Chicken Pad Thai

padthai

It’s a new year, and I’ve decided to try and cut back on my beef and pork intake. I’m trying to be a flexitarian and eat mostly vegetables with limited fish and chicken, but it’s not always easy to be strict, especially when I’m in charge of feeding 1500 college students every day at work. Because so many kids that age are more health conscience than their parents were, I get to experiment with new recipes from time to time and this one was a major hit with the students and the staff, AND it falls into my new dietary plans. If you’re not brave enough to try tofu, use some shrimp with the chicken. It’s really quite easy and extremely tasty, and some have asked that I share the recipe, so here it is.

  • 1 pound boneless, skinless chicken thighs, trimmed of fat and cut into 1″ pieces
  • 1/2 pound firm Tofu, cut into 1/4″ dice, or 1/2 pound fresh shrimp, peeled and deveined
  • 5 tbsp Asian fish sauce, or 2 1/2 tbsp each of low sodium soy sauce and Asian Oyster sauce
  • 1 cup water
  • 2 tbsp fresh lime juice
  • 1 1/2 tsp rice wine vinegar
  • 3 1/2 tbsp sugar
  • 3/4 tsp salt
  • 1 tbsp red curry paste
  • 3/4# cooked linguine pasta
  • 3 tbsp oil
  • 4 cloves garlic, chopped rough
  • 2/3 cup salted peanuts, chopped fine
  • 1/2 cup lightly packed cilantro leaves
  • 1 cup bean sprouts (optional), can be added at the final stage in the pan

In a small bowl, toss 1 tsp fish sauce with the chicken. In another small bowl, toss 1 tsp fish sauce with the tofu. Set aside.

In a medium sized glass bowl, combine the remaining fish sauce, water, lime juice, rice wine vinegar, sugar, salt, cilantro and curry paste and mix well using a whisk.

Using a wok or large frying pan, heat 1 tbsp oil over medium high heat. Add the chicken and cook for 3-4 minutes per side until chicken is done. Remove chicken from the pan. Next add another tbsp oil and cook the tofu (or shrimp) for 2-3 minutes per side, until heated through and starting to take on color. Remove the tofu from the pan. Add the remaining tbsp of oil and the chopped garlic and cook for 1 minute until garlic is fragrant and beginning to brown. Add back to the pan the cooked chicken and tofu (shrimp). Toss in the cooked linguine pasta, then pour in the liquid sauce and cook until mixture starts to boil. Pour pan contents back into your glass bowl and mix well, then serve immediately.

Serves 6

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