Pad Thai

This weekend I had the great pleasure of witnessing the marriage of two wonderful people: a great friend from my Master's at Rice and her boyfriend/fiance of four-ish years.  It was an amazing ceremony and such a fun time to hangout with some friends.

I have been spending my weekend at my awesome friend Chloe's!!  (my Mango Curry friend!!)  We both love Asian food (and she even wants to be Asian!).  In any case, we brainstormed for quite a long time about what to make tonight (as, of course, with the wedding taking place last night, we didn't have to worry about dinner).  After going through all the options... rice, pasta, potato, bread.... beef, chicken, pork, lamb... (no tofu, please!)... we settled on Pad Thai.

I really, REALLY must be honest.  I don't really like Pad Thai very much!  Maybe it's because I haven't had good Pad Thai?  I don't know...  Maybe there was never enough peanut flavor, or enough lime, or too many noodles with not enough other stuff?  I'm not sure, but I can say without a shadow of a doubt that I LOVE peanut sauce!!!!  I could drown anything in peanut sauce and enjoy it.  So, with that being said, I guess I have made my "own" version of what I think Pad Thai should be, with all the things that are traditionally included!  :)

Peanut Sauce
1 cup peanut butter
1/2 cup rice vinegar
1/4 cup soy sauce
2 tbs sesame oil
2 tsp fish sauce
2 cloves garlic (crushed)
1/2 tsp crushed red pepper flakes
zest of one lime
juice of two limes (large)
1 can coconut milk (full fat!)

In a medium sauce pan, combine peanut butter, rice vinegar, soy sauce, sesame oil, fish sauce, garlic, crushed red pepper flakes, lime zest, and lime juice and stir.  On medium-low heat, begin to simmer sauce, stirring to bring all the ingredients together.  Pour in coconut milk and stir again.  Once fully combined, turn heat down to simmer, stirring occasionally until using.

Pad Thai
3 lbs sliced chicken (tofu, or other meat)
1/4 tbs oil
6 cloves garlic (crushed)
1 14 oz box/bag rice noodles
bean sprouts (about 2 cups)
1 cup green cabbage (sliced thinly, about 2 cups)
green onion (one bunch)
cilantro
shredded carrot
crush peanuts
fresh lime
peanut sauce

Prepare rice noodles as instructed on package.

In a skillet, over medium heat, heat oil and add chicken.  Toss in garlic, a dash of salt, and stir.  Spoon about 1/4 cup peanut sauce over chicken, stir, and continue to cook.  Once chicken has fully cooked, about 5-6 minutes, add in about 1 cup cabbage, 1 cup bean sprouts, and about 2 tsp thinly sliced green onions and allow to tenderize for about 1 minute.  Turn heat to simmer until serving.

On serving plate, top the rice noodles with peanut sauce, chicken and veggies, and any of the other toppings you desire (shredded carrots, cilantro, green onions, crushed peanuts, fresh lime, or even more cabbage and bean sprouts!).  Serve!

This makes approximately six servings.