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  • Prep 45 min
  • Total 1 hr 15 min
  • Servings 4
  • Pinterest
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  • Print
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A stewy version of the Thai classic that is perfect for getting baked into a pie. MORE + LESS -

Dan Whalen
October 28, 2014

Ingredients

1
box tamarind (about 25 pods)
32
ounces chicken stock
1 1/3
pound boneless skinless chicken thighs
5
cloves garlic
1
tablespoon grated ginger
7
Thai green chiles (seeds removed)
4
large carrots
2
eggs
6
ounces rice stick fettuccini
1
bunch scallions
1
handful bean sprouts
1
package Pillsbury™ Refrigerated Pie Crust
Sriracha
2
limes
1
tablespoon brown sugar

Steps

Hide Images
  • 1
    Make the tamarind broth: Peel the hard shell off the tamarind pods and place the soft interier into a pot on the stove with the chicken broth. Allow to simmer for about a half hour, stirring occasionally. Strain the broth through a fine mesh strainer. collecting the liquid in a large bowl. Press the tamarind through the strainer to add all the fruit to the broth but leaving the seeds and stringy parts behind in the strainer.
  • 2
    Chop the carrots into matchstick size and prep the rest of the ingredients. Prepare a paste with the ginger, garlic, and chiles either with a food processor or through continual chopping. Beat the eggs.
  • 3
    Break up the noodles so they aren't as long. Pour boiling water over the noodles and allow to soften for about 5 minutes. Strain and rinse.
  • 4
    Sear the chicken in some oil and remove from pan. Saute the carrots, then add the garlic ginger chile paste and cook 1 minute. Add the tamarind broth and return the chicken to the mix. Simmer for about 20 minutes until the chicken is cooked. Remove the chicken and chop into small peices. Return the chicken to the pot and add about a cup of water to thin the broth.
  • 5
    Bring to a boil and drizzle in the egg to create pieces of cooked scrambled egg in the soup.
  • 6
    Remove from heat and stir in bean sprouts, scallions, brown sugar, lime juice, and sriracha to taste (1 tablespoon is a good starting point). If the soup is too thick, add some water again.
  • 7
    Ladle into oven-safe individual serving pots and top each one with a round of pie crust. Bake at 425°F for about 15 minutes.
 

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
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!

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