Or Pad Thai to some, although my recipe isn’t completely authentic, so perhaps “Thai Style” noodles?
As I’ve mentioned before in this blog, I am terribly allergic to shell-fish so because of that my former love of Asian style food, especially Thai has been curtailed.
I’ve had to learn to make my own “Asian Style” dishes so that I know EXACTLY what it is in them.
One place that I can really get into trouble is with certain fish sauces. Often they are made with shrimp which will do me in. Also certain Thai and Chinese curry powders will have pulverized shrimp shells in them. So if you have a shell-fish allergy….be very very careful in these types of restaurants.
So a long time ago I learned to make my own Thai Noodles. The recipe, I believe, was based on that of a legendary Toronto eating institution called the “Bamboo Club” which was a funky West Indian type eatery and night club that served up spicy food and even spicier music!
I’m just doing it from memory so I can’t tell you exactly was in their’s but here is what is in mine:
- plain chicken breast or tofu ( or if you can, shrimp) or any combo of these
- 1 package medium width rice noodles ( I like the brand with the elephant )
- 2 eggs slightly beaten
- 2-3 cloves minced garlic
- 1 inch fresh minced ginger
- Salt & pepper
- juice of one lemon
- 1/2 cup ketchup
- 1/4 soy sauce ( + 2 tbsp of fish sauce IF you can have shell fish)
- 2 tbsp brown sugar ( or sweetener of your choice)
- 1 tsp chili flakes ( more if you like)
- 2-3 green onions thinly sliced on the bias ( for garnish)
- 1/4 cup crushed peanuts ( for garnish)
- handful of chop suey style sprouts ( garnish)
Get everything ready before you start because once you begin, everything will happen fast and it is all about timing!
Start by either boiling a kettle or a pot of water for the noodles. You can make them either by boiling a pot and when it reaches the boil toss in the noodles and then turn off the heat! Stir them down until they are soft and cover for a few minutes.
OR place the noodles in a large bowl and then pour the boiled kettle water over them. Same thing, stir till softened down and then let sit a couple of minutes.
While the water is boiling, mix together all of the ingredients for the sauce. I find doing it in a 2 cup measuring cup is the easiest.
Chop up the things for your garnish.
Okay, now you are ready.
Cut chicken or tofu into bite size pieces and toss into wok or none stick frying pan with a couple of splashed of oil. Cook until chicken is well cooked then toss in garlic, ginger, salt & pepper and keep tossing till well coated.
Drain your noodles and toss them in the pan with the chicken, toss them around. Then pour the sauce all over the noodles with as even distribution as you can, toss well to coat.
Then, in the SAME cup that the sauce just came out of, break in your two eggs and beat slightly. This picks up the left over sauce.
Then pour the egg evenly all over the noodles and put a lid on the pan for a couple of minutes.
Once the eggs “set” toss the noodles all up again to mix the eggs in to the rest of the noodles.
Garnish with green onion, chopped peanut, bean sprouts and a wedge of lemon on the side!
As good as these are fresh, they make a great snack at room temperature left over from the pan!
Or re-fried up the next day or to be honest, even cold!