Just another Pad Thai dish, made with slight variations. I used whole chilies this time, rather than chopping them up. I used green cabbage, instead of red. I scrambled the egg in the wok with everything else, rather than doing it in a separate pan. And I omitted the lime wedges...because my friend forgot to pick them up. There are other small changes I made in my constant quest to get the perfect Pad Thai that is still low sodium.
Here are all the ingredients before I mix them with sauce:
(Serves 3 generously)
Ingredients:
8 garlic cloves, minced
4 green onions, chopped
1/2 small head of greed cabbage, sliced
Pad Thai noodles
Small peeled carrots, cut into matchsticks
6 mini chilies
6 small chicken tenderloins, cut into bite size pieces
3/4 cup fake eggs
3/4 cup tofu, cut into cubes
3 1/2 tablespoons Pad Thai sauce
1 1/2 tablespoons fish sauce
3 tablespoons canola oil
Chopped peanuts (for garnish)
Directions:
1. Heat the canola oil in a wok over high heat until hot. Add the minced garlic and saute until brown and fragrant. Add the cut chicken pieces and saute until cooked through. Push the chicken to the side of the wok and add the fake eggs and scramble, once eggs are cooked, mix with the chicken. Add the tofu and noodles and pour the fish sauce and Pad Thai sauce over the mixture. Add the cabbage, chilies, carrots and green onions and using wooden utensils, mix until all the ingredients are incorporated.. Add more Pad Thai sauce if you want. Let all the ingredients cook together for a few minutes. Serve warm with chopped peanuts.
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