Weekday Chicken Pad Thai For Two Food

CHICKEN PAD THAI

Steps:

• Cook rice noodles according to package directions, drain, rinse under cold water; set aside.
• To a very large skillet at least 4 inches deep, add the oils (vegetable and/or olive oil may be substituted for the sesame and coconut oil), onion, and sauté the onion over medium-high heat for about 5 minutes, or until onion is beginning to soften; stir intermittently.
• Add the chicken and cook for about 3 minutes, or until done; stir and flip nearly constantly to ensure even cooking. The chicken will cook very quickly if it's sliced sufficiently thin.
• Add the garlic, ginger, and cook for about 1 minute, or until fragrant; stir nearly constantly.
• Add the cabbage, carrots, soy sauce, fish sauce, lime juice, stir to combine, cover skillet with a lid, reduce heat to medium-low, and simmer for about 3 minutes, or until cabbage wilts and softens. Remove lid and stir.
• Add the honey and stir to combine.
• Add the cooked noodles, turn off the heat, and stir well to combine.
• Add the scrambled egg, optional sriracha, and stir to combine.
• Evenly garnish with the green onions, peanuts, and serve.

WEEKDAY CHICKEN PAD THAI FOR TWO

Steps:

• Boil water in a large saucepan, then place rice noodles inside, making sure they are completely submerged. Let soak until tender but not mushy, 5-10 minutes. Drain (do not rinse) and set aside.
• Set a wok or large skillet over medium-high heat. Toast the chopped peanuts for 2-3 minutes, then remove to a small bowl and set aside.
• In a small bowl, stir together the tamarind water, soy sauce, brown sugar, fish sauce, lime juice, mirin, and red pepper flakes. Set aside.
• Add the oil to the hot wok. Add the chicken and stir-fry 5-7 minutes until cooked through. Remove to a plate and set aside.
• Add the garlic and cook for 1 to 2 minutes, until fragrant. Pour the lightly beaten eggs into the wok and cook until barely set, about 45 seconds. When the eggs are scrambled, remove the wok from the heat and set aside.
• Return the chicken to the wok with the eggs, then pour in half of the sauce. Add the noodles and toss to coat in the sauce.
• Sprinkle the green onions, cilantro, and toasted peanuts over the noodles, then toss lightly to combine. Divide between two bowls and serve warm with lime wedges and additional sauce, if desired.

CHICKEN PAD THAI

Steps:

• Soak the noodles in warm water for about 20 mins or until al dente, then drain. Meanwhile, make the sauce by mixing together the tamarind paste, fish sauce, sugar, lime and siracha until smooth.
• Heat half the oil in a frying pan or a wok over a medium heat. Add the garlic and chilli and fry for 30 seconds until fragrant. Tip in the chicken and cook for 5 mins until golden. Add the coriander stalks, spring onions and turnip (if using), and fry for 1 min. Add in the soaked noodles, 50ml of the chicken stock and the prepared sauce. Keep stir-frying the noodles until they're starting to dry, then add the sauce. Stir everything together and cook over a high heat for 3 mins until the noodles are just cooked. Add a splash more water if needed.
• When the sauce has reduced, scatter over the beansprouts and fold them into the noodles. Push everything to one side of the pan, then pour in the rest of the oil on the empty side and crack in the eggs. Fry for 2 mins until the white is just set and beginning to crisp around the edges, then roughly scramble the runny yolks in with the whites. When the eggs have just set, combine with the noodles.
• Scatter over half of the peanuts and quickly toss together. Divide between two plates with the remaining peanuts and spring onion, the lime wedges and soy sauce on the side.

CHICKEN PAD THAI

Steps:

• For the noodles: Cook the noodles according to the package instructions.
• For the sauce: Stir together the fish sauce, brown sugar, tamarind, sriracha and lime juice in a small bowl until well combined.
• For the stir fry: Heat the oil in a large nonstick skillet over medium heat. Add the tofu and cook, stirring occasionally, until lightly browned, 4 to 5 minutes. Push the tofu to the side, allowing the excess oil to drip down into the middle of the skillet. Add the chicken and shallots and cook, stirring occasionally, until the chicken is opaque and cooked through, 4 to 5 minutes. Push to the side with the tofu, allowing the excess oil to drip down into the middle of the skillet. Add the beaten egg to the skillet and cook, stirring occasionally and chopping to break up, until cooked through, about 30 seconds. Push the egg to the side with the tofu and chicken. Add the peppers to the skillet and cook just to soften slightly, about 2 minutes. Add the noodles, bean sprouts, scallions and sauce to the skillet. Combine the tofu, chicken and egg into the ingredients and stir fry, coating the ingredients with the sauce, and simmer to thicken, 3 to 5 minutes.
• Pile the stir fry onto a serving plate and top with chopped peanuts and cilantro leaves. Serve immediately with lime wedges.