Our whole family loves spicy, sweet dishes. Tonight’s dinner meets all those cravings and ends up using the leftover roast chicken from the night before. The answer, Pad Thai. It is one of those staple orders whenever we get delivery Thai food, but I guarantee this recipe is better than what can sometimes be a starchy, solid mass by the time it arrives at the doorstep.
This recipe was originally posted by Taste Better from Scratch blog, and you can put your own additions to taste. Add your favourite chili oil at the end, tofu instead of meat, more vegetables, or addition of seafood. Some may find this overly sweet, so you can play with the brown sugar ratio. In my opinion, it worked perfectly, especially with the Sriracha.
Wok or large heavy bottom pan
5 TB brown sugar
1 TB soy sauce
3 TB fish sauce
2 TB rice vinegar or Tamarind paste
1 TB Sriracha hot sauce
2 TB creamy peanut butter
1 16 oz package of fresh flat rice noodles (Asian supermarket) or dried, refreshed in a bowl of hot water
1 bunch of green onions, chopped
1 bell pepper, sliced finely
3 cloves of garlic minced
3 shallots, chopped or 1 medium yellow onion chopped
1/2 bunch of coriander chopped
1/3 cup of dry roasted peanuts
2 eggs, whisked
handfull of fresh bean sprouts
Mix all the sauce ingredients in a bowl and set aside.
Chop and prepare all your vegetables and protein, set aside.
Refresh the rice noodles in a bowl of hot water.
In a wok or large pan, heat a few tablespoons of oil and sauté off the shallots, and garlic until soft. Add the remainder of your vegetables including green onion to heat up. Add your pre-cooked protein.
Drain noodles and add to the wok, incorporated the vegetables throughout. Then push aside and add your egg to scramble then incorporate into the noodles.
Now add half the sauce and mix into the noodles and vegetables. Add more sauce to taste and consistency.
Top with chopped coriander and peanuts. Serve with wedges of lime and chili oil.
Let me know if you make it, and tag me on Instagram @wherelizis