Meyer Lemon Pad Thai
- Prep Time 0:15
- Cook Time 0:25
- Estimated Cost $17.00
- 4 Comments
I could not have been happier on Monday morning when my boss presented me with an enormous pile of Meyer lemons from the tree at his house. Meyer lemons have an intoxicatingly delicious fragrance and a flavor like regular lemon but sweeter and more complex and lend themselves well to many different cuisines. Thai food is known for balancing sweet, sour, spicy and salty and Meyer lemons fit in perfectly.
- 2 Meyer lemons (1 juiced, 1 cut into wedges) $1
- 14 oz. flat rice noodles $1.50
- 2 carrots, grated $0.50
- 1 small white onion, sliced thinly $0.50
- 1 small bunch cilantro, chopped $1
- 1 small bunch mint, chopped $1
- 4 scallions, sliced $1
- 2 cups mung bean sprouts $1
- 2 tbsp vegetable oil Pantry
- 2 6-oz. boneless, skinless chicken breast, cut into 1" pieces $3
- 1/4 cup peanuts, crushed $1
- 2 eggs, scrambled $1.50 for 6
- 3 tbsp peanut butter Pantry
- 2 cloves garlic, minced Pantry
- 1 small piece ginger, peeled and minced $1
- 3 tbsp soy sauce Pantry
- 7 oz. (1/2 can) coconut milk $1.50
- 2 tbsp brown sugar Pantry
- Asian chili sauce to taste $1.50 for 6 oz
- Cook the rice noodles according to directions in boiling water. Rinse and drain. Set aside.
- Heat the vegetable oil over high heat in a large frying pan. Cook the chicken and onions together for 2-3 minutes on each side or until the chicken is fully cooked when cut in half. Crack the eggs into the pan and scramble them with a spatula. Continue to move them around as they cook and spread them throughout the pan. Add the cooked noodles and reduce heat to medium. Add the beansprouts and carrots and toss well.
- In a small bowl, whisk together the garlic, peanut butter, coconut milk, soy sauce, ginger, brown sugar, chili sauce, lemon juice and 1/2 cup warm water. Pour over the noodles, chicken, eggs and onions and toss to coat.
- To serve, heap a pile of the pad thai onto a plate or bowl. Top with the fresh herbs, scallions, ground peanuts and more chili sauce if desired. Garnish each plate or bowl with a Meyer lemon wedge.