Pad Thai Chicken Richard Patten

Ingredients Boneless Chicken recipes

     4 chest (s) boneless chicken (s) skinless, sliced ​​(e) (s)
     1 packet noodles Thai rice
     1/4 cup tamarind paste
     1/4 cup water, lukewarm
     4 ounces tofu, fried (e) (s)
     6 c. tablespoons peanuts, toasted (e) (s)
     3 c. tablespoons fish sauce
     2 c. tablespoons sugar
     2 c. tablespoons lime juice
     1/2 cup vegetable oil
     1 c. Garlic tea, minced (e) (s)
     2 egg (s)
     1 cup bean sprouts
     2 onion (s) Green (s), cut (e) (s) sticks
     1/2 c. chili tea (s) chili, roasted (e) (s)
     Pepper (s) Red (s), cut (e) (s) into strips
     cilantro, fresh, fresh (s)
     lime, cut (e) (s) in the quarter

preparation

     Soak the noodles in cold water for at least 1 hour. Mix the tamarind paste and ¼ cup (60 mL) warm water in a small bowl and let soak for at least 15 minutes.

     Cut chicken into strips ¼ inch. Set aside. Cut fried tofu into cubes of about ¾ inch. Set aside. Using a food processor or blender, coarsely chop the peanuts. Set aside.

     Resume tamarind paste in water and make a puree. Transfer the puree in a sieve over a bowl. Using a spoon, forcing the liquid to flow into the bowl. Drain the screen. You get about 5 c. tablespoons tamarind juice. Add fish sauce, sugar and lime juice. Beat vigorously and set aside. Discard the solids are in the sieve.

     Heat oil in a wok (or large skillet) until it begins to smoke. Add garlic and cook, stirring for about 30 seconds. Add chicken and fry for 1 minute. Add tofu and stir-fry for another minute. Break the eggs into the wok and let them fry without breaking for 1-2 minutes.

     During cooking eggs, drain the pasta and pour into the wok by folding quickly. Fry for 1 minute upwards. Add tamarind juice, etc.. obtained in step 6 and continue jumping stirring all the ingredients for 1-2 minutes. The pulp will be reduced to half its original volume and have softened al dente.

     Add about 2/3 of ground peanuts and stir. Add 2/3 of the bean sprouts and the whole amount of green onions. Sauté for 30 seconds and remove from heat.

     Transfer the pasta to a serving dish and garnish with roasted red pepper. Cover with remaining ground peanuts, bean sprouts, some strips of red pepper and fresh coriander leaves. Add some lime quarters and serve immediately.

comment

     Cooking time: 30 min
     Preparation: 1 hour
     Makes 4 servings

* Nutritional of this boneless chicken recipes

     Pad Thai Chicken Richard Patten
     Per serving of 470 g

Content of this Boneless chicken recipes

     calories 790
     Protein 74 g
     46 g fat
     6 g saturated fat
     21 g carbohydrates
     3 g fiber
     12 g sugar
     235 mg cholesterol
     1,230 mg sodium
     Per serving of 470 g
     daily Value
     potassium 32
     calcium 35
     iron 20
     Vitamin A 15
     Vitamin C 70
     95 Vitamin B6
     Vitamin B12 67
     folate 33
     magnesium 68
     zinc 40

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