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Pad Thai August 6, 2015

Filed under: Asian,Chicken,Noodles — delishuss @ 9:52 pm
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My friend sent me a random text this evening. The fact that she sent me a text wasn’t random but the content was; she asked me what I was having for dinner. I have been trying out http://www.taste.com.au 30 days of healthy recipes. Tonight’s recipe was a stir-fry with tofu and quinoa. I wasn’t really feeling it. I’m not wild on tofu, I just kind of think it’s a nothing food. Possibly, if it was deep fat fried then it might be good. Message me if you have any nice recipes with tofu and maybe I will be converted.

After walking around the supermarket trying to decide what to eat, I arrived at Pad Thai. After all my complaining about tofu, I included it in this dish :-). It kind of made it a bit more silky but disappeared really.

This turned out great, if I do say so myself. I wolfed it down. It’s quick to make, you just need to get everything organised before you start. Otherwise, you will be back and forth to the cupboard if you are anything like me. Enjoy.

Serves 1-2

Takes about 25-30 minutes to make all up

Ingredients

100g flat noodles (pad thai)

100g chicken breast, chopped into slivers

50g tofu (I used one that was of medium firmness)

30g scallions/green onions, sliced diagonally

1 egg, beaten in a bowl with salt and pepper to season

1 bulb of bok choy, chopped

1 clove of garlic, minced

2 tablespoons of soy sauce

2 teaspoons of sambal or minced chilli

The juice of half a lime

1 cube of palm sugar

1 teaspoon of fish sauce

50g chopped peanuts

2 tablespoon of chopped coriander

2 tablespoon of oil (for Asian cooking they recommend that you use normal cooking oil, peanut oil would be good with this but I didn’t have any in stock.

Salt and pepper to season

Method

  1. Add the noodles to a heat proof bowl and pour over boiling water until they are covered. Add a pinch of salt. Set aside while you get on with the stir-fry.
  2. Add the sambal, lime juice, soy sauce, fish sauce and palm sugar to a bowl. I grate in the palm sugar so that it dissolves quicker but you could just chop it finely if you prefer. Add the chicken and marinade for 5 minutes or so.
  3. Heat a frying pan and add nearly all of the oil. Add the chicken and cook for 5 minutes turning in between to cook on both sides. Stir in garlic and fry for a minute. Add the bok choy, tofu, onions and half of the nuts.
  4. While those are cooking, heat another frying pan and add the remainder of the olive oil. You will want to make an omelette with the egg. Pour the egg in the pan and roll it around so that the egg covers the base of the pan. Cook for 2 minutes, chop it up with the edge of your spatula or spoon making sure that it’s cooked through. Set aside for a minute
  5. Drain the water off the noodles and then add to the stir-fry and stir through. You can add some of the marinade mixture if it’s a little dry.
  6. Stir in the omelette.
  7. Serve with a sprinkle of coriander and the remainder of the nuts.
 

Pad Thai Chicken February 20, 2011

Filed under: Chicken,Noodles — delishuss @ 10:27 pm
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I recently visited Australia and really got into thai food over there. So when I came back I went on the search of some thai recipes. I also blitzed the Asian supermarket for weird and wonderful things. This recipe is the first on my list to try. It was passed onto me by my friend Catherine who attended a Thai cookery course at the Cooks Academy. In my own humble opinion, it’s fab.

Ingredients

2 chicken breast fillets, sliced

225g flat dried rice noodles

2 shallots, fnely chopped

1 medium onion, finely chopped

4 spring onions, chopped

3 red chillies, finely chopped

2 eggs, beaten

2 tbsp of groundnut oil

2 tbsp of coarsely chopped garlic

3 tsbp of fish sauce or soy sauce

1 tsp of rice wine or dry sherry

1 tsp lime juice

1 tsp of light soy sauce

Salt and pepper to taste

1 tbsp of sugar

2 tbsp of oyster sauce

225g beansprouts

Handful of fresh coriander

3 tsp coarsely chopped roasted peanuts, to garnish

lime wedges, to serve

Method

1. Soak the rice noodles in a bowl of hot water for 25 minutes.

2. While the noodles are soaking, prepare the chicken. Heat a wok and groundnut oil, add the chicken and fry until brown (5-7 minutes).

3.  When the chicken is cooked remove from the pan and set aside.

4. To the wok add, the chillies, onions, shallots, and garlic and stir fry for 1 minute.

5. Pour in the beaten eggs and stir fry for a few seconds until they just start to look scrambled.

6. When the noodles have soaked for 25 minutes, drain in a colander, rinse with hot water and toss with a few drops of oil to stop the strands sticking together.

7. Re-add the chicken to the wok, lower the heat and add the rice noodles, fish sauce or soy sauce, rice wine or sherry, lime juice, soy sauce, pepper, sugar and oyster sauce and continue to stir-fry for 2 minutes, mixing well.

8. Add the beansprouts and spring onions and continue to stir-fry for four minutes.

9.  Finally, add the coriander and stir-fry briskly for 30 seconds.

10. Turn onto a warm platter, sprinkle with the peanuts and serve at once with lime wedges.