ISO: ISO Made a Pad Thai rec

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denice

Well-known member
first time trying. I got the wrong noodles at the store(7y/o son with a fever was with me) so the noodles were like angel hair width. Everything was great like the shrimp, chicken, scallions, shredded carrots.

So... with serious tweaks, it was still not right.

Suggestions would be taken graciously!

Any favorite recipes out there?

 
Recipe: Chicken Pad Thai and Easy Pad Thai

Chicken Pad Thai

Air-chilled chicken has less moisture than chicken conventionally cooled in water during processing. Though more expensive by weight, air-chilled chicken shrinks less during cooking and has superior flavour and texture.

Half Pkg (14 oz/400 g) wide rice stick noodles
2/3 cup Chicken stock 150 mL
1/2 cup Ketchup 125 mL
1/4 cup Fish sauce 50 mL
2 tbsp Granulated sugar 25 mL
2 tbsp Cornstarch 25 mL
1 tsp Grated lime rind 5 mL
2 tbsp Lime juice 25 mL
1 tsp Hot pepper sauce 5 mL
4 tsp Vegetable oil 20 mL
2 Eggs, lightly beaten
1 lb Boneless skinless chicken breasts, sliced 500 g
4 Carrots, thinly sliced
1 Sweet red pepper, sliced
2 Cloves garlic, minced
1 tbsp Minced gingerroot 15 mL
2 cups Bean sprouts 500 mL
2 Green onions, sliced
1/4 cup Chopped unsalted peanuts 50 mL


In large bowl, soak noodles in warm water for 20 minutes; drain and set aside.

Meanwhile, in small bowl, whisk together stock, ketchup, fish sauce, sugar, cornstarch, lime rind and juice and hot pepper sauce; set aside.

In wok or large skillet, heat 2 tsp (10 mL) of the oil over medium heat; cook eggs, stirring often, for 2 minutes or until scrambled and set. Transfer to plate.

Wipe out wok; add remaining oil. Brown chicken, in batches, over medium-high heat. Transfer to separate plate.

Add carrots, red pepper, garlic and ginger to pan; cook, stirring, for about 3 minutes or until slightly tender. Add noodles; stir gently for 1 minute.

Return chicken to pan. Stir sauce and pour into pan; cook, stirring, for 3 minutes or until thickened, noodles are tender and chicken is no longer pink inside.

Return egg mixture to wok along with bean sprouts; toss gently for 1 minute or until heated through. Serve sprinkled with green onions and peanuts.

Makes 4 servings.

Canadian Living

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EASY PAD THAI

It does take a little time to measure out the ingredients for this easy to like noodle dish from Thailand, but the cooking is a snap—and the whole meal is in the wok.

1 package wide rice noodles (227 g)
2 Tbsp. vegetable oil
6 oz. lean ground pork
1 sweet red pepper, chopped
3 cloves garlic, minced
1/4 tsp. hot pepper flakes
6 oz. raw shrimp, peeled and deveined
1/3 cup chicken stock
3 Tbsp fish stock
2 Tbsp. granulated sugar
2 Tbsp. lime juice
2 Tbsp. ketchup
1 egg, beaten
2 cups green onions, chopped
1/4 cup chopped fresh coriander
2 Tbsp. chopped peanuts
2 limes, cut into wedges

Soak noodles in warm water for 15 minutes; drain and set aside.

In large wok or deep skillet, heat oil over high heat; stir fry pork, red pepper, garlic and hot pepper flakes for 2 minutes. Add shrimp; stir fry for 1 minute.

Stir in stock, fish sauce, sugar, lime juice and ketchup; stir fry for 1 minute. Add noodles; toss to combine.

Drizzle in egg, tossing until egg is set. Add bean sprouts; toss. Sprinkle with onions, coriander and peanuts. Garnish with lime. Makes 4 servings.

Canadian Living’s Best

 
Thanks Olga and Nan. I will try some of your ideas next time. I

feel like I must get this right! Or at least right for my family! BTW, Nan, leftovers like these are great for breakfast in my world!

 
That would be fun. I love making it--making enough is the problem!!!Wow I miss cooking!

 
Coming along well,working hard at it,but cooking on one foot and crutches is a pain! sorry for whine

 
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