Floating Market, Damnoen Saduak, Bangkok, Thailand
Photographic Print
Mellor, Chris
Buy at AllPosters.com

La Belle Cuisine - More Poultry Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

Chicken Pad Thai

"The preparation of good food is merely another expression of art,
one of the joys of civilized living…"
~ Dione Lucas

Recipe of the Day Categories:

   Recipe Home

   Recipe Index

   Recipe Search  

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

Thai Bamboo I
Art Print
Serreno, Rafael
Buy at AllPosters.com
 

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

Grand Palace Wat Phra Kaeo, Old Bangkok, Thailand Premium Photographic Print
Bibikow, Walter
Buy at AllPosters.com
 

Chicken Pad Thai
Food & Wine Archives

Serves 4

Food & Wine - One Year Subscription

Our version of pad thai, the satisfying rice-noodle dish from Thailand, is
made with chicken, tofu, bean sprouts, and, in place of hard-to-find rice
noodles, linguine. The fish sauce is available at Asian markets and keeps
forever. If you like, you can use a mixture of soy sauce and oyster sauce
instead. Lime wedges make a nice final touch.”

4 servings

  1 pound boneless, skinless chicken breasts
(about 3), cut into 1-inch cubes
5 tablespoons plus 1 teaspoon Asian fish sauce
1/2 pound firm tofu, cut into 1/4-inch cubes
1 cup water
2 tablespoons lime juice
1 1/2 teaspoons rice-wine vinegar
3 1/2 tablespoons sugar
3/4 teaspoon salt
1/4 teaspoon cayenne pepper
3/4 pound linguine
3 tablespoons cooking oil
4 cloves garlic, chopped
2/3 cup salted peanuts, chopped fine
2 cups bean sprouts
1/2 cup lightly packed cilantro leaves

  1. In a small bowl, combine the chicken and 1/2 teaspoon of the fish
sauce. In another bowl, combine the tofu with another 1/2 teaspoon
of the fish sauce. In a medium glass or stainless-steel bowl, combine
the remaining 5 tablespoons fish sauce with the water, 1 1/2 table-
spoons of the lime juice, the vinegar, sugar, salt, and cayenne.
2. In a pot of boiling, salted water, cook the linguine until done, about
12 minutes. Drain.
3. Meanwhile, in a wok or large frying pan, heat 1 tablespoon of the
oil over moderately high heat. Add the chicken and cook, stirring,
until just done, 3 to 4 minutes. Remove. Put another tablespoon
of oil in the pan. Add the tofu and cook, stirring, for 2 minutes.
Remove. Put the remaining 1 tablespoon oil in the pan, add the
garlic and cook, stirring, for 30 seconds.
4. Add the pasta and the fish-sauce mixture. Cook, stirring, until nearly
all the liquid is absorbed, about 3 minutes. Stir in the chicken, tofu,
and 1/3 cup peanuts. Remove from the heat. Stir in the remaining
1/2 tablespoon lime juice, the bean sprouts, and half the cilantro.
Top with the remaining peanuts and cilantro.

Wine:Anything more than a straightforward white with some residual
sugar would be pointless with the forceful flavors of the pad thai.
A Riesling from California or Australia will be fine.

Index - Poultry Recipe Archives
Index - Oriental Recipes Archives
Daily Recipe Index
Recipe Archives Index