Pad Thai

pad thai

This is a scrumptious  entree-- It can be made as a  vegetarian dish, or fleish with chicken - Our favorite preparation is when we use kosher surimi shrimp as the protein star. 
Serve over noodles.  


2 Tablespoons vegetable oil
8 boneless, skinless chicken thighs or breasts, cut into small chunks and sauteed*
Freshly ground black pepper
12 ounces green beans, cut into 2" pieces
1 carrot, sliced very thin or diced
1 zucchini sliced very thin or diced
1/2 lb. linguine or lo mein noodles
1/2 cup canned coconut milk
1/2 cup  peanut butter, room temperature
1/4 cup soy sauce
2 tablespoons light brown sugar
1/2 teaspoon hot chili oil or chili sauce 
Juice of 1 lime 
2 tablespoons minced fresh ginger
2 cloves garlic, minced
1 teaspoon curry powder 
1 cup salted roasted peanuts, roughly chopped
1/2 cup fresh  basil leaves, chopped


Add the vegetable oil to a large skillet over medium heat.  Sprinkle the chicken with salt and pepper and add to the skillet.  Cook, stirring occasionally, until browned and mostly cooked through, about 10 minutes. .
Add the green beans and sauté until slightly brown about  2 more minutes.
Cook the pasta al dente according to the directions on the package.
Whisk together coconut milk, peanut butter, soy sauce, sugar, chili oil, lime juice and 1/3 cup water in a medium bowl . Set aside.
Add  ginger and garlic to the pan  with the chicken and green beans. Cook until fragrant, 30 seconds to 1 minute. Add  curry powder and basil and stir  about 30 seconds.
Add the coconut milk mixture,  stir and  cook on low  until the sauce boils and thickens slightly, about 4 minutes. Add the peanuts. Mix in the cooked noodles and stir together.  If too thick, add a few spoonfuls of additional water. Enjoy!


  *Substitute roasted or grilled salmon or kosher parve surimi shrimp- or sauteed tofu for the chicken. We sometimes add kale, spinach, scallions or bok choy to this dish. 
   Serves about 4