Saturday, January 28, 2012

Thai Kitchen's® Easy Chicken Pad Thai

Thai Kitchen® - From Thailand to your table
After being totally blown away by the simplicity, speed, and yummy flavours in Simply Asia's® Soy Ginger Shrimp and Noodles using their Soy Ginger Noodles and Sauce pack, I was super eager to get the wok back out again yet another night this week and try out Thai Kitchen's® recipe for Easy Chicken Pad Thai using their brand of Stir-Fry Rice Noodles and Original Pad Thai Sauce. Although Pad Thai isn't a Chinese dish, it still features many of the prominent flavours found in many Chinese foods...and with a pad thai recipe as simple as Thai Kitchen's®, I couldn't help but want to try it out right away! With my tummy growling like a bear after writing out my entry for the Soy Ginger Shrimp and Noodles, I was a little concerned about how long the pad thai would take to make. The recipe stated that the dish would take approximately 25 minutes to make, but the skeptic in me rounded up to more like eternity to my already angry stomach. Despite my reservations about timing, I quickly began cutting up the chicken breasts and chopping up the peanuts.

Surprise surprise, I was wowed yet again! Just about 25 minutes later (seriously, maybe even less!) the rice noodles were tossed into the wok to be combined with the savory pad thai sauce, moist chicken strips, crisp bean sprouts, and zesty green onions, ready to be garnished with crunchy peanuts. I felt so impressed with myself and especially Thai Kitchen® seeing that my pad thai looked exactly like my favourite takeout pad thai! Ravished with hunger, I dove in making sure to get every tasty ingredient in every bite! One bite told me that this dish was a keeper...but it did need a few very minor adjustments to the recipe. The flavours were all there, they just needed to be heightened. For the amount of rice noodles in the package I felt the need to amp up the citrus and onion flavour, and because I like my heat, I also wanted to add a bit more spice. An extra squeeze of lemon (I used lemon as opposed to the suggested lime because that's what is found in my takeout pad thai, and I wanted to replicate that as much as possible), a quick cut of some green onions, and a fast chop of some fresh chili peppers was all I needed to make this pad thai the perfect takeout Thai made at home! With authentic thai flavours, a beautiful colour palette, and enough to save as leftovers for lunch the next day, I found myself texting my family members again telling them to add Thai Kitchen's® Stir-Fry Rice Noodles and Original Pad Thai Sauce to their grocery list! Now that I've given you the recipe for this awesome takeout at home, I want you to do something for me! I want you to lie to your friends and family. You heard me! I want you to LIE! Invite some friends over for dinner and say you're getting takeout. Prepare Thai Kitchen's® Easy Chicken Pad Thai and clean and hide all the evidence of making it. Play along as though you picked up the dish from your local thai restaurant and see if anyone can tell the difference. I'm willing to bet you that they won't! Try it out and leave your findings in the comment section!

Tip: Heighten the flavours even more by using Asian Cooking Oil (I used Spectrum's Organic Asian Cooking Oil) and grating in extra ginger!

4 ounces Thai Kitchen® Stir-Fry Noodles
2 tablespoons oil, divided (see tip!)
1 egg, lightly beaten
4 ounces boneless skinless chicken breast, cut into thin strips
6 tbsp Thai Kitchen® Original Pad Thai Sauce
3 green onions, thinly sliced
1/2 bean sprouts
1/4 cup chopped unsalted peanuts
1-2 tbsp fresh lemon juice (taste to adjust accordingly)
fresh chili pepper, chopped very fine (use your discretion on how much based on how spicy you like your pad thai)
fresh cilantro sprigs (optional) and lemon wedges for serving

1. Bring 4 cups of water to a boil in a medium saucepan. Add rice noodles; cook 3 to 5 minutes or until noodles are tender but firm. Rinse under cold water; drain well. Set aside.

2. Heat 1 tablespoon of the oil in a large skillet or wok on medium-high heat. Add egg; scramble until set. Remove from skillet and set aside.

3. Add remaining 1 tablespoon oil to skillet and add the chicken; stir fry until cooked though. Add the rice noodles, pad thai sauce, green onions, bean sprouts, cooked egg, lemon juice, and chopped chili pepper; stir fry 3 to 4 minutes or until noodles are tender. Transfer onto a serving dish and garnish with cilantro sprigs (optional) and lemon wedges. Serve immediately.

Listening To:
Gotye - Somebody That I Used To Know (feat. Kimbra)

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jack said...

I found myself texting my family members again telling them to add Thai