Who here loves Thai food?! I have already rambled about my love for Asian food when I shared my Thai Basil Chicken recipe, but I can always talk about it some more. I don’t mind 🙂
Here’s another story for ya.
Back in the day my family would always take me out to dinner for my birthday (followed by fruit pizza at home). For years and years, I would always pick Hunan Manor, a Chinese place with all of the typical, yet over the top decor necessary at all of the best Chinese restaurants. It had two huge lion statues out front. A huge fountain in the lobby for pennies and big fish and live lobster tanks in the middle of the restaurant. I remember it like the back of my hand.
I would ALWAYS get cashew chicken, without a doubt.
Later, we moved on to a Thai place, which we ALWAYS called “The Thai Place” even though it clearly read “Bangkok Delight” on the front of the building. Even though we went there every Christmas eve and many times a month. Even though my sister worked there for an entire summer. It wasn’t called Bangkok Delight, it was The Thai Place.
It’s decor was much simpler, except for the ornate umbrellas covering the ceiling which I remember staring up at mesmerized.
At The Thai Place we would start with this amazing salad and spring rolls, then I would order either cashew chicken or pad thai and we would finish it off with some mangos and sticky rice. Mangos and sticky rice was Grandma’s favorite. She would order it as her entree in her older age when she didn’t have much of an appetite. She savored every bite.
I actually really want to try to make mangos and sticky rice because I haven’t had it since my parents moved from the area and I really miss it. It’s so nostalgic for me!
But first up, Pad Thai!
Chicken Pad Thai
- 1 package rice noodles (I used Annie Chun’s Pad Thai Rice Noodles)
- 2 chicken breasts, cut into bite size pieces
- dash of garlic powder
- 4 eggs
- For the sauce:
- 3 tbs soy sauce
- 1 tbs water
- 4 tbs fish sauce
- 3 tbs rice wine vinegar
- 1 medium lime, juiced
- 3.5 tbs brown sugar
- 1 pinch red pepper flakes
- 1/3 cup green onion, chopped
- 1/4 cup cilantro, chopped
- 2/3 cup crushed peanuts (or more!)
- 2/3 cup bean sprouts (or more!)
- Cook noodles according to package directions.
- Heat olive oil in saute pan. Add chicken to hot pan, sprinkle with a dash of garlic powder and cook until no longer pink in the middle.
- Whisk four eggs in a bowl. Remove chicken from pan and pour in eggs. Cook until scrambled.
- Combine all ingredients for the sauce in a separate bowl, whisking to combine.
- Add noodles, chicken, and sauce to pan. Combining until all is warmed.
- Garnish with green onions, cilantro, crushed peanuts (or more, we like lots), bean sprouts. Add more of the garnishes you like most in your Pad Thai. 🙂
It really is delish! I’m super pleased with this at home version. Yes, theres carbs. Yes, theres sugar in the sauce, but it’s 10 times healthier than indulging with a night out at the restaurant and you can feel good knowing exactly what you’re eating, am I right?