Remember that Pad Thai recipe I shared a few weeks ago that had me squealing with delight? This one is another favorite I stole from the chef. It is beyond delicious. Usually I taste my food and toot my own horn. So, for your benefit I pulled my best friend from Pakistan into the camera frame and shoved a spoonful of the Thai-spiced beef in her mouth telling her what to say. WATCH THE VIDEO!
My friend sold it pretty well. The Thai Beef Chilli is indeed really delicious. And for a dish that comes together in less than 20 minutes, you have no excuse but to make this. It’s my go-to when I’m pressed for time and don’t want to grab processed fast food or even greasy Asian take-out. Because guess what? The only greasy take-out that I’m going to be eating would be taken out of my kitchen! HAH!
One thing I have an itch for when it comes to food is to experiment in my kitchen and I’d be damned if I was making Tandoori Chicken everyday (even though I totally could) and not venturing over to my beautiful neighboring countries to become, say, Thai for a day. This may or may not be the reason of idling around in the Asian aisle at the grocery store. I have to admit that Asian cooking especially Thai cooking has baffled me for quite a while. A few months ago I picked up a packet of rice noodles because I was in the mood to make Pad Thai. I grabbed a recipe from the internet to get started, altering it along the way. I was left with the smell of fish sauce in my hair and a dry stringy mess at my hands.
Many thanks to a dear friend who only eats Halal food, I can proudly say I have a really good recipe for Pad Thai under my black leather belt! A couple of months ago, she took me to this Halal restaurant in North Hollywood. You may turn down your nose at the shabby, grungy interior that admittedly is decorated rather kitschy but let me tell you guys, this place makes the BEST Thai food hands down. I remember saying to my friend, “I need to get the recipe for everything!” Fast forward to last week, thanks to my quirky, overly excited self that is ready to befriend everybody, I went and stole the recipe for this Pad Thai and a few other favorites–Fried Rice, Beef Chilli Dry, killer Eggplant Basil–right under the nose of the chef who pretty much runs the place by himself with no help. Watch this video to see exactly how I stole this recipe!
Below is the Pad Thai I made at home following the recipe and method I learned from the chef with minor substitutions (all noted in the recipe box) and I am proud to announce that it tasted like straight up takeout! Go make yourself this Pad Thai right now!
The easiest and foolproof, fail-safe Pad Thai you will ever make! This recipe is golden and comes straight from an authentic Thai restaurant!
Author: Rookie With A Cookie
¼ cup peanut oil
¼ lb chicken thighs, skinless, boneless and in very thin strips
½ a packet of rice noodles (I used the wider rice noodles at home but get the narrow one if you can find it)
5 tbsp vinegar
2 tbsp lemon juice
2 tbsp fish sauce
2 tbsp oyster sauce (thin it out with 2 tbsp water)
salt to taste
2 tbsp white sugar
Paprika to add color (I sprinkle about 1 tsp)
1½- 2 cups of bean sprouts
Peanuts, green onions, and cilantro to garnish
First we're going to cook the rice noodles like pasta until it's al dente, meaning it should not be cooked all the way through but should still have a bite. For this, add your noodles to a pot of water. Place the pot on the stove and on a low heat let the noodles soften for about 10-12 minutes. Once done, drain the noodles.
When noodles are done, heat up a wok on the highest flame. Once wok is hot, add oil and let it heat up.
Next, crack in an egg directly in the wok and stir.
To the eggs, add the chicken strips and stir until no longer pink and cooked through about 5-6 minutes. Make sure the chicken is in small strips so it cooks fast.
Next, add in rice noodles and stir.
Add the remaining ingredients: vinegar, lemon juice, fish sauce, oyster sauce, salt and sugar and stir really well. *Just throw it all in. This is why I love this recipe!*
Sprinkle paprika to give the dish a little color.
Pad Thai should not have a sauce so dry out the liquid by continuing to stir on the highest heat of the burner. *My wok is not restaurant quality so it took me about 10-15 minutes to dry out the sauce. So it is very important that your noodles are not fully cooked in step 1 because they will continue to cook in the wok.*
Lastly add in the bean sprouts and stir for a minute or two because we want bean sprouts to still be a bit crunchy.
Garnish with crushed peanuts, finely chopped green onions (just the green part) and cilantro and serve!