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.

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