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It’s Pad Thai …. kind of.  I have recently enjoyed eating pad thai as long as it is not too spicy or really no spice at all.  Someone asked for the recipe of the dish you see in the picture.  The problem is I just took a recipe and then only used a certain ingredients to make the sauce and the rest I just through in.  So I will do my best to tell you how to get the dish in the picture.  Then i will give you the recipe I took the sauce idea from.  So what do I call this delicious dish? 

Mango Pad Thai

I’m not sure if I can call it that because I think pad thai usually has nuts in it and this doesn’t.  Anyway, here is what I did:

1 Ataulfo Mango (the yellow ones) cut into small chunks
1 half of egg plant cut into bite size chunks
1 green onion chopped
1 – 2 cloves of garlic minced
freshly minced ginger
handful of mini carrots chopped (you can use any type and as much as you want)
2 eggs
2 pieces of boneless skinless chicken
thin vermicelli noodles (I used ones made of green beans and peas. You can use any size vermicelli noodle)
1 1/2 tbsp fish sauce
1 tbsp sugar
1 tbsp water
2 cup bean sprouts

1. Prepare noodle as directed on package and keep separate for now.
3. Heat wok or large skillet over medium-high heat and add 1 – 2 tbsp of olive oil. Add chicken pieces and sauté until just browned and no longer pink (about 4 min). Remove from pan and set aside.
2. Add 1 tbsp of olive oil into the wok. Add green onion, garlic, and ginger and cook for 1 – 2 min.
3. Add eggs and scramble. Add carrots and egg plant and cook until tender and then add chicken.
4. While the carrots and eggplant are cooking, prepare the sauce. In a small bowl, stir fish sauce, water and sugar together and add to wok. Add mango and stir. The mango will get soft and squish, but don’t worry, that is ok.
5. Add noodle and mix all together and let simmer for a few minutes.
6. Add bean sprouts and mix well. Let simmer until the sprouts are a bit soft (not too soft though).
7. Serve and enjoy!

I hope I didn’t forget anything. Really this is a dish that you can add whatever veggies you would like. Make it to your liking. Taste along the way. The more of each you add the more you will get. Be careful with your noodles. I have made similar recipes a couple of times and I have learned not to add a lot of noodle. The package I use comes in 8 sections. I used 3 sections to go with this recipe. The thin noodles are really easy because you only have to poor boiled water over top to cook them and they cook a little bit more in the wok. I boil water in the kettle to poor over them. I think that’s all my tips for now. If you try out the recipe be sure to let me know how it turned out.

Quick Pad Thai

This is a recipe not made by me but where I got the idea from.

6 oz whole-wheat cappellini or angel-hair pasta (use what you want)
1/3 lb chicken breast, cut into bite-size pieces (about 1 c pre-cooked)
1 tbsp fish sauce
3 eggs
1/ c chopped cilantro
2 tsp olive oil
1 tbsp creamy peanut butter
1 tbsp sugar
2 tbsp red chili flakes

1. Cook pasta according to package directions. Toss with 1 tsp olive oil.
2. Heat wok or large skillet over medium-high heat and add remaining olive oil. Add chicken pieces and sauté until just browned and no longer pink (about 4 min). Remove from pan and set aside.
3. In a small bowl, whisk fish sauce, peanut butter, sugar, chill flakes, and 1 tbsp water until smooth. Set aside.
4. Crack eggs into pan and scramble until firm. Add in chicken and cook for another 2 minutes.
5. Add cooked pasta and peanut btter mixture to pan, tossing with chicken and eggs. Add chopped cilantro. Garnish with crushed peanuts, bean sprouts, or lime wedge if desired.

Do you like Pad Thai?  Would you try making it at home or do you prefer to get it at your favourite Thai place?