THAI PRA RAM CHICKEN
My husband's favorite Thai resturant serves this dish (his fave!) and he says he likes mine even better! I always serve it on top of a bed of white rice, following package directions for servings. Even my 5 year old says "this one's a keeper!" Also, the spinach can be substitued with a 2 lb. bag of stirfry veggies instead.
Provided by HappyCookingMommy
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat wok or large non-stick skillet to medium heat and add 1/2 cup water. Add chicken and sprinkle with salt. Stir thoroughly until chicken is cooked and water is almost dried.
- Meanwhile, in medium sized pot combine sugar, peanut butter, soy sauce, water, cooking oil, and garlic. Do not add coconut milk yet. Heat over medium heat until bubbling, stirring occasionally, then reduce heat to medium low. Once peanut butter and sugar has melted completely, slowly add cocnut milk, stirring until dark sauce has become caramel colored. Let sauce simmer over low heat to thicken.
- Steam cook spinach leaves AND/OR follow cooking instructions on stirfry veggies package. Instead of adding the sauce that comes with the veggies, add enough prepared peanut sauce to coat veggies and cook together about 5 minutes.
- Drain chicken, place it back into skillet, and add prepared peanut sauce to coat over medium heat.
- To serve: Make a bed of white rice, then a bed of spinach. Add stirfry, then chicken. Top each serving with leftover peanut sauce and enjoy!
THAI PAD PRA RAM
Make and share this Thai Pad Pra Ram recipe from Food.com.
Provided by Ebony Enchantress
Categories One Dish Meal
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Heat a slightly oiled wok/skillet (medium/high). Stir fry chicken until no longer pink. Prepare the rice while stir frying the chicken.
- Add vegetables to chicken in wok/skillet and stir fry for approximately 3 minutes (too long and the vegetables will become soggy). When done, you can place a serving of rice on plate with stir fry on top, then add Satay or Thai Peanut sauce to the top. If you prefer, you can also combine just the vegetables and sauce. This is my variation on my favorite dish at my favorite Thai establishment.
PAD THAI
This is a traditional Pad Thai recipe used by a friend's mother. You can use chicken, pork, beef, tofu, or a combination. You may want to start with less pepper, and work your way up.
Provided by TRANSMONICON
Categories World Cuisine Recipes Asian Thai
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Soak rice noodles in cold water 30 to 50 minutes, or until soft. Drain, and set aside.
- Heat butter in a wok or large heavy skillet. Saute chicken until browned. Remove, and set aside. Heat oil in wok over medium-high heat. Crack eggs into hot oil, and cook until firm. Stir in chicken, and cook for 5 minutes. Add softened noodles, and vinegar, fish sauce, sugar and red pepper. Adjust seasonings to taste. Mix while cooking, until noodles are tender. Add bean sprouts, and mix for 3 minutes.
Nutrition Facts : Calories 523.8 calories, Carbohydrate 58.5 g, Cholesterol 178.1 mg, Fat 20.7 g, Fiber 2.9 g, Protein 26.4 g, SaturatedFat 5.7 g, Sodium 593.6 mg, Sugar 8.1 g
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