Putt Thai

One of my favorite things to eat is Putt Thai. My dad went to Thailand on an LDS mission and we have always eaten Putt Thai. I’m sure most would say Pad, but I grew up with it being Putt and that’s what we call it. It is just an absolute favorite! I first asked my dad to show me how to make it when I was in college and my roommates and I took turns cooking for each other for Sunday dinner. It grew from there to cook it for Aaron when we were dating and then showing some of his family. My grandparents also love it, and so a couple Thursdays ago I made it for Kenna’s day (my sister Kenna comes up almost every Thursday). We all enjoyed some that day. 

Here is my husband Aaron cutting up chicken (being the wonderful person he is) and also some of the more foreign ingredients. This is the type of pan we use and we use a wooden spatula. Our favorite soy sauce is La Choy.

Putt Thai

2 Chicken Breasts cubed

1 package rice sticks (ours are 16 oz)

6 eggs scrambled

6 cloves of fresh garlic minced

Put rice sticks in a bowl large enough and put hot water over them, enough to cover them and let them soak for 18 mins and then drain. Mix the sauce in a separate bowl, while the noodles soak.

Sauce:

3 T sugar

1 ½ T Lemon Juice

1 ½ T Peanut Butter

½ C Soy Sauce (We like La Choy best)

3 T of Ketchup/Chili Sauce (for mild do 2 T Ketchup and 1 T Chili sauce, if you like it hotter do the opposite)

3 T Squid Sauce

We use a deep frying pan and a wooden spatula. Putt Thai is cooked on High as they cook it over open flame in Thailand. Put some oil in the pan and fry up the chicken and garlic until the chicken is almost cooked, add the scrambled eggs. Keep stirring until eggs are almost cooked and add sauce. You may need to add a little water to the bowl to get all of the sugar out. Add the noodles and flip, flip, flip and stir and fold. As it is cooked on high it has to be constantly flipped. You cook it until all the juice has soaked into the noodles.