Chicken Pad Thai Ohio Style
The best pad Thai I have ever had was in Big Sky Montana. It was in this tiny mountain side restaurant and I dream of this spot every time I try different pad Thai recipes. This recipe is really good and I decided to tap into my maple syrup connection. Did ya catch my pun? Maple syrup is a big deal in NE Ohio and for good reasons. I decided to replace the sugar in the traditional recipe with maple sugar and top it with maple covered peanuts. I prepared this for my favorite maple syrup connoisseur and he gave it two thumbs up.
Ingredients
For the sauce:
- 3 tbsp maple sugar if you do not have maple sugar use brown sugar
- 3 tbsp tamarind puree or concentrate
- 1 tbsp soy sauce
- 2 tbsp fish sauce
- 1/4 tsp red pepper flakes
- 1 14 oz package rice noodles soak in warm water do, not boil
- 3 tbsp vegetable oil
- 1/2 pound chicken breast or chicken thighs thinly sliced
- 1/2 yellow onion thinly sliced
- 3 garlic cloves minced
- 2 eggs lightly beaten
- 1/2 cup bean sprouts
- 1 cup julienned carrots
- 3 green onions thinly sliced
- 1/4 cup chopped maple covered peanuts
- chopped cilantro, and lime wedges for garnish
Instructions
- DIRECTIONS:In a small mixing bowl whisk together the ingredients for the sauce, set aside.In a large wok or a large, deep skillet set over medium-high heat, add oil. Once hot, add the chicken and cook for 4 minutes. Add onion and saute for 3 minutes, then add garlic and saute for an additional minute. Push the ingredients to the side, then add the eggs and cook until scrambled. Stir to combine.Add prepared noodles, bean sprouts, carrots, and sauce. Cook for 3 minutes, then add the peanuts and green onions and continue cooking for 2 additional minutes.Remove from the heat and serve immediately. Top with chopped peanuts, cilantro and lime wedges.
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