I’m sorry I haven’t blogged lately. I’ve been doing far “too much thinkin’ and not enough writin'”! I have awards I need to catch up on! I am very grateful and I’ve been wanting to show some extra attention to these. They will take me awhile, but will be handled with much gratitude! In the meantime I’m going to post one of my favorite recipes – PAD THAI!
My dad always loved Asian food and we cooked lots of different ethnic foods as a family when I was growing up. We usually ate pad Thai with satay, peanut sauce, and a cucumber salad.
I like to use Ramen noodles for all sorts of things like stirfry and egg drop soup. Plus, Costco sells Ramen in big boxes for really cheap! Awesome noodles in large quantities at a low price? Yes please! Everyone knows the “seasoning” packets that come with Ramen are super high in sodium and most likely lots of other not-so-good-for-you ingredients. But at 15 cents a pack for the noodles why use the seasoning packets? Make your own broth or sauce!
Alright, time to get down to business!
My mom wrote down this recipe out of a magazine in the 1980’s onto a recipe card. She even cut out the little picture to put alongside it! Neither of us can remember which magazine it was or have any idea who to credit for the original recipe. We’ve obviously tweaked the recipe here and there.
There are some ingredients that are nice to have, but not necessary. You’ll notice I didn’t put bean sprouts or green onions in mine – I like bean sprouts and green onions, but I didn’t have any on hand and they’re not completely necessary.
The original recipe did not call for Ramen noodles – it called for 12 oz of Thai noodles (cooked). If you want to use those you’re more than welcome to, but there is a noticeable price difference since Ramen is so cheap.
Also, the original recipe did not have amino acids! Let me just say that I absolutely LOVE the “Bragg’s” company and I use their apple cider vinegar and amino acids in A LOT of my cooking! Bragg’s makes a “liquid amino acids” product from NON-GMO soybeans that tastes just like soy sauce and is good for you! We always substitute soy sauce with Bragg’s liquid amino acids – it’s a blend of amino acids and they all have different health benefits. You can check out Bragg’s amino acids on their website, and have a look at the health benefits of amino acids here.
We also substitute agave syrup instead of sugar!
Here’s the break down of what’s been swapped out.
We use 4 packs of Ramen noodles instead of 12 oz of Thai noodles.
We use Bragg’s liquid amino acids instead of soy sauce.
We use agave syrup instead of sugar.
Bean sprouts and green onions are yummy, but not necessary.
Fish sauce might be a new ingredient to you if you don’t already do a fair amount of Asian cooking. We use “Thai Kitchen” fish sauce that comes in a little bottle at our local super market. If you can’t find it locally you can purchase it on Amazon.com here.
I’ll be putting metric measurements (in parenthesis) next to US measurements if anyone in the international audience wants to give it a go. The conversion doesn’t exactly come out evenly so you’ll have to round up or down as you see fit.
Finally! Here we go!
Ramen Noodle Chicken Pad Thai:
Makes 4 Servings
4 packages of Ramen noodles (seasoning packets are not needed)
1/4 cup (59.1471 mL) vinegar
3 Tbs (44.3603 mL) Bragg’s liquid amino acids
6 Tbs (88.7206 mL) agave syrup
4 tsp (19.7157 mL) paprika
2 tsp (9.85784 mL) fish sauce
1/2 tsp (2.46446 mL) cayenne
1 Tbs (14.7868 mL) vegetable oil
2 cloves of chopped garlic – 2 squares of crushed frozen garlic works well too
1/2 pound (0.226796 kg) of boneless/skinless chicken sliced into bites size chunks (turkey, tofu, and shrimp are good options as well)
3 chopped green onions
1/2 pound (0.226796 kg) mung bean sprouts
1/4 cup (59.1471 mL) chopped peanuts
Put a pot of water on the stove on high with the noodles from the Ramen packs. Bring to a boil, and cook until noodles are tender (boiling times vary on preference 3-10 minutes so check the noodles and have a nibble to find what you like). Strain the noodles in a colander the same way you would strain Italian pasta. Combine vinegar, Bragg’s liquid amino acids, agave syrup, paprika, fish sauce, and cayenne in a large serving bowl. Heat oil in a frying pan over medium heat. Add garlic and chicken (or meat of choice) and stirfry for 2 minutes or until the meat is cooked (if you’re using tofu just brown the outside a bit). Add chopped green onion and sprouts to the frying pan with the meat and cook for one minute gently stirring continuously. Add the meat, green onions, sprouts, and strained noodles to the serving bowl and toss until everything is coated with the sauce mixture. Use a pasta server to scoop servings into dishes and sprinkle with chopped peanuts. Enjoy!
P.S. I am really behind! Coming soon: Update on Ichabod, The 3 Little Squirrels (visitors to my yard), Detoxing Tips, Award Responses, BBQ Mini Sweet Peppers Stuffed With Shrimp Wrapped In Bacon, Citrus Cilantro Rice, Homemade Marinated Mozzarella, and Awesome Hamburger Meat!
UPDATE (added June 13th, 2013): We noticed that even though the recipe just calls for “vinegar” that we’ve only ever used seasoned rice vinegar. I’m not sure if it makes much of a difference, but I thought I’d let you know!