Michael and I LOVE Thai food. This is the one cuisine that Mike isn’t super “adventurous” with. He is typically up for trying new or different dishes but not with Thai. He is just ridiculously obsessed with Pad Thai. Seriously, I think I might need to stage an intervention! Even during our cooking class in Chiang Mai, Thailand, when he had many options to experiment with he chose Pad Thai. *Sigh!* I, on the other hand made a great dish, that was new to me. I loved it so much that I have made it at home since. I modified the recipe a bit. Below is the modified version.
- 4 ounces of rice noodles
- 1/2 lb of chicken cutlets cut into small chunks
- 1 spring onion chopped into 1-inch pieces
- 2 tsp of chopped garlic
- 2 ounces of bean sprouts or cabbage
- 2 eggs
- 3 tbsp of cooking oil
- 5 tsp of oyster sauce (Mushroom sauce is an excellent substitution if you are creating a vegetarian dish)
- 4 tsp of soy sauce
- 2 tsp of sugar
- 4 tbsp of water
- Saute garlic in cooking oil until fragrant.
- Add chicken and stir until cooked.
- Break eggs in, spread eggs around pan and stir until cooked.
- Add the noodles to the water and stir until tender.
- Stir in oyster sauce, soy sauce & sugar.
- Add bean sprouts (or cabbage) and spring onion.
- Continue to stir until everything is cooked.