Adventures living as expats.

Saturday, September 22, 2012

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.


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