THAI GINGER CHICKEN (GAI PAD KING)
My family loved ordering this dish at our local Thai restaurant, but then they closed down for some unknown reason (they were always busy). So I decided to recreate this traditional dish at home. My husband says it's just like the restaurant...maybe even better? Please note that some people like to eat the ginger, while others don't but like the flavor it gives off. You can easily double this recipe to serve a larger group...plus it makes great leftovers.
Provided by Shae's Mama
Categories World Cuisine Recipes Asian
Time 50m
Yield 4
Number Of Ingredients 16
Steps:
- Bring the rice and water to a boil in a saucepan. Reduce heat to medium-low; cover and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
- Meanwhile, heat a wok or large skillet over medium-high heat. Stir in the garlic and chicken; cook for 2 minutes. Add the fish sauce, oyster sauce, sugar, ginger, red pepper, mushrooms, and onions. Cook and stir until the chicken is no longer pink and the vegetables are nearly tender, about 3 minutes. Dissolve the chile paste in the chicken broth, then add to the chicken mixture. Season to taste with salt and pepper; sprinkle with cilantro leaves to garnish. Serve with the hot rice.
Nutrition Facts : Calories 491 calories, Carbohydrate 68.3 g, Cholesterol 64.6 mg, Fat 9.9 g, Fiber 2.5 g, Protein 30.2 g, SaturatedFat 1.9 g, Sodium 376.2 mg, Sugar 5.9 g
PAD THAI
Savor authentic Thai flavor at home with this traditional recipe from Chez Pim blogger Pim Techamuanvivit.
Provided by Martha Stewart
Categories Shrimp Recipes
Yield Serves 6
Number Of Ingredients 14
Steps:
- Place the tamarind juice, palm sugar, and fish sauce in a small saucepan over medium heat. Cook, stirring, until melted. Add ground chili powder and stir to combine. Remove from heat and set sauce aside.
- Bring a medium pot of water to a boil. Place noodles in a large bowl; pour enough boiling water over noodles to cover. Let stand about 7 minutes, stirring gently every few minutes to ensure that noodles do not stick together. Drain and rinse noodles under cold water. Drain again and divide noodles into 6 equal portions.
- Heat a wok over medium heat. Add 2 teaspoons oil and 5 pieces of shrimp; cook, stirring for 30 seconds. Add a pinch of garlic, 1 tablespoon pickled turnip, and 1 portion of tofu; cook, stirring, for 30 seconds. Add 2 tablespoons reserved sauce; stir to combine. Transfer shrimp and tofu mixture to a medium bowl.
- Increase heat to high and add 3 to 4 tablespoons oil. When oil is hot, add 1 portion of the noodles and 3 to 4 tablespoons sauce; stir quickly until well combined. Cook until noodles are soft, 1 to 2 minutes. Return shrimp and tofu mixture to wok and stir to combine. Add 1 cup bean sprouts; cook, stirring, until sprouts are softened, about 1 minute. Add 1/2 cup garlic chives and stir to combine.
- Transfer pad thai to a serving plate and sprinkle with some of the chopped peanuts; serve immediately with a lime wedge. Repeat process 5 times with remaining ingredients.
MARTY'S GINGER PAD THAI
A ginger/pad Thai crossbreed.
Provided by starboontz
Categories Chicken Pasta
Time 1h59m
Yield 4
Number Of Ingredients 28
Steps:
- Place noodles in a large pot and cover with lukewarm water. Let soak until softened, about 30 minutes. Bring to a boil; cook, stirring occasionally, until noodles are tender yet still firm to the bite, about 3 minutes. Drain and return to the pot.
- Combine chicken stock, 1 cup water, and lemongrass in a small saucepan. Bring to a boil; simmer until broth is fragrant, about 5 minutes. Strain out lemongrass and discard.
- Crush peanuts using a mortar and pestle. Toast in a wok or large skillet over medium heat until fragrant, 2 to 3 minutes. Transfer to a bowl.
- Toast coconut, stirring often, in the wok until golden brown and fragrant, 2 to 3 minutes. Transfer to a bowl.
- Place chicken in a large bowl. Coat with oyster sauce, fish sauce, soy sauce, salt, and pepper.
- Heat 1 teaspoon peanut oil in the wok over medium-high heat. Add chicken mixture and ginger; cook and stir until chicken is browned, about 2 minutes per side. Remove from the wok.
- Heat remaining 1 teaspoon peanut oil in the wok over medium-high heat. Add onion, jalapeno peppers, garlic, and habanero pepper; saute until fragrant, about 2 minutes. Add carrot, yellow bell pepper, green bell pepper, and radishes; cook and stir for 1 minute. Stir in mushroom, red curry paste, and curry powder until well-combined, 1 to 2 minutes.
- Pour broth and white wine into the wok. Cook until reduced, about 5 minutes. Stir in 1/2 of the toasted peanuts and all the coconut; simmer for 2 minutes. Add chicken; continue simmering until chicken is no longer pink in the center until sauce has reduced to about 1 1/2 cup, about 5 minutes.
- Pour chicken and sauce over noodles in the pot; add remaining peanuts. Stir over low heat until well-combined, 2 to 3 minutes. Pour in lime juice and garnish with cilantro.
Nutrition Facts : Calories 740 calories, Carbohydrate 77.3 g, Cholesterol 58.9 mg, Fat 31.6 g, Fiber 9.3 g, Protein 37.8 g, SaturatedFat 10.5 g, Sodium 2941.9 mg, Sugar 7.9 g
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