Shrimp Pad Thai


Pad Thai

This is the second dish I learned from the cooking class at The Gourmandise School.  You can use chicken, pork, beef, tofu or a combination.  People may get confused with Pad Thai and Pad See Ew – Pad Thai is thin rice noodles cooked with tamarind paste and has a little sweet and sour taste.  Pad See Ew is thick rice noodle cooked with soy sauce which is similar to Chinese Chow Fun (fried rice noodles).  Both Pad Thai and Pad See Ew are very popular dishes in Thai restaurants.  Making this dish is as easy as making the Panang Curry with Chicken.

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Ingredients: (serves 4)

8 oz Thai rice stick
¼ cup Oil
2 Shallots, chopped
4 cloves Garlic, minced
½ pound Medium shrimp cut in half
½ cup Extra firm tofu, sliced (optional)
2 Tbsps Tamarind paste
4 Tbsps Sugar
2 Tbsps Fish sauce
2 Tbsps Thin soy sauce
1 tsp Ground chili flakes
2 Eggs
2 Limes
1 cup Bean sprouts
6 Scallions cut into 1 inch pieces
½ cup Roasted peanuts, coarsely chopped

Directions:

  1. Soak the noodles in warm water while you prepare the rest of the ingredients.  (picture 1)
  2. Peel the shrimp , using a small knife to cut the back of the shrimp until you see the vein.  Remove the vein carefully and cut shrimp in half.  (picture 2)
  3. Using a wok or large saute pan, heat oil over medium high heat.  Add shallot and garlic until slightly brown.  (picture 3)
  4. Add shrimp and stir fry for a few seconds until fragrant.  (picture 4)
  5. Stir in the tamarind paste, sugar, fish sauce, soy sauce and ground chili flakes. (picture 5)
  6. With your hands, pull the noodles out of the water and add to the pan.  Toss noodles thoroughly with sauce mixture until tender.  Taste a noodle, if it’s not tender, splash in a bit of the soaking water and cook until noodles soften.  (picture 6)
  7. Make a space in the middle of the pan or on the side of the pan, add the eggs and more oil if needed.  Scramble until barely set and mix in with noodles.  (picture 7)
  8. Add lime juice.  Taste noodles, if you feel that it needs more seasoning such as fish sauce, sugar, etc. add to taste.  (picture 8)
  9. Toss with tofu (optional), bean sprouts and scallions.  (picture 9)
  10. Serve on a platter  and sprinkle chopped peanuts.

Pad Thai steps

Notes:

  • I found it easier to cook this with a wok.
  • Tamarind paste is not easy to find but can be purchased at Thai supermarkets.
  • I soaked noodles in water for at least 2 hours.

 

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Panang Curry with Chicken


Panang Curry with Chicken

Last week, I attended a cooking class which was arranged by my company.  It was very nice and fun learning/cooking with my colleagues.  The chef, Jamie at The Gourmandise School, taught us how to cook Thai cuisine as well as use proper cutting techniques.  I love Thai food but have never tried making it at home.  I’m surprised how easy it is to make Pad Thai and Panang Curry with chicken.  After the class, I made those two dishes again for my family and everyone loved it.  Below is the recipe for Panang Curry with Chicken from the cooking school.  I will publish the recipe for Pad Thai in my next post.

Ingredients:  (Serves 4)

1 can Coconut milk
1 Tbsp Vegetable oil
¼ cup Panang curry paste
2 Tbsps Fish sauce
1 pound Boneless skinless chicken breast
½ cup Chicken stock
2 Tbsps Brown sugar
3 Kaffir lime leaves
½ cup Thai basil leaves

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Directions:

  1. Cut chicken breast into cubes. (picture 1)
  2. Separate coconut cream and milk from can and place cream in medium saucepan along with vegetable oil and curry paste.  Heat over medium high and cook for 2 minutes.  Stir constantly. (pictures 2-4)
  3. Add remaining coconut milk, chicken stock, sugar, fish sauce and Kaffir lime leaves.  Simmer for 5 minutes.  (pictures 5-9)
  4. Add chicken and simmer until just cooked.  Taste for seasoning.  (picture 10)
  5. Slice basil leaves and add in to chicken curry.  (picture 11)
  6. Serve over white rice.  (picture 12)

Panang Curry with Chicken Steps

Notes:

  • I simmered the chicken for 45 minutes and also added potatoes.
  • I found it hard to purchase all ingredients, especially the Kaffir lime leaves.  Kaffir lime leave is highly aromatic and provides a light citrus flavor.  I would not want to omit this ingredient.  One of my co-workers has a little bush, he was nice enough to give me some leaves.
  • All ingredients can be found in Thai supermarkets.  I purchased mine in a Chinese/Vietnamese supermarket.
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This is my team

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All students in the cooking class