This is the version DW and I make at home. You can use most any meat, but we like the taste of tofu or chicken the best. Just sub whichever one you prefer, but I would try with chicken if you don't like tofu.
Traditionally it also has bean sprouts in it, but we don't usually include them as they have a tendency to go bad before we can use them all up. If you want to include them, you add them at the end when you serve the dish, just place a few on top then mix in and eat.
2tbsp Pad Thai sauce
1tbsp Thai Chili oil
1/2lb rice noodles (sometimes called rice sticks)
1 medium carrot shredded
2 eggs
3 squares fried tofu (or a couple of chicken breasts cooked and cubed)
2 lime quarters
2tbsp crushed peanuts (optional)
In large pot bring water to a boil and add in rice noodles. Cook for 6 to 8 minutes. While the rice noodles are cooking, take a large skillet and heat on high. Add in Thai Chili oil (this is just to coat the pan so nothing sticks, you can use olive oil, veggie oil, even a pat of butter if you like). Crack both eggs into pan and mix till it is similar to scrambled eggs. Let cook, flip, let cook until done then cut up into small rectangles. Add fried tofu, then Pad Thai sauce and stir for a minute. Reduce heat to medium. Time it so the rice noodles are finished cooking at this point. Drain them and quickly add to the skillet. Stir altogether and cook for a couple of minutes, then remove to a large bowl. Top with crushed peanuts, shredded carrot, and lime quarters. When ready to serve squeeze limes into bowl, mix altogether, and serve to individual bowls.
Pretty simplified, and since we like to mix it all together in a large bowl and just serve from there, it ends up similar to a noodle dish. When we have it in the restaurant, they only stir the noodles, sauce, egg, and tofu together, everything else is served on the side and you mix it together yourself.
Enjoy!
Traditionally it also has bean sprouts in it, but we don't usually include them as they have a tendency to go bad before we can use them all up. If you want to include them, you add them at the end when you serve the dish, just place a few on top then mix in and eat.
2tbsp Pad Thai sauce
1tbsp Thai Chili oil
1/2lb rice noodles (sometimes called rice sticks)
1 medium carrot shredded
2 eggs
3 squares fried tofu (or a couple of chicken breasts cooked and cubed)
2 lime quarters
2tbsp crushed peanuts (optional)
In large pot bring water to a boil and add in rice noodles. Cook for 6 to 8 minutes. While the rice noodles are cooking, take a large skillet and heat on high. Add in Thai Chili oil (this is just to coat the pan so nothing sticks, you can use olive oil, veggie oil, even a pat of butter if you like). Crack both eggs into pan and mix till it is similar to scrambled eggs. Let cook, flip, let cook until done then cut up into small rectangles. Add fried tofu, then Pad Thai sauce and stir for a minute. Reduce heat to medium. Time it so the rice noodles are finished cooking at this point. Drain them and quickly add to the skillet. Stir altogether and cook for a couple of minutes, then remove to a large bowl. Top with crushed peanuts, shredded carrot, and lime quarters. When ready to serve squeeze limes into bowl, mix altogether, and serve to individual bowls.
Pretty simplified, and since we like to mix it all together in a large bowl and just serve from there, it ends up similar to a noodle dish. When we have it in the restaurant, they only stir the noodles, sauce, egg, and tofu together, everything else is served on the side and you mix it together yourself.
Enjoy!
