Travelling Pad Thai

prep time:: 15 min
total time:: 20 min

Makes 4-8 servings

This dish has evolved over the years into what you see today. I first learned how to make this in my apartment in Spain, and it has since picked up and lost ingredients along the way.

ingredients

2 Lbs. chicken breasts
4 medium sized shallots
1 whole garlic bulb
1 Pkg. medium thickness rice noodles
4 eggs
4 limes
1 cup chopped peanuts
2 cups mung bean sprouts
4 serrano chili peppers (SPICY)
1 bunch green onions
salt
pepper
green curry powder
ginger
SAUCES
8 oz. sweet chili sauce
4 tbsp. hoisin sauce
2 tbsp. soy sauce
2 tbsp. teriyaki sauce

directions

1
Preparation
2
Julienne the shallots. Mince all of the garlic cloves. Slice the serrano chilies into rings. Cube the chicken breast into bite sized pieces. Soak the rice noodles in hot water until tender (usually 20 minutes depending on water temperature).
3
Cooking
4
Heat 1 tbsp. of peanut oil in large frying pan or wok over medium/high heat. When the pan is hot add eggs and scramble quickly, remove the eggs as soon as they become firm. Next, add the chicken breast, add a liberal amount of salt, pepper, and curry powder. Cook until brown on both sides. Remove the chicken once it’s cooked. Add the remaining vegetables and cook until they begin to caramelize, usually 5-7 minutes. Finally add the scrambled egg, cooked, chicken, peanuts, and rice noodles to the pan. Once everything is incorporated add the sauces and simmer for 6-8 minutes, or until desired consistency. Garnish with lime wedges and chopped green onions.

Source: Chris