Easy Florentine Pad Thai
Yup! Spinach, for some reason to me, is a perfect addition to spicy, salty, sweet Pad Thai. If making your own sauce, know that this is an authentic recipe with the exception of the sugar. Thailand chefs use palm sugar.
Share This Recipe
For 4 people
- Pad Thai Sauce*:
- 1/2 cup sugar
- 1/4 cup tamarind paste
- 3/4 cup fish sauce
- 1/2 teaspoon minced garlic in oil
- 8 ounces stir fry rice noodles
- 3 tablespoons canola or vegetable oil
- 1/4 cup minced onion or 3 green onions chopped
- 2 eggs, beaten
- 1/2 pound chicken breasts, diced small
- 1/2 pound fresh spinach
- 1/2 cup bean sprouts
- Coarsely chopped peanuts if desired
Easy Florentine Pad Thai Directions
Make Pad Thai Sauce by combining all ingredients in a medium saucepan over medium heat and whisk well. Bring to a boil, cover and remove from heat while preparing rest of recipe.
Cook noodles in enough water to cover until softened, but not mushy. Strain, rinse in cold water and set aside for the starch to cling them all together.
Heat oil in a large skillet over medium high heat until hot. Add onions and cook for 2 minutes, stirring often. Add egg, constantly stirring, for 1 minute. Add chicken, breaking apart carefully. Cook, while stirring frequently, until no longer pink in the middle. Add spinach and bean sprouts. "Stir fry" until spinach has completely cooked, mixing everything in skillet as you are cooking. Add cooked noodles and pad thai sauce, stir well and bring up to temperature. Cook one additional minute before removing to serve hot. Scatter peanuts over the top if desired.
*Feel free to purchase prepared Pad Thai Sauce if desired.