Pancit Palabok As Made By Jo Koy And Janna Recipe By Tasty

ONE-POT PAD THAI RECIPE BY TASTY

Steps:

• Cook the noodles according to the package instructions.
• Toss with 1 tablespoon of sesame oil and set aside.
• Add ½ teaspoon of sesame oil to a pot with the lightly beaten eggs. When the eggs are finished cooking, set aside.
• Pour the remaining ½ tablespoon of sesame oil into the pot and add the diced chicken breast. Cook until no longer pink in the middle, then set aside.
• Add the shallots to the pot and cook until lightly browned and fragrant. Then, add the noodles, eggs, and chicken back into the pot.
• Pour in the pad Thai sauce and toss to coat.
• Top with the bean sprouts, crushed peanuts, green onions, and cilantro, and stir until well blended.
• Dish up and garnish with extra peanuts, green onions, and cilantro.
• Enjoy!

PANCIT PALABOK AS MADE BY JO KOY AND JANNA RECIPE BY TASTY

Steps:

• Add the noodles to a medium bowl. Cover with water and soak for 15 minutes, then drain.
• Bring a medium pot of water to a boil. Add the noodles and cook for 1-2 minutes or until tender, then drain. Spread the noodles on a large platter.
• Add 1 tablespoon of oil to a large saucepan over medium heat. Cook shiitake mushrooms until golden brown and slightly crispy, 5-6 minutes. Remove the mushrooms from the pan and set aside.
• Heat the rest of the oil in the same pan over medium heat. Add the annatto powder and toast for 30-45 seconds, or until the oil turns orange. Whisk in the flour until smooth. Add the vegetable broth and shrimp bouillon and whisk until incorporated. Stir in the fish sauce, salt, and black pepper, then return the mushrooms to the pot and cook until thickened, about 2 minutes.
• Pour the sauce over the noodles and top with the shrimp, fried tofu, bonito flakes, fried shallots, hard-boiled eggs, and scallions. Garnish with the lemon slices and serve immediately.
• Enjoy!