Pad Thai is the boy’s favourite Asian food so I thought I’d try to cook us some for supper. My Pad Thai recipe is basically a bastardised version of this recipe. I put chicken livers instead of shrimps in my version because I thought it would make it more interesting. Sadly, the boy wasn’t so crazy about the livers so shrimps might have been a better choice. Chicken livers aside, the boy thought it was good. Care for a recipe?
1 tablespoon soy sauce
1 tablespoon water
1 tablespoon creamy peanut butter
1 tablespoon fish sauce
1 teaspoon Asian chili paste, such as sambal oelek
1 tablespoon packed light brown sugar
1 tablespoon white vinegar
3 tablespoons canola oil
2 cloves garlic, chopped
2 green onions, chopped
1 cup beansprouts
3 boneless, skinless chicken breasts, sliced into strips
6 chicken livers, cooked and diced
1 pound medium-wide rice noodles, soaked in warm water until softened and drained
Chopped peanuts, for garnish
In a small bowl, whisk together the soy sauce, water, peanut butter, fish sauce, chili paste, brown sugar, and white vinegar until smooth.
Heat a large wok over medium-high heat, and add canola oil. When the oil is hot, add the garlic and green onions and let cook until fragrant, about 1 minute. Add the chicken and chicken livers, and stir-fry until chicken and chicken livers are browned and cooked through, about 5 minutes. Add noodles and beansprouts and toss to coat.
Add peanut/spice paste and toss to distribute. Cook until heated through, about 5 minutes.
Serve Pad Thai on a plate and garnish with chopped peanuts.
Yield: 4 servings.