When “Shawn want Thai” then you comply! I made Chicken Pad Thai tonight for the first time. I used the Annie Chun’s Pad Thai recipe on the Box of Rice Noodles I purchased.
Here’s the box recipe:
Now, I did make some changes and did things MY Way and I made Jasmine rice in our Rice Cooker. Start the rice when you start cooking the chicken.
First, I used 2lbs of Chicken instead of Prawns. I cut them into cubes and cooked them as Directed above with the oil, garlic and shallots.
I also used 4 eggs instead of 2. We like eggs!
For the Noodles, please make sure you cook them as directed on the SIDE of the box. Don’t just place the uncooked noodles in your pot/wok… like I might’ve done because I wasn’t fully paying attention perhaps.
Fish Sauce. I made it from scratch following their recipe EXCEPT, I doubled the recipe and used freshly squeezed Limes and perhaps a bit more red crushed peppers. I also heated this sauce in a sauce pan on medium low to help thicken it up a little bit. And, the fish sauce is stinky. So make sure you ventilate your kitchen because you don’t want all the doors and windows closed when using it. Just sayin’
And Finally, I added the sauce to the noodles and eggs and added in the Chicken mixture. I tossed well until all noodles were incorporated.
My Garnish was Bean Sprouts, Chopped Roasted unsalted peanuts, Cilantro and Lime wedges. I also had some Thai Peanut sauce in a jar that I found in the cabinet and used that to put on our White Rice. Next time I’ll make my own peanut sauce from scratch because the jar was just O.K.
Sometimes it’s nice to follow a recipe that’s tried and true and then just making your own little tweaks and changes. The entire family loved this recipe. Thanks Annie Chun!