Refreshment
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Author: Gaby Kaminsky Status: published license cc-by-nc-sa tags: food, garlic, red pepper, chicken, peanuts, mushrooms, coriander, All You Can Eat, shallots, ingredients, Tel Aviv, Israel, canola oil, chinese sprout, Pad Thai, tamarind, sweet chilli sauce, chicken breast, fish sauce, lemon grass, chilli pepper, nam pla,
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Share on TwitterI'm a bit sick of the usual Pad Thai recipe. It's not that it isn't tasty. It is. However, it's always nice trying something new. So here are a few things I threw in:
3-4 minced coriander stems and leaves.
3 minced lemon-grass stems (that leave a wonderful aroma on your fingertips).
0.5 cup chopped garlic.
a few chopped shallots (you can also use one half of a small onion).
A little sweet chilli sauce.
3 tbsp. nam-pla (thai fish sauce) for saltiness.
1 tbsp. sugar.
4 tbsp. tamarind sauce.
5 tbsp. lime juice.
0.5 cup crushed peanuts.
1 small chilli pepper, thinly sliced.
0.5 big red pepper shreds.
300 g. chinese sprout.
A few mushrooms cut in quarters.
50-100 g. sliced chicken breast (or pork, or beef).
1 can of coconut milk (at least 60%).
1 pack of thai rice noodles (300-330 g.).
0.5 cup canola oil.
Soak the noodles in hot water for about 15 minutes, and then soak them in the coconut milk.
Heat the wok, add half of the oil, and fry the onion and garlic. Then add the peppers and the noodles, and stir fry for about 2-3 minutes. Take the content of the wok out to a large bowl.
Add the rest of the oil to the wok, and stir fry the vegetables, lemon-grass, sprout, coriander and chicken. After one minute, start adding the sugar and the "liquids" - nam pla, tamarind, lime juice and the sweet chilli sauce (it's also possible to marinate the chicken in the sweet chilli sauce, to add a nice glaze to it). Stir fry everything until the chicken is done.
Then add the noodles from the bowl to the wok, and stir fry for another couple of minutes, until everything is ready and hot.
Add the peanuts and serve in deep personal bowls.
It's a refreshing (thanks to the lemon-grass and lime), creamy (thanks to the coconut milk) and light (you can also try using cream, but what's thai about that?) dish.
Most important, it's very easy to make.
Bon appetit!
