My talented friend Polly had a play date/luncheon recently and served the best Pad Thai. I don't normally venture out into the lands of ethnic food but Polly is an exceptional cook so I made an exception. I admire her ability to throw ingredients together and end up with something fantastic.
She graciously took the time to write down a recipe and e-mailed it. The ingredients called for 2 items I have never used before, hoisin sauce and Mae Ploy's Chili sauce. The latter I had to find in an Asian market. That was an experience. If you live around here I went into the Korean Market in the old Waccamaw shopping center. It was only $3. 98.
The dinner turned out to be a great success! Everyone had seconds and we had just enough for Chuck's lunch the next day. It made me feel like a fine cook, thanks Polly!
Polly's Pad Thai
Cooked noodles of your choice.
1 cup Mae Ploy sweet chili sauce
2 Tbsp Hoisen sauce
2 tsp Soy sauce
2 heaping Tbsp Chunky Peanut Butter – or smooth and add chopped Peanuts
Juice of one lime. Put half in the sauce and half on top of your final dish
1 Bell Pepper-big chunks. I like orange, red and yellow mixed.
1 large Onion- big chunks
1 Clove of crushed Garlic
1 tbsp Sesame oil
Large handful of bean sprouts-canned or fresh
Chicken cut in chunks (shrimp is good too)
Green Onion tops. choppedCook chicken in olive oil and sesame oil. Add onions, peppers and garlic and cook until tender. Mix Mae Ploy, Hoisen sauce, ½ lime juice, peanut butter and soy sauce and heat until bubbly and smooth. Add water or coconut milk if the sauce is too thick. Pour sauce over chicken and veggies and add bean sprouts and noodles. Cook an additional 2-3 minutes. Place in dish and sprinkle the rest of the lime juice over top. Garnish with lots of cilantro and a couple of green onion tops.