One of my favorite meals of all time in Pad Thai. I have a hard time not ordering it whenever I go to my favorite Thai restaurant, Thai 9. (PS…if you love Thai food, or even if you’ve never had it, GO to Thai 9. Soooooo good.)
I’ve tried making Pad Thai before, but it’s a little daunting. Lots of ingredients (some hard to find) and it’s kind of involved. Alton Brown makes it look easy but, hey, it’s Alton Brown.
Now, it’s no replacement for the real, authentic thing (or as authentic as you can be in the mid west), but it’s definitely a great stand in until we get the time to head back to Thai 9.
4 boneless, skinless chicken thighs, diced
3 packages ramen noodles
1/2 bottle Ken’s Steak House Asian Sesame Dressing
3 eggs, lightly beaten
wok oil (or vegetable oil)
Optional: bean sprouts, chopped peanuts, lime wedges, basil
In a wok (or large frying pan), heat your wok oil over medium heat. Sprinkle your chicken with salt and pepper and cook until no longer pink. This step takes maybe 5 minutes depending on the size of your chicken. I like to cut mine into bite sized pieces so it’s quicker.
Meanwhile, bring some water to a boil in a large saucepan. Add the flavor packets to your water and cook your ramen according to the package. Mine usually says about 3 minutes. Drain, rinse, and set aside.
Remove the chicken from the pan, add a drizzle more oil to the pan. Turn the heat up to high (most Asian food is cooked at a very high temperature) and add your ramen. Keep the ramen moving a bit so as not to burn it. After a minute or two, make a well in the middle of your noodles and add your eggs. Stir your eggs without bringing any of the ramen into them until they are lightly cooked. Then you can start incorporating your noodles. Your goal is to have the eggs slightly scrambled and then add the noodles so the noodles get somewhat cooked together and clump slightly.
Add your chicken and your dressing. Go a little light on the dressing at first and adjust to your taste. I like to add maybe 1/3 of the bottle, toss to coat, and then let cook for a minute or so. The sauce thickens slightly and clings to the dish even better. If I think it still needs some flavor or looks a little dry, I’ll add more dressing.
Your options to top this dish are pretty vast. Traditionally Pad Thai is made with bean sprouts, but I’m not a fan so I leave them out. It is also usually topped with Thai Basil leaves, chopped peanuts, and a wedge of lime. One of the great things about this dish is you can keep most of the ingredients in your pantry at all times and whip it up when you are running late from work. The downfall is I had none of these optional ingredients on hand at the time of cooking, hence no “optionals” in the photos.
Oh well. It still tasted incredible.