Wednesday, April 1, 2015

Chicken Pad Thai from Parmesan Princess

Today’s post comes from Terri Dowd of Parmesan Princess as part of a special day of shenanigans from other Pittsburgh Bloggers. You can see my post over on The Food Tasters where I write about our trip to Independent Brewing Co. in Squirrel Hill.
Thank you YumYum Pgh for having me as your guest blogger today! Today’s recipe is Italian. April Fools! It’s Asian…and totally fabulous! 
So I guess I love all noodles…and Pad Thai has been one of my favorite dinners to order out for a few years.  I knew I had to figure out how to make it at home. Sorry P.F.Chang’s!!
The secret is the sauce. A delicious combination of sweet brown sugar and soy with a hint of spicy from the Sriracha sauce. Similar to preparing linguini clams, the trick is to coat the noodles without a saucy finish. Don’t worry if there doesn’t seem to be enough sauce, a little goes a long way. 
Because of a few small shortcuts, this recipe can be prepared in under 30 minutes. For example, I use a store bought rotisserie chicken and chop the breast meat. 
Don't count out a store-bought, delicious rotisserie chicken when making soups! It adds great flavor while cutting down on cooking time. 
My recipe isn’t absolutely authentic- sans fish sauce , tamarind, and the other ingredients nobody has in their pantries! But Shhh! It tastes the same!!

Chicken Pad Thai
(Feeds approximately 4)

Ingredients:
  • 8 oz. dry pad thai noodles, or wide rice noodles
  • 1 tbsp. olive oil
  • 2 garlic cloves, finely chopped
  • 2 large eggs
  • 2 tbsp. brown sugar
  • 2 tablespoons lime juice
  • 1/4 cup low sodium soy sauce
  • 1 squeeze Sriracha sauce
  • 1 rotisserie chicken, remove skin and chop breast meat 
  • 1/2 cup chopped cilantro/parsley
  • 1/4 cup chopped roasted salted peanuts/ pine nuts

Directions:
  • Soak/cook noodles according to noodle package. 
  • Heat oil in a large, deep frying pan.
  • Add chopped garlic until golden.
  • In a small mixing bowl, whisk brown sugar, lime juice, soy sauce, and Sriracha.
  • Add eggs and cook, scraping constantly until “scrambled” with garlic.
  • Add soaked or lightly boiled noodles to pan.
  • Pour soy sauce mixture over noodles, mix constantly. Separate noodles and break up eggs. Cook for 1-2 mins. until noodles are soft.   
  • Top with chopped chicken, peanuts, and cilantro. 
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1 comment:

  1. This looks so easy! I usually don't cook Asian style at home because it seems so intimidating. I'll definitely try this!

    ReplyDelete