So I decided to think warm spicy thoughts with our dinner last night as well. We made Pad Thai, it was yummy. Here is the recipe, but instead of shrimp I used chicken breasts cut into bit sized pieces. I also left out the tofu and added some cabbage.
Have all the ingredients ready to go when you start this dish because it cooks crazy fast. It is simple to prepare but it does take prep time with the chopping.
- 8 ounces flat Thai rice noodles
- 4 large cloves garlic, chopped
- 1 12-ounce package extra-firm tofu, cut into 1/2-inch cubes
- 6 radishes, cut into thin strips
- 1/2 cup roasted salted peanuts, coarsely chopped
- 2 cups bean sprouts
Here is a photo of the sauce ingredients. Although it call for a lot of fish sauce this dish is not overly "fishy" when it is done. I made extra sauces as well because I like it saucy! Ha!
Soak the noodles in a bowl of warm water until soft enough to separate, about 10 minutes. Mix the fish sauce, sugar, chili sauce and lime juice in a separate bowl. When the noodles are soft, drain and return to the bowl. Put the bowls and other ingredients next to the stove (this dish cooks quickly).
Paper plates, I know, classy.