Pad Thai Chicken

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Preparation Time: 30 minutes
Cooking Time: 20 minutes
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Preparation Method

  • Boil water and remove from fire.
  • Add the rice noodles, close with a lid and let it for fifteen minutes.
  • Dice paneer or tofu.
  • Chop the onions and  garlic finely.
  • Chop the chicken into strips.
  • Pound the fried peanuts coarsely.
  • Soak the tamarind and extract juice.
  • Chop the leafy part of the spring onion to one inch long.
  • Heat a pan with two tablespoon of Idhayam Sesame Oil.
  • Fry the paneer or tofu slightly.
  • Take three - four pieces of the paneer or tofu and keep aside.
  • Heat another pan with Idhayam Sesame Oil.
  • Saute shallot and garlic.
  • Add the chicken pieces, simmer to a low flame and fry.
  • When the chicken is done and the masala is fried well, add the cooked rice noodles and stir.
  • To this add the pound jaggery and fish sauce.
  • Crack the eggs  to the noodles and stir well.
  • Add chilli flakes and pound ground nuts, fried paneer or tofu and mix well.
  • Remove from fire when everything blends together.
  • Garnish with paneer or tofu and cucumber and serve.

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