Simple Way to Nara Thai Cuisine 泰式料理台北统一时代店

Marty's Ginger Pad Thai

Janhom, southern thai cuisine and seafood restaurant.

Recipe Summary Marty's Ginger Pad Thai

A ginger/pad Thai crossbreed.

Ingredients | Nara Thai Cuisine 泰式料理台北统一时代店

1 (8 ounce) package rice noodles (rice vermicelli)

2 cups chicken stock

1 cup water

2 stalks lemongrass, chopped

1 cup peanuts

½ cup coconut powder

1 pound boneless chicken breast, sliced

¼ cup oyster sauce

2 tablespoons fish sauce

2 tablespoons dark soy sauce

2 teaspoons salt

2 teaspoons ground black pepper

2 teaspoons peanut oil, divided

½ cup chopped ginger

1 small Spanish onion, chopped

2 jalapeno peppers, seeded and chopped

4 cloves garlic, chopped

1 habanero pepper, seeded and chopped, or more to taste

1 large carrot, cut into matchsticks

1 large yellow bell pepper, sliced

1 small green bell pepper, sliced

4 small radishes, sliced

1 large king oyster mushroom, sliced

2 tablespoons red curry paste

1 teaspoon curry powder, or more to taste

¼ cup white wine

¼ wedge lime, juiced

5 sprigs cilantro leaves, chopped

Directions

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.

Info | Nara Thai Cuisine 泰式料理台北统一时代店

prep: 45 mins cook: 44 mins additional: 30 mins total: 1 hr 59 mins Servings: 4 Yield: 4 servings

TAG : Marty's Ginger Pad Thai

Main Dish Recipes, Pasta, Chicken,