Tiger-lilly
Silver Member
Hi Pete. Was wondering if you have made chicken pad thai? I have no idea where to start
Sent from my GT-I9505 using MiniMins.com mobile app
Sent from my GT-I9505 using MiniMins.com mobile app
Hi Tiger-Lilly.
No I haven't tried Pad Thai but I found this recipe on the Internet, it needs slight changes to make it SW friendly!
- 8 oz. Thai rice noodles
- 1 to 1 1/2 cups chopped chicken breast or thigh
- Marinade for Chicken: 1 tsp. cornstarch dissolved in 3 Tbsp. soy sauce
- 4 cloves garlic, minced
- optional: 1-2 fresh red chilies, minced
- 3 cups fresh bean sprouts
- 3 green onions, sliced
- 1/2 cup fresh coriander/cilantro
- 1/3 cup crushed or roughly chopped nuts, such as cashews, remember to syn these!
- 1/4 cup chicken stock
- Frylightl for stir-frying, and wedges of lime
- PAD THAI SAUCE:
- 3/4 Tbsp. tamarind paste dissolved in 1/4 cup warm water remember to syn this!
- 2 Tbsp. fish sauce, + more to taste remember to syn this!
- 1-3 tsp. chili sauce, or substitute 1/2 tsp. or more dried crushed chili or cayenne, to taste
- 3 Tbsp. sweetener
- 1/8 tsp. ground white pepper
- Bring a large pot of pot to a boil and dunk in your rice noodles. Turn down the heat to low and keep an eye on them: you will be frying the noodles later, so you don't want to over-soften them now. Noodles are ready to be drained when they are soft enough to be eaten, but still firm and a little "crunchy". Drain and rinse with cold water to prevent sticking. Set aside.
- Make pad Thai sauce by combining the sauce ingredients together in a cup. Stir well to dissolve tamarind and sweetener and set aside. Note: this may seem like a lot of sweetener, but you need it to balance out the sourness of the tamarind - this balance is what makes Pad Thai taste so amazing!
- Place chicken slices in a small bowl. Stir together the marinade and pour over chicken. Stir well and set aside.
- Warm up a wok or large frying pan over medium-high heat. Add frylight plus garlic and minced chili, if using. Stir-fry until fragrant (30 seconds). Add marinated chicken. When wok/pan becomes dry, add a little chicken stock, 1-2 Tbsp. at a time, to keep the chicken frying nicely (5-7 minutes, until cooked is cooked).
- Add the noodles, and pour the Pad Thai sauce over. Using two utensils, use a gentle "lift and turn" method to fry noodles (like tossing a salad). Stir-fry in this way 1-2 minutes. If you find your wok/frying pan too dry, push noodles aside and add a little more oil to the bottom of the pan.
- Add the bean sprouts and and continue frying 1 more minute, or until noodles are cooked. Noodles are done to perfection when they are no longer "hard" or crunchy, but chewy-sticky wonderful! Taste-test for seasoning, adding more fish sauce until desired flavor is reached (I usually add 1 more Tbsp. fish sauce). Toss well to incorporate.
- Lift noodles onto a serving plate. Top with generous amounts of fresh coriander, spring onion, and crushed/chopped nuts. Add fresh lime wedges to squeeze over each portion.
if you know anyone who has the new SW fakeaways book, there is a syn free recipe in there for pad thaiHi Pete. Was wondering if you have made chicken pad thai? I have no idea where to start
Sent from my GT-I9505 using MiniMins.com mobile app
Pete’s Pad Thai (2014)
Serves 2
Ingredients
1/2 cup fresh coriander
1 Knorr chicken stockpot
1 fresh red chillies, finely chopped (s) (sff)
2 cloves garlic, crushed
3 spring onions, sliced (s) (sff)
12 Cashew nuts (2 Heb/2= 1Heb per person)
100g Green beans cut in half (s) (sff)
150g Thai dried rice noodles (ff)
200g Fresh bean sprouts (s) (sff)
250g chopped chicken breast or thigh (s) (ff)
Marinade for Chicken: 1 tsp. corn-starch dissolved in 3 Tbsp. dark soy sauce (1 syn)
Wedge of lime
Pad Thai Sauce:
1Tbsp. chilli sauce (1 syn/2=0.5 syn per person)
1 Tbsp. tamarind paste dissolved in 3 Tbsp. warm water (0.5/2=0.25 per person)
2 Tbsp. fish sauce, + more to taste
3 Tbsp. sweetener
Ground white pepper
Method
Cook the noodles as per the packet instructions, drain, set aside.
Make pad Thai sauce by combining the sauce ingredients together in a small bowl. Stir well to dissolve tamarind and sweetener & set aside.
Place chicken slices in a small bowl. Stir together the marinade and pour over chicken. Stir well & set aside for a minimum of 30 mins.
Warm up a wok or large frying pan over medium-high heat. Add frylight plus garlic & minced chili, if using. Stir-fry until fragrant (30 seconds). Add marinated chicken. When wok/pan becomes dry, add the chicken stockpot, stirring to keep the chicken frying nicely 5-7 minutes, until chicken is cooked.
Add the noodles, & beans, pour the Pad Thai sauce over. Stir-fry for 2 minutes. If you find your wok/frying pan too dry, push noodles aside & add a little more frylight to the bottom of the pan. Add the bean sprouts & continue frying 1 more minute, or until noodles are cooked. Taste-test for seasoning, adding more fish sauce until desired flavour is reached. Toss well to incorporate. Serve with generous amounts of fresh coriander, spring onion, & chopped nuts. Add fresh lime wedges to squeeze over each portion.
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