One thing I love about our new neighborhood is the close proximity we are to asian markets. There is a thriving neighborhood called “Argyle” that is home to many Vietnamese and Thai Chicagoans. I’m in heaven while grocery shopping within the Argyle neighborhood… because so many of the asian ingredients I use can be found at much better prices here.
There have evolved two different styles of Pad Thai: the version most often found in the streets of Thailand, which is relatively dry and light; and the Western version which may be covered in a red oil and can be heavy tasting.
Outside of Thailand, Pad Thai is one of the best-known Thai dishes, and is very popular in Thai restaurants in America and Australia.
1 bottle pre-made pad thai sauce
3 cloves garlic
1/2 large onion, sliced
1/4 cup carrots, sliced in matchsticks
1-2 boiled chicken breasts, chopped
1 block tofu, diced
2 eggs, cooked & scrambled
1/4 cup chopped cilantro
2 stalks green onion, sliced
1 cup fresh bean sprouts
In a pot, boil water and add rice noodles.
Cook noodles until softened; drain & set aside.
In a large pan, add oil and prepare scrambled eggs.
Remove from pan; set aside.
Add garlic, onions and sliced carrots.
When softened, add cooked chicken.
Add tofu; stir to coat.
Add cooked noodles & scrambled eggs.
To serve, plate noodles and top with cilantro, green onions, bean sprouts, peanuts and lime.