Sometimes I blindly follow recipes and then get to the end and wonder why I did something that took x minutes longer than needed or used some ingredient that I could have easily substituted with something much cheaper that I had on hand but instead I purchased a whole new ingredient I am unlikely to use again anytime soon.
And I nearly did that with this Spicy Thai noodle dish. I did partly fail in that I bought the linguine the recipe called for but at least pasta doesn’t need to be used super quickly and I am sure it will come in handy. At least when it came time to cook I realised that the Pad Thai noodles sitting smiling at me in my pantry were going to cook much quicker and possibly taste better than the linguine and be at least a little bit more authentic.
I know some people get upset with things being labelled say Thai when it is really westernized Thai. It doesn’t really bother me as I suspect most of the Asian food I eat has been westernized. Even the food I ate in Laos at restaurants was westernized when compared to the food that the local staff arranged for parties at the office. Does it irritate you? Maybe it would if I came from the country whose cuisine was being bastardised? Anyway I have decided to call this spicy Thai inspired noodles as they do feel westernized when compared to food I have eaten in Laos and Thailand.
I haven’t tried the linguine version so can’t really comment on the taste with linquine, but I did enjoy my version with the Pad Thai noodles. I reckon I saved a good 10-15 minutes cooking time by using the noodles; partly because my stove is electric and slow to warm up and bringing water to the boil can take an age, particularly when compared to my kettle. I find noodles are just a bit lighter than pasta and that suits the Asian flavours better. The original recipe was quite spicy so I have trimmed down the sriracha sauce. But feel free to dial up the sriracha if you like this hot.
- 50g of pad thai rice noodles
- 1 tsp of sesame oil
- 130g of skinless, boneless chicken breast, thinly sliced
- a pinch of dried red chili flakes
- About 1/3 of a zucchini, sliced and cut in half
- 50g of mushroom, sliced
- 1 tsp of minced garlic (equal to 1 clove)
- 1/2 tbs of brown sugar
- 1 and 1/2 tbs of soy sauce
- 1 tsp of sriracha sauce
- 1 tsp of minced ginger
- 1/2 tsp of shredded coriander (cilantro)
- 1 spring onion sliced
- 1 tbs of roasted peanuts (chopped)
- Soak the rice noodles in hot water for about 6-8 minutes (follow instructions on the packet).
- Drain the noodles and set aside.
- While the noodles are soaking start on the other cooking elements.
- In a bowl mix the sugar, soy sauce, sriracha and ginger. Make sure everything is well combined.
- In a wok, heat the sesame oil on a medium-high heat.
- Add the chicken, garlic and chili flakes to the wok and cook the chicken until it is sealed, about 3-4 minutes.
- Add the zucchini and mushrooms and saute for about 5 minutes until the veggies are cooked.
- Add the noodles to the pot and pour in the sauce mixture.
- Stir until everything is warmed through and well combined.
- Remove from the heat and pop in to a serving bowl.
- Top with the coriander (cilantro), peanuts and spring onions.