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- September 14, 2020 at 11:00 am #588130mosParticipant
Pad Thai Noodles
For the Pad Thai Sauce:
1/3 cup chicken stock
3 tbs rice wine vinegar or white vinegar
1 tbs lime juice
3 to 4 tbs brown sugar
2 tbs fish sauce
1 tbs soy sauce
1/4 tsp cayenne pepper
For the Pad Thai:
1 chicken breast, boneless and skinless, chopped into small pieces
1 1/2 tbs soy sauce
8 oz pad Thai rice noodles
2 to 3 tbs vegetable oil
3 to 4 cloves garlic, minced
1 to 2 fresh red chilies or green chilies, finely sliced
1 tsp galangal, grated, or ginger
10 to 15 shrimp, raw, shells removed
2 cups bean sprouts
4 green onions, sliced
1 lime cut into wedges, for serving
1/3 cup dry roasted unsalted peanuts, chopped
Combine chicken stock, rice vinegar, lime juice, brown sugar, fish sauce, 1 tbs soy sauce, and cayenne pepper in a cup or small bowl, stirring to dissolve sugar. Set aside.
Place chopped chicken in a bowl and toss with 1 1/2 tbs soy sauce. Set aside.
Bring a large pot of water to boil. Dunk in rice noodles and cook approximately 6 min, or until soft enough to bend easily but still firm and a little crunchy when trying to eat it. Drain and rinse noodles briefly with cold water to keep from sticking. Set aside.
Heat a wok or large frying pan over medium-high heat. Drizzle in oil and swirl around. Add the garlic, chili, and galangal. Stir-fry 1 min.
Add chicken and stir-fry 2 min. Add the shrimp, continuing to stir-fry until they turn pink and chicken is opaque—about 2 to 3 min.
When pan becomes dry, add 1 to 2 tbs of the pad Thai sauce—just enough to keep ingredients frying nicely.
Push ingredients to the side of the pan (if the pan is dry, drizzle in a little oil). Crack the egg into the center and stir-fry quickly to scramble.
Add the drained noodles plus 3 to 4 tbs of the pad Thai sauce. Using two utensils, lift and turn the noodles with the other ingredients. Continue in this way, adding more sauce every minute or two, until all the sauce has been added and noodles are chewy and a little bit sticky, 8 to 10 min.
Fold in bean sprouts and green onion. Remove from heat and taste-test, adding more fish sauce until desired taste is achieved.
Portion out onto individual plates and add a lime wedge on the side. Top with a sprinkle of chopped nuts. Serves 2-3
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