Sunday, April 17, 2011
we're having an asian food celebration on easter sunday. in preparation for this event, i'm refining my pad thai skills, which are poor at best. it's all in the sauce. screw that up and you're TOAST!
i've messed it up a few times before but not today! today, i won! today, i am the victor. dramatic. not sorry.
i might want to experiment with a stronger flavored sauce eventually but for now i am pleased to present you with :
first try pad thai
serves 6/takes about 45 minutes
things you need :
package of thai rice noodles
3 chicken breasts
3 cloves garlic, chopped
3 limes, cut into wedges
2 cups bean sprouts
1/2 cup chopped, roasted peanuts
1/3 cup chopped green onion
1 cup tamarind water
1 cup cream of coconut
1/2 cup fish sauce
1 cup water
- first, soak your rice noodles in room temperature water for about 40 minutes.
- once the noodles are soaking, make your sauce by combining the tamarind, coconut, fish sauce and water. simmer in a saucepan for about 20 minutes and set aside.
- get out your best wok, and drizzle 2 tbs olive oil. set to medium high heat and place thinly sliced chicken into the wok with a little salt and the garlic. cook until browned and remove.
- add 2 more tbs olive oil to the wok and throw in your noodles. stir for a few minutes until they begin to take on the browning of the wok, make a hole in the middle, crack your eggs and stir fry until the egg is cooked.
- add your sauce and incorporate into the noodles. toss the chicken back in.
- top with bean sprouts, peanuts, green onion and fresh squeezed lime.