PHAD-THAI NOW THAT IS AMERICA'S NUMBER 1 MOST REQUESTED FOOD FROM THAILAND ENJOY DAN:

CHICKEN PHAD THAI by CHEF DAN:


Serves 25 for night crawlers garden club



INGREDIENTS:



LIME-TAMARIND SAUCE:

4 cups brown sugar or 2 cups palm sugar

2 cups lime juice

2 cups tamarind paste

1 tablespoon sea salt

3 tablespoons paprika



CHILE SAUCE:

2 cups fish sauce

1/4-cup rice wine vinegar

3/4-cup white sugar

12 cloves garlic, crushed

1 (7oz) can diced green chilies

A hand full of cilantro leaves, minced



NOODLES:

4(12oz) packages rice noodles

2 quarts water

1/4- cup grape seed oil

2 blocks extra firm tofu, well drained, cut into 1/2-inch cubes

1/2-cup butter

12 eggs, beaten with 2 tablespoons milk

1/4-cup grape-seed oil (plus 2 tablespoons)

2 Thai chilies, seeded and thinly sliced

4 tablespoons red curry paste

4-inches ginger, minced

4 shallots, chopped

1/4-cup lemongrass, minced

6 kaffir leaves, shredded or 1 lime zest

A hand full cilantro leaves, plus springs for garnish

4-1/2 pounds, boneless, skinless chicken breasts halves, cut into bit size pieces

8 cups bean sprouts (plus 12 green onions, chopped)

2 cups dry roasted peanuts

4 limes cut into wedges



DIRECTIONS:

MAKE THE LIME SAUCE:

1. In a sauce pan, combine the brown sugar, lime juice, tamarind paste, salt and paprika.

2. Over medium-high heat, bring to a boil, stirring frequently.

3. Continue boiling and stirring until sauce is reduced slightly.

4. Set aside to cool.



GARLIC-CHILI SAUCE:

1. In a glass bowl, stir together the fish sauce, rice vinegar, water, sugar, garlic, chilies and cilantro. RESERVE.

NOODLES:

1. In a sauce pan bring 2 quarts of water to a boil, take off heat and add noodles and let rest for 30 minutes.

2. 1n a wok add ¼ cup grape-seed oil, over medium-high heat; add tofu cubes and deep fry until golden brown. 1-2 minutes.

3. Remove with slotted spoon and drain on paper towels, set aside to cool. Reserve.

4. In a skillet, heat the butter over medium-heat.

5. Cook the scrambles eggs until it forms soft, moist curds. Transfer to plate and set aside to cool. Chop coarsely and reserve.

6. Heat a wok over high heat, add 2 tablespoons oil, when almost smoking-hot, Thai chilies, red curry paste, ginger, shallots, lemongrass, kaffir leaves, cilantro, and chicken; stir fry until the chicken is cooked through about 2 minutes.

7. Add the noodles, half the bean sprouts, the fried tofu, the scrambled eggs, and both sauces.

8. Continue stir-frying until the noodles have separated, a couple more minutes.

9. Transfer the noodle mixture to a serving plate, and top with remaining sprouts, cilantro springs, green onions, and peanuts.

10. Server with lime wedges to serve over the noodles.



ENJOY DAN: