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neven maguire's chicken pad thai noodles - chicken pad

neven maguire's chicken pad thai noodles - chicken pad

2021-09-15

neven maguire\'s chicken pad thai noodles  -  chicken pad
1 tablespoon dried shrimp (4oz)
175g roasted peanuts (6oz)
2 limes1 tbsp palm sugar or light guava sugar 2 tsps rice vinegar 2 tsps dark soy sauce 3 tbsps Thai fish sauce (nam pla)1--2 red bird's-
Eye pepper, 3 tablespoons of finely chopped peanut oil, skinless chicken breast, 2 thin eggs, 2 green onions, 2 garlic cloves peeled and finely chopped, peeled and7oz)
Beansprout4 scallions, cut into slices with chopped coriander plus coriander sticks, cut into two tablespoons, and the best Thai Fried River powder I 've ever had was eaten in a rickety chair sitting on the sidewalk in Bangkok.
The fragrance of all the wonderful ingredients was wonderful and the taste surprised me.
This is my version. Serves four.
1 Place the shrimp in a small bowl, cover it with boiling water and soak it for 10 minutes.
Mix roasted peanuts in a mini food processor or roughly grind them with pe and mortar.
2 Cook the noodles in a pan of boiling water according to the packing instructions, and then drain well.
Mix green lime juice, sugar, rice vinegar, soy sauce, Thai fish sauce, pepper in a small bowl, stir and dissolve the sugar and spare it.
3 Heat two tablespoons of oil in the pan until very hot and stir
Fry the chicken for 6 to 8 minutes until it is cooked and turns golden.
Remove from the pan and cover it loosely with foil to keep it warm.
Pour in the beaten eggs, quickly rotate the pan and let the eggs stick to the side in a thin layer.
Leave for about 30 seconds until the egg is just set and then break into small pieces with a wooden spoon.
Take out the chicken and spare it.
4 Wipe the pan with kitchen paper, put in the medium fire and add the remaining tablespoon of oil. Stir-
Fry the scallions and garlic for two to three minutes until they soften and start to turn yellow.
Drain the shrimp and stir it in a pot
Blow up for 30 seconds.
Pour the lime juice mixture into the pan and cook for a minute or two until it is slightly less thickened.
5 Put noodles, bean sprouts, scallions, coriander into the pan, stir for a minute, wither the bean sprouts, then put the cooked chicken and eggs back into the pan and stir everything evenly.
Place Thai fried noodles in a warm bowl, decorate with coriander, and place lime wedges and a small pile of peanuts on one side.
Get it from the family chef of Neven Maguire and now all the good book shops are available.
Neven's new TV series "Family Chef" will be broadcast on Thursday, the 8 th.                                                                            

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