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Pad Thai (Kitchionista's Style)

Monica B.
A tradition pad thai challenged using ingredients available. This dish is versatile with many unique versions.
Print Recipe
Prep Time 50 minutes
Cook Time 30 minutes
Total Time 1 hour 20 minutes
Course Entree
Cuisine Thai
Servings 6 servings

Ingredients
  

  • 1 pack rice noodles softened in warm water
  • 1 Breast cubed
  • 1/2 medium raw shrimps
  • 1 shallots minced
  • 3 garlic cloves minced
  • 3 white part of green onions chopped (separate white and green parts)
  • 1 lemongrass white part only, ground
  • 1 tbsp. galangal peel skin, ground
  • 3 thai chillies ground
  • 1 tbsp. tiny dried shrimps
  • 1 large carrots julienned
  • 1 zucchini julienned
  • 1 tbsp fish sauce
  • 1 lime juiced
  • 1 tbsp. cilantro roughly chopped
  • 1/2 vegetable oil or animal lard better option
  • 2 tbsp. crunchy peanut butter
  • 1 tsp. sugar rock or 1/2 tbsp white sugar
  • 2 large eggs beaten
  • 1/2 cup water
  • 1 tsp. salt
  • 1/2 tsp. pepper

Topping

  • 3 green part of green onions chopped
  • 3 garlic cloves minced and toasted
  • 1 cup chicharones crushed finely
  • 1 tbsp. cilantro roughly chopped
  • 1 lime cut in wedges

Instructions
 

  • Soak rice noodles in warm water for 30 minutes. Drained and set aside.
  • While noodles are soaking, ground lemongrass, galangal and thai chillies together in a pestle and mortar. An alternative is using a blender. The technique is to turn on the blender first and slowly add each ingredient. Add a tablespoon of water to ground the herbs faster. Set aside.
  • Heat wok on high heat. Add half of oil. Saute garlic, shallots, green onions (white part) for 3 minutes.
  • Mix in ground herb mixture and dried shrimp. Cook for 2 minutes.
  • Add in the chicken and shrimp. Toss for 1 minute.
  • Add carrots. Turn heat to medium and cover. Cook for 5 minutes.
  • Pour in rest of oil, water, fish sauce, lime juice, and peanut butter as well as zucchini. Simmer for 10 minutes to thicken.
  • As vegetables cook thoroughly, gradually toss in rice noodles. Make sure to coat noodle with sauce as you add in more. Sprinkle the cilantro.
  • Season with salt and pepper.
  • Pour in egg and toss continually until bits of scramble is visible. Turn off heat.
  • Serve in bowl. Garnished with lime wedge, green onions (green parts), toasted garlic, cilantro and chicharones.