Thai Tom's Pad Thai
We thought it would be good to kick of 2019 with our most popular home cooking meal kit of 2018! This authentic recipe was inspired by Thai-born chef-owner Tom Silargorn, of Thai Tom in Seatle, WA. This recipe features a tamarind sauce over stir-fried eggs, chicken, and rice noodles, garnished with peanuts, cilantro, chives, and fresh bean sprouts. We have all the requirements of a great dish, salt, fat, acid, and a bit of heat if you like. Enjoy!
WATCH HOW TO MAKE PAD THAI
In this video, you’ll see how to make traditional Pad Thai, and discover a little something about the culture of Thai cooking. You’ll get tips for preparing rice noodles correctly and get the recipe for tamarind sauce, the sauce that makes authentic Pad Thai so delicious. Then you’ll see how to put everything together to create an amazing sweet and savory noodle dish.
12 ounces dried rice noodles
2 T veg/sesame oil blend
1 large boneless chicken breast
1 clove of garlic, mince
1 teaspoon salt
Pad Thai Sauce
½ cup +1 ½ tbsp sugar
½ cup vinegar
¼ cup fish sauce
2 tablespoons tamarind paste (any seeds can be removed after your sauce is made)
½ cup peanuts
1 tablespoon organic chili flakes
1 lime, cut into wedges
Place rice noodles in a large bowl and cover with several inches of luke warm water; let soak for 40 minutes. Drain. While your noodles soak you can make the sauce.
Whisk sugar, vinegar, fish sauce and tamarind paste in a small saucepan over medium heat. Bring to a simmer. Cook for 3-4 minutes while stirring your sauce until everything is combined. Remove from heat and set aside.
Slice the entire chicken breast into thin strips for stir fry. Sprinkle with two pinches of salt. Heat half the oil in a large non-stick skillet or wok over medium-high heat (hot but not scorching). Add chicken, stir until chicken is cooked through, about 5 to 6 minutes. Remove from pan and set aside. Tip: Do not overcook the chicken, it will continue to cook as you remove it from the heat.
This step is quick! In the same skillet, heat the remaining oil and minced garlic over medium-high heat. Stir in eggs; scramble until eggs are nearly cooked through, about 3 minutes. Add cooked chicken and rice noodles; stir to combine.
Stir in the Pad Thai sauce and salt to taste. Cook until noodles are tender, about 3-5 minutes. Stir in peanuts; cook until heated through, 1 to 2 minutes.
Serve in a bowl and garnish with bean sprouts, cilantro, chives, chili flakes (or sriracha), and a squeeze a wedge of lime over top.
Here at Friedrich's Market we put a lot of thought into the recipes we pick for our weekly home cooking kits. Many of them are family recipes while others are inspiration from great home- and professional chefs. We hope you enjoy it as much as we did. Weekly meals are posted online Sunday evenings for pre-order thru Wednesday evenings or until we sell out. Pick up your meal kit on Fridays or Saturdays and put some love into your kitchen.