Rob and I love to cook together, and we recently created a dish that we make at least once a week now. We love trying any and every ethnic food out there, but we love a good dish of pad Thai. So, we found a way to make it ourselves in a way that it’s a little more cost efficient, fun to do, and just as delicious as restaurant-style.
We do have it on our New York list to try Pok Pok Phat Thai in the Lower East Side, which claims it’s as close as you can get in New York to authentic pad Thai. Check out this article in the New York Times that raves about their food.
In the meantime, we’ll keep up our work in the kitchen…
What you need:
1 box of rice noodles
2 thawed chicken breasts, cut into small strips
1 tablespoon soy sauce (even though it’s a crime against the dish)
Chili garlic sauce (amount depends on your spice-threshold!)
2 tablespoons Thai Kitchen Original Pad Thai Sauce
What you do:
Boil a pot of water, then remove from flame and soak rice noodles until soft. At the same time, scramble the egg in a pan and cook the chicken in the same pan, adding soy sauce and chili garlic sauce as you go. Once the rice noodles are soft, add them to the pan and toss with the chicken and scrambled egg. Add a couple tablespoons of Pad Thai Sauce and stir. Sprinkle in crushed peanuts and squeeze in the juice of one lime. Serves two hungry adults. Enjoy!