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.
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