Next combine the spice and sugar together in a bowl. After the noodles have finished soaking, strain the water and set aside. Better than takeout and you made it yourself.Boil a kettle full of water, once boiled cover noodles in the water and soak for 10 minutes. Really good chicken pad thai at home on Tuesday night after you went shopping at the regular grocery store. Use the chili vinegar sauce or don’t – it’s a condiment. It’s an extra bit of tang that gets added as you eat. The other thing that’s different about this recipe is the chili vinegar sauce. And I’ve read that they used rice vinegar in southern Thailand in the beginning. Not everyone has time to make tamarind sauce. The use of rice vinegar here is deliberate. You’ll never get that mushy mess of noodles again. They cook more when you make the pad thai. They won’t be soft like they are in the final dish. I never boil my rice noodles when there’s a stir fry step involved. Just repeatable, perfectly done chicken pad thai. Sauce added at the last minute to keep the flavours fresh. Boring maybe – but I said easy weeknight dinner so… You’ll need to hit the Asian aisle but there’s no trip to an Asian market required. You can make this chicken pad thai with ingredients from the grocery store. Chicken pad thai without a trip to the Asian grocer Assuming your local restaurant isn’t in Thailand. Probably not far off your local Thai restaurant. But way closer to Bangkok than Denny’s for sure. But it’s not the super watered down lowest common denominator version either. This isn’t the super funky smelling, fishy pad thai purists fresh from the streets of Bangkok are looking for. And it will be piping hot when you sit down to eat. Chicken pad thai makes a great weeknight meal when you are looking for something special but don’t have a lot of time.
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