Thursday, July 7, 2011

Pad Thai Trifecta

Ever have those days where you have the time to gather the background information, hit the local farmers market, and have time to go home and create a foreign culinary masterpiece? This Pad Thai Trifecta is the perfect example of that. I researched dozens of different pad thai recipes, added in some experience and past tastings of my own, and hosted a party in my mouth where beef, chicken, AND shrimp were all in attendance. 

Pad Thai Trifecta


  • 1 pkg. rice noodles
  • 2 cups raw shrimp, tails off
  • 1 raw chicken breast, sliced in strips
  • 1 sirloin, sliced in strips
  • 2 tbsp. fish sauce
  • 1 tbsp. soy sauce
  • 1/2 cup peanut butter
  • juice of 4 limes
  • 2 tbsp. peanut oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 jalapeno, or serrano pepper for more heat, minced
  • 1 bunch fresh cilantro
  • 1 bunch green onions, chopped, whites and greens separated
Start by combining fish sauce, soy sauce, peanut butter, and lime juice. Whisk is small bowl and set aside. 

Meanwhile, fill a large stock pot full of hot water, and start to soak the rice noodles, turn on stove to simmer while finishing off the sauce.

Salt and pepper the trifecta of shrimp, chicken, and beef. Heat 2 oil in wok, or large skillet on medium high heat. Add trifecta and cook until done. Remove and set aside.

Add onion, garlic, and green onion whites to skillet and cook, stirring until softened. Add the sauce mixture from earlier, and whisk until onion mixture is integrated. Add the trifecta, and cooked rice noodles. With tongs incorporate ALL ingredients together. Serve, topped with green tops of onions and chopped cilantro. 

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