I really expected the heat to be turned up with a recipe beginning with "Thunder Valley". The flavor was rather subtle, in fact, next time Iâ€™ll double the sauce. We donâ€™t have much experience with Pad Thai so Iâ€™m not quite sure how this was suppose to turn out. It was just ok for us.
- 1/2 lb medium rice noodles (I used rice linguine)
- 1/3 cup ketchup
- 1 TBS Black bean sauce
- 1 1/2 tsp Sriracha chili sauce
- 2 TBS fish sauce
- 1 TBS peanut oil (didnâ€™t have it so I used olive oil)
- 6 green onions, chopped: Include the tender green portions but keep them separate to add at the end.
- 1 TBS fresh minced ginger root (peel and mince)
- 1 boneless chicken breast cut into 1/8" slices (I used 1 lb of scallops)
- 1/4 lb tofu cut into small cubes (I omitted the tofu because otherwise, Ted wouldnâ€™t eat it)
- 1/4 lb medium shrimp, peeled and deveined (I used 1 lb of raw shrimp-peeled, tails off, etc.)
- 2 eggs lightly beaten
- 4 TBS chicken broth â€“ or use vegetable broth
- 2 cups mung bean sprouts
- 1/3 cup chopped dry roasted peanuts
- 1 fresh lime
- 1/2 cup fresh cilantro leaves
Boil water in large pan and add the noodles. Cook according to package direction.
In a small bowl, combine ketchup, bean sauce, chili sauce and fish sauce and set aside.
In a deep frying pan or Wok, add the oil and warm over medium heat. Add onions but not the green parts, the ginger and cook for 30 seconds. Add the chicken if using, if not add the scallops and tofu if using and cook for 5 minutes. Add the shrimp and continue to cook 2 minutes.
Add the sauce mixture to the wok/pan and bring to a boil. Crack the egg into the middle and lightly beat. Cook without stirring until set about 30 seconds. Gently fold the eggs into the sauce. Add the noodles and toss to coat.
Add the broth 1 TBS at a time to moisten the noodles then add sprouts, peanuts and green parts of onions. Toss to coat. Squeeze lime over the top and add the cilantro when ready to serve.
A little less rice noodle would have suited us just fine.
Do you like Pad Thai?Â If so, share your recipe.