CHICKEN PAD-THAI by CHEF DAN:
Serves 6
INGREDIENTS:
1/3 cup brown sugar
1/3 cup fish sauce
1/3 cup tamarind concentrate or 1//3 cup lime juice
1 tablespoon paprika
1/4- teaspoon s kosher salt
5 tablespoons grape-seed oil
2 garlic cloves, minced
1 (5oz) cake pressed tofu, thinly sliced
3 eggs
12 oz rice sticks, (Pad-Thai noodles) soaked in hot water for 30 minutes and drained
2 cups chicken broth
4 chicken breast, boneless, skinless, cut into bit size pieces
1 cup bean sprouts
1/2- cup fresh basil
3 scallions (white and green part) thinly sliced diagonally
2 jalapenos, or Thai peppers seeded and thinly sliced
1 lime, cut into 6 wedges
1/4- cup, chopped, unsalted, roasted peanuts
DIRECTIONS:
1. In a bowl, whisk the fish sauce, tamarind concentrate, or lime juice, and brown sugar until the sugar is completely dissolved. Set aside.
2. In a wok, heat 2 tablespoons of oil over high heat until simmering hot.
3. Add the garlic and stir-fry until golden, about 20 seconds.
4. Add the chicken and stir-fry until chicken is no longer pink, about 2-3 minutes.
5. Transfer to a bowl. Leaving as much oil behind as possible. Set aside.
6. Add the tofu and stir-fry until golden brown, about 1 minute.
7. Transfer to the bowl of chicken, and set aside
8. Add 1 tablespoons oil to wok over high-heat.
9. Add eggs to the wok and scramble gently to break the yolks, cook about 1 minute.
10. Add to yet another bowl and set aside.
11. Heat the remaining 2 tablespoons of oil in the wok over high-heat.
12. Add the drained noodles, broth, and the fish sauce mixture.
13. Cook, tossing occasionally until the noodles have completely absorbed the liquid and are sizzling 4-6 minutes.
14. Add the chicken and tofu, toss a few times and divide between plates or bowls.
15. Garnish each serving with some scrambled egg, sprouts, basil, peanuts, scallions and chilies.
16. Serve hot with lime wedges on the side for squeezing over the noodles. ENJOY DAN:
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