I came up with this riff on the classic Thai dish because I thought the name sounded funny.
The flavors of Pad Thai are fairly easy to achieve, and surprisingly versatile to adapt into other recipes. The idea is to merge some flavors and textures from a traditional pot pie into the exotic pad Thai. Some chicken stock thins out the sauce a bit and makes it perfect to be baked into a pot pie.
As I was developing the recipe I realized that Pad Thai Pot Pie
was not only fun to say, but would be fun to eat as well!
I like using tamarind in recipes. It is something different and adds a nice sour-sweet flavor to the dish. Tamarind can be a little harder to find—I have seen it at major chains before, but any Asian market should have it.
There is an outer shell, and a soft gummy interior. I like to snack on the gummy stuff as I am working with the raw tamarind.
To use the tamarind, simmer it in stock for about half hour.
Next push the tamarind through a mesh strainer to collect the fruit, leaving the seeds and stringy parts behind.
A common paste in Asian and Indian food.
Cook the chicken in the carrots, paste, and tamarind broth, then remove it, chop it up, and return it to the pot.
I like egg in my pad Thai. Pour the egg in while the soup is simmering to get nice little pieces of scrambled egg throughout the soup.
A very stewy take on pad Thai.
Ladle it into individual pots and top with pie crust. I baked these at 425 F for about 15 minutes.
The top came out perfectly crusty. The middle was juicy and delicious yet still resembled pad Thai.Dan Whalen has been blogging for over 4 years at The Food in my Beard
; check Dan's Tablespoon profile often to try his recipes with creative international spins!