Chicken Pad Thai

This was another great experiment that will be added to the Boiled Frog Menu.  Thanks to Zuard & Anna from Holland for being great guinea pigs and for sharing some Kaffir Lime Leaves with me.

Prep Time:

30 min

Inactive Prep Time:

--

Cook Time:

10 min

Level:

Intermediate

Serves:

4 servings

Ingredients

Sauce 1:

• 3 tablespoons lime juice
• 3 tablespoons tamarind paste
• 1/2 teaspoon paprika
• 1/2 cup raw sugar
• 1 teaspoon salt

Directions

To make Sauce 1: In a small saucepan, combine all the ingredients and bring to a boil. Reduce slightly and set aside to cool. Reserve.

Sauce 2:

3 tablespoons fish sauce

1 tablespoon rice vinegar

1 tablespoon water

1 tablespoon sugar

2 teaspoons minced garlic

2 teaspoons minced Thai green chiles

1 tablespoon minced cilantro leaves

To make Sauce 2: In a small non-reactive bowl, combine all the ingredients and stir until well blended (this sauce smells amazing, just like the vinegar/carrot sauce for Vietnamese egg rolls). Reserve.

8 ounces rice or egg noodles, linguini size

1 quart cold water

1 tablespoon butter

2 eggs, beaten with 1 teaspoon milk plus salt, to taste

1 ounce peanut oil

1/2 teaspoon minced lemongrass

1 teaspoon minced green chilies

1 teaspoon chopped shallots

1 teaspoon minced ginger

1 kaffir lime leaf

2 tablespoon chopped cilantro leaves, plus sprigs for garnish

1 lb chicken breast cubed

1 cup bean sprouts

julienne green onions

lime wedges

4 tablespoons chopped roasted peanuts

Boil the noodles in until softened, drain and reserve until needed.

In a small skillet, heat 1 tablespoon butter. Cook the scrambled egg and milk mixture to a medium consistency. Season with salt. Place in a plate and allow to cool. Chop coarsely and set aside until needed.

In a wok, over high heat, add the peanut oil. When almost smoking, stir-fry the lemongrass, green chiles, shallots, ginger, kaffir lime, cilantro, and chicken for 8 minutes or until chicken is cooked. Add the noodles, half of the bean sprouts, scrambled eggs, Sauce 1 and Sauce 2. Continue to stir-fry until the noodles are blended with the sauce.

Transfer Pad Thai to serving plate. Top with the remaining bean sprouts, cilantro, green onions and chopped peanuts. Serve a wedge of lime on the side.