Rice (Pad) Thai

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Do you like Thai food? There’s nothing like the taste of Pad Thai, the rice noodle dish. But why doesn’t that special flavor come in any other dishes? Well here’s that wonderful made with rice (no noodles!).

Ingredients (for rice)
2 cups (Aroma measuring cup) Mahatma ® or Carolina ® long grain rice
1 cup water
4 tbsp fish sauce (Asian grocery market)
4 tbsp ketchup
3 tbsp fresh lime juice
2 tbsp sugar
1 tsp hot sauce (such as Sriracha sauce)
1 tsp chopped dried red chili peppers (or 2 small fresh red chili peppers, chopped)

Ingredients (for chicken)
2 marinated boneless chicken thighs (cut into strips and marinated with 2 tsp fish sauce, 1 tsp sugar, 1 tsp fresh ground pepper, 1 tsp sesame oil, and 1 tsp rice cooking wine for at least 15 minutes while rice is cooking).
3 cups bean sprouts
1½ cup sliced red/yellow/orange bell peppers
1½ cup shredded carrots (about 3 carrots)
1 large onion, sliced
4 eggs, beaten with ½ tsp salt
6 cloves garlic, minced
3 tbsp minced shallots
5 tbsp peanut (or cooking) oil
2 cups roughly chopped cilantro
4 stalks of spring onions, cut into 2-3 inch lengths and sliced lengthwise
1½ cup roughly crushed unsalted peanuts (salted peanuts is option)
Lime wedges
Aroma Professional Rice Cooker

Directions
1) Rinse rice, drain water, and place in inner pot of Aroma Professional Rice Cooker. Add 1 cup water.
2) Mix other ingredients (for rice) in a bowl and add to inner pot.
3) Select “white rice” setting on rice cooker and allow it to complete.
4) Heat skillet or frying pan with 4 tablespoon peanut oil, and add sliced garlic and shallots. Brown them for 1-2 minutes under medium heat then add marinated chicken thighs. Stir fry until outside of chicken pieces turn (opaque) white, then add carrots and continue stir frying for about 1 minute.
5) Add sliced onions to skillet/pan, and continue stir fry for about 1 minute. Add bell peppers to skillet/pan, and continue stir fry for about 1 minute.
6) Sprinkle 2 teaspoons salt into skillet/pan and add bean sprouts. Stir fry/toss everything for 30 seconds and then remove to a bowl.
7) Return skillet/pan to heat, add 1 tablespoon peanut oil, heat oil and add beaten eggs and soft scramble them. Break up the eggs into rough pieces while scrambling.
8) Add cooked eggs to bowl containing cooked chicken, toss lightly and fold in cooked rice from the rice cooker.
9) Transfer to plate and top with spring onions, cilantro and 1 cup peanuts. Serve with lime wedges and extra crushed peanuts (and Sriracha sauce!).

Over To You
What’s your version of rice (pad) Thai? Share and inspire us 🙂

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