Monday, May 16, 2022

Pad Thai: Chicken or Shrimp


      This is quite the change of pace for me.  I like Oriental cuisine, but not so much the spicier versions of Thai or Vietnamese Pho.  Believe it or not, I came across this recipe during a recent trip to Neosho, Mo when I had lunch out, deciding to try something new.  Pad Thai stays focused on the heart of their cuisine but offers several different styles.  I loved that I could choose the style of meal I wanted to try without the concern of HIDDEN HEAT.  I thank Pad Thai Restaurant in Neosho for not only this recipe, but the experience.  In order to make this recipe much more user-friendly I have simplified several ingredients.  This is my first foray into Thai cuisine.  Believe it or not, I have a cast iron wok and although a bit heavy and clumsy it cooks very well.   

1 small jar Pad Thai sauce

4 ounces dry pad Thai noodles (rice noodles)

1 shallot, finely diced

4 garlic cloves

1 tsp. chopped ginger

2 eggs, whisked with a fork with generous pinch of salt

6 ounces of chicken thighs, sliced thinly or uncooked shrimp

KOSMOS SPG or Montreal Steak Seasoning

2 Tbsp. oil      

1 lime or 1 tsp juice

1/2 cup bean sprouts

      Place noodles in a shallow bowl or baking dish with enough boiling water to cover them for 7-8 minutes.  Chop shallot, garlic, and ginger and set aside.  

      Break eggs into a bowl and add generous pinch of salt.  If you choose chicken slice the chicken into very thin strips and season with SPG.  If you choose shrimp peel and season the shrimp and also season with SPG.  Sear shrimp or chicken in a wok with hot oil until cooked through over medium heat.  REMEMBER if these are precooked shrimp you are only warming them.  Set aside. 

      Gather the shallots, eggs, noodles, and Pad Thai sauce around the stove.  Remove cooked meat and set aside.  Heat 2 Tbsp. oil in the wok over medium heat, add shallot-garlic-ginger and stir, cooking just a few minutes until golden brown and fragrant.

      Make a well in the center of the wok, scooting the shallot mixture to the sides of the pan.  Add the whisked eggs and scrambled them and break apart into little bits, but not thoroughly.   Add the drained, semi soft noodles and toss with the egg mixture, stirring, flipping, frying constantly for 3-4 minutes until noodles become soft and pliable. 

      Add the Pad Thai Sauce and cook 1 minute.  Add the cooked chicken or shrimp and turn to toss the noodles for a few minutes.  Cook till the noodles are soft (al dente).  Toss in the bean sprouts and roasted peanuts and sprinkle with green onions.  Squeeze with a little lime juice.  Sprinkle to with more salt or sugar to your taste.  Garnish with more bean sprouts, chives, basil, or fresh roasted crushed peanuts.  Barb has been suffering from allergies, so her taste buds are on the 15-day disabled list, but she always loves the shrimp and the noodles.  I would use less noodles next time to avoid any 'clumpiness'.  It was tasty.  

"Food makes travel so exceptional, because you get to taste what it's actually supposed to taste like.  To eat the real Pad Thai or finally have a proper curry is something pretty amazing"

Meghan Markle

(Royal Highness Duchess of Sussex)

WiFi courtesy of AT&T Wireless

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