Thai food is not particularly my area of expertise, but this pad thai turned out to be amazing. The first step is to make the sauce, I used the recipe in this link but with some minor modifications. I also like peanut sauce on the side, here's a simple recipe to follow. Keep reading below for more details about this dish
1/4 cup sugar
1/4 cup fish sauce
1/2 cup white vinegar
2-4 tbsp tamarind chutney (depending on how tangy you want the sauce)
1 chicken breast cubed
3 tbsp sesame oil
2 cups rice noodles
1/2 cup zucchini
1/4 cup shredded carrots
1/4 cup onions
1/4 cup mushrooms
1/4 cup green bell pepper
1/4 cup red bell pepper
1/4 cup bean sprouts (optional)
3 tbsp chopped peanuts
2 tbsp soy sauce
1 quartered lemon
handful cilantro leaves
1. Start off by soaking the rice noodles in room temperature water for 30-60 minutes (the directions on the packaging may be different, but this works best for me).
2. Whisk together the sugar, fish sauce, vinegar, and tamarind chutney (the chutney is usually already sweet, so if you decide to use tamarind paste instead, I would recommend changing the sugar to about 1/2 cup).
3. Next, chop up the veggies, zucchini, carrots, onions, mushrooms, and green and red bell peppers. Also crush the peanuts.
4. Whisk 2 eggs (optional to sprinkle salt and pepper for extra flavor). Cook the eggs scrambled style in a small pan with 1 tbsp sesame oil.
5. In a separate wok, use the remainder of the sesame oil to sautee the chicken cubes. You may season with salt, pepper, and crushed red peppers for extra spice. In the process, add half of the sauce prepared.
6. Add in the chopped veggies, soy sauce and the other half of the sauce.
7. When veggies are almost cooked, add the eggs, 2 tbsp peanuts, and drained rice noodles.
8. Sprinkle with chopped peanuts, cilantro leaves, and bean sprouts (optional). Serve with lemons and peanut sauce.
1. Chicken Broth 6 Cups ( use 4 leg and thigh pieces and 1/2 chicken breast)
2. Shredded Chicken 2 cups (strain from above)
3. Garlic/ginger paste 1 Tbsp.
4. Sesame oil 2 Tbsp.
5. Salt 1.5 Tbsp.
6. White or black pepper 1 Tbsp.
7. White Vinegar 3 Tbsp.
8. Soy sauce 1Tbsp. + more for garnish
9. Corn starch 2 Tbsp.
10. Egg whites 2
11. Frozen corn 1 cup
12. 4 Finely chopped Spring onions for garnish
• Chopped Cilantro for garnish
• Sauté chicken in oil at medium heat with ginger garlic paste until color changes slightly (don’t let it get brown).
• Add salt, pepper, vinegar and Soy sauce
• Add 6 cups of water and boil until 4 cups remain . Use fork to ensure pieces are cooked through and no trace of blood remains.
• Remove chicken from broth and shred. Set aside and discard bones.
• In another pan saute corn in 1 Tbsp. of oil.
• Add shredded chicken and mix well.
• Pour chicken broth and allow it to boil.
• Slowly stir in beaten egg whites, continuously stirring.
• Mix cornstarch in equal amount of water to make a paste. Slowly add the paste to the soup, continuously stirring.
• Allow the soup to cook until it reaches the desired thickness.
• Add spring onions towards the end.
• Garnish with cilantro. Serve hot with crackers, hot sauce ,soy sauce and white vinegar.
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