Matt and I were craving Thai food but we didn’t want to chance missing the opening ceremonies for the Olympics. I have never tried cooking Thai but with Whole Foods only a half mile away, I knew that we would be able to get the necessary ingredients in a hurry. I am so happy I gave this recipe a shot–as squeamish as I was to try fish sauce (knowingly! I always try to pretend it’s not in my food when we dine at Authentic Thai places ha!), I am really glad I decided not to omit it. I substituted Whole Grain rice noodles in place of regular noodles to make it healthier. I also added Tofu to the recipe because it’s totally my favorite part of Chicken Pad Thai when we dine out. I lightly dusted the Tofu chunks in flour, corn starch, and salt + pepper. I put a few tablespoons of canola oil in a shallow pan and lightly fried the pieces. They were really crispy and delicious–plus they added an extra punch of protein to the dish.
This recipe is also very vegetarian friendly too–just substitute the chicken for Tofu. I also know they sell Vegan friendly fish sauce at speciality markets.
I’ve owned this cookbook for a couple of years and this is the first time I’ve cooked from it–I look forward to trying a few more recipes in the future. I hope you enjoy it!
Recipe adapted from Keo’s Thai Cuisine
Makes 4-6 servings
- 8oz package of rice noodles–I used Annie Chun’s Brown Rice Noodles made with 100% whole grain
- 1/4 cup vegetable oil–I used canola oil
- 2-3 cloves of fresh garlic
- 3/4-1 lb chicken breast
- 2 eggs
- 1/2 pound bean sprouts
- 1 ounce chives–cut into 2 inch lengths
- For the sauce:
- 1 tbs ketchup
- 1 tsp reduced sodium soy sauce
- 1/4 cup coarsely chopped peanuts
- 1 tsp sugar
- 1-2 tbs fish sauce Read the rest of this entry