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RAE ANN KELLY

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BETTER THAN TAKE OUT, PAD THAI RECIPE

Feb 17, 2023menus + recipes
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I don’t know about you, but Thai food is one of my favorite cuisines to order for takeout night. One of the items guaranteed to be included in our order is a couple servings of Chicken Pad Thai (a no-star for your’s truly, and a 2 star for the boys). Since I rarely have the final say on takeout spots (pizza usually wins the vote) I figured it was time to learn how to make Pad Thai at home. After severalllll attempts (and a couple fails), I’m pretty happy with how this recipe turned out. While I was hesitant to claim it’s “better than takeout” (nothing tastes better than when someone else cooks and zero dishes are involved), Johan insisted it be in the title. Having control over the ingredients gives this recipe bonus points too!

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BETTER THAN TAKEOUT CHICKEN PAD THAI

You'll love this recipe for its healthy ingredients and tangy taste. It comes together quickly and serves 4 adults easily… also works for our family of 6 (not including our college age kid).

YOU’LL NEED:

  • avocado oil, as needed for cooking
  • 1-1/2 pounds chicken breast or tenders, thinly sliced (like you would for stir fry or fajitas)
  • 1 package dried pad thai rice noodles, cooked to package directions
  • 2 cloves garlic, minced
  • 1/2 onion, sliced
  • 2 eggs, gently whisked
  • 1 cup bean sprouts (plus more for topping)
  • 1/2 cup firm tofu, cut into bite sized pieces (optional IMO)
  • 1/4 cup garlic chives, cut to inch size pieces
  • 1/4 cup peanuts, roughly chopped (plus more for topping)
  • 2 limes, cut into wedges for serving
  • ground chilli or cayenne pepper, to taste (for those that want extra stars – optional)
  • 1/2 cup pad thai sauce* (see note)

HERE’S HOW:

  • Prep toppings, as desired, setting aside bean sprouts, peanuts, and lime wedges.
  • Heat avocado oil over medium-high heat and sauté onions and garlic for a few minutes. Reduce heat to medium and add chicken. Cook most of the way through. Move chicken mixture to one side of pan and pour egg into the other. Scramble before mixing everything together (like you would for fried rice). Cover and let sit while you prepare noodles.
  • Prepare noodles according to package directions. In a large pot, add noodles and avocado oil (to taste) and stir fry for a few minutes. Add bean sprouts, chicken mixture, tofu (if using), and sauce. Toss together until sauce is distributed evenly. Add chives and peanuts and toss gently.
  • Serve immediately with toppings of choice!

*Note on Sauce: Use a pad thai sauce that includes tamarind puree or make your own: whisk together 1-1/2 tablespoons tamarind puree, 1-1/2 tablespoons oyster sauce, 2 tablespoons fish sauce, and 3 tablespoons brown sugar.

**Another Note: Included tofu for authenticity, but usually skip it. Also, (much) prefer the thinner pad thai noodles over the linguine size ones pictured.

KITCHEN SOURCES:

  • chopsticks
  • metal trays (just added to our shop!)
  • latte bowls
  • prep bowls (or these)
  • purple dutch oven (6 quart)

Let me know if you give it a try (@raeannkelly or in the comments)!

ily, Rae

P.S. – I’m moving back to monthly meal plans starting in March and will post next Sunday (yay!)! If you’re wanting some meal plan ideas for this week, HEAD HERE!

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Reader Interactions

Comments

  1. THERESA JOHNSON

    Feb 20, 2023 at

    Thank you for your recipe and meal posts. I rarely comment but read all of them and many meals have made it into our rotation.
    Thank you!

    Reply
    • rae

      Mar 13, 2023 at

      Love it! xx

      Reply

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So happy you're here! I'm Rae, style enthusiast, amateur cook, graphic designer, firefighter wife, and mama of 5 (big) kids. We live in the PNW with our 12 chickens and dog, Waffles...

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Perfection is overrated unless your talking about Perfection is overrated unless your talking about waffles 🧇 and you know we take waffles seriously around here since we named our dog after them! Recipe is below to save for later or you can comment WAFFLES and I’ll send the recipe straight to your DMs! 

CRISP & FLUFFY HOMEMADE WAFFLE RECIPE

YOU’LL NEED:
2 cups flour
1 tablespoon baking powder
2 tablespoons sugar
2 eggs (divide egg and yoke)
1-2/3 cup whole milk
1/3 cup butter, melted
2 teaspoons vanilla extract
TOPPING IDEAS: butter, maple syrup, whipped cream, *sprinkles, peanut butter, jam, *cacao nibs, chocolate chips, powdered sugar, berries, bananas, cinnamon, sliced peaches, fried or scrambled egg, etc.

HERE’S HOW:
Preheat your waffle iron and melt butter over low, if using stovetop.
In a large bowl, combine all dry ingredients: flour, baking soda, baking powder, and sugar. Whisk together.
Divide the egg yolk and whites into two separate medium sized bowls.
Add the milk, butter, and vanilla extract to the yolk bowl and mix to combine.
With a hand or stand mixer, beat the egg whites on medium-high until stiff peaks form. Should only take a couple minutes and makes the waffles so fluffy!
Pour yolk and milk mixture into the dry ingredients and stir or whisk until combined, being careful not to over-mix. Add the egg whites and fold them into the batter gently.
Heat oven to 250-275 degrees to keep cooked waffles warm and crisp. Lightly grease waffle iron (I like to brush on a little butter). Use a measuring cup to pour batter onto waffle iron, until wells are almost covered. Close the iron and cook for about 4 minutes or until golden brown. (Tip: This is a great time to prep toppings or tidy up the kitchen. If you’re like me though, be sure to set a timer!)
Place cooked waffles in a single layer, directly on rack in oven. When ready, top and serve!

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