Special Traditional Pad Thai
Special Traditional Pad Thai: A Time-Honored Recipe
Embark on a culinary journey with the Special Traditional Pad Thai, a recipe passed down from a friend’s mother, offering a genuine taste of traditional noodle Pad Thai. Versatility is at the forefront, allowing for the use of chicken, pork, beef, tofu, or a combination of these proteins. The recipe encourages a personalized spice level, suggesting a gradual approach to pepper for those seeking the perfect balance of flavors.
A Symphony of Ingredients
The ensemble of ingredients includes a 12-ounce package of rice noodles, butter, boneless, skinless chicken breast halves, vegetable oil, eggs, white wine vinegar, fish sauce, white sugar, crushed red pepper, bean sprouts, crushed peanuts, green onions, and lemon wedges. This medley promises a harmonious blend of textures and tastes, encapsulating the essence of authentic Pad Thai.
Crafting the Culinary Masterpiece
Begin the culinary adventure by soaking the rice noodles until soft, then draining and setting them aside. In a wok or large skillet, sauté chicken in butter until browned, then set aside. Heat oil in the same wok, crack eggs into the hot oil, and cook until firm. Stir in the reserved chicken, followed by the softened noodles, vinegar, fish sauce, sugar, and red pepper. Adjust the seasonings to taste and continue mixing until the noodles reach a tender consistency. Introduce bean sprouts and continue stirring for an additional 3 minutes.
Finishing Touches and Presentation
As a finishing touch, garnish the Special Traditional Pad Thai with crushed peanuts, chopped green onions, and lemon wedges just before serving. The visual appeal and burst of flavors from these final additions enhance the overall dining experience. This recipe, rooted in tradition, invites you to savor the rich tapestry of Thai flavors and textures, providing a taste of culinary heritage with every bite.
|1 (12 ounce or 340 gram) package rice noodles|
|2 tablespoons of butter|
|1 pound of boneless, skinless chicken breast halves, cut into bite-sized pieces|
|1/4 cup of vegetable oil|
|1 tablespoon of white wine vinegar|
|2 tablespoons of fish sauce|
|3 tablespoons of white sugar|
|1/8 tablespoon of crushed red pepper|
|2 cups of bean sprouts|
|1/4 cup of crushed peanuts|
|3 green onions, chopped|
|1 lemon, cut into wedges|
Directions to make Special Traditional Pad Thai
- Soak rice noodles in cold water 30 to 50 minutes, or until soft. Drain, and set aside.
- Heat butter in a wok or large heavy skillet. Saute chicken until browned. Remove, and set aside. Heat oil in wok over medium-high heat. Crack eggs into hot oil, and cook until firm. Stir in chicken, and cook for 5 minutes. Add softened noodles, and vinegar, fish sauce, sugar and red pepper. Adjust seasonings to taste. Mix while cooking, until noodles are tender. Add bean sprouts, and mix for 3 minutes.
- Garnish with crushed peanuts, chopped green onions and wedge of lemon when serving
Related Recipe: Cambodian Seafood Noodles Soup
Serving Size: 4
Calories Per Serving: 532