"You tricked me."
That's what my husband said when he ate a bite of this chicken pad thai. He then sat there with a sad look on his face, like I had injured him. The reason he was upset probably had something to do with me telling him that this didn't taste at all like fish so that I could make it for dinner since I personally love to eat it. I know, it's actually really selfish of me. I cooked him a pizza and then had a whole batch of pad thai all to myself. The reason I'm sharing this story is to warn you - if you hate fish, or at least fish sauce, you probably aren't going to like this meal. Fish sauce is an integral part of it. If you have had pad thai before and love its salty, unique flavor, this recipe is for you. It is the most simple, easy and fast pad thai recipe I've found. I make it for dinner every few months or so when I get a craving, although now I make sure there's something else on hand for my husband to eat since tricking him into trying it didn't really work to make him like it. I love the combination of the chicken, noodles, fish sauce and lime juice with a little sweetness thrown in there. My husband is just plain missing out.
Quick Chicken Pad Thai
8 ounces dried rice stick noodles, about 1/4 inch wide
3/4 cup warm water
3T fish sauce (found near Asian ingredients in most supermarkets)
1/4 cup lime juice
1/4 cup packed dark brown sugar
1 T vegetable oil
1 rotisserie chicken, skin discarded, meat shredded into bite-sized pieces (about 3 cups)
4 garlic cloves, minced
1/4 cup bean sprouts
1/4 cup chopped fresh cilantro
1. Cover rice sticks with hot tap water in large bowl and soak until softened but not fully tender, about 20 minutes. Drain noodles. Meanwhile, whisk 3/4 cup warm water, fish sauce, lime juice, and sugar in bowl until sugar is dissolved.
2. Heat oil in large nonstick skillet over high heat until just smoking. Add chicken and garlic and cook until lightly browned and fragrant, about 2 minutes. Add noodles and fish sauce mixture and cook until noodles are coated with sauce, about 3 minutes. Scatter bean sprouts and cilantro over noodles and continue to cook, tossing constantly, until noodles are fully tender, about 3 minutes. Serve.
Recipe Source: I cut this out of a magazine years ago, so I'm not exactly sure. Based on how specific the recipe is, my guess is Cook's Country.