Pad Thai

It’s been two years since my last recipe blog post! Two years!

While chopping up ingredients in the kitchen one day, I told Mike, “You know, maybe I should blog about my recipes. Whenever I post pictures of food that I make, people keep asking me how I made them.” Being the ever so supportive husband and male cheerleader that he is, he said, “Yeah, why not?”

Then, I also admitted, “Actually, it’s more for me. I keep forgetting how I make stuff.”

So here I am again, writing about the grub that I make (mostly for the health and happiness of my personal male cheerleader more than for me, hence my cooking hashtag #CookingForChunky. I used to call him “Chunky” before calling him “Puffy.”)

Today, I give you one of the most common and most-loved Thai dishes: Pad Thai!

Since it’s so common, I’m sure you don’t need me to explain what Pad Thai is, right? But in case you do, it’s a stir-fried rice noodle dish from Thailand with intense flavors.

Lola (Mike’s grandma and my grandmother-in-law) called one day and asked “What’s for lunch?” and when I said that we’re having Pad Thai, I could almost hear her heart leap from the other end of the receiver. “Woooow! That’s my favorite!!!” she exclaimed. “But I never learned how to cook it.” That was odd to me, knowing that Lola is an amazing cook and the Queen of the Kitchen! She said, “I’m so afraid of messing it up!”

But here’s the good news: Even if you mess up Pad Thai, it’s easy to remedy the recipe! But first, let me show you a photo some of the ingredients I used. Sorry, it’s not very pretty. This was taken for Snapchat purposes.

Ingredients*:

• Thai noodles
• Bean sprouts
• Chicken (sliced)
• Eggs (beaten)
• Peanuts (crushed)
• Soy sauce
• Vinegar
• Freshly squeezed lime juice
• Cilantro (chopped)
• Bird’s eye chilies (chopped) – optional
• Chili powder
• Sesame oil / olive oil / vegetable oil
• Onions (chopped)
• Garlic (chopped)
• Spring onions (chopped)
• Pepper
• Sesame seeds

Directions:

1. Boil noodles in hot water until soft. Drain, then set aside.
2. Heat oil in a pan. Sauté the onions and garlic, then add the chicken.
3. Add the bean sprouts in the mix. Do not overcook so that they’re still nice and crunchy.
4. Put in the beaten eggs and mix well with the chicken and bean sprouts.
5. Throw in the cooked and softened noodles and season with the soy sauce, vinegar, lime juice, chili powder, salt, and pepper. It’s better to put just a bit little of the seasonings and just add and adjust according to your preferred taste. Do not pour an entire bowl of soy sauce, vinegar, and lime juice all in one go, or you may end up with a soupy Pad Thai. The Thais will not approve!
6. When you are happy with the taste, add the chopped cilantro, chopped peanuts, spring onions, and sesame seeds. If you want it spicy, add the chopped up chilies but try not to overdo it! Do not underestimate the spice level of the tiny chilies!

Thai food cravings satisfied!

You may also add tamarind paste or juice for a more piquant flavor, and replace the chicken with pork, beef, shrimp, or tofu.

I have a confession. While making this, I thought I was messing it up. I put in way too many noodles! Too many, in fact, that we had Pad Thai for 3 straight days. But when I said earlier that it’s easy to remedy the recipe even if you do mess it up, I am speaking from experience. Although there was so much noodles, it was also very easy to make more sauce. I just added more soy sauce, vinegar, and lime juice, and that was it! That’s why the Pad Thai is smiling… because he turned out to be okay!

♥ ♥ ♥ ♥ ♥ ♥ ♥

For all recipes in this blog, visit the link below:
#PuffAndFluffBalimoon

*NOTE: I don’t specify measurements for the ingredients. I just guess, experiment, and adjust. My instincts and my sense of taste are my only tools for measuring. 🙂