Good Morning to all you lovely people!
I hope you are all having a fabulous Wednesday so far!
I have been totally MIA lately and I apologize. I have really good intentions but then life and a full time job get in the way, and that really creams my corn.
So it is, I just have to post when I have time to sit down and do it. I don’t want to post something when I know I don’t have the time or energy to really do it properly. I like having a chat with you guys first, and then giving you the full recipe, instructions and the photos that you deserve.
I’m going with quality over quantity people.
Tomorrow I am going to have some updates on the Almost Famous Chef Competition that I have been following along with. They had their regional competition on Monday and I have the results from that to share! Then Friday I am planning a confessions post to tell you all what has been up in the Delish household lately.
Today, though. Today we make Pad Thai!
I’m just going to give you a heads up, this is NOT authentic Pad Thai. This is my interpretation of the dish, using ingredients you will be able to easily find, if not things you already have in your fridge or pantry.
So pulleaase, don’t send me emails saying this isn’t authentic, because I know this. I just want to make a recipe that is easy to make and one that doesn’t require a mile long list of ingredients you can’t find at your local Safeway.
You can, however, email me about how this recipe changed your life. Those emails are A-OK.
When I am developing a new recipe, I always try to think of the flavor components I want to have. Usually it is savory, spicy (not necessarily HOT spice, just spicy spice, kapeesh?) and sweet. When I was thinking about how I could amp up the flavor of this dish, and also put a bit of a spin on it, I thought, CANDIED peanuts.
Yes folks, candied.
This adds a little extra sweetness and crunch!
I was incredibly happy with the result, too. It really made the dish or was the “kicker” as Guy Fieri would say…
I also changed it up by using regular fresh linguine noodles, rather than the rice noodles you would normally use. I have to admit, I myself have scoffed at the use of the good ol’ Italian pasta in Asian dishes. It just seems…wrong. I have to admit, I actually preferred the linguine over the rice noodles! I found that the sauce really absorbed into the pasta better than it does on the slippery rice noodles. Which I think was also helped by the fact I used the fresh noodles as opposed to dried.
My other favorite thing about this dish is the TOPPINGS.
You all know I am a sucker for toppings, whether it be on froyo, soup or a good ol baked potato, toppings are the bomb.com
Hello. How gorgeous is this?
Make this for dinner and forever change your opinion of this noodley, saucey, spicy, savory, sweetey, amazing, dish.
Half of those weren’t words and I am fine with that.
- 1 large package fresh linguine noodles (700g) cooked according to package directions
- 1/4 cup low sodium soy sauce
- Juice of two limes, plus extra lime wedges for serving
- 2 tbsp fish sauce
- 2 tbsp siracha sauce
- 1 tbsp white sugar
- 2 tbsp coconut oil
- 2 whole raw chicken breasts, cut into small cubes
- 5 cloves of garlic, minced
- 1 whole red pepper, sliced into matchsticks
- 1/4 cup fresh chopped cilantro plus extra for garnish
- 3 cups fresh bean sprouts
- 1/2 recipe Candied Peanuts
In a measuring cup or mixing bowl, mix together the sauce ingredients, soy sauce, lime juice, fish sauce, siracha, and sugar. Set aside.
In a large and deep saute pan or wok, heat the coconut oil over medium high heat until melted and shiny. Add the chicken and cook until browned and cooked through, about 8-10 minutes. Remove the chicken to a plate and then add the garlic to the pan and saute, stirring constantly, about 2-3 minutes until softened, add the red pepper and cook again another 2-3 minutes, stirring often. Turn the heat off but leave the pan on the burner.
Add the cooked pasta, chicken and sauce and give it all a good stir until fully coated. Add the 1/4 cup of chopped cilantro and stir again to combine. Pour the noodles into a large serving bowl and top with about half of the beansprouts, some of the peanuts and a sprinkle of cilantro.
When you serve it up onto plates you can top with extra beansprouts, peanuts and cilantro. Serve with lime wedges on the side.