Chicken Pad Thai recipe | Food | Detroit Free Press | freep.com:
'via Blog this'
'via Blog this'
Chicken Pad Thai / WILLIAM ARCHIE/Detroit Free Press
ADS BY PULSE 360
Serves: 4 / Preparation time: 20 minutes
Total time: 1 hour 20 minutes
The sauce makes more than you use in the recipe but it keeps refrigerated for several days or can be frozen. Look for tamarind juice at ethnic specialty stores or in the ethnic aisle of some grocery stores.
SAUCE
1 can (12 ounces) tamarind juice
1/2 cup dark brown sugar
1 cup water
1/2 cup fish sauce
1 tablespoon chili paste, optional
Juice of 1 lime
PAD THAI
12 ounces dried flat rice noodles
1 tablespoon canola oil
1 tablespoon sesame oil
4 cloves garlic, minced
3 cups cooked and shredded chicken
2 large eggs
1/2 cup pad Thai sauce (or more as desired)
1 cup bean sprouts
1/2 cup fresh cilantro, chopped
4 green onions, washed, sliced
Lime wedges for garnish
In a medium saucepan, stir together all the sauce ingredients and cook over medium heat until slightly syrupy and reduced by about half; about 40 minutes. Stir occasionally to prevent burning. Remove from the heat. It will continue to get syrupy. You should have at least 1 cup.
Meanwhile, cover the noodles with hot tap water and soak until softened but not fully tender, about 30 minutes.
Drain and set aside.
In a large wok or skillet, heat the canola and sesame oils (you can use all canola oil if you don't have sesame oil) over medium heat.
Add the garlic and stir-fry 1 minute. Add the chicken and stir-fry 2 minutes. Push the chicken aside and add the eggs and quickly stir-fry so you get little pieces of cooked eggs. Add the drained noodles, pad Thai sauce and bean sprouts.
Stir-fry, tossing constantly, until noodles are fully done and coated with the sauce, about 3 minutes.
Stir in cilantro and green onions. Remove from heat and serve immediately.
Garnish with lime wedges and more green onion if desired.
Posts
No comments:
Post a Comment