pad thai
  Re: (...)
how to make pad thai?
  Re: pad thai by wlockwood (how to make pad thai...)
Hello WLockwood and welcome to CAH. I haven't made Pad Thai myself, but I'm sure with the variety of cooks here, someone has.
Don't wait too long to tell someone you love them.

  Re: pad thai by wlockwood (how to make pad thai...)
Here ya go~

Pad Thai
(Cuisine, February 1999, Issue 13, p. 12)
Makes: 4 Servings Total Time: 1 Hour Rating: Intermediate

Soak and Drain:
1/2 lb. dry rice noodles
4 cups boiling water

Combine for Marinade:
1/4 cup low-sodium chicken broth
1/4 cup fish sauce
1/4 cup ketchup
1/4 cup fresh lime juice
2 T. brown sugar
1 T. chili sauce with garlic

Add; Set Aside:
10 oz. chicken breast, thinly sliced

Combine for Aromatics:
1/4 cup garlic, minced
2 T. ginger, minced
1/4 t. crushed red pepper flakes

Combine for Garnish:
1/2 cup unsalted, dry-roasted peanuts, coarsely chopped
1/4 cup scallions, bias-cut
1/4 cup coarsely chopped cilantro

Prepare Vegetables:
2 cups bean sprouts
1 cup carrots, peeled and julienned

Heat Wok and Stir-Fry in:
1/4 cup peanut or canola oil, divided

Soak dry rice noodles in boiling water for 10–15 min. When the water’s cool, separate any clumps with your fingers. Drain; set aside. Slice peeled carrot into julienne sticks about 2" long. Don’t lose your mind trying to make them perfect—just get them in the ballpark.

Combine all marinade ingredients whisking them in a small bowl and set aside. Now, slice partially frozen chicken breast into thin strips.

Add chicken to marinade; set aside. Combine minced aromatics; set aside.

Combine garnish ingredients; set aside.

Prepare bean sprouts; peel and julienne carrots.

Heat the wok over high heat. Add 2 T. oil to wok, stir-fry chicken, and remove. Add 1 T. oil and aromatics. Add 1 T. more oil, and stir-fry carrots 2 min. Add noodles, reserved chicken, and marinade to wok. Toss it all together using two spoons—like you’re tossing a salad. Turn off the heat and add the bean sprouts. Transfer Pad Thai to a serving platter and sprinkle the garnish over the top—use it all! The flavor, texture, and color make this dish.

The bean sprouts will wilt a little from the carry-over heat, but will still add crunchy texture to the dish.

Nutrition Information (Per serving):
602 calories 35% calories from fat 24g total fat 72g carb. 1810mg sodium

Welcome to the board!

  Re: Re: pad thai by pjcooks (Here ya go~[br][br]P...)
Thanks for posting that PJ! I just love pad thai, but never make it. I'll have to try it sometime. Copied and saved.


"Drink your tea slowly and reverently..."
  Re: pad thai by wlockwood (how to make pad thai...)
I'm hoping to get the children involved in making it/picking ingredients

Thank you for posting it.
  Re: Re: pad thai -- Thank you, looking forward to it by wlockwood (I'm hoping to get th...)
Welcome to the forum, 'w'!! Oh my, do love Pad Thai!
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.

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