As promised, the Chicken Pad Thai recipe! And FYI I have been taking lots of photos of other stuff that is on it’s way…maybe I should call this blog “Get Stuffed”! Any thoughts?
NEED:
1/2 chicken breast per person
4 tablespoons commerical Pad Thai paste (available most Asian supermarkets)
5 cloves garlic peeled and chopped finely
1 brown onion chopped
2 cups bean sprouts
handful rice noodles per person
1 egg per person, beaten lightly
1 cup salted peanuts, re-roasted until fragrant
LOTS of fresh lime juice (Do not be tempted to use the ready made product…NOT THE SAME)
Fish sauce to taste (I use around 1/4 cup for about 6 servings)
Chilli paste or 1 red chilli chopped finely including seeds
handful coriander chopped (cilantro)
Lime wedges
DO:
Heat a little oil in Demeyere Multifunctional Pan with Lid
Roast peanuts and set aside.
Fry off garlic, onions, pad thai paste, chicken, and toss until browned.
Meanwhile soak noodles as package directs.
Beat eggs and stir through mix.
Toss in noodles, bean sprouts and any other vegies of choice.
Add a little stock in necessary and lime juice.
Stir through chopped coriander, garnish with roasted peanuts and serve with lime wedges immediately.
USED:
