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Wednesday, January 20, 2010

"What's For Dinner?" Wednesday: Cheater Pad Thai

Pad Thai is a takeout favourite of mine, but to make traditional Pad Thai isn't always easy during the week. I adapted this recipe from one that was used at a cooking school I used to work at. I use ketchup as a cheater ingredient to mimic that sweet and sour flavour that tamarind gives to traditional Pad Thai. Because tamarind and other traditional Pad Thai ingredients aren't widely available, this recipe uses ingredients you can find at any grocery store to make a quick, and tasty Pad Thai dinner on a weeknight. I used chicken as my protein in this Pad Thai but you can substitute shrimp, tofu, or even just vegetables to adjust it to your liking.

My Cheater Pad Thai
Serves 4-6
  • 2 Tbsp. Oyster sauce
  • 2/3 cup ketchup
  • 1 Tbsp. Thai fish sauce
  • 2 Tbsp. water
  • 2 Tbsp. brown sugar
  • 1 package of pad thai noodles (454g/1 lb.)
  • 2 Tbsp. vegetable oil
  • 2 cloves of garlic, chopped
  • 4 eggs, beaten
  • 2 boneless, skinless chicken breasts, thinly sliced
  • 2 cups bean sprouts
  • 4 green onions, sliced
  • 1/2 cup roasted peanuts, chopped
  • lime wedges for garnish
1. In a small mixing bowl combine oyster sauce, ketchup, fish sauce, water and brown sugar. Set aside.
2. Place the noodles in a large bowl and cover with boiling water. Let sit until noodles are slightly softened, drain and set aside.
3. Heat a wok or large sauce pan over medium-high heat. Add the oil and garlic and fry until garlic starts to become golden.
4. Add the chicken and cook until cooked through, about 3 minutes.
5. Add the eggs and lightly scramble. Once the eggs are almost cooked through add the noodles and toss.
6. Pour in the ketchup mixture and continue to cook while tossing until heated through. Add the bean sprouts and green onions and cook for one minute longer.
7. Place onto a serving platter and sprinkle with the chopped peanuts and garnish with lime wedges.

photo courtesy of


Anonymous said...

How do you make bowling water?

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