If you are looking for an authentic Pad Thai recipe, close this browser tab immediately and go to your nearest Thai restaurant. If you are Thai, my apologies for this bastard recipe. If you are looking for a yummy recipe that kind of reminds you of Pad Thai and can be whipped up using ingredients that you have at home, then this recipe is for you.
Ingredients
- 2 tablespoons soy sauce
- 2 tablespoons water
- 2 tablespoons creamy peanut butter
- 1 teaspoon Sriracha or chili paste
- 1 tablespoon brown sugar
- 1 tablespoon cider vinegar or rice wine vinegar
- 2 tablespoons sesame oil or vegetable oil
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger or 1/2 teaspoon ginger powder
- 4 ounces boneless, skinless chicken breast, sliced or cubed
- 1/4 cup matchstick carrots
- 4 ounces linguini or rice noodles
- Garnish: sprouts, chopped cilantro, lime wedges, chopped peanuts
Preparation
Prepare the linguini or rice noodles according to the package instructions. In a medium bowl, whisk together the soy sauce, water, peanut butter, Sriracha, brown sugar, and vinegar until smooth and well blended. (If you are using ginger powder, add it to the mix as well.) Heat the oil in a large wok over medium-high heat. Add garlic and ginger and cook for one minute. Add the carrots and chicken and stir-fry until the chicken is cooked through. Add the peanut sauce to the wok and stir until the sauce is heated. Add the noodles and toss to coat. Serve with sprouts, cilantro, lime wedges, and chopped peanuts. You can also add shrimp to the recipe at the same time the chicken goes in the wok.
Photo CC-BY-SA stu_spivack on Flicker
