Welcome to my website and thank you for looking around! This is my first post here and what a great way to start by sharing a meal that I cooked for the first time. Two firsts make a double first. That’s what I always say.
Anyways, Pad Thai can seem like an intimidating meal. It certainly fell in the category of food that I would just order instead of trying to make. Where do you start? What is that defining flavor? Will it taste like what I imagine it would taste like?
I’m here to tell you that this is actually an incredibly easy meal to make and something that anybody can try. Here’s how…
- Pad Thai Noodles
- Chicken Breast
- Fish Sauce
- Vegetable Oil
- Make your NOODLES. Set aside. I used black and clear “Pad Thai” noodles from the store. I’m using quotes here because I don’t think they are the same noodles as you would find from a thai restaurant. They were still pretty tasty and the black and clear motif was visually pleasing. Perfect for the gram.
- In a wok, cook your thinly sliced CHICKEN in BUTTER until lightly browned. Remove from wok and set aside.
- In the wok fry EGGS in VEGETABLE OIL. Add back in the CHICKEN, and add the NOODLES, FISH SAUCE, and LEMON to taste.
- Add crushed PEANUTS and CILANTRO
Couple of Notes- Amanda doesn’t care for sprouts so I omitted them for the sake of my marriage. Also, we were unable to procure oyster sauce for this cook but I would highly recommend you find it for yours. The fish sauce was great on it’s own but I think the oyster sauce would have added an awesome flavor. Use as much or as little of the lemon or fish sauce to your taste. I was pretty heavy handed and I liked it.
Cool. Let me know how this recipe goes for you and be sure to comment below on how you like to make this dish!
Thank you for cooking.