Pad Thai Noodles with Chicken

Pad-Thai-Noodles-with-ChickenAll Asian food is cooked with the intention of increasing the health benefits, such as its healing powers and medicinal value, as well as longevity.

Here’s an article we publish this year last March 2014, Amazing Ways Food is Used in Thai Cooking .

Of course every country that is part of the Asian world has their own way of cooking the food, but with the same outcome, its health benefits.

Today we present Pad Thai Noodles with Chicken. Of all the Asian foods, Thai is our favorite.

Here is what you will need:

ingredients-for-Pad-Thai-Noodles-with-Chicken8 oz. rice noodles, fresh or dried

2 tbsp. peanut oil

scallions, coarsely chopped

2 garlic gloves, minced fine

2 fresh red chilies, seeded and sliced

8 oz. chicken breast, trimmed and thinly sliced

Juice of 1 lime

2 tbsp. Thai fish sauce

2 eggs, beaten

1/3 cup fresh bean sprouts

¼ cup fresh chopped cilantro

1/3 cup chopped unsalted peanuts

Soak the noodles in a large pot of boiling water, covered for 10 minutes or cooked according to package instructions. When the noodles are done and tender, rinse noodles under cold running water. Set aside.place-rice-noodles-into-boiling-water-for-10-minutes.jpgAdd peanut oil to a wok (large frying pan, if you have no wok )over high heat. Once the peanut oil is heated add scallions, garlic and red chilies. Stir-fry for 1 to 2 minutes.heat-peanut-oil-and-add-vegetables-and-stir-fry-1-2-minutesNext add the chicken, lime juice, fish sauce and eggs. Stir-fry over medium heat for 2 to 3 minutes, or until eggs have set and pink is no longer in chicken or heated through.add-chicken-lime-juice-fish-sauce-and-eggs...stir-fry-2-3-minutesNext add the bean sprouts, most of the cilantro and the noodles and stir-fry for 30 seconds or until heated through and beans and cilantro are mixed in thoroughly.adding-bean-sprouts-and-cilantroTransfer to a serving platter and sprinkle with peanuts and remaining cilantro and serve right away with lime wedges if you wish.Pad-Thai-Noodles-with-Chicken

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Lemongrass Basil Thai Chicken

Lemon Grass Basil Thai Chicken

Have you had lemongrass before? When mixed with other ingredients it can be really tasty.

Lemongrass is associated with Asian cooking especially in Thai, Malaysian and Vietnamese cuisine.

Lemongrass is also classified as an herb and is reported to have many health benefits.

The herb has antibacterial and antifungal properties. It is very potent in helping to detoxify internal organs, such as the liver, exocrine gland, excretory organs, and the digestive tract.

It also helps to lower the buildup of uric acid (herb can bring relief for those who suffer with Gout), cholesterol, superfluous fats and other toxins in the body while helping with digestion, and improving blood circulation.

It also has been report for use as calming effect in relieving insomnia and stress.

Lemongrass Basil Thai Chicken

4 chicken breast, chopped 1-inch squares

16 oz. bag Mediterranean vegetable blend

¾ cup Desiccated Coconut

1 green chili, serrano, without seeds

2 garlic cloves

½ cup extra virgin olive oil or coconut oil

½ tsp. Himalayan salt

3 tbsp. lemon juice

1 tbsp. dried basil or 5 fresh Thai basil leaves

½ tube of Garden gourmet Lemon Grass or 3 fresh chopped stalks lemon grass, white parts only

1 tsp. arrowroot starch

close-up of Lemon Grass Basil Thai ChickenIf you can’t find fresh Thai basil, the common sweet basil will work.

Lemongrass can be hard to find fresh, so the tube of Garden Gourmet Lemon Grass will work just as well.

In a food processor, add coconut, chili, garlic, oil, salt, juice, basil, lemongrass, and process until a paste is formed, about 45 seconds to 1 minute. Set aside.

In a large frying pan over medium-high heat, add either 2 tablespoons of coconut oil or avocado oil and heat.

Add chopped chicken breast and cook until outside of meat is white or oblique. Add vegetable blend and stir in.

Next add lemongrass mixture and stir in. Add 1 tsp. arrowroot starch to ¼ cup of cold water and mix till arrowroot is dissolved, add to meat mixture, mixing in till well incorporated.

Side of Wild Rice with Rosemary, Parsley and ThymeContinue to stir ingredients till mixture starts to boil and thicken some.

Turn heat down to simmer for 10 minutes more or until chicken is cooked through.

You can serve over cooked rice.

We served our Lemongrass Basil Thai Chicken with a side of Wild Rice with Rosemary, Parsley and Thyme.

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Amazing Ways Food Is Used In Thai Recipes

Amazing Ways Food is used in Thai RecipesThai cuisine uses ingredients that are commonly known in the Western world.

Knowing how Thai recipes prepare these foods can give us more of an appreciation for Thai cuisine.

Bamboo Shoots

The use of Bamboo Shoots in many Thai recipes requires them to be peeled to get to the white inner stalks and then boil them for 30 canned bamboo shootsminutes in water. If using canned bamboo shoots they only need to be boiled for 10 minutes. There is no need for boiling them if they are part or if they are part of a soup or curry dish.

Basil

There are three varieties of basil used in Thai recipes. They are Sweet, Holy, and Lemon Basil.

If you use basil in your cooking, it is most likely sweet basil as that is the most commonly sold in the local markets.

Basil typesHoly basil has a spicier flavor and has slightly purple leaves.

Lemon basil as you might have guessed, has a lemony flavor and also has a distinct lemony scent.

If you can’t find Lemon basil at your local market, you can use sweet basil and add some lemon rind.

Bergamot

Bergamot is a small tree with long, oval green leaves and white flowers. The small tree originates in Asia but can be found in Italy, Morocco and the Ivory Coast.

The tree bears small round fruit that is yellow when ripe. The preparation of some Thai dishes use the rind or zest of the fruit.

It is hard to find this small fruit in local U.S. markets (possibly in an Asian market). Therefore, grated lime zest can be used, though it can be a poor substitute.

Chili Paste

Lots of Thai recipes use Chili paste, which is used for adding spice and flavor to the dish.

A popular version by Thai cooks is burnt mild chili paste. You can buy the chili paste in bottles or tubes at almost any market in the Asian food section.

Coconut Milk

Coconut milk can be bought in cans almost anywhere. If the recipe calls for coconut cream scoop, that would be the harder white substance that has formed at the top of the can.

If it is coconut milk that the recipe calls for, than just stir the can thoroughly before using.

Curry Paste

While some people prefer to prepare their own curry pastes, many bottled curries are available at the supermarket. Most recipes use red, green or yellow curry.

Fish sauce

Fish sauce is made from collecting the liquid off of fermenting salted fish, this pale, watery brown sauce is sometimes used to replace all the salt in recipes.

It is very flavorful and compliments all Thai food. Fish sauce is a very versatile sauce.

Galangal

Galangal is used in many curries and soups. It is similar to ginger. Galangal is hard to find fresh, but can be purchased dried. You will need soaked dried galangal in water for 1 hour before using.

Garlic

Thai garlic is a must when preparing a dish. Thai garlic should be available in Asian markets, but if not then the common garlic we see can also be used.

When using Thai garlic the smaller, tighter cloves are the best to use because they are more flavorful and will not be over powered by other herbs and spices used in the dish.

Ginger

Ginger is used quite often. in modern cooking is easy to find, and ginger is extremely healthy and flavorful.

Lemongrass

Lemongrass is one of the most commonly used ingredients in Thai cooking. It looks much like a small leek. The hard outer portion is removed, and the lower bulbous part is used.

The lemongrass is sliced into pieces and added to the food while cooking, and then removed before serving the dish, or it can be blended in a food processor before adding to the cooking process and then consumed with the dish giving it more flavor.

Palm Sugar

Palm sugar is used in some Thai recipes. If not available, dark brown sugar or real maple syrup can be used.

Rice

Rice is a main staple for the Thai people and they prefer long-grain white Jasmine rice which is flavorful and aromatic rice that cools and compliments spicy Thai dishes.

Rice paper is used to make fresh Thai spring rolls, which are prepared with vegetables and meat if desired.

Sesame oil is the preferred oil to use in Thai cuisine. It’s a very flavorful oil and works well with Thai cooking.

Preparation and Cooking Techniques

The vegetables used in Thai cooking should be cut as finely as possible.

The idea behind the thin cut vegetable is that the smaller they are chopped, the less time they will need to be cooked, which retains most of the nutrients as possible.

Most of us have cooked a stir-fry before. This method requires a wok and oil. The vegetables cook fast when the oil and wok are hot and stirred constantly.

The vegetables should only be stir-fried for a couple of seconds so they remain crisp and brightly colored.

stone mortar usewd in Thai cookingMortar and Pestles are used in making sauces, and curry pastes.

Anyone who loves Thai food and is animate about cooking it needs a mortar and pestle in their kitchen.

The mortar should be preferably made out of clay or wood.

 

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