Friday, July 30, 2010

Chicken Pad Thai

3 tbsp sesame oil (cooking oil not toasted sesame oil)
2 boneless chicken breasts cubed
1 packet Thai rice noodles
2 cups of chopped  stir fry vegetables
(Broccoli,carrots,baby corn,mushrooms,red bell peppers,water chestnuts,fresh bean sprouts)
1/3 cup chopped peanuts
salt and pepper

Pad Thai Sauce ingredients:

1 tbsp Thai sweet chili garlic sauce
1 tsp fish sauce
1 tsp Siracha or hot red chili sauce
1 tbsp peanut butter
1/2 tbsp tamarind paste  dissolved in 1/2 cup warm water
1 tsp soy sauce
2tbsp brown sugar

Directions: Boil water in a stock pot .add salt to it.Add the rice noodles and cook till 'al dente'(firm to bite).Drain and keep saide.Add a little oil and mix them to prevent from sticking.
Add all the sauce ingredients in a mixing bowl and whip together to a smooth paste/thick sauce consistency.
In a wok add sesame oil.Mix  the chicken with the pad thai sauce and keep aside.Add the marinated chicken and  veggies and stir fry till the chicken  turns white and is no longer pink in the center(10 -15 mins ) and the veggies are cooked.Add a little warm water from the noodles stock pot  if it dries out.Add the noodles to the chicken and vegetables. Add the chopped peanuts .Check the seasoning.Garnish with cilantro.Serve with more chiligarlic sauce or hot chili sauce on the side.The chicken and be substituted with shrimp for Shrimp Pad Thai.


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