Chicken Pad Thai

With the Winter Olympics underway, I've been thinking a lot about how to incorporate this historical event into my recipes.  Obviously, the top answer is by exploring all of the culinary creations other countries have to offer. 

I've been doing quite a bit of research in the last few weeks to prepare, looking into mostly Asian, Mediterranean and Mexican recipes as these are typically the flavors I like most.  However, I didn't want to miss out on anything, so I also looked into recipes that used ingredients I'd either never used or never heard of.

What better way to enhance my palate than during the Olympics, right?

I had always wanted to try this Chicken Pad Thai just to see what it was really like.  I don't have any good Thai restaurants in my area, so if I want it, I've got to make it myself.  I bought some good starter ingredients like fish sauce and rice noodles, and set to work on making Pad Thai for the first time.

Now that I've had it, I can definitely say that this will be making a repeat appearance in my kitchen soon.  Plus, I love how easy this recipe is, making it a quick and simple addition to your weekly dinner rotation to add a little diversity in your menu without breaking your back or the bank.

Plus, I've been doing some more research on Thai food, and found that Pad Thai is really just a stepping stone on your way to more Thai recipes, so now that I know I like this, I'm itching to try my hand at some bigger, harder recipes in the future!







Chicken Pad Thai

1 package rice noodles
1 lb. chicken breasts, cut in 1" strips
2 tbsp. olive oil
1/3 cup green onion, diced
2 tbsp. minced garlic
2 eggs
2 cups bean sprouts
Salt & Pepper to taste
1/4 cup chopped peanuts

Sauce:
1/4 cup rice wine vinegar
1/4 cup fish sauce
1/4 cup packed light brown sugar
2 tbsp. fresh cilantro
2 tbsp. soy sauce
1 tbsp. lime juice
1/4 tsp red pepper flakes     
1/8 tsp ground ginger                                                 

Cook rice noodles as directed on package.  Drain and set aside.

For the sauce, combine all ingredients in a bowl.  Set aside.

In a large sauté pan or wok, cook garlic and green onions in olive oil for about 1 minute.  Add chicken and cook until no longer pink, about 5-7 minutes. Spoon the chicken from the pan and place on a plate.

Add eggs to pan.  Stir constantly until you get a whipped or scrambled consistency to the eggs.  Return the chicken to the pan and add cooked noodles, bean sprouts and seasoning.  Cook an additional 2-3 minutes, stirring constantly.

Remove from heat.  Stir in sauce.  Garnish with chopped peanuts and more fresh cilantro if desired.