David's Recipe for Pad Thai

This version is kosher, and contains only easily-obtainable ingredients. In any case, someone told me that the pad thai which he ate in Thailand always included chicken, but never shrimp.

One-Dish Meal, Thai

 
  • 750 gms medium-wide rice noodles
  • 6 liters boiling water
  • 1 kg chicken breasts
  • 3 eggs, beaten with 1/4 cup lukewarm water
  • A few chili peppers, according to taste, minced
  • 1 onion, diced
  • 1 cup bean sprouts
  • 1 330-gm package tofu, diced
  • 1/4 cup bland cooking oil or olive oil
  • 1/4 cup soy sauce
  • 2 soup spoons brown sugar
  1. Prepare the rice noodles by soaking them in the hot water - with the flame turned off - a little less than the time called for on the package. Set aside.
  2. Cut the chicken breasts into pieces about 1cm x 3cm.
  3. Stir-fry the chicken pieces over a high flame for a few minutes until they are opaque. Set aside.
  4. Scramble the eggs in the pan, breaking them into little pieces as you do so. Add to the reserved chicken.
  5. Stir-fry the onions for two minutes over a high flame. Add the peppers and stir-fry for another minute. Stir into the reserved chicken.
  6. Stir-fry the tofu pieces for a few minutes until they just start to change color. Add the bean sprouts and saute for another minute. Mix into the chicken mixture.
  7. Return the noodles and chicken mixture to the pan, mixed in with the sugar. Stir fry them until well mixed. The noodles will break. Don't worry about it.
  8. Mix in the soy sauce and continue to stir-fry until well blended.



 
  
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