Asian, Chicken, Cooking

Week 19: Chicken Pad Thai

My love for Thai food is real, and tends to be my typical Sunday night carry-out choice. I switch between pad thai and pad see ew as my go-to’s, so I figured if I could make one of these dishes as good as the restaurant down the street, then my wallet would be very happy!

I followed this recipe from cooking classy because the pictures looked so good, and it was only a few steps. I started by boiling the water for the noodles, and during that time I mixed together the ingredients for the sauce: brown sugar, soy sauce, rice vinegar, lime juice and fish sauce.

With the water boiling and the sauce made, I added the noddles, and then started to cook my chicken. Once the chicken was finished cooking, I set it aside and cut it into small pieces. When the noodles finished cooking I drained them and set them aside.

With everything good to go, it was time to mix together my veggies and scrambled the eggs. I did not put peppers in my recipe like the recipe called and opted to put in broccoli, bean sprouts, carrots, and green onions for my veggies.

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From the moment my noodles were finished cooking until the dish was plated, it was as if a tornado had gone through my kitchen. I did not have a wok so I thought using a 3-quart sauce pan would be the same… FYI that is not the same!

The veggies and eggs were already in the pan, so I added the rice noodles to the pan, which some may have been a little over cooked. When I went to add the chicken, I realized the pan was not large enough. Had to grab a second smaller sauce pan to move some of the noodles, chicken and veggies over. With everything split up I poured some of the sauce in each pan.

I tried to crisp up some of the noodles, but some of them ultimately came out super soggy while other were crispy.

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The final product looked okay, and it did taste like pad thai, but some of the textures just weren’t there. I think if I had a wok or a larger sauce pan it would have made the noodles come out a little better, and the whole dish would have felt a little more authentic.

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I sprinkled some chili flakes and a splash of lime on top to finish out the dish. This was truly a challenging dinner, and I was bummed that it didn’t come out exactly how I hoped.

I will definitely attempt again, once I manage to clean up all the vegetable oil from my stove, the floor and the walls… but for now I will leave this dish to the experts, and continue to get my carry out from the thai restaurant down the street.

-R-

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