there you go, enjoy!!!Can Anyone please help me with a recipe for chicken Pad Thai?
Here are a couple of Pad Thai Recipes - they are long so I did not bother pasting them all in:
http://www.gourmet-living.com/recipes.ht鈥?/a>
or
http://www.gourmet-living.com/recipes.ht鈥?/a>
Enjoy!
Pad Thai
serves 4
Ingredients
8oz thick rice stick noodles
2tbsp veg. or peanut oil
2 garlic cloves chopped
2 fresh red chillies chopped
6oz pork fillet sliced thinly
4oz uncooked shrimp shelled and chopped
8 fresh chinese chives chopped
2 tbsp fish sauce
Juice of one lime
2 tsp brown sugar
2 eggs beaten
4 oz bean sprouts
4 tbsp chopped cilantro
4 oz unsalted peanuts chopped
Soak noodles in warm water for 10 min, drain well set aside
Heat the oil in a wok and stir fry the garlic,chillies,and pork for 2-3 min. Add shrimp and stirfry for another 2-3 min.
Add chives and noodles, then cover and cook for 1-2 min. Add fish sauce , lime juice, sugar, and eggs. Cook, stirring and tossing constantly to mix in the eggs.
Stirr in bean sprouts, cilantro, and peanuts and serve with small dished and fried unions and exrta chopped peanuts.
Enjoy this is my favorite!!!!Can Anyone please help me with a recipe for chicken Pad Thai?
here it is..
Barbecue Chicken with Tangy Dipping Sauce
This barbecue chicken recipe is truly bursting with flavor! Marinated in a garlicy sweet and sour sauce, the chicken pieces are then easily barbecued to perfection. Add my Thai homemade barbecue sauce as either a dipping sauce or a glaze, and this dish will be the life of your dinner or lunch party! A barbecue recipe you will want to keep in your files - for life!
INGREDIENTS:
SERVES 2 (Double the recipe for 4 or more people)
1/2 fresh chicken, chopped into parts, OR 4-8 fresh chicken thighs
MARINADE:
2 Tbsp. soy sauce or tamari
1 tsp. dark soy sauce (or 1 more Tbsp. tamari)
2 Tbsp. fish sauce
3 Tbsp. sherry (cooking sherry works well too)
2 Tbsp. brown sugar
1 Tbsp. black peppercorns, lightly crushed with pestle %26amp; mortar, OR lightly ground with coffee grinder
10 cloves garlic, minced
DIPPING SAUCE or GLAZE:
1/2 cup rice vinegar OR white wine vinegar (or substitute 1/3 cup white vinegar)
1/3 cup brown sugar, lightly packed
4 cloves garlic, minced
1-2 fresh red chillies, minced OR 1-2 tsp. Thai red chilli sauce
1 Tbsp. fish sauce
1 Tbsp. soy sauce or tamari
GARNISH: (optional)
a few sprigs of fresh coriander or flat-leaf parsley
PREPARATION:
Combine all marinade ingredients in a bowl and stir well.
Add the chicken parts or thighs, turning several times to ensure the chicken is covered with marinade.
(Better yet, allow the chicken to marinate several hours, or overnight.)
To make the dipping sauce/glaze, place all the dipping sauce/glaze ingredients in a sauce pan. Stir and bring to a boil.
Reduce heat to medium-low. Allow sauce to simmer for 10-15 minutes, stirring occasionally. The sauce will thicken as it cooks and become tangy - a mixture of sweet, sour, salty, and spicy.
Tip: this sauce can be served warm, at room temperature, or cold, so you can easily make it ahead of time and keep in the refrigerator until needed.
Barbecue the chicken over hot coals or a hot grill, turning occasionally. Optional: brush the chicken with the leftover marinade for the first 10 minutes or so, then discard marinade. To Grill Chicken Indoors: If the weather doesn't cooperate, you can easily grill the chicken in the oven. Just place the chicken pieces on a grill-pan (a grill with a pan underneath to catch the drippings), and turn oven to "grill" setting. Place the pan directly under the heating element, turning chicken pieces every 5 minutes until cooked.
Serve the chicken with the dipping sauce on the side. OR spoon a little sauce over each piece of chicken as a glaze before serving. This dish goes well with a salad (if you're watching your carbs), or serve with rice.
Drinks: Enjoy with a cold lager or a chilled glass of your favorite white wine.
Cover the chicken and place in the refrigerator while you heat up the BBQ and prepare the dipping sauce.
A Typical Pad Thai Recipe
As mentioned previously there are countless variations of recipes for preparation of this dish. So feel free to experiment and substitute to your heart's content! The two most important things to remember are these: first make sure you only soak the noodles until they are soft - do not let them get mushy please! Second, be sure to cook it fast on high heat.
(4 servings)
Ingredients
1/2 package Thai rice noodles, medium thickness
2 medium eggs
4 teaspoons fish sauce
2 tablespoons tamarind
3 cloves garlic, minced
1 shallot, minced
1 cup bean sprouts
2 tablespoons vegetable oil
1/4 pound shrimp, whole
1 chicken breast, sliced
2 tablespoons palm sugar
2 or 3 stalks scallion, sliced at an angle
2 tablespoons crushed peanuts
juice from 1/2 lime
Cooking Instructions
Soak the noodles in warm water for 15 minutes or until soft
preheat your wok on high heat
add one tablespoon of oil and the shrimp for one minute or until barely cooked
remove shrimp and add chicken - again leave just until barely cooked
add rest of oil, put in garlic and wait until garlic first starts to brown
add noodles and stir for 30 seconds
push noodles to the side, add eggs - cook until they start to solidify
mix together with noodles and add the fish sauce, shallots, palm sugar, tamarind
stir and let cook for 30 more seconds so ingredients come together
add bean sprouts and scallions and stir
remove from heat, and plate quickly
sprinkle on lime juice, and garnish with crushed peanutsCan Anyone please help me with a recipe for chicken Pad Thai?
www.thaitable.com
Then click on Pad Thai.
gordon ramsey
No comments:
Post a Comment