Monday, January 23, 2012

Pad Thai

I can't say that this Pad Thai recipe is completely authentic, but it hits all right flavor points for me and meets my family's dietary needs.  In this photo, I served it with Coconut Lime Chicken, but my recipe below calls for stirring in shredded rotisserie chicken into the Pad Thai.  I like it both ways, but stirring in some store-bought rotisserie chicken is a much easier option for a quick weeknight meal.



















1 lb Brown Rice Noodles
1/4 c. Fish Sauce
3 Tb Tamarind Juice
1/4 c. Brown Rice Syrup
3 Tb Olive Oil
2 Shallots, sliced
4 cloves Garlic, minced
1 Red Chile, sliced
8 oz Shiitake Mushrooms, stemmed and sliced
2 c. Sliced Napa Cabbage
1/2 Rotisserie Chicken, deboned and shredded
1/4 c. Cilantro, coarsely chopped
1 Lime, wedged

Cook noodles as directed on the box.

In a small bowl, mix the fish sauce, tamarind juice, and brown rice syrup; stir well to combine. Taste and adjust flavors to the desired combination of salty, sour, and sweet. 

Heat oil in a wok over medium-high until it is smoking hot and toss in the shallots, garlic, and chile; stir-fry for 30 seconds. Add the mushrooms and cabbage and stir-fry until tender.  Add the chicken and drained noodles to the wok, stirring and tossing quickly with 2 spatulas to separate the strands. Pour in the fish sauce mixture, tossing well to coat the noodles and keep them from sticking (if the noodles are still too firm, drizzle with 1 to 2 tablespoons of water to help them cook.)

Garnish with cilantro and serve with the lime wedges to squeeze over before eating.

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