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May 2019

Chicken Breast Recipes

Stuffings Recipes

Sylvia's Really Moist Stuffing

Sylvia's Really Moist Stuffing Recipe
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My Pad Thai Recipe

My Pad Thai recipe and other chicken breast recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print My Pad Thai recipe  PDF


3 1/2 tb Distilled white vinegar
2 tb Water
2 1/2 tb Fish sauce
3 tb Tomato paste
2 1/2 tb Sugar
1/2 tb Dried shrimp
pounded to a powder 9 oz Flat rice sticks, 1/8 wide
Vegetable oil 1/3 c Fresh sweet basil leaves
(Thai or purple basil) 2 Red Serrano chili peppers
seeded and amp very finely minced 4 Garlic cloves minced
1 1/2 lg Boned chicken breast halves
cut crosswise into 3/8 inch thick strips OR 1 lb Lean pork, cut into thin
slices 3/8 inch by 2 inches 8 oz Small, cooked shelled shrimp
2 Eggs lightly beaten
2 c Fresh bean sprouts
beans removed 1/4 c Roasted, unsalted peanuts
coarsely ground Cherry tomatoes halved Lime wedges Mint sprigs OR sliced green onions Combine the vinegar, water, fish sauce, tomato paste, sugar, and dried shrimp in a small bowl mi until well blended and reserve. In a large pot, soak the noodles in enough water to cover. In a small skillet or pot, heat vegetable oil 3/4 to 1 inch deep to 350 degrees, or until a dried rice noodle puffs instantly when dropped into the oil. Deep fry the basil leaves a few at a time, turning them once or twice until they are crisp, or 40 seconds to a minute drain on paper toweling.
Bring the noodles to a boil and cook them 2 minutes, or until they are almost tender. Drain and rinse them well, then spread them on paper toweling to dry slightly. Head a wok or large skillet and add about 2 1/2 tablespoons vegetable oil. Fry the Serrano peppers about 30 seconds, then add the garlic and stir fry until it is soft. Add the chicken or pork and stir fry until the chicken is almost opaque throughout or the pork is browned. Stir in the shrimp and the sauce and mi completely. Make a well in the center of the mi ture and pour in the eggs. When they are almost set, scramble them evenly. Add half the noodles, throughly incorporating them into the mi ture stir in the remaining noodles and half the bean sprouts. Cook just until the bean sprouts are nearly wilted. Heap the meat and noodles onto a platter. Cover one half of them with ground peanuts and the other half with uncooked bean sprouts. Ring the noodles with lime wedges, cherry tomatoes, and mint sprigs and garnish the top with the fried basil. Source: Asian Pasta, by Linda Burum From: stiglecs.unca.edu (Sue Stigleman)

My Pad Thai recipe and other chicken breast recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
864 people have voted
Last Reviewed on 2019-05-25



Saturday, May 25 2019 Download & Print My Pad Thai recipe  PDF   Chicken Breast recipes RSS   New

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