Wednesday, March 9, 2011

Pad Thai {Gluten Free}

My hubby made some awesome pad thai for us tonight! Talk about a fabulous MYOTO meal {make your own take out}. It was delicious and I think it was on par with our favorite thai restaurant, maybe even better because we enjoyed it at home and we know exactly what was in it. Interested in his recipe? Here is what he did

J's Pad Thai recipe {Gluten Free} (Serves 4)

1 (16 oz) box of pad thai rice noodles [straight cut]
6-8 boneless, skinless chicken breast tenders (or 3 chicken breasts cut into strips)
1/8 - 1/4 tsp sea salt
2 eggs beaten with a wisk
1 lime for wedges
1/4 cup chopped cilantro (and some for garnish)
1/4 cup chopped shallots (green onions)
1/4 cup chopped peanuts
~1/4 cup peanut oil
1/4 cup shredded carrot (long shreds if possible)
1/2 cup bean sprouts (optional)

1/2 cup fresh lime juice (~3 limes) [in place of 1/2 cup of hard to find tamarind paste]
1/2 cup brown sugar
1/3 cup fish sauce
1 tbsp tamari (or soy sauce)
1/8 tsp crushed red pepper flakes or Sriracha sauce (optional)

General tips:
Make everything ahead and put into little prep bowls. Then stir-fry one serving at a time in a hot wok. This will give you the best results with the texture of the noodles.

1. Prepare noodles according to package directions (ie: soak noodles in very hot water for 25 minutes then drain).
2. To make the sauce, in a small pot over low-medium heat, combine the lime juice, brown sugar, fish sauce, tamari and red pepper flakes or Sriracha if using. Let simmer and stir occasionally for about 5-10 min. Then remove from heat and cover.
3. Heat wok over medium-high heat or if using an electric wok set temperature to 300-350'F. Add a tsp of peanut oil and peanuts and stir fry for 3 minutes until toasted. Remove and set aside.
4. Add 2 tbsp of peanut oil to the wok. Salt the chicken lightly and add it to the wok. Cook until slightly browned on both sides and the internal temperature is 155-160'F. Remove and set aside. After the chicken has rested about 5 minutes, cut into bite-sized chunks.
5. Now you are ready to prepare each portion, divide all ingredients into 4 equal parts to prepare 4 servings...
Add 1/4 of the beaten egg to your hot wok, scramble for about 20 sec. Add 1/4 of the rice noodles and about a tbsp of peanut oil. Sauté for about 1 minute stir gently to keep the noodles intact. Then add 1/4 of the chicken, 1/4 of the toasted chopped peanuts, 1/4 of the chopped green onions, 1/4 of the chopped cilantro, 1/4 of the shredded carrots and 1/4 of the bean sprouts (optional). Finally, add 1/4 of the prepared sauce and stir often but gently.

Pad Thai is done when everything is coated with sauce and is nice and hot (~2 min). There should be no watery sauce left - it should all be evaporated, soaked up, or coating the noodles. Remove from wok and serve immediately with a garnish of cilantro and lime wedges. Can sprinkle more peanuts on top if desired.

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