Pad Thai Ala WBJ

Ok, it’s not traditional pad Thai but my version of it. I can’t seem to find tamarind and I like my Pad Thai without peanuts and with meat.

First you chop up some veggies; I used green pepper, red onion and asparagus. Mince 3 cloves of garlic. Dice some green onion and set aside from other veggies.

Next chop you chicken (I use boneless skinless thighs) into bite size chunks. Peel and devein your shrimp…. See More

Season chicken and shrimp with salt, pepper, garlic powder, onion powder and red chili flakes.

Once all the prep is done soak the rice noodles in Luke warm water for about ten minutes. They should be flexible but not soft and expanded. Once ready drain them.

While the noodles are soaking heat up your wok. When it’s hot coat the bottom of the wok with peanut oil.

Add half your garlic and let it brown. Now add your chicken and cook till done. Take the chicken out and set aside. Now cook the shrimp until done, they go fast. I take the chicken and shrimp out before doing the veggies because the wok gets crowded otherwise and things don’t seem to cook right.

Take the shrimp out and now add some more peanut oil and your veggies. Season the veggies like the meat and cook until tender crisp.

Add the noodles chicken and shrimp and toss quickly so the noodles don’t stick. Add fish sauce (about 3 tbs) to taste and mix well until the noodles have an aldente pasta texture.

Garnish with your green onion and squeeze some lime juice over before serving.

That’s pad Thai ala James.