Meal 18: Thai-Style Noodles

Pad Thai is one of my favorite Asian dishes, but I couldn't seem to find a suitable recipe, though not for lack of trying. What resulted was my searching for Pad Thai-adjacent noodle dishes, and in that search I found this recipe. These ambiguously dubbed "Thai-Style Noodles" were actually perfect, because they provided a new flavor profile while keeping with the hallmarks of Pad Thai, the peanuts being my favorite part. As far as the actual process of cooking, these were fairly easy and are perfect for a weeknight. The only problem I had was that when all of the ingredients got combined I realized that the pan I was using was suddenly much too small. So I would give the disclaimer to use a pan that is WAY bigger than you need to cook any individual part because that will prevent you from spilling half of your noodles during the final mixing.


Recipe:

Thai-Style Noodles

Salt
12 oz dried flat rice noodles
1/4 cup vegetable oil
1/2 cup coconut milk
2 tbsp soy sauce, or more to taste
2 tbsp lime juice
2 tsp sugar
1/4 tsp crushed red pepper
1 tbsp minced garlic
2 scallions, cut into 1-inch lengths
3 eggs, lightly beaten
4 cups shredded cabbage
2 chicken breasts, cubed
1/4 cup chopped peanuts

1.) Bring a stock pot of water to a boil and sat it. When the water is boiling, remove the pot from the heat and stir in the noodles. Soak until they are softened but not mushy; start checking after 5 minutes. Then drain the noodles, rinse them in cold water, and toss them with 1 tbsp of the oil.
2.) In a large, deep pan quickly cook and lightly season the chicken cubes. When they are done, remove from pan and set aside.
3.) Whisk together the coconut milk, soy sauce, lime juice, sugar, and red pepper in a small bowl.
4.) Put the remaining 3 tbsp of oil in the pan you cooked the chicken in over medium-high heat. When it's hot, add the garlic and scallions and cook, stirring once or twice, until they're fragrant and turning golden, 1-2 minutes. Add the eggs and cook without stirring fro 30 seconds or so; when they begin to set, stir them and scrape the sides of the pan until they're pale yellow and opaque.
5.) Ad the cabbage and cook, stirring, until it begins to wilt, 3-5 minutes. Then add the cooked chicken and the noodles. Over that pour the coconut milk mixture and toss, until the chicken and noodles are warmed through. Serve topped with peanuts and scallions.