Simple Pad Thai

Pin It Simple Pad Thai

Recipe Adapted from M.Coates

This is a very paired down and simple version of Pad Thai that is perfect for a week night dinner. It doesn't use fish sauce-- so I'm sure the purists hate me, and while I love traditional versions of Pad Thai I find this one a tasty quick alternative. Note: Shrimp would be a great addition or substitution to this dish!

• 2 Chicken Breasts, sliced into 1/2" pieces
• 3 cloves of garlic, minced
• 1/4" section of ginger root, grated
• 2 tablespoons olive oil
• 1/2 package rice noodles
• 4 tablespoons peanut butter
• 4 tablespoons soy sauce
• 4 tablespoons water
• 4 teaspoons sweet chili paste (such as sambal oelek)
• chopped peanuts
• bean sprouts
• lime

Directions:

1. Combine peanut butter, soy sauce, water and sweet chili paste in a bowl and whisk until smooth
2. Bring large pot of water to a boil. Turn off burner and add rice noodles. Let steep for 5-6 minutes or until noodles are tender. Drain. Reserve.
3. Meanwhile, in a wok, saute garlic and ginger in olive oil until fragrant. Add chicken and cook until done.
4. Add cooked rice noodles to wok and stir until incorporated. Add sauce and let warm up (about 1 minute)
5. Serve topped with sprouts, chopped peanuts and a squirt of lime. (Serves 2-3)