Wednesday, January 22, 2003
Bite with Belkys: Chicken Pad Thai
It's a dish that's popular in the far east. But you can make this Thai treat at home. A dish -- you and your family are will surely love.
The Dish: Chicken Pad Thai
The Chef: Vic Phanitdasack
The Restaurant: Bangkok City Thai & Seafood Restaurant
7378 SW 40th Street
5 ounces dry rice noodles
3 ounces white meat chicken
3 teaspoon sugar
2 tablespoons fish sauce
1 1/2 tablespoons white vinegar
1 teaspoon ground peanuts
1/2 teaspoon dry cabbage
1/2 teaspoon paprika
1/4 cup bean sprouts
1/2 ounce scallions
1 1/2 tablespoons vegetable oil
Soak the rice noodles for about an hour and a half in a bowl of water, when their soft, drain them and set them to the side.
Slice the chicken into thin strips.
Place the vegetable into a hot pan, scramble an egg in the pan, put the chicken in and cook it for a few minutes.
Put the noodles in a pan for a few more minutes.
Add the fish sauce, sugar, and white vinegar into the pan and toss it with the noodles. Now sprinkle in the paprika, the dry cabbage, scallions, peanuts and bean sprouts.
Give this one last stir and now plate the dish.
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