My friend Kiki sent me this recipe eons ago. I meant to try it as soon as she sent it – even bought most the ingredients – but somehow time and life got in the way. Ever since Jules and I went to Mekong last week and had Pho, I’ve been on a bit of an Asian kick. Naturally when thinking about what I wanted to cook and blog about this weekend, this recipe came to mind.
- 1 14-oz package rice noodles
- 3 T. fish sauce
- 2 T. ketchup
- 1 T. Worcestershire sauce
- 1 T. chili-garlic sauce (sambal oelek)
- 2 T. sugar
- 2 T. peanut oil
- 6 garlic cloves, finely chopped
- 1 lb boneless skinless chicken breast, cut into 1-inch cubes
- 1 lb frozen (thawed) shrimp
- 1 tsp. red pepper flakes (hot)
- 2 eggs
- 2 c. bean sprouts (I didn’t use)
- 4 oz shiitake mushrooms, stems trimmed, cut in half
- 5 green onions, sliced – separated into white and green sections
- 1 c. chopped cilantro
- 1/4 c. coarsely chopped roasted peanuts
- soy sauce
- Place noodles in large bowl and cover with boiling water for about 10 minutes. Drain. Set aside.
- Mix together fish sauce, ketchup, Worcestershire, chili-garlic sauce and sugar. Set aside.
- Heat peanut oil in large frying pan or wok. Add mushrooms and white parts of the green onions and cook until shrunk slightly – about five minutes or so.
- Add garlic, chicken, and red pepper flakes. Stir until chicken is no longer pink. Add sauce mixture and stir for 3 more minutes. Add beaten eggs and stir constantly for one minute. Add drained rice noodles and toss until coated. If the dish seems dry, add soy sauce until you’ve reached desired taste and moisture level.
- Stir in shrimp, bean sprouts, green parts of the green onions and 1/2 cup cilantro. Stir and toss for a minute or so, until heated.
- Spoon out onto large serving platter. Sprinkle with chopped peanuts and remaining cilantro. Top with slices or wedges of lime. Squeeze lime wedges over noodles when serving.
It would be my recommendation to double the sauce portion of this recipe. I found the noodles extremely dry and had to add more soy sauce than you’d like to know. I love soy sauce, so I’m OK with that – but if you’d like more of the traditional Pad Thai flavor, sauce it up. The original recipe from Kiki did not call for mushrooms – I added those not only because I love mushrooms but also because I omitted the bean sprouts and felt as though I needed some sort of vegetable in its stead.
Additionally, I felt as though the strongest flavor in this dish was the ketchup – which I believe stems from my hatred for the condiment – I’m assuming non ketchup loathers won’t necessarily detect ketchup is even in the sauce if they’re not aware of the ingredient list. I have this mental block that only allows me to taste ketchup when cooking with it. Ketchup was all I could taste when I made the Ground Beef Dip for a potluck at work.
If you’re going to reheat, I would suggest using a frying pan if you can at all avoid the microwave. The dish just doesn’t fair too well when reheating and the fying pan is the best chance you’ll get it.
Both my sister and my friend Monique said this dish doesn’t really taste like Pad Thai. Perhaps it’s the ketchup based sauce? Despite the Pad Thai-less flavor, Monique still liked the taste. My sister didn’t care much for it but thought it was in large part because it was reheated (using the microwave).