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Recipes

Easy Pad Thai

July 15, 2016

Easy Pad Thai
Paula Nemzek for KCTS 9 Cooks

The perfect dinner when you feel like something light, with a lot of elements you can prepare in advance.

Serves 4 to 6

11-12 ounces dried rice noodles
1/2 cup plus 1 tablespoon granulated sugar, divided
1/3 cup apple cider vinegar
1/4 cup fish sauce
2 tablespoons tamarind paste
2 tablespoons olive oil, divided
2 large boneless, skinless chicken breast halves, sliced into thin, bite-size strips
4 cloves garlic, minced
4 large eggs, lightly beaten
1/2 teaspoon salt
1 cup chopped peanuts
2 cups bean sprouts
1/2 cup sliced scallions
1 teaspoon paprika, or to taste
1 lime, cut into wedges

In a large bowl, cover rice noodles with several inches of hot water. Soak for 60 minutes to soften, then drain. They might still feel a bit stiff, but will soften instantly when they soak up the sauce.


In a small saucepan, whisk 1/2 cup sugar, vinegar, fish sauce and tamarind paste over medium heat. Bring to a simmer, then remove from heat. If you taste it, you may think you have to adjust the seasoning. Have faith!


Heat one tablespoon olive oil in a skillet over medium-high heat. Add chicken; stir and cook until chicken is cooked through and no longer pink, five to seven minutes. Remove from heat.


In a large skillet over medium-high heat, add remaining tablespoon oil. Saute garlic briefly until fragrant — under a minute — and stir in eggs. Scramble until eggs are nearly cooked through, about two minutes. Add cooked chicken and drained rice noodles; stir to combine.


Stir in tamarind mixture, one tablespoon sugar and the salt. Cook three to five minutes, until noodles are tender and have absorbed some of the sauce. Stir in most of the peanuts, reserving some for garnish, and cook another one to two minutes, until everything is heated through. Garnish with bean sprouts, onion and a sprinkle of paprika. Serve with a squeeze of lime juice.

Cook’s note: Try thinly sliced pork or chicken thighs in place of the chicken breasts. Add chopped cilantro leaves for extra flavor — we use it instead of bean sprouts. Marinate the chicken overnight in coconut milk, the zest of one lime and about a teaspoon of red pepper flakes and grill after slicing to make this recipe even better!
 


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There are 3 comments

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Help, Paula!! Something not good has happened with this new web design! The pictures at the top of the recipes are so dark and so blown up i can no longer see what the recipe is supposed to look like.- the ones in the newsletter are too small for my poor feeble eyes.
Look at this Pad Thai recipe above... i know what chopped green onions and peanuts look like.
Look at Black Beans and Cheese Enchiladas- please show us a CLEAR ( not darkened) picture of the dish as was tested in your kitchen.
I think someone is trying to be arty but its not appetizing at all. Please go back to pictures that show the way the dish is " 'spozed " to look. Thanks for listening and ps i could not leave a comment on the BB&cheese enchilada recipe - wouldn't allow me to type anything

Hilleron's picture

Hi,New. I am not seeing how to save reipes to a recipie box or folder?Thank you.

Hilleron's picture

I can email myself the recipe or, just put it on FaceBook.

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