Posted on February 11, 2013 at 10:10 PM
I only tastes Pad Thai noodles when we dine in a resto. And it’s my favorite. Since we rarely eat it, I can’t remember the exact taste. Therefore, I can’t cook it easily at home. Desperate to cook pad thai, I have to look for its recipe this time. Afraid to fail the first try, I followed carefully everything what it says in the recipe. My verdict – fail! My hubby & kids didn’t really like it.
I told myself, “I gotta create my own version!” 2nd try – almost good, but as if it lacks authenticity. I realized this dish is simple to look at but hard to cook! Try and try, Kikay. 3rd time = success!
You might not try my recipe, but I’m proud to say now that my family loves this version.
300g Chicken Breast
1tbs Soy Sauce
1tps Kikoman Soy Sauce
1tps Worcestershire Sauce
1tps Minced Ginger
½ Knorr Chicken Broth cube
Salt and powdered black pepper
250g Flat Rice Noodles (cooked: as you cook your spaghetti pasta)
100g Long Bean Sprout (Togue)
2tbs Oyster Sauce
2pcs Medium Egg
1pc Medium White Onion (sliced)
2gloves Minced Garlic
Chopped Spring Onion
- In a boiler, boil 5 cups water then add chicken breast and remove bubbles.
- Add soy sauce, kikoman, Worcestershire, ginger and broth cube.
- Stir well & boil until chicken is cook.
- Season to taste with salt & pepper.
- Remove chicken, set aside and let it cool.
- Shred chicken and remove bone. Set Aside.
- Beat eggs with mayonnaise and cook as scramble.
- Slice or cut into pieces the scrambled egg. Set aside.
- Sauté garlic, onion & chicken.
- Add oyster sauce & stir.
- Add bean sprout & stir.
- Add 2cups of soup stock & simmer for 2min.
- Add noodles and oyster sauce then stir well until all ingredients are properly combined.
- Remove from fire and serve while hot.
- Top noodles with egg and spring onion.
Makes 3-5 servings
Tip: You can add more toppings if you like (e.g. shrimp or nuts)