Chicken Pad Thai PREPARATIONขั้นตอน

Chicken Pad Thai
PREPARATION
ขั้นตอนการทำ
1. Bring a large pot of pot to a boil and dunk in your rice noodles. Turn down the heat to low and keep an eye on them: you will be frying the noodles later, so you don't want to over-soften them now. Noodles are ready to be drained when they are soft enough to be eaten, but still firm and a little "crunchy". Drain and rinse with cold water to prevent sticking. Set aside.
2. Make pad Thai sauce by combining the sauce ingredients together in a cup. Stir well to dissolve tamarind and brown sugar, and set aside. Note: this may seem like a lot of sugar, but you need it to balance out the sourness of the tamarind - this balance is what makes Pad Thai taste so amazing!
3. Place chicken slices in a small bowl. Stir together the marinade and pour over chicken. Stir well and set aside.
4. Warm up a wok or large frying pan over medium-high heat. Add 1-2 Tbsp. oil plus garlic and minced chili, if using. Stir-fry until fragrant (30 seconds). Add marinated chicken. When wok/pan becomes dry, add a little chicken stock, 1-2 Tbsp. at a time, to keep the chicken frying nicely (5-7 minutes, until cooked is cooked).
5. Add the noodles, and pour the Pad Thai sauce over. Using two utensils, use a gentle "lift and turn" method to fry noodles (like tossing a salad). Stir-fry in this way 1-2 minutes. If you find your wok/frying pan too dry, push noodles aside and add a little more oil to the bottom of the pan.
6. Add the bean sprouts and and continue frying 1 more minute, or until noodles are cooked. Noodles are done to perfection when they are no longer "hard" or crunchy, but chewy-sticky wonderful! Taste-test for seasoning, adding more fish sauce until desired flavor is reached (I usually add 1 more Tbsp. fish sauce). Toss well to incorporate.
7. Lift noodles onto a serving plate. Top with generous amounts of fresh coriander, spring onion, and crushed/chopped nuts. Add fresh lime wedges to squeeze over each portion, and if desired, serve with Nam Prik Pao Chili Sauce (homemade recipe) on the side. ENJOY!

ผลลัพธ์ (อังกฤษ) 1:

Chicken Pad Thai

PREPARATION steps Bring a large pot of
1. of pot to a boil and rice noodles in your dunk down to Turn the heat low. and keep an eye on them: you will be frying the noodles, so don't you want later to over-soften them now are ready to be drained Noodles. when they are soft enough to be eaten, but still a little firm and "crunchy" Drain and rinse with cold water to prevent sticking. Set aside.
2. Make pad Thai sauce by combining the sauce ingredients together in a cup. Stir well to dissolve tamarind and brown sugar, and set aside. Note: this may seem like a lot of sugar, but you need it to balance out the sourness of the tamarind - this balance is what makes Pad Thai taste so amazing!
3. Place chicken slices in a small bowl. Stir together the marinade and pour over chicken. Stir well and set aside.
4. Warm up a wok or large frying pan over medium-high heat. Add 1-2 Tbsp. oil plus garlic and minced chili, if using. Stir-fry until fragrant (30 seconds). Add marinated chicken. When wok/pan becomes dry, add a little chicken stock, 1-2 Tbsp. at a time, to keep the chicken frying nicely (5-7 minutes, until cooked is cooked).
5. Add the noodles, and pour the Pad Thai sauce over. Using two utensils, use a gentle "lift and turn" method to fry noodles (like tossing a salad). Stir-fry in this way 1-2 minutes. If you find your wok/frying pan too dry, push noodles aside and add a little more oil to the bottom of the pan.
6. Add the bean sprouts and and continue frying 1 more minute, or until noodles are cooked. Noodles are done to perfection when they are no longer "hard" or crunchy, but chewy-sticky wonderful! Taste-test for seasoning, adding more fish sauce until desired flavor is reached (I usually add 1 more Tbsp. fish sauce). Toss well to incorporate.
7. Lift noodles onto a serving plate. Top with generous amounts of fresh coriander, spring onion, and crushed/chopped nuts. Add fresh lime wedges to squeeze over each portion, and if desired, serve with Nam Prik Pao Chili Sauce (homemade recipe) on the side. ENJOY!

ผลลัพธ์ (อังกฤษ) 3:

Chicken Pad Thai


1 PREPARATION procedure. Bring a large pot of pot to a boil and dunk in your rice noodles. Turn down. The heat to low and keep an eye on them: you will be frying the, noodles later so you don 't want to over-soften them, now. Noodles are ready to be drained when they are soft enough to be eaten but still, firm and a little "crunchy."Drain and rinse with cold water to prevent sticking. Set aside.
2. Make pad Thai sauce by combining the sauce ingredients. Together in a cup. Stir well to dissolve tamarind and, brown sugar and set aside. Note: this may seem like a lot, of sugar. But you need it to balance out the sourness of the tamarind - this balance is what makes Pad Thai taste so amazing!
3.Place chicken slices in a small bowl. Stir together the marinade and pour over chicken. Stir well and set aside.
4. Warm. Up a wok or large frying pan over medium-high heat. Add 1-2 Tbsp. Oil plus garlic and, minced chili if using. Stir-fry until. Fragrant (30 seconds). Add marinated chicken. When wok / pan, becomes dry add a little chicken stock 1-2 Tbsp, at, a time.To keep the chicken frying nicely (5-7 minutes until cooked, is cooked).
5. Add, the noodles and pour the Pad Thai sauce. Over. Using, two utensils use a gentle "lift and turn" method to fry noodles (like tossing a salad). Stir-fry in this way 1-2, minutes. If you find your wok / frying pan, too dry push noodles aside and add a little more oil to the bottom of the pan.
6.Add the bean sprouts and and continue frying 1, more minute or until noodles are cooked. Noodles are done to perfection. When they are no longer "hard" or crunchy but chewy-sticky, wonderful! Taste-test, for seasoning adding more fish sauce. Until desired flavor is reached (I usually add 1 more Tbsp. Fish sauce). Toss well to incorporate.
7. Lift noodles onto. A serving plate.Top with generous amounts of coriander fresh, onion and spring, crushed / chopped nuts. Add fresh lime wedges to squeeze. Over each portion and if, desired serve with, Nam Prik Pao Chili Sauce (homemade recipe) on the side. ENJOY!

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