Pad Thai Fries
Soooo what happens to that late night craving that wants salty, greasy, crispy French fries but also a bowl-the-size-of-your-head pad Thai? Yeah, that’s a first world problem that I can fix for you. Pad Thai fries are like the epitome of fusion food. I’m kind of really into fusion food. I think it’s such a fun take on classic recipes. It’s like pulling that old blouse out of your closet and wearing it a different way. You have the ‘I just went shopping feel’ but in reality you were just being resourcefully-fusion like. Sounds like you’re a winner in my book!
In all reality the fries are pretty simple. They’re also lightened up a bit because they are baked! The thought of a vat of boiling oil on my stove still frightens me a little and I only do it if I really have to! Stick to the toppings for that original pad Thai flavor that you love so much. If you’re feeling kind of lazy it is completely okay to buy a store bought sauce… you’re secret is safe with me sister.
PAD THAI FRENCH FRIES
Pad Thai Fries
3 Large russet potatoes 3 Tablespoons of olive oil
2 Teaspoons of course salt
1 Teaspoon of freshly cracked pepper
2 Large boneless chicken thighs
1 Teaspoon of course salt
½ Teaspoon of freshly cracked pepper
1 Tablespoon of olive oil
½ Cup of freshly chopped cilantro
½ Cup of chopped peanuts
¼ Chopped green onions
½ Avocado sliced
½ Cup of sweet chili sauce
4 Tablespoons of soy sauce or
2 Garlic cloves, minced
1 – 1 ½ Tablespoons of freshly grated ginger
4 Tablespoons of lime-juice
½ Teaspoon of red pepper flakes
1 Tablespoon of fish sauce
*Optional soft boiled egg
Preheat oven to 400 degrees Fahrenheit. Line an extra large baking sheet (or two regular sized ones) with parchment paper and set aside. Scrub potatoes well and pat dry. Cut into large rectangles or wedges and toss with olive oil, salt, and pepper. Arrange on baking sheet with space in between each fry for even cooking. Bake for 20-30 minutes until fries are golden brown.
Combine all sauce toppings in a bowl and set aside.
While fries are baking… Season chicken thighs with 1 Tsp. of salt, ½ Tsp. of pepper and a squeeze of lime-juice. In a small fly pan heat Tbs. of olive oil on medium heat. Fry chicken thighs on each side for 4 minutes. Chicken is done cooking when juices run clear. Cube chicken and toss in 1/2 of Thai sauce mixture immediately.
In a small saucepan cover egg with cold water and place on high eat until boiling. Once boiling, remove from heat cover with lid and let sit for 3 minutes.
Arrange fries evenly. Top with remaining sauce, cilantro, chicken (squeeze remaining lime juice over chicken layer), peanuts, green onions, lime wedges, avocado slices, and optional soft-boiled egg.