thai

Chicken (or tofu) Pad Thai

Ingredients:

  • 8 oz. Pad Thai noodles
  • 2 tbsp. oil
  • 1 small chicken breast, cut into small pieces (or 1 cup tofu)
  • 2 cloves garlic, minced
  • 1 egg, lightly beaten
  • 1 cup bean sprouts
  • 2 green onions, sliced
  • 2 tbsp. chopped peanuts
  • Lime wedges, for serving

Sauce:

  • 3 tbsp. fish sauce
  • 2 tbsp. brown sugar
  • 2 tbsp. soy sauce
  • 1 tbsp. rice vinegar
  • 1/2 tsp. red pepper flakes
  • 1/4 tsp. ground ginger

Instructions:

  1. Cook the noodles according to package directions. Drain and set aside.
  2. In a small bowl, mix together the ingredients for the sauce and set aside.
  3. Heat the oil in a large skillet or wok over medium-high heat. Add the chicken and garlic and stir-fry for 2-3 minutes, until the chicken is cooked through. If using tofu, add it to the pan and stir-fry for 2-3 minutes.
  4. Push the chicken or tofu to one side of the pan and add the beaten egg to the other side. Scramble the egg until cooked and then mix it in with the chicken or tofu.
  5. Add the cooked noodles, bean sprouts, green onions, and sauce to the pan. Toss everything together until well combined and heated through.
  6. Serve hot, garnished with chopped peanuts and lime wedges.

A Take-Out classic I brought to my own kitchen:

I have always been a big fan of Pad Thai and it’s one of my go-to dishes for takeout. However, I wanted to try making it at home and see if I could get it just right. One of the things I like about this recipe is that it includes the option of using tofu instead of chicken, which is great for my girlfriend who is a vegetarian.

To start, I cook the noodles according to the package directions and set them aside. Then, I mix up the sauce, which includes fish sauce, brown sugar, soy sauce, rice vinegar, red pepper flakes, and ground ginger. This gives the dish a nice balance of sweet, salty, and spicy flavors.

Next, I stir-fry the chicken (or tofu) and garlic in a large skillet or wok. Once the chicken is cooked through (or the tofu is heated through), I push it to one side of the pan and add a beaten egg to the other side. I scramble the egg and mix it in with the chicken (or tofu) for added texture and flavor.

Finally, I add the cooked noodles, bean sprouts, green onions, and sauce to the pan and toss everything together until well combined and heated through. I like to garnish the dish with chopped peanuts and lime wedges for added freshness.

This Chicken or Tofu Pad Thai recipe is a great way to satisfy your craving for takeout at home. With a little bit of prep work and some cooking time, you can have a delicious and healthy meal in no time.

~Denny

Further reading:

Pad Thai
https://www.mymoderncookery.com/easy-spicy-chicken-pad-thai/

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29 April 2023 by Recipes 0

Coconut Shrimp with Sweet Chili Thai Sauce

Ingredients:

  • 1 lb of large shrimp, peeled and deveined
  • 1/2 cup of all-purpose flour
  • 1 tsp of salt
  • 1 tsp of black pepper
  • 2 eggs, beaten
  • 1 cup of shredded coconut
  • 1/2 cup of panko bread crumbs
  • 1/2 cup of sweet chili sauce
  • 1 tbsp of sriracha sauce
  • 1 tbsp of soy sauce
  • 2 tbsp of rice vinegar
  • 2 tbsp of honey
  • 1 tbsp of fresh lime juice
  • 1 tbsp of chopped fresh cilantro
  • 2 tbsp of chopped fresh basil
  • 1 tsp of chopped fresh ginger
  • 1 tsp of chopped fresh garlic
  • Vegetable oil for frying

Instructions:

  1. Preheat the oven to 400°F (conventional) or 375°F (convection).
  2. In a bowl, mix the flour, salt, and black pepper.
  3. Using another bowl, whisk together the eggs.
  4. In a third bowl, mix the coconut and panko bread crumbs.
  5. Dip each shrimp in the flour mixture, then in the egg mixture, and finally in the coconut mixture, pressing the coconut mixture onto the shrimp to make sure it sticks.
  6. Heat the vegetable oil in a large skillet over medium-high heat. Add the shrimp and cook until golden brown and cooked through, about 3-4 minutes per side.
  7. Transfer the shrimp to a baking sheet lined with parchment paper and bake for 5-7 minutes until fully cooked.
  8. In a small saucepan, combine the sweet chili sauce, sriracha sauce, soy sauce, rice vinegar, honey, lime juice, cilantro, basil, ginger, and garlic. Cook over medium heat until the sauce thickens, about 5 minutes.
  9. Serve the coconut shrimp hot with the sweet chili Thai sauce on the side.

hors d’oeuvres to die for!

I really enjoy making this coconut shrimp with sweet chili Thai sauce recipe as an appetizer or hors d’oeuvre. My friend introduced me to this recipe after serving them at a cocktail party, and I nearly ate all of them. The combination of the crispy coconut coating and the sweet and spicy sauce is addictive.

Sometimes I like to add other herbs and spices to the sauce, such as lemongrass, mint, or coriander, depending on my mood. It’s a versatile recipe that allows for a lot of creativity.

Overall, this coconut shrimp with sweet chili Thai sauce is a crowd-pleaser and a great addition to any party or gathering.

-Denny

If you want to dig a bit deeper on Coconut Shrimp or Sweet Chili Thai Sauce

https://more.ctv.ca/food/recipes/coconut-shrimp.html

Curious to know more about the UpFront Foodie? Check out our “About” section to learn more!

29 April 2023 by Recipes 0