Sometimes fusion food is just plain fun. That's how it is with this Buffalo Chicken Pad Thai. Tasty fun!
Let's get one thing out of the way right off the bat. This meal is totally inauthentic.
But guess what? It tastes like pad Thai and Buffalo Chicken combined into one amazing noodle dish! It's fun and delicious, so before the backlash begins, remember that if you hate this – it means you hate fun.
The idea for this abomination happened when I raided the fridge late on a Saturday night and I put some leftover boneless Buffalo wings into the leftover pad Thai. Thankfully, I had the wherewithal to write down how truly awesome this experience was and set out to make a more thought-out version of it a few days later.
When making a quick Asian stir fry like pad Thai, it's important to have all your ingredients prepped and ready before you start cooking.
A few quick chicken cutlets enhance that buffalo chicken flavor.
Get the stir fry going with carrots and celery first. Carrots and celery are important when you are making Buffalo anything!
Stir in some egg.
Then pour the sauce in. This is some fish sauce, sugar, vinegar, lime, and of course, cayenne sauce.
At the very end, stir in the scallions, bean sprouts, and chicken. Yummmmmm.
This thing tastes just like you would think – like a bowl of takeout pad Thai with a kick of Buffalo flavor!
Dan Whalen pondered his sanity while enjoying this dish. He has been blogging for over 5 years at The Food in My Beard. Check Dan's Tablespoon profile often to try his recipes with creative international spins!