Tims Pad Thai With Chicken And Shrimp Food

GRILLED TOFU AND CHICKEN PAD THAI

Steps:

• Heat grill to high. Brush both sides of tofu and chicken with oil and season with salt and pepper. Grill the tofu on each side for 2 to 3 minutes or until slightly charred, remove, and cut into thin slices. Grill the chicken for 4 minutes per side or until slightly charred and just cooked through, remove, and cut into thin slices.
• Meanwhile, heat 2 tablespoons of oil in a medium saucepan on the grates of the grill or side burner on the grill. Add the shallots and garlic and cook until soft. Add the ancho powder and cook for 10 seconds. Add the tamarind mixture, vinegar, fish sauce, brown sugar, and peanut butter and bring to a boil. Place the cooked noodles, tofu, and chicken in a large bowl. Pour the boiling sauce over the noodles and toss gently until until combined. Fold in the green onion, cilantro, and bean sprouts and top with the chopped nuts. Serve with grilled limes on the side.

TRADITIONAL CHICKEN & SHRIMP PAD THAI

Steps:

• Prepare rice noodles according to the package. Drain and rinse under cold water; set aside in a bowl.
• Combine water, soy sauce, fish sauce, brown sugar and red pepper flakes in a small bowl; set aside.
• Heat one tsp oil in a pan or wok over medium heat. Add beaten egg and stir fry. Remove scrambled egg from pan and add to noodles.
• Add one tsp oil to heated pan, stir in garlic, chicken and shrimp. Stir fry just until chicken turns opaque and loses its pink color.
• Add green onions and cook an additional minute.
• Add noodle-egg mixture and sauce, cook until thoroughly heated.
• Remove from heat; toss with bean sprouts and cilantro.
• Sprinkle with peanuts. Serve immediately.

PAD THAI WITH CHICKEN AND SHRIMP

Steps:

• In a small bowl, whisk together the soy sauce, water, peanut butter, and chili paste until smooth.
• Heat a large wok over medium-high heat, and add canola oil. When the oil is hot, add the garlic and ginger and let cook until fragrant, about 1 minute. Add the vegetables, chicken, and shrimp, and stir-fry until chicken and shrimp are browned and cooked through, about 2 minutes. Add noodles and toss to coat.
• Add peanut/spice paste, brown sugar and cider vinegar and toss to distribute. Cook until heated through, about 2 minutes.
• Spread chopped romaine on a platter. Serve pad Thai on top of lettuce and garnish with mung bean sprouts, lime, cilantro and chopped peanuts.

TIM'S PAD THAI WITH CHICKEN AND SHRIMP

Steps:

• Marinate the chicken and shrimp separately as they cook at different rates. Marinate at least 2 hours but overnight is best. Cook the noodles and set aside. Drain both chicken and shrimp reserving the marinade in a bowl. To 3/4 cup of this marinade add the honey and peanut butter. Beat eggs with a tsp of water and pinch of salt added. Scramble eggs in a wok or a deep sided 4-6 quart pan. Remove and set aside. Clean pan and add 2 tbsp peanut oil heat on medium high until almost smoking then add shrimp. Stir fry until pink about 2 minutes. Remove and set aside. Add chicken to wok or pan in two batches so the pan does not cool down too much. Add additioal oil if needed. Stir fry chicken for 3-5 minutes until just cooked. Remove and set aside. Add scallions, garlic, and red pepper flakes to pan and saute for 1-2 minutes. Add half of the marinade with the peanut and honey mixture toss for 1 minute then add noodles and other half of marinade mixture. Toss the noodles with tongs noodles to coat with the liquid. (you may need to add some of the reserved marinade if it looks dry) Once thoroughly coated add in the chicken,shrimp,eggs, and bean sprouts. Serve immediately garnish with the crushed nuts and cilantro.

PAD THAI WITH CHICKEN AND SHRIMP

Steps:

• Place noodles in large bowl and cover with boiling water for about 10 minutes.
• Drain.
• Set aside.
• Mix together fish sauce, ketchup, Worcestershire, chili-garlic sauce and sugar.
• Set aside.
• Cut chicken into 1" cubes.
• Peel and de-vein raw shrimp and chop coarsely.
• Finely chop garlic.
• Heat peanut oil in large frying pan or wok.
• Add garlic, chicken, shrimp and red pepper flakes.
• Stir until shrimp turns pink.
• Add sauce mixture and stir for 3 more minutes.
• Add beaten eggs and stir constantly for one minute.
• Add drained rice noodles and toss until coated.
• Stir in bean sprouts, onions and 1/2 cup cilantro.
• Stir and toss for a minute or so, until heated.
• Spoon out onto large serving platter.
• Sprinkle with chopped peanuts and remaining cilantro.
• Top with slices or wedges of lime, which will be used to squeeze over noodles upon serving.

YOUR PAD OR MINE? (CHICKEN & SHRIMP PAD THAI)

Steps:

• Soak noodles in cold water for about 1 hour or warm water for 30 minutes.
• Cut the chicken into 1/4-inch strips. Set aside.
• Cut the tofu into 3/4-inch cubes. In a well oiled pan, fry the tofu on all sides until browned. Set aside.
• Coarsely chop peanuts with knife or coarsely grind in food processor. Set aside.
• In a small bowl, add tamarind juice, fish sauce, sugar and lime juice. Beat to thoroughly mix and set aside.
• Heat oil in a wok (or large frying pan) until it is just about to smoke. Add garlic and stir, making sure it doesn't burn (about 30 seconds).
• Add chicken and stir-fry for 1 minute.
• Add tofu and shrimps and stir-fry for 1 more minute.
• Break eggs into wok and let them fry without breaking them up for another minute.
• While eggs cook, quickly drain the noodles and then add to wok, giving them several quick folds from the bottom up for about 1 minute. Add tamarind juice mixture and continue stir-frying, mixing everything together for 1-2 minutes.
• Add about 2/3 of the ground peanuts and stir. Add about 2/3 of the bean sprouts and all the green onion. Stir-fry for 30 seconds and take off heat.
• Transfer to a serving dish and sprinkle with roasted chilies. Top with the rest of the ground peanuts, the rest of the sprouts, and fresh cilantro leaves. Stick a couple of lime wedges on the side and serve immediately.

TORONTO PAD THAI

Steps:

• Place the rice noodles in a large bowl, pour in enough very hot tap water to cover, and let them soak for 30 minutes. Drain the noodles, and set aside.
• Stir together the tamarind paste with boiling water in a bowl until well mixed, and let the mixture stand for 15 minutes. Press the paste mixture through a fine-mesh sieve to strain, and discard any fibers or seeds. Combine the strained tamarind paste with the ketchup, lime juice, soy sauce, sugar, and chili paste in a bowl.
• Heat the vegetable oil in a wok over medium-high heat until the oil shimmers. Cook and stir the garlic and tofu until the tofu begins to show brown edges, 3 to 4 minutes. Pour in the eggs, and scramble for 30 seconds, then add the noodles, tamarind mixture, and bean sprouts. Cook and stir until the noodles are separated, heated through, and covered with sauce, about 5 minutes. Sprinkle with peanuts and sliced green onions.

PAD THAI WITH CHICKEN

Steps:

• Put the noodles in a pot of water on the stove, bring it to a near boil, then remove from heat and set aside.
• In a bowl, add the fish sauce, tamarind paste and water, chili sauce, and brown sugar. Set the pad Thai sauce aside.
• In a small bowl, places the slices of chicken and pour the cornstarch/soy sauce mixture over the chicken. Mix well and set aside.
• Drain and rinse the noodles with cold water and set them aside.
• In a wok over medium-high heat, add 2 tablespoons of oil and the garlic and stir-fry for 30 seconds. Add the chicken and marinade and stir-fry for a minute. Add the chicken stock and tablespoons at a time, enough to keep the chicken cooking, continuing until all of the stock has been added, cooking for a total of 5 to 8 minutes.
• Add the noodles, pad Thai sauce, and toss the noodles with 2 spatulas or spoons for 2 minutes.
• Add the black pepper and bean sprouts and toss for another minutes. Taste to test the seasoning; you may need to add another tablespoons of fish sauce.
• Serve by topping the noodles with the spring onion, coriader, and nuts. Add the fresh lime wedges and serve with a bottle of Thai chili sauce on the side.