Along with being interviewed, Simon Marshall also shared a Pad Thai recipe. I haven’t tried it, (I have to go grocery shopping), but it sounds good!
Chicken Pad Thai
1/2 pkg (14 oz/400 g) wide rice stick noodles 2/3 cup (150 mL) chicken stock 1/2 cup (125 mL) ketchup 1/4 cup (50 mL) fish sauce 2 tbsp (25 mL) granulated sugar 2 tbsp (25 mL) cornstarch 1 tsp (5 mL) grated lime rind 2 tbsp (25 mL) lime juice 1 tsp (5 mL) hot pepper sauce 4 tsp (18 mL) vegetable oil 2 eggs, lightly beaten 1 lb (454 gr) boneless skinless chicken breasts, sliced 4 carrots, thinly sliced 1 sweet red pepper, sliced 2 cloves of garlic, minced 1 tbsp (15 mL) minced gingerroot 2 cups (500 mL) bean sprouts 2 green onions, sliced 1/4 cup (50 mL) chopped unsalted peanuts
In large bowl, soak noodles in warm water for 20 minutes; drain and set aside.
Meanwhile, in small bowl, whisk together stock, ketchup, fish sauce, sugar, cornstarch, lime rind and juice and hot pepper sauce; set aside.
In wok or large skillet, heat 2 tsp (10 mL) of the oil over medium heat; cook eggs, stirring often, for 2 minutes or until scrambled and set. Transfer to plate.
Wipe out wok; add remaining oil. Brown chicken, in batches, over medium-high heat. Transfer to separate plate.
Add carrots, red pepper, garlic and ginger to pan; cook, stirring, for about 3 minutes or until slightly tender. Add noodles; stir gently for 1 minute.
Return chicken to pan. Stir sauce and pour into pan; cook, stirring, for 3 minutes or until thickened, noodles are tender and chicken is no longer pink inside.
Return egg mixture to wok along with bean sprouts; toss gently for 1 minute or until heated through. Serve sprinkled with green onions and peanuts.