Today, we're doing chicken pad Thai.
This is one package,
about a pound to a pound and a quarter of chicken breast
and the tenders.
The breast meat is horizontally cut apart
and then cut into thin strips.
The salt in the dish is fish sauce
and we're gonna put about a tablespoon in our bowl.
One and a half tablespoons each of light and dark soy.
What's the difference?
One is thick and sweet.
One is salty and much lighter in viscosity.
You can also substitute three tablespoons total
of soy sauce, low sodium soy sauce, liquid amino or tamari.
So about a tablespoon and a half of each of these.
Two tablespoons of rice wine vinegar
or Chinese black vinegar.
Three tablespoons of pourable light brown sugar.
One, two, three.
Our secret special ingredient
which you can buy right online.
That's how I bought this and it lasts a really long time.
A little goes a long way.
Tamarind paste.
And now we just whisk all of that together.
We have a pot of water boiling for the noodles
which are rice noodles and they only take five minutes.
We have a small skillet with a little bit of high temp oil
that we're going to cook the egg in
and we have a large pan getting nice and hot
over medium high heat.
Okay, large nonstick pan
and we're going to cook the chicken first.
So couple of turns of the pan
to get the pan coated with oil.
As soon as the oil ripples and thins
and coats the pan like so
and it begins to smoke like so,
you're ready to get the chicken in the pan.
We're gonna brown the chicken first,
get the chicken out of the pan
and then cook the rest of the dish
and combine everybody together.
In goes our chicken.
Okay, our chicken is beautifully brown.
I have a transfer plate.
Transferring the chicken out of the pan
and back on the heat.
Add a little more oil for these shallots and our carrots.
We're gonna chop up our little Thai chilies
and throw them right into the dish.
Now, we're going to add our ginger and garlic.
Drop our noodles.
Should take five minutes.
Okay, now we're going to throw the chicken back in.
Ploop.
Add our sauce.
Most, save a little for garnish, of our basil and mint.
Just tear it right in there.
Mm.
And again, some but not all,
most of our bias cut green onion.
Little oil in a nonstick skillet.
One egg beaten, swirled.
Cover.
Drain our pad Thai rice noodles.
Add them directly to our pan with our chicken and our veg.
Take our eggs off
and we just fold him over and slide him onto the counter.
Take a sharp knife
and just slice right through him into pretty little strips.
Okay.
Now, we're going at all of our beans sprouts.
One package or about a cup and a half.
Gently toss the egg into that whole beautiful mixture.
Half to three quarters of a cup
of those chopped dry roasted peanuts.
Our green onion tops.
Our reserved leaves of Thai basil and mint,
a little squirt of lime juice
and some edible flowers.