Tuesday, December 08, 2009

Chicken Pad Thai

Joshua and I are always on the lookout for good Pad Thai recipes, so we were happy to find this one. This recipe is a nice way to try Pad THai if you don't usually make a lot of Asian food at home, because it doesn't have some of the stranger ingredients that can be difficult to come by. It is a little spicy, so cut back on the chile sauce if you are concerned about it being too "hot" for you.

ingredients

  • 8 ounces rice noodles (Vietnamese bahn pho or Thai sen-mee)
  • 1/4 cup salted peanuts, finely chopped
  • 1/2 teaspoon grated lime peel
  • 3 tablespoons fish sauce
  • 2 tablespoons fresh lime juice
  • 2 tablespoons packed brown sugar
  • 4-1/2 teaspoons rice vinegar
  • 1 tablespoon Asian chile sauce with garlic
  • 3 tablespoons cooking oil
  • 1 pound boneless, skinless chicken breast or turkey, cut into bite-sized strips
  • 1 tablespoon finely chopped garlic
  • 1 egg, lightly beaten
  • 1 cup fresh bean sprouts
  • 1/3 cup sliced green onion
  • 2 tablespoons snipped fresh cilantro

directions

1. Place noodles in a large bowl. Add enough hot tap water to cover; let stand for 10 to 15 minutes or until pliable but not soft. Drain well in a colander.

2. Meanwhile, for peanut topping, combine peanuts and lime peel; set aside.

3. In a small bowl combine fish sauce, lime juice, brown sugar, rice vinegar, and chile sauce; stir until smooth. Set aside.

4. In a 12-inch nonstick skillet heat 1 tablespoon of the oil over medium-high heat. Add chicken and garlic; cook and stir for 6 minutes until chicken is tender and no pink remains. Transfer to a bowl.

5. Add egg to the hot skillet and cook for 30 seconds. Turn egg with spatula and cook for 30 to 60 seconds more, just until set. Remove and chop egg; set aside.

6. In same skillet heat remaining 2 tablespoons oil over high heat for 30 seconds. Add drained noodles and sprouts; stir-fry for 2 minutes. Add fish sauce mixture and chicken; cook 1 to 2 minutes more until heated through. Divide noodle mixture among four plates. Sprinkle each serving with egg and peanut topping. Garnish with green onion and cilantro. Makes 4 servings.

2 comments:

Norris Hall said...

check out the pad thai video on this site. It was done by a thai chef in thailand.

www.thaifoodtonight.com

kisiselurunler said...

We all eat vitamins and store garlic are used in his great taste and flavor is also good natural antibiotics even swine flu.sarımsak hapı yorumları