sauce, lime juice and cayenne pepper in small bowl.
3. Cook rice noodles according to package directions.
4. Heat oil in large, non-stick skillet over medium-high heat. Add chicken and garlic; cook. Stir in noodles, stirring quickly to keep from sticking. Pour ketchup mixture over noodles; cook for 2 minutes or until sauce is absorbed, stirring constantly.

Push noodles to side of skillet. Add egg to skillet, stirring until cooked. Stir in bean sprouts, 1/2 cup green onions and 1/4 cup peanuts until mixed. Mound mixture on large serving plate. Pour 1/2 cup peanut sauce down center of noodles and sprinkle with remaining green onions and peanuts. Squeeze 2 lime wedges over noodles and garnish with additional wedges. Serve with remaining peanut sauce.


I made more last night so I pretty much doubled everything. I made a few tweaks though. We used more chicken breasts, 2 eggs, a bunch of garlic (probably about 5 cloves) when we cooked the chicken. I also added other spices and when I made the first sauce I added more lime juice (3 more tablespoons about), soy sauce (a few more tablespoons), and I also added Worcestershire sauce (about 4 tablespoons) and not as much sugar as the recipe calls for (when doubled). As for the peanut sauce..to save time I just bought some at target haha. The one I got was kinda spicy but good. I also added more of that and mixed it in the dish at the end as well as put more on top. Delish! Oh, I also added cilantro when mixing in the bean sprouts and green onions.