Pad Thai is one of my favorite Asian dishes. I tried it for the first time about five years ago and have been hooked ever since. Pad Thai is one of the few dishes I could eat almost everyday. In fact, within the past month, I must have had it six times while dining at a nearby Thai restaurant and four times at home after my husband and I decided it would be his new cooking venture. My husband has been creating healthy, hearty dishes and experimenting with new ingredients. Last week, for example, he created a finely grated pepper mixture and his own extra spicy sauce.
Below you will find Kris’s very own Pad Thai recipe he literally created from scratch! I especially love the creamy Thai peanut sauce. You can’t resist dipping your spoon in for a taste. Please let me know your thoughts on this recipe. I look forward to your comments.
Pad Thai by Kris
- 3 T peanut oil
- 3 cloves minced garlic
- 1 T ginger
- 1/4 cup cilantro
- 1/4 cup basil (optional)
- 2/3 cup of bamboo shoots, sliced thin
- 1 package (6.75 oz) of Dynasty Maifun rice noodles
- 1 1/2 cups of snap peas, ends cut off
- four breasts of chopped organic chicken or skirt steak
- 1 red and 1 yellow bell pepper, chopped
- 1 cup of baby carrots (chopped, optional)
- 3/4 cup of mushrooms
- 3 T chopped, unsalted peanuts
- 1 cup of bean sprouts as garnish
- 2 limes, cut into wedges as garnish
- 1/2 t whole coriander
- 1/2 t whole black peppercorn
- Place coriander in a shallow saucepan with the whole black peppercorn. Heat until aromatic, then grind with a mortar and pestle. Add 1 t mixture into stir fry. Reserve the rest for taste.
- In a wok or a deep saucepan, add the peanut oil and sauté minced garlic and ginger over medium heat, add the chicken or steak with carrots, cook until meat becomes lightly browned over medium to high heat
- Meanwhile in a separate pot, fill halfway with water and once it reaches a bowl, add the noodles, cook for exactly five minutes. Once finished, immediately remove from the heat, drain and set aside
- Lower to a medium heat. Add snap peas, peppers, and bamboo shoots. Stir in the wok for one minute then add the mushrooms, stir in for 30 seconds. Add the chopped peanuts, mix in to the steak/chicken and veggies. Stir for two minutes.
- Remove wok from the heat. Add the Thai peanut sauce and stir ingredients together. Serve immediately.
Thai Peanut Sauce
- 1 3/4 cups of creamy peanut butter
- 1 T peanut oil
- 1/2 cup unsweetened coconut milk
- 2 T of fresh lime juice
- 2 T of fish sauce
- 1 T Sriracha hot sauce
- 1 t red curry paste
- 1/4 cup chopped fresh cilantro, plus some more as a garnish
In a bowl, mix all ingredients together except the cilantro until there is a smooth, even consistency. Gently fold in the cilantro just before serving.
Yields 4 servings