Happy Mother’s Day and Drunken Chicken Pad Thai for Susan

8 05 2011

 Happy Mother’s to all the Mums out there! And to my good friend and special Mum, Susan, here’s that Drunken Chicken Pad Thai you were looking for!

For the Chicken (you can also use shrimp) – This will serve 4 people

  • 2/3 cup of plum wine (you can use sake or white wine, but the Japanese plum wine gives the chicken a taste so perfect for this dish.) This is readily available in most stores that carry wine
  • Juice of 2 limes
  • Juice of 1 lemon
  • 1 Tbs soy sauce
  • 1 Tbs chopped ginger
  • 1 clove garlic, chopped
  • 1 tsp chopped lemongrass (this is often located with herbs in the supermarket)
  • 2 chicken breasts

Combine all the ingredients and cut the chicken into ~ 1 inch chunks. They need to be about the same size so it cooks together. Allow to marinate for about 4 hours, at least.

While the chicken gets drunken, gather together your Pad Thai ingredients and equipment. You will need a good wok to cook this properly.

  • Pad Thai noodles, AKA rice noodles, rice sticks, Banh Pho, or Chantaboon. I find 1 bag of noodles is good for 4 people
  • 1 Tbs each, finely chopped:
    • Garlic
    • Ginger
  • 1 Tsp lemon grass, finely chopped
  • 2 eggs
  • Assorted veggies, about 2/3 cup. I use about four to five different types, in addition to bean sprouts, such as:
    • Baby corn
    • Shiitake mushrooms
    • Sliced bamboo
    • Sliced water chestnuts
  • Bean sprouts, about 1 cup
  • Crushed peanuts, about 4 Tbs
  • Fresh cilantro or chives, about 4 Tbs
  • Pad Thai Sauce, about 1 cup (see below)

You should have the completed sauce ready to add to the wok as you cook. This keeps the balance of flavors correct and allows the dish to cook properly. It is very difficult to stir fry and add the sauce components at the end. I approach cooking this dish as if I were the street food vendor making the orders. Remember, the wok heats quickly but this also means it cools quickly every time you add items. When I make this I make 1 or 2 servings per go round (depends on serving size and wok size as well) and it is also why you can’t add too many veggie items at once, you will end up steaming the food not cooking it in the wok as you intended.

Pad Thai Sauce (makes about 1 cup)

  •  ½ cup fish sauce
  •  ½ cup Tamarind water
  • ¼ cup sugar (you can use a sugar like demura)
  • Sriracha sauce to taste (I like Roland, review forthcoming)

Combine the fish sauce, sugar and tamarind water. Bring to a boil and make sure the sugar is dissolved. Remove from the heat and add the Sriracha to taste. To make tamarind water, dissolve a block of the pulp (available at most oriental markets) in about 1 quart of hot water. Run the liquid through a sieve to remove any residual pulp.

The last thing before cooking pertains to the noodles. If they are dried, not fresh, soak in water just until they are pliable. If you oversoak them they will disintegrate into a bowl of mush when you try to cook them.

Ok, let’s cook.

A few important cooking points: order matters as does quantity. To cook this for four, I make two batches. Heat your oil in a wok. If you are using shrimp, cook the noodles first and add the shrimp right before the veggies. Add ½ the chicken with a little sauce and cook until just the outsides are done (it will continue to cook throughout the remainder of its time in the wok, but you do not want to overcook it). That is about 2 minutes. Add the garlic, ginger and lemongrass and cook another minute. Add the noodles and stir vigorously to keep them separate. I have some long cooking chopsticks and as I keep stirring the noodles, I also add a little more sauce at this point. If the noodles do clump a bit, add a little more oil. Don’t forget to periodically season with a little salt as you cook along as well. After the noodles are done (yes, you can taste one to be sure) add 1 egg in bottom of the wok and scramble, then add your veggies (half of what you have prepared) and about ½ cup of the bean sprouts. Stir for about 1 -2 more minutes with a little more sauce. Remove and top with the crushed peanuts and cilantro. Enjoy!

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5 responses

8 05 2011
tasteofbeirut

Perfect dish! I know this would be gone in seconds around here and so glad I have bought some tamarind paste already!

9 05 2011
What's Cooking with Dr. Mike: The Grassroots Gourmet™

@TOB: THX-Happy Mum’s Day!
@Rebecca-You are right; wish I was there now!

9 05 2011
Happy Mother's Day and Drunken Chicken Pad Thai for Susan « What's … | Thai food || Thai cooking

[…] link: Happy Mother's Day and Drunken Chicken Pad Thai for Susan « What's … This entry was posted in Uncategorized and tagged dish, every-time, making-the-orders, […]

11 05 2011
E Stelling

Whether you have children or not, Susan is a lucky woman to have a cook and Doc like you at home!

Chef E

17 05 2011
What sounds most enticing right now? | Cool Cooking Recipes

[…] Happy Mother's Day and Drunken Chicken Pad Thai &#102&#111&#114 Susan « What's … […]

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