Monday, March 7, 2011

Pad See Ew

WOAH!  This recipe is amazing, as in ahh-may-zing!  My friend, Lani, whipped this up at her house last week and it was better than any Thai Restaurant Pad See Ew I have ever tasted.   She gave me the recipe and I couldn't even wait a full week to make it for my little family.  It was a 100% hit tonight.

Lani's Pad See Ew
2 boneless, skinless chicken breasts
1/2 cup vegetable oil
2 Tbs fish sauce
2 Tbs soy sauce
3 Tbs peanut butter (nutty or creamy)
1/2 cup lime juice
3 garlic gloves, minced
2 tsp fresh grated ginger (or 1 tsp dry ground ginger)
2 Tbs light brown sugar
1 tsp hot red pepper flakes (optional)
1/2 cup cucumber, cut into matchstick size
1 med carrot, grated
1/4 cup sliced green onion
1/4 cup chopped cilantro
12 oz rice noodles, prepared as directed on package

1. Season chicken breasts with salt and pepper, both sides. Saute in skillet until thoroughly cooked.  Shred. Set aside.
2. While chicken is cooking, prepare rice noodles (usually cooking in boiling water 3-5 min., then rinsed with cold water).
3. Whisk together oil, fish & soy sauce, peanut butter, lime juice, garlic, ginger, sugar and pepper flakes in medium bowl.  Stir in onion, carrot and cilantro.
4. In large bowl, stir together noodles, chicken and sauce.  Serve room temperature or hot.   Top with hot chili sauce for added kick.

Serves 4, large helpings.

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