Pad Thai With Bok Choy Recipes

SHRIMP AND VEGETABLE PAD THAI

Steps:

• Bring 4 cups of water to a boil. Place noodles in a large bowl and cover with the boiling water. Allow noodles to soak for 5 minutes, drain, and rinse with cold, running water for 30 seconds. Drain well and set aside.
• In a small bowl, combine the fish sauce, vinegar, sugar, red pepper, coconut milk, and if desired, the tamarind concentrate, stirring until the sugar is dissolved.
• Heat the sesame and peanut oils in a wok or large saucepan over medium-high heat. Just before the oil is smoking, add the shrimp and cook until pink, stirring constantly. Add the tofu, mushrooms, bean sprouts, carrots, red bell pepper, garlic, and reserved noodles, and cook until heated through, about 2 minutes.
• Pour the sauce mixture into the wok and toss until combined. Cook until the mixture is steaming and most of the liquid has evaporated. Add the peanuts and green onions and cook an additional 30 seconds.
• Remove the wok from the heat and season with the lime juice and cilantro. Serve hot with Sriracha, if desired.

THAI LIME CHICKEN WITH BOK CHOY

Steps:

• Heat oil in large frying pan; cook chicken in batches until cooked through.
• Meanwhile place fish sauce, lime juice (and zest), sugar, garlic and chilli in a screw-top jar and shake well.
• Boil, steam or microwave bok choy until tender; drain.
• Add lime slices to same frying pan and cook until both sides are browned.
• Divide chicken among service plates.
• The original recipe states to spoon the dressing over the chicken, and top with the onion and cilantro. I prefer to add the dressing and half the onion and cilantro to the pan and deglaze the pan for a minute or two, then spoon it onto the chicken, topping with the remainder of the onion and cilantro.
• Serve with bok choy, lime slices and jasmine rice.

BOK CHOY WITH THAI-STYLE DRESSING

Steps:

• Place the bok choy in a steamer set over a pan of boiling water and sprinkle over the salt.
• Cover and cook for 3-5 mins until tender, then tip into a warmed serving dish.
• Meanwhile heat a wok or large frying pan until hot. Add the oil, ginger, chili and garlic and stir fry for 1 minute.
• Add the soy sauce and fish sauce, heat through and drizzle over the bok choy to serve.

CHICKEN PAD THAI

Steps:

• Mix the chicken with half the sesame oil, flour, half the soy sauce and half the ginger paste and leave to marinade as long as possible (overnight if you can).
• Combine the remainder of the soy sauce, stock cube, sherry, vinegar, tomato puree, dried chilli, water and lemon juice in a jug.
• Fry the chicken until brown then set aside.
• Stir fry the onion, mange tout, baby sweetcorn and red and yellow peppers with the rest of the sesame oil and ginger paste for 2-3 minute.
• Add half the carrot, the bamboo shoots and water chestnuts and stir fry for a further 2 minute.
• Add the chinese leaves and half the beansprouts.
• Add the sauce mix from the jug and the thai sweet chilli sauce and mix well.
• While you are stir-frying, boil the noodles in a pan of water (usually about 5 min).
• Drain the noodles and add to your stir fry and mix well.
• Serve in bowls and garnish with the remainder raw carrot and beansprouts and the coriander and peanuts.