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Chicken Pad Thai with Fern Kaewtathip and Noree Pla | Like A Chef
Fern Kaewtathip and Noree Pla, chefs of Luv2eat Thai Bistro in Los Angeles, teaches you how to make his famed Secret Lasagna. Follow Noree: @noree_pla Follow Fern: @fern_ktt7989 Follow Luv2eat Thai Bistro: @luv2eat.thaibistro RECIPE Ingredients: 6 ounces pad Thai noodles 1/3 cup ounces tamarind sauce or white distilled vinegar 1/2 cup round large palm sugar, warmed, or granulated sugar 1 teaspoon paprika powder 1/3 cup fish sauce 1/4 cup vegetable oil 4 ounces small diced extra-firm tofu 5 ounces sliced chicken breast 2 tablespoons chopped Thai sweet radish or shallot 1 to 2 eggs 2 cups bean sprouts 1 tablespoon dried shrimp Garlic chives or green onions, cut into 2-inch pieces, as desired Chili flakes, as desired To serve (optional): Banana leaves Crushed roasted peanuts Garlic chives or green onions Sugar Chili flakes Banana blossom Lime wedges Steps: 1. Soak pad Thai noodles in hot water for a few minutes. If using dried rice noodles you’ll need to soak in warm water first until soft, about 30 minutes. 2. Make the sauce: Over low heat, combine tamarind sauce (or white distilled vinegar), sugar, paprika and fish sauce. Bring to a boil then set aside. 3. Prepare the pad Thai: Warm pan over medium-high heat. Add oil and pan-fry tofu until firm and golden brown. Add chicken and radish and cook them halfway through. Add egg and cook, scrambling. 4. Add the noodles and stir-fry them a bit to soften. Add freshly made pad Thai sauce. 5. Once the noodles are ready, add bean sprouts, dried shrimp, green onions and chili flakes. Mix, then put on a plate with banana leaves. Serve with crushed roasted peanuts, lime wedges, chili flakes, banana blossoms, shredded carrots and cabbage. 6. (Make a vegan version by omitting shrimp and chicken, and substituting soy sauce for fish sauce.) ___ Subscribe to Tastemade: http://taste.md/1QsXIWq LIKE us on Facebook: http://taste.md/1Zf0Bve FOLLOW us on Instagram: http://taste.md/1OaAv4P FIND us on Snapchat Discover: http://taste.md/1P9UuDM

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