#PretendCookingShow: Pad Korat
I love Thai food- but I never thought to make it at home. You may see this and think- le doy 🙈- stick to cookies, Jennifer 🙄 (by the way, legitimate reaction)- but the outcome was so delicious, I wish I had a plate of Pepper Teigen’s Pad Korat in front of me right now. Yum.
Pad Korat by #PepperTeigen
Ingredients:
- 3 Tbsp vegetable oil
- 4 cloves garlic, minced
- 2 Tbsp shallot, minced
- 1 tsp chile powder
- 1/2 lb boneless, skinless chicken thighs, cut bite-sized
- 2 Tbsp oyster sauce
- 2 Tbsp fish sauce
- 2 Tbsp soybean paste (or 4 tsp brown miso paste mixed with 2 tsp water)
- 1 Tbsp light brown sugar
- 3 Tbsp apple cider vinegar
- 8 oz dried vermicelli
- 2 lg eggs, lightly beaten
- 1 1/2 cups bean sprouts
- 4 scallions, green parts only, cut into 1 inch pieces
- Lime wedges
.
Directions:
1. In a wok or lg skillet, heat oil over medium-high heat until shimmering hot.
2. Add garlic, shallot and chile powder, cook until fragrant (~1 min).
3. Add chicken and toss, cook until browned all over but not cooked through (~2 min).
4. Add oyster sauce, fish sauce, soybean paste, brown sugar, vinegar, and 1 cup water, mix until combined.
5. Add dried noodles. Cook, stirring until noodles have softened and absorbed the water (~2-3 min). You can add water if noodles look too dry.
6. Once noodles have soaked up sauce, push them to the side of the pan and add beaten eggs. Swirl pan in a circle to spread out the eggs, letting them sit undisturbed for 1 min, then stir and mix them into chicken and noodles until mostly cooked but slightly wet (~1 min).
7. Add bean sprouts and scallions, toss again to mix, remove pan from heat and allow to wilt.
8. Serve with lime wedges, fish sauce and chile powder to season as desired.
9. Yum.
Date: 29 October 2021.
31 окт 2021
