Chicken Pad Thai * A Real Treat For The Senses

14SEP2015 ck

It doesn't only taste like heaven, it also looks great. And accoring to the recipe, here is a cool cooking hack for you:
Air-chilled chicken has less moisture than chicken conventionally cooled in water during processing. Though more expensive by weight, air-chilled chicken shrinks less during cooking and has superior flavour and texture.

The preparation is a little bit longer but the result is it worth.


(Source: Chicken Pad Thai on CBC * Best Recipes Ever)

Ingredients (serves 4):
1/2 pkg (14 oz/400 g) wide rice stick noodles
2/3 cup (150 ml) chicken stock
1/2 cup (125 ml) ketchup
1/4 cup (50 ml) fish sauce
2 tbsp (25 ml) granulated sugar
2 tbsp (25 ml) cornstarch
1 tsp (5 ml) grated lime rind
2 tbsp (25 ml) lime juice
1 tsp (5 ml) hot pepper sauce
4 tsp (18 ml) vegetable oil
2 eggs, lightly beaten
1 lb (500 gr) boneless skinless chicken breasts, sliced
4 carrots, thinly sliced
1 sweet red pepper, sliced
2 cloves of garlic, minced
1 tbsp (15 ml) minced gingerroot
2 cups (500 ml) bean sprouts
2 green onions, sliced
1/4 cup (50 ml) chopped unsalted peanuts

- In large bowl, soak noodles in warm water for 20 minutes; drain and set aside.
- Meanwhile, in small bowl, whisk together stock, ketchup, fish sauce, sugar, cornstarch, lime rind and juice and hot pepper sauce; set aside.
- In wok or large skillet, heat 2 tsp (10 mL) of the oil over medium heat; cook eggs, stirring often, for 2 minutes or until scrambled and set. Transfer to plate.
- Wipe out wok; add remaining oil. Brown chicken, in batches, over medium-high heat. Transfer to separate plate.
- Add carrots, red pepper, garlic and ginger to pan; cook, stirring, for about 3 minutes or until slightly tender. Add noodles; stir gently for 1 minute.
- Return chicken to pan. Stir sauce and pour into pan; cook, stirring, for 3 minutes or until thickened, noodles are tender and chicken is no longer pink inside.
- Return egg mixture to wok along with bean sprouts; toss gently for 1 minute or until heated through. Serve sprinkled with green onions and peanuts.

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