Author: kennyrencher

Pro Tip: To slightly pre-cook the broccoli florets quickly place them in a bowl with about 1 tbsp. of water. Microwave for 1.5 minutes on high, remove, and you’re ready to go. You’ve taken that raw taste and texture out of them and brought them to that perfect point to add them to the wok.

Ingredients

SAUCE INGREDIENTS

• 3 tbsp (45 ml) Lee Kum Kee Panda Brand Mushroom Flavored Dark Soy Sauce
• 1 tbsp (15 ml) Lee Kum Kee Panda Brand Oyster Flavored Sauce
• 2 tbsp (30 ml) fish sauce
• 2 tsp (10 g) sugar

Pad Sew

• 3 tbsp. (45 ml) vegetable oil
• 1 lb. (450 g) chicken breast, sliced thin
• 2 garlic cloves, minced
• 2 eggs
• 1 1/2 cups (335 g) broccoli florets
• 4 cups (960 g) fresh rice noodle, separated
• 1/2 tsp. white pepper

Directions:

1. Combine the Panda Brand Mushroom-Flavored Dark Soy Sauce, Lee Kum Kee Panda Brand Oyster-Flavored Sauce, fish sauce, and sugar in a small bowl and set it aside.
2. Heat 2 tbsp. of oil to high heat in a large skillet for about 1 minute. When you see the first wisps of white smoke, add the chicken and garlic to the pan and sauté for about 1 minute or until the exterior of the chicken is mostly seared and opaque. Don’t be scared to really scrape the bits off the pan before they burn.
3. Add the remaining tbsp. of oil to the pan and add in the eggs. Lightly scramble them until they are just set, about 30 seconds.
4. Add the broccoli, tossing it constantly until it starts to turn dark green, about 1 to 2 minutes.
5. Add the fresh rice noodles and allow them to sear in the pan and trade flavors with all the other ingredients for about 1 minute. Then add the sauce and stir constantly to combine for about 3 minutes until the noodles soak up the sauce and start to crisp slightly on the edges.
6. When the chicken is cooked through and the sauces are absorbed, sprinkle with white pepper and combine very well.

Ingredients

SAUCE

• 4 tbsp Thai fish sauce
• 3 tbsp bottled tamarind paste
• 1 tbsp lime juice
• 1 tbsp rice vinegar
• 4 tbsp sugar
• 1 tbsp Sriracha chili sauce (optional- highly recommend, not the same thing as sriracha with the rooster on it!)

Phad Thai

• 2 tbsp vegetable oil
• 2 garlic cloves, minced
• 2 tbsp packaged shredded sweetened radish
• 1 tsp dried shrimp
• 3-4 cups soaked medium rice stick
• 1 tbsp paprika, for color (optional)
• 1/2 cup baked tofu cut into slices
• 1/2 cup chicken, cut into thin strips (1-inch lengths)
• 2 eggs
• 10 shrimp, peeled and cleaned
• 3-4 green onions, cut into 2-inch bias strips
• 1/4 cup chopped dry-roasted unsalted peanuts
• 1 cup bean sprouts

Directions:

1. Soak the dry noodles in a large bowl of warm water for about an hour. The water should be about 90 degrees, the noodles will start to absorb water, loosen up and be ready for the pan. If using fresh noodles, you can just open the package and add to the pan at the appropriate time.
2. To make the sauce, combine fish sauce, tamarind paste, lime juice, vinegar and sugar in a small bowl. Make sure to stir well until the sugar dissolves.
3. Heat a skillet or wok over high heat for about 1 minute or until the pan gets pretty hot. Add oil and swirl to coat pan completely. When the pan just starts to smoke, add garlic and stir about 5 seconds. Add turnip, dried shrimp and tofu and stir-fry until they begin to get fragrant, about one minute.
4. Push ingredients in wok to one side and let oil settle in center of pan. Crack eggs into pan and add the chicken. As the eggs start to fry, just pierce the yolks to let them ooze. Fold the chicken and eggs over and scrape any bits that are starting to stick for about 30 seconds or until the eggs begin set. Now stir together to combine all the ingredients in the pan.
5. Add shrimp allow to cook for about 30 seconds until they just start to turn color and opaque. Drain noodles and cook for about 2-3 minutes until soft. Add reserved sauce mixture and paprika and fold together until paprika evenly colors noodles and all liquid is absorbed, about 2 minutes.
6. Place green onions in center of noodles, and then spoon some noodles over green onions to cover and let steam 30 seconds. Stir in 3 tablespoons peanuts. Transfer to serving plate and garnish with bean sprouts and remaining peanuts.

Ingredients:

Sauce:
2 tablespoons sweet soy sauce
1 tablespoon oyster sauce
1 1/2 tablespoons fish sauce
1 tablespoon sugar
1 teaspoon Sriracha
1 teaspoon minced garlic
6 to 8 Thai basil leaves, cut chiffonade

Noodles:
3 tablespoons canola or peanut oil
2 to 3 cloves garlic, minced
2 large eggs
1 to 2 serrano chiles, thinly sliced
6 to 8 large shrimp, peeled and deveined
1/2 medium white onion, sliced
4 cups fresh rice noodles, separated
1 cup Thai basil leaves, loosely packed
1/2 cup grape tomatoes, halved

Directions:
1 Make sauce: Combine all of the ingredients in a small bowl. Set aside.

2. Prepare noodles: In a large saute pan, heat the oil over high heat. When you see a wisp of white smoke, add the garlic and cook, stirring, until light brown.

3. Add the eggs and serrano chiles and cook, stirring, until the eggs are lightly scrambled and barely set, about 1 minute.

4. Add the shrimp and onion, folding constantly until the shrimp turn pink, about 1 minute.

5. Add the noodles, basil, tomatoes and sauce and toss to combine for about 3 minutes. Don’t be scared to scrape the bits off the bottom before they burn. Cook for 1 additional minute until the noodles are cooked and coated well. Serve hot