Big Bowls Chicken Pad Thai For Two Recipes

PAD THAI

Steps:

• Place noodles in a large bowl, pour over plenty of boiling water. Soak for 5 minutes, then drain in a colander and quickly rinse under cold water. Don't leave them sitting around for more than 5 - 10 minutes.
• Mix Sauce in small bowl.
• Heat 2 tbsp oil in a large non stick pan (or well seasoned skillet) over high heat. Add garlic and onion, cook for 30 seconds.
• Add chicken and cook for 1 1/2 minutes until mostly cooked through.
• Push to one side of the pan, pour egg in on the other side. Scramble using the wooden spoon (add touch of extra oil if pan is too dry), then mix into chicken.
• Add bean sprouts, tofu, noodles then Sauce.
• Toss gently for about 1 1/2 minutes until Sauce is absorbed by the noodles.
• Add garlic chives and half the peanuts. Toss through quickly then remove from heat.
• Serve immediately, sprinkled with remaining peanuts and lime wedges on the side, with a sprinkle of chilli and a handful of extra beansprouts on the side if desired (this is the Thai way!). Squeeze over lime juice to taste before eating.

CHICKEN PAD THAI

Steps:

• For the noodles: Cook the noodles according to the package instructions.
• For the sauce: Stir together the fish sauce, brown sugar, tamarind, sriracha and lime juice in a small bowl until well combined.
• For the stir fry: Heat the oil in a large nonstick skillet over medium heat. Add the tofu and cook, stirring occasionally, until lightly browned, 4 to 5 minutes. Push the tofu to the side, allowing the excess oil to drip down into the middle of the skillet. Add the chicken and shallots and cook, stirring occasionally, until the chicken is opaque and cooked through, 4 to 5 minutes. Push to the side with the tofu, allowing the excess oil to drip down into the middle of the skillet. Add the beaten egg to the skillet and cook, stirring occasionally and chopping to break up, until cooked through, about 30 seconds. Push the egg to the side with the tofu and chicken. Add the peppers to the skillet and cook just to soften slightly, about 2 minutes. Add the noodles, bean sprouts, scallions and sauce to the skillet. Combine the tofu, chicken and egg into the ingredients and stir fry, coating the ingredients with the sauce, and simmer to thicken, 3 to 5 minutes.
• Pile the stir fry onto a serving plate and top with chopped peanuts and cilantro leaves. Serve immediately with lime wedges.

CHICKEN PAD THAI

Steps:

• Soak the noodles in warm water for about 20 mins or until al dente, then drain. Meanwhile, make the sauce by mixing together the tamarind paste, fish sauce, sugar, lime and siracha until smooth.
• Heat half the oil in a frying pan or a wok over a medium heat. Add the garlic and chilli and fry for 30 seconds until fragrant. Tip in the chicken and cook for 5 mins until golden. Add the coriander stalks, spring onions and turnip (if using), and fry for 1 min. Add in the soaked noodles, 50ml of the chicken stock and the prepared sauce. Keep stir-frying the noodles until they're starting to dry, then add the sauce. Stir everything together and cook over a high heat for 3 mins until the noodles are just cooked. Add a splash more water if needed.
• When the sauce has reduced, scatter over the beansprouts and fold them into the noodles. Push everything to one side of the pan, then pour in the rest of the oil on the empty side and crack in the eggs. Fry for 2 mins until the white is just set and beginning to crisp around the edges, then roughly scramble the runny yolks in with the whites. When the eggs have just set, combine with the noodles.
• Scatter over half of the peanuts and quickly toss together. Divide between two plates with the remaining peanuts and spring onion, the lime wedges and soy sauce on the side.

HOMEMADE CHICKEN PAD THAI

Steps:

• 1. Prepare the rice noodles according to package directions. This is often soaked in warm water rather than boiled over the stovetop. (Save the water for a pro tip offered in step #5!)
• 2. While noodles are cooking, whisk together sauce ingredients. This includes soy sauce, brown sugar, rice vinegar, lime juice, and fish sauce in a mixing bowl. Set aside.
• 3. Heat sesame oil in a wok or a deep saute pan set over medium-high heat. Add chicken and saute until cooked through, about 5 minutes. Once cooked, transfer chicken to a plate and set aside.
• 4. Add red bell pepper and carrots to the hot pan and saute 2 minutes. Then add green onions, garlic, and bean sprouts and saute 1 minute longer, until fragrant.
• 5. To the vegetable mixture, add back the chicken along with the cooked noodles and sauce. Toss everything together and cook for 2 minutes until all ingredients are coated. If the dish starts to become dry, add back moisture by adding a bit of the water used to soak the noodles.
• 6. Serve warm topped with cilantro, peanuts, and optional garnishes.
• 7. Pair with sesame sugar snap peas and other ideas listed below!

WEEKDAY CHICKEN PAD THAI FOR TWO

Steps:

• Boil water in a large saucepan, then place rice noodles inside, making sure they are completely submerged. Let soak until tender but not mushy, 5-10 minutes. Drain (do not rinse) and set aside.
• Set a wok or large skillet over medium-high heat. Toast the chopped peanuts for 2-3 minutes, then remove to a small bowl and set aside.
• In a small bowl, stir together the tamarind water, soy sauce, brown sugar, fish sauce, lime juice, mirin, and red pepper flakes. Set aside.
• Add the oil to the hot wok. Add the chicken and stir-fry 5-7 minutes until cooked through. Remove to a plate and set aside.
• Add the garlic and cook for 1 to 2 minutes, until fragrant. Pour the lightly beaten eggs into the wok and cook until barely set, about 45 seconds. When the eggs are scrambled, remove the wok from the heat and set aside.
• Return the chicken to the wok with the eggs, then pour in half of the sauce. Add the noodles and toss to coat in the sauce.
• Sprinkle the green onions, cilantro, and toasted peanuts over the noodles, then toss lightly to combine. Divide between two bowls and serve warm with lime wedges and additional sauce, if desired.

BIG BOWL'S CHICKEN PAD THAI (FOR TWO)

Steps:

• Pour very hot tap water to cover the noodles and let sit for 30 minutes. Drain thoroughly, rinse with cold water, and set aside.
• Mix the chicken with the cornstarch, salt, and sesame oil.
• Mix together the lime juice, brown sugar, ground chiles, paprika, Thai chili sauce, and fish sauce, and set aside.
• In a wok or skillet, heat 1 cup peanut oil. When hot but not smoking, add the chicken. Stir to separate the pieces. When they change color, remove to drain on colander. Reserve the oil.
• Heat a clean wok or skillet to very hot. Add 3 tablespoons of the reserved oil. When hot, add the gee, and stir quickly to set (do not brown). Push to one side of the pan and add the scallion greens. Stir briefly just to coat with the oil, then add the noodles. Toss the noodles in the pan 15 seconds or so and re-add the chicken. Toss continually until the noodles soften and are well coated with the oil and the chicken, egg, and scallion greens are mixed inches
• When the pan is piping hot, drizzle in the lime juice-brown sugar mixture. After 5 seconds, pull the pan from the heat a toss vigorously. Add most of the basil and cilantro leaves (reserving a pinch for a final garnish), the dried shrimp, and the peanuts, and toss. Add the bean sprouts and keep tossing. Transfer to a serving plate and serve with two lime wedges on the side to be used by diners at their discretion. A few drips of lime juice before one digs in are, in fact, recommended.

CHICKEN PAD THAI

Steps:

• 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.