Everyone I speak with loves Pad Thai, but usually the recipe is limited to one type (either chicken or other main ingredient). I have often been asked why we don't make the Pad Thai with more than just the one main ingredient. Therefore I created my recipe for Pad Thai with mushrooms and chicken. I have been told that it tastes great (and not just by my family) and the ingredients are easy to obtain. Pad Thai is also simple to cook, so what are we waiting for? Let's get going.
INGREDIENTS: Pad Thai - Mushrooms
12 oz rice noodles
10 oz baby bella mushrooms (white)
½ cup firm or extra firm tofu (cut into small cubes)
¼ cup tomato ketchup
¼ cup bean sprouts
1 tbsp. radish (chopped)
¼ cup olive oil
¼ cup water
3 tbsp. light brown sugar
2 tbsp. garlic (chopped)
2 tbsp. light soy sauce
1 tbsp. paprika
1 tbsp. vinegar
1 large egg
2 leaves red lettuce
PREPARATION: Pad Thai - Mushrooms
1. Place the rice noodles in enough water to cover and soak for approximately 5 minutes, then drain and set aside.
2. Place the olive oil and chopped garlic into a wok and heat using a medium high heat setting until the garlic is golden brown and fragrant.
3. Add the mushrooms and stir for 1 minute, then add the noodles and ¼ cup of water to prevent the noodles from becoming dry while cooking.
4. Add the tofu, paprika, radish, soy sauce, light brown sugar, vinegar and ketchup, then stir for a few minutes until thoroughly mixed, and then move to one side of the wok.
5. Break the egg into the wok and spread out in a thin layer in the wok, then add the bean sprouts to the wok, and return the contents from the side of the wok and mix together with the egg and bean sprouts for 1 to 2 minutes.
6. Remove from the heat and place the contents of the wok onto the red lettuce on one side of a serving platter.
7. Garnish for the combined dish is below, at the end of the recipe
INGREDIENTS: Pad Thai - Chicken
12 oz rice noodles
7 oz. boneless chicken breast
¼ cup oyster sauce
¼ cup bean sprouts
1 tbsp. radish (chopped)
¼ cup olive oil
¼ cup water
1/3 cup dry roasted peanuts
3 tbsp. light brown sugar
2 tbsp. garlic (chopped)
2 tbsp. light soy sauce
1 tbsp. paprika
1 tbsp. vinegar
1 large egg
2 leaves red lettuce
PREPARATION: Pad Thai - Chicken
1. Place the rice noodles in enough water to cover and soak for approximately 5 minutes, then drain and set aside.
2. Place the olive oil and chopped garlic into a wok and heat using a medium high heat setting until the garlic is golden brown and fragrant.
3. Add the chicken and stir for 1 minute, then add the noodles and ¼ cup of water to prevent the noodles from becoming dry while cooking.
4. Add the paprika, radish, soy sauce, light brown sugar, vinegar and oyster sauce, then stir for a few minutes until thoroughly mixed, and then move to one side of the wok.
5. Break the egg into the wok and spread out in a thin layer in the wok, then add the bean sprouts to the wok, and return the contents from the side of the wok and mix together with the egg and bean sprouts for 1 to 2 minutes.
6. Remove from the heat and place the contents of the wok onto the red lettuce on the other side of the serving platter.
Garnish: for the combined recipe use 1/3 cup of cashews, 1/3 cup of dry roasted peanuts, ½ cup of bean sprouts and 4 stalks of coriander placed between the mushroom Pad Thai and the chicken Pad Thai.
Makes 3-4 servings
Tip: Use limes, ground chili peppers and additional sugar if desired.
