Re: [CH] Recipe request: Gai (chicken) Pad Pak
Jim Graham (spooky130u@gmail.com)
Tue, 26 Apr 2011 11:50:11 -0500
On Thu, Apr 21, 2011 at 09:52:08PM -0500, Jim Graham wrote:
> ...which, if I remember correctly, is Gai Pad Pak.
Answering my own request..... I just went to Thai Market down the
street from where I live (a local shop here in Fort Walton Beach, FL).
One of the two Thai folks who run Thai Market told me how to make
Gai Pad Pak.
Anyways, it's very, very simple, VERY inexpensive, healthy, and, like
most Thai meals I've found, probably makes at least two FULL servings:
2--3 TBSP Golden Mountain Seasoning (Soy) Sauce (to taste)
2--3 TBSP Oyster sauce (not to be confused with Oyster brand fish sauce)
Again, to taste.
Various veges, such as baby corn, sliced bamboo shoots, mung bean sprouts,
broccoli florets, and/or just any old stir fry vege mix, etc.
3.5--4 oz chicken breast with all fat, stringy bits, etc., removed, and
cut into small, bite-sized pieces.
Prik Ki Nu Daeng (or for milder, Prik Chi Fah) to taste.
Serve over Jasmine rice.
He didn't tell me the cooking method, but I would assume it's basically
the same as Pad Thai (without the noodles):
Make Jasmine rice in the rice cooker. Enjoy that aroma as it cooks. :-)
Stir fry the chicken until no pink is showing on the outside. Add
Golden Mountain sauce and Oyster sauce and veges, cook until veges
are tender.
--------------------------- CUT HERE ---------------------------
While I'm at it, here is the recipe they gave me for Pad Thai a couple of
years ago (easily makes two VERY FULL servings):
--------------------------- CUT HERE ---------------------------
NOTE: This is converted to plain text from TeX (typesetting) source,
so if I missed anything, sorry. I've just found and corrected quite
a few bits of typesetting code that I missed the first time around,
but there may be more....
Pad Thai
Main Ingredients:
1) First Group (rice noodles and meat):
* rice noodles, soak in water until pliable (about 10--15 minutes).
Do NOT soak too long, or when cooked, they'll be all mushy
(that's a new technical term).
* Meat. My preference: two (small) strips of boneless,
skinless chicken breast meat, cut into small, bite-sized
bits. It's best to buy the hand-cut meat, as it generally
has had all of the tough, stringy bits trimmed out of it.
Remember, it doesn't take much meat for Pad Thai.
(3 1/2--4 oz by weight} is about right.
2) Second Group (veges):
* one handful (roughly 1/3 cup, to taste) bean sprouts
* one bunch green onions (I use the green leafy bits and save
the actual onion part for something else) chopped into roughly
1" lengths.
* 1 TBSP chopped, salted radish
* chop in food processor (or by hand, but chop finely):
* fresh Thai pepper to taste. For Thai hot, use
Prik Ki Nu Daeng (red/ripe Prik Ki Nu).
NOTE: use that much and you'll be vacationing on the surface
of the sun (which isn't so bad---I've been there before).
For a wimpy mild, leave out the chopped Thai Prik
completely and let the sauce be enough (you may even have
to adjust that).
* 1 large clove garlic (or 2 smaller ones)
* 1 TBSP dried shrimp
3) Sauce:
* 2 TBSP sugar
* 1 TBSP chilli powder
* 1.5 TBSP fish sauce
* 1.5 TBSP tamarind (buy the ready-to-use extract, store in fridge)
* 1 TBSP Sambal Oelek Ground Fresh Chilli Paste
* 1/3 cup water
4) Misc
* 1 egg
* about 3 TBSP peanut oil (for cooking)
Preparation:
VERY important:
* Have everything prepared in advance and laid out in sequence as
added below. You don't have time to be scrambling around trying
to find something or trying to measure stuff out while you're
cooking.
* Do NOT attempt to double the recipe. If you are making
Pad Thai for two, this is probably already enough (unless you
need different heat levels). But if you do need more than one
batch, just have everything ready, individually packaged, for
each, and prepare separately.
1) Heat oil in wok.
2) Add chicken.
3) When chicken is completely white (no pink showing on the outside),
stir in noodles.
4) Stir well for 3 minutes. Continue stirring until noodles are tender.
5) Add sauce and stir in.
6) Add second group of ingredients and stir in.
7) Add egg and beat/stir in.
8) Stir well; serve hot.
9) (optional) Garnish with a slice of lime (on the side) and
crushed peanuts on top. I skip both (just as I've left tofu
completely out of this recipe).
--------------------------- CUT HERE ---------------------------
Later,
--jim
--
73 DE N5IAL (/4) | Peter da Silva: No, try "rm -rf /"
spooky130u@gmail.com | Dave Aronson: As your life flashes before
< Running FreeBSD 7.0 > | your eyes, in the unit of time known as an
ICBM / Hurricane: | ohnosecond.... (alt.sysadmin.recovery)
30.44406N 86.59909W |