| Prep: 20 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 451 | 21g | 4g | 45g |
| sugars | fibre | protein | salt |
| 5g | 4g | 27g | 2.2g |
I always find myself coming back to the Lesser Galangal Pad Thai. The burst of freshness from the fruits, the tangy flavor of the sauce combined with the satisfying chew of the Pad Thai noodles, everything about it screams comfort food. It’s a dish I fell in love with, not just for the flavors but also for the fond memories it evokes of my childhood in Nebraska.
Bringing Comfort to the Table
Just as I was introduced to cooking through traditional Midwestern meals with family, the Lesser Galangal Pad Thai has taken on the same tradition in my kitchen. By blending culinary styles of the heartland and the exotic flavors of Thai cuisine, this dish serves as a bridge between cultures. It’s not all too different from the ways we used an abundance of produce in Nebraska, making this recipe feel like a natural extension of what I grew up on.
Moreover, the health benefits of cooking this dish are simply too good to overlook. With ingredients like tofu and chicken, you get a healthy dose of protein. The variety of veggies – bell pepper, bean sprouts, carrots, and green onions – supply necessary vitamins and antioxidants. And the Lesser Galangal, which is known to improve digestion and reduce inflammation, just ups the health value of this comforting plateful.
A Dish with Versatility
The beautiful aspect of the Lesser Galangal Pad Thai, besides its deliciousness, is how easily it pairs with other foods. Complement it with a side of Chicken Satay for a hearty dinner, or serve alongside a traditional green Papaya Salad for a light and balanced meal. It’s a dish that not only stands robust on its own, but has the versatility to shine alongside others.
Through the Lesser Galangal Pad Thai, I’m able to share a part of my background and culinary journey. Bridging homey comfort with an adventurous palette, it shows how food can tell a story – of places, of cultures, and of the people that bring them to life. I hope this dish brings as much joy to your home as it has to mine.
What You’ll Need
- 12 ounces Pad Thai rice noodles
- 1 1/2 cups sliced chicken breast
- 3 tablespoons vegetable oil
- 2 tablespoons Lesser Galangal, finely chopped
- 3 cloves garlic, minced
- 1 cup extra firm tofu, cubed
- 2 large eggs, beaten
- 1 1/2 cups bean sprouts
- 1 red bell pepper, thinly sliced
- 1 cup grated carrots
- 4 green onions, sliced
- 1/2 cup crushed peanuts
- 1 lime, cut into wedges
- For the sauce:
- 3 tablespoons fish sauce
- 1 tablespoon tamarind paste
- 1 tablespoon sugar
- 1/2 teaspoon crushed red pepper flakes
Method
Step One
Start by preparing the sauce. In a small bowl, combine the fish sauce, tamarind paste, sugar, and crushed red pepper flakes. Stir the ingredients until the sugar is fully dissolved. Set this aside for later use.
Step Two
Next, prepare your Pad Thai rice noodles according to the package instructions. Once they are cooked, drain and rinse them with cold water to stop the cooking process. Set them aside.
Step Three
Heat the vegetable oil in a large pan or wok over medium heat. Add the sliced chicken breast to the pan and cook until it is no longer pink and is fully cooked through.
Step Four
Add the finely chopped Lesser Galangal and minced garlic to the pan. Sauté these with the chicken for about one minute, or until they become fragrant.
Step Five
Add the cubed tofu to the pan and continue to cook for another few minutes, or until the tofu is heated through.
Step Six
Push the chicken, galangal, garlic, and tofu to one side of the pan. Pour the beaten eggs into the empty side of the pan and scramble them. Once the eggs are cooked, stir them into the rest of the ingredients in the pan.
Step Seven
Add the cooked rice noodles to the pan along with the bean sprouts, thinly sliced red bell pepper, and grated carrots. Pour the sauce over the top of everything and toss it all together until every component is well coated in the sauce.
Step Eight
Serve your Pad Thai hot, garnished with the sliced green onions, crushed peanuts, and lime wedges. Enjoy!
