Sunday, 17 June 2012

Pad Thai and Thai-spiced Coriander Chicken

Second Course:

Thai-spiced Coriander Chicken with Pad Thai Noodles

I took this recipe from a little book called Cookshelf Thai by Christine France. I've used it many many times but have neglected it for a while. This recipe required some marinading, which I did the night before.

I used chicken thighs instead of breasts, but I think that's a fair substitution.
Slash the chicken and lay in a dish. 
Put some garlic, chilli, ginger, chopped coriander, lime rind, lime juice, soy sauce, caster sugar and coconut milk in a blitzer and make a smooth puree. Spread this over the chicken, coating it evenly and marinade for at least an hour - overnight is best.

When you're ready to cook, lift the chicken out of the marinade, drain off the excess and place in a grill pan. Grill under a medium heat for aobut 15 minutes until cooked through.
Meanwhile, place the remaining marinade in a wok and heat it through, lower the heat and add the chicken in, let it simmer as long as you need to wait for the noodles... sprinkle with fresh coriander to serve.

Thai-spiced Coriander Chicken

Pad Thai Noodles

This recipe is from the same book and is quick and simple and very tasty. You can leave out the bacon/pork and prawns if you have veggie friends, you still get the overall flavour.

Cook the noodles according to the instructions and leave in the water so they don't dry out while you make the sauce.

Quickly fry some garlic in a pan. Add some chopped bacon (or pork) and fry for a few minutes. Then stir in some cooked prawns, add a tablespoon of sugar, about 3 teaspoons of fish sauce, a squirt of ketchup, and the juice of  a lime. Beat two eggs and add these in until lightly set. Then add the cooked noodles, stir in some beansprouts and stir-fry for about 30 seconds. 

Serve scattered with some chopped spring onion, chilli flakes and fresh coriander.

Pad Thai noodles

Put them together:


Thai-spiced Coriander Chicken with Pad Thai noodles

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