Pad Thai & Sauteed Beef w/Oyster Sauce

I was really excited to learn Pad Thai this week. I had always thought it was a peanut sauce, but it turns out not.

Pad Thai

Ingredients:

• 500 g flat rice noodles, cooked according to directions
• 200 g fresh shrimp, peeled and cleaned
• 2 chicken breasts, sliced very thinly
• 150 g bean sprouts
• 3 fresh red chili, deseeded and sliced
• 2 shallots
• 1 T fish sauce
• 2 t sugar
• 2 T tamarind water
• 3 T cooking oil
• 4 T sweet soy sauce (kecap manis)
• 1/2 t salt
• 1 t pepper
• 1 t chicken stock powder
• 2 eggs
• Peanuts to garnish

Instructions:

1. Add soy sauce to cooked noodles, set aside.
2. Combine chilis, shallots, fish sauce, sugar, and tamarind water and blend into paste.
3. Heat oil in wok and stir fry 2 minutes. Add chicken and cook for 1 minute, add shrimp and stir fry until almost cooked through.
4. Add spice paste and stir fry 2-3 minutes. Add noodles, salt, pepper, and chicken stock powder. Add bean sprouts and toss until mixed.
5. Garnish with peanuts.

The beef dish had great favors and I will definitely try it with chicken.

Ingredients:

• 600 g beef or chicken, sliced thinly
• 2 cm piece of ginger, sliced into matchsticks
• 2 green onions, cut into 5 cm pieces
• 1 onion sliced
• 200 g mushrooms, sliced and boiled a few minutes
• 1 T fish sauce
• 1 t sugar
• 1/2 t salt
• 1/2 t ground pepper
• 1/2 c chicken stock
• 1 garlic clove, minced
• 2 T oyster sauce
• 1 T cornstarch dissolved in a few T cold water
• 3 T vegetable oil

Instructions:

1. Combine beef/chicken with 1 T oil, salt, pepper, sugar, and garlic. Marinate for 30 minutes.
2. Heat 2 T oil in skillet, add ginger and onion and cook until golden. Set aside.
3. Add beef/chicken to wok and cook through. Add onion, ginger, and mushrooms.
4. Add stock, fish sauce, oyster sauce, and green onions. Thicken with cornstarch and serve hot.

Posted with Blogsy

Tweet

Pin It