On the menu today: One Wok Pad Thai...
The key to this dish, in my humble opinion, is having everything in order (Mis En Place) and ready to go next in the wok. The only other thing you really need is a healthy appetite and a few friends to share it with. I also recommend making the Pad Thai Sauce in the some wok (uncleaned), last because it hold all of the flavors of the dish you are making...
Chicken Pad Thai
- Chicken Breasts (2 each)
- Pad Thai Noodles or Spaghetti Noodles (1/2 box)
- Shredded Carrots (2 each)
- Diced Asparagus (6-9 each)
- Corn On The Cob (1-2 each)
- Julienne Shallots (5-6 each)
- Minced Garlic (3 Tbs)
- Eggs (4 each)
- Minced Basil (1/4 cup)
- Minced Cilantro (1/4 cup)
- Sliced Green Onions (1/8 cup)
- Lime Wedges (1 lime cut into 8ths)
- Salt & Pepper (TT)
- Grape-seed Oil (2 Tbs)
- Sesame Oil (4 Tbs)
Start out by dicing the chicken breast and marinating in sesame oil, garlic, salt and pepper for at least 20 minutes.
Cook the noodles in accordance with the box instructions before draining, placing in a separate mixing bowl and dressing with 1/2 Tbs of sesame oil.
Cook the noodles in accordance with the box instructions before draining, placing in a separate mixing bowl and dressing with 1/2 Tbs of sesame oil.
Add 2 Tbs of grape-seed oil to the wok and cook the marinated chicken until slightly browned, add the shallots and caramelize.
Add the carrots, corn and finally asparagus and sauté until slightly cooked.
Add the noodles and turn one time in the wok before removing the contents from the wok to set aside and adding to a mixing bowl.
Finally add 1/2 Tbs of sesame oil to the wok and scramble the eggs before removing and adding to the bowl with the other items.
Add the carrots, corn and finally asparagus and sauté until slightly cooked.
Add the noodles and turn one time in the wok before removing the contents from the wok to set aside and adding to a mixing bowl.
Finally add 1/2 Tbs of sesame oil to the wok and scramble the eggs before removing and adding to the bowl with the other items.
 |
| Garlic |
 |
| Marinated Chicken |
 |
| Cooked & Dressed Noodles |
 |
| Shredded Carrots |
 |
| Asparagus |
 |
| Julienned Shallots |
 |
| Scrambled |
 |
| Pad Thai Sauce |
Pad Thai Sauce
- Fish Sauce (1/8 cup)
- Garlic (1 Tbs)
- Soy Sauce (1/8 cup)
- Sriracha (1/8 cup)
- Rice Vinegar (1/8 cup)
- Lime Juice (1/8 cup)
- Brown Sugar (1/8 cup)
- Peanut Butter (1 Tbs)
- Chopped Peanuts
- Basil
- Cilantro
- Green Onions
- Red Chili Flake
- Fresh Limes
- Bean Sprouts
Add 2 tbs of sesame oil to the heated wok before adding 1 tbs spoon or so of each of the following: chopped nuts, chopped green onions, basil, cilantro and chili flakes.
Add all of the liquid ingredients before bringing to a slight boil.
Add the Brown sugar to cook until thickened.
Finally, pour the heated sauce over the contents of the mixing bowl with the noodles and stirring.
Serve in a bowl with the basil, cilantro and green onion mixture as garnish. You can also use chopped peanuts, chili flakes and bean sprouts. Notice there are no amounts for the last seven ingredients. They are garnish and are used to slightly or significantly enhance the flavor, that choice should be up to whomever is eating their bowl...
Add all of the liquid ingredients before bringing to a slight boil.
Add the Brown sugar to cook until thickened.
Finally, pour the heated sauce over the contents of the mixing bowl with the noodles and stirring.
Serve in a bowl with the basil, cilantro and green onion mixture as garnish. You can also use chopped peanuts, chili flakes and bean sprouts. Notice there are no amounts for the last seven ingredients. They are garnish and are used to slightly or significantly enhance the flavor, that choice should be up to whomever is eating their bowl...
 |
| Basil, Cilantro & Green Onions |
 |
| Lime Wedges |
 |
| Chicken Pad Thai |
No comments:
Post a Comment