Pad Thai Noodle

Pad thai

Pad Thai Noodle

Pad thai

 

Here’s traditional pad thai with an American twist: I finishit with bacon!

PAD THAI SAUCE

1⁄3 cup flavorful chicken stock
3 tablespoons rice vinegar
1 tablespoon fresh-squeezed lime juice 3–4 tablespoons brown sugar
2 tablespoons fish sauce
1 tablespoon soy sauce
1⁄4 teaspoon cayenne pepper
1⁄8 teaspoon pepper

Combine all sauce ingredients in a cup, stirring to dissolve the sugar. Set aside.

PAD THAI

1 boneless chicken breast, or 1 or 2 thighs, chopped small

1 1⁄2 tablespoons soy sauce
9 ounces dried pad thai rice noodles
2–3 tablespoons vegetable oil for stir-frying
3–4 cloves garlic, minced
1 teaspoon peeled and grated fresh ginger
1–2 fresh red or green chiles, to taste, finely sliced 4 scallions, sliced (separate white from green parts) 1 egg
2–3 cups bean sprouts
1⁄3 cup chopped unsalted dry-roasted peanuts
8 bacon slices, cooked and chopped
Lime wedges for serving

YIELD: 4–6 SERVINGS

Place chopped chicken in a bowl and toss with soy sauce. Set aside.

Bring a large pot of water to boil. Dunk in the rice noodles and remove the pot from the heat. Allow noodles to soak approximately 6 minutes, or until soft enough to bend easily, though still firm and undercooked by regular standards (this is key to good pad thai; the noodles will finish cooking when you stir-fry them later). Drain and rinse

the noodles briefly with cold water to keep from sticking. Set aside.

Heat a wok or large frying pan over medium-high heat. Drizzle in the oil and swirl it around, then add the garlic, chiles, ginger, and the white parts of the scallions (reserve green tops for later). Stir-fry for 1 minute. Add marinated chicken and stir-fry until chicken is opaque, 2–3 minutes. When pan becomes dry, add 1–2 tablespoons of the pad thai sauce—just enough to keep ingredients cooking nicely. Using your spatula or cooking utensil, push ingredients to the side of the pan (if pan is dry, drizzle in a little oil). Crack egg into center and stir-fry quickly to scramble. Then add noodles plus 3–4 tablespoons of the pad thai sauce. Using two utensils, lift and turn the noodles to stir-fry them with other ingredients. Continue in this way, adding more sauce every minute or two, until all the sauce has been added and the noodles are chewy and a little sticky, 8–10 minutes.Take 1 more minute to gently fold in the bean sprouts (they will soften in the heat of the noodles while remaining crispy). Serve the pad thai garnished with green scallion tops, peanuts, bacon, and lime wedges.

CHEF’S NOTES:

This dish is nice and light, and can be used as a side dish
to complete a meal or as an entree.

BEST SEASON:

This dish can be used year- round and is a great healthier, lighter alternative to traditional pastas.

VARIATIONS:

Add shrimp or pork to change this dish; instead of egg, use tofu to create a new protein combination.

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