Joes Fusion Chicken Pad Thai Recipes

Steps:

• Bring a large pot of water to a boil.
• Season chicken with salt and black pepper; set aside.
• Whisk sugar, cayenne pepper, white wine vinegar, fish sauce, and peanut butter together in a bowl.
• Coat the inside of a large skillet or wok with olive oil and place over high heat.
• Cook and stir chicken in the hot oil just until the meat is white outside but still pink inside, about 3 minutes.
• Remove chicken and set aside in a bowl.
• Lower the heat under the skillet to medium-low. Cook and stir garlic in the skillet until it becomes translucent, 1 to 2 minutes.
• Cook and stir eggs into garlic until loosely cooked, 2 to 3 minutes.
• Pour peanut sauce into the garlic and eggs, and stir to combine. Bring sauce to a simmer.
• Stir rice noodles into the boiling water. Cook until noodles are still slightly tough, about 5 minutes.
• Drain the noodles.
• Return chicken to the skillet with eggs and sauce. Simmer until chicken is no longer pink in the center and the juices run clear, stirring frequently, 5 to 8 more minutes.
• Stir bean sprouts, rice noodles. and beef broth into the skillet. Bring to a simmer, and cook until noodles are tender and most of the broth has been absorbed, about 10 minutes.
• Sprinkle with green onions to serve..

Steps:

• For the noodles: Cook the noodles according to the package instructions.
• For the sauce: Stir together the fish sauce, brown sugar, tamarind, sriracha and lime juice in a small bowl until well combined.
• For the stir fry: Heat the oil in a large nonstick skillet over medium heat. Add the tofu and cook, stirring occasionally, until lightly browned, 4 to 5 minutes. Push the tofu to the side, allowing the excess oil to drip down into the middle of the skillet. Add the chicken and shallots and cook, stirring occasionally, until the chicken is opaque and cooked through, 4 to 5 minutes. Push to the side with the tofu, allowing the excess oil to drip down into the middle of the skillet. Add the beaten egg to the skillet and cook, stirring occasionally and chopping to break up, until cooked through, about 30 seconds. Push the egg to the side with the tofu and chicken. Add the peppers to the skillet and cook just to soften slightly, about 2 minutes. Add the noodles, bean sprouts, scallions and sauce to the skillet. Combine the tofu, chicken and egg into the ingredients and stir fry, coating the ingredients with the sauce, and simmer to thicken, 3 to 5 minutes.
• Pile the stir fry onto a serving plate and top with chopped peanuts and cilantro leaves. Serve immediately with lime wedges.

Steps:

• In small bowl, combine water, hoisin sauce, preserves, sugar, and soy sauce.
• Grate 1 tsp.
• of orange rind and add to hiosin mixture; set aside.
• Peel and coarsely chop oranges, removing seeds.
• In bowl, toss oranges and cilantro and set aside.
• Cook chicken in large skillet in hot oil over medium heat for 5-7 minutes, until chicken is browned; drain.
• Pour hoisin mixture over chicken, bring to boil, then reduce heat and simmer, uncovered, about 8-10 min, or until chicken is tender and no longer pink.
• Remove chicken from skillet.
• Boil sauce gently, uncovered, about 5 minutes, or until reduced to 1/3 cup.
• Return chicken to skillet and heat through, turning once to coat with sauce.
• Serve with sauce spooned over top, orange mixture alongside chicken, and sprinkle of sesame seed, if desired.

Steps:

• Soak the noodles in warm water for about 20 mins or until al dente, then drain. Meanwhile, make the sauce by mixing together the tamarind paste, fish sauce, sugar, lime and siracha until smooth.
• Heat half the oil in a frying pan or a wok over a medium heat. Add the garlic and chilli and fry for 30 seconds until fragrant. Tip in the chicken and cook for 5 mins until golden. Add the coriander stalks, spring onions and turnip (if using), and fry for 1 min. Add in the soaked noodles, 50ml of the chicken stock and the prepared sauce. Keep stir-frying the noodles until they're starting to dry, then add the sauce. Stir everything together and cook over a high heat for 3 mins until the noodles are just cooked. Add a splash more water if needed.
• When the sauce has reduced, scatter over the beansprouts and fold them into the noodles. Push everything to one side of the pan, then pour in the rest of the oil on the empty side and crack in the eggs. Fry for 2 mins until the white is just set and beginning to crisp around the edges, then roughly scramble the runny yolks in with the whites. When the eggs have just set, combine with the noodles.
• Scatter over half of the peanuts and quickly toss together. Divide between two plates with the remaining peanuts and spring onion, the lime wedges and soy sauce on the side.

Steps:

• Bring a large pot of water to a boil.
• Season chicken with salt and black pepper; set aside.
• Whisk sugar, cayenne pepper, white wine vinegar, fish sauce, and peanut butter together in a bowl.
• Coat the inside of a large skillet or wok with olive oil and place over high heat.
• Cook and stir chicken in the hot oil just until the meat is white outside but still pink inside, about 3 minutes.
• Remove chicken and set aside in a bowl.
• Lower the heat under the skillet to medium-low. Cook and stir garlic in the skillet until it becomes translucent, 1 to 2 minutes.
• Cook and stir eggs into garlic until loosely cooked, 2 to 3 minutes.
• Pour peanut sauce into the garlic and eggs, and stir to combine. Bring sauce to a simmer.
• Stir rice noodles into the boiling water. Cook until noodles are still slightly tough, about 5 minutes.
• Drain the noodles.
• Return chicken to the skillet with eggs and sauce. Simmer until chicken is no longer pink in the center and the juices run clear, stirring frequently, 5 to 8 more minutes.
• Stir bean sprouts, rice noodles. and beef broth into the skillet. Bring to a simmer, and cook until noodles are tender and most of the broth has been absorbed, about 10 minutes.
• Sprinkle with green onions to serve..

Steps:

• Bring a large pot of water to a boil.
• Season chicken with salt and black pepper; set aside.
• Whisk sugar, cayenne pepper, white wine vinegar, fish sauce, and peanut butter together in a bowl.
• Coat the inside of a large skillet or wok with olive oil and place over high heat.
• Cook and stir chicken in the hot oil just until the meat is white outside but still pink inside, about 3 minutes.
• Remove chicken and set aside in a bowl.
• Lower the heat under the skillet to medium-low. Cook and stir garlic in the skillet until it becomes translucent, 1 to 2 minutes.
• Cook and stir eggs into garlic until loosely cooked, 2 to 3 minutes.
• Pour peanut sauce into the garlic and eggs, and stir to combine. Bring sauce to a simmer.
• Stir rice noodles into the boiling water. Cook until noodles are still slightly tough, about 5 minutes.
• Drain the noodles.
• Return chicken to the skillet with eggs and sauce. Simmer until chicken is no longer pink in the center and the juices run clear, stirring frequently, 5 to 8 more minutes.
• Stir bean sprouts, rice noodles. and beef broth into the skillet. Bring to a simmer, and cook until noodles are tender and most of the broth has been absorbed, about 10 minutes.
• Sprinkle with green onions to serve..