Photos on Fine Fettle Kettle are originals taken by Miriam Latour and under copyright protection. Recipes are the creation of Miriam Latour, unless otherwise indicated.
Friday, August 21, 2009
Adara's Pad Thai
My Daughter worked for the summer in Thailand in a refugee orphanage for ISV. While she was there she took a cooking class with Asian Scenic Thai Cooking School in Chiang Mai. I am the one who was privileged to eat the dish in the photo... and it was fabulous! Absolutely delicious.
For each serving: 2 tbs cooking oil 5 chunky pieces chopped garlic several pieces tofu several pieces sliced chicken breast 1 egg 1 tsp sugar 1 tbsp fish sauce 2 tbsp oyster sauce dry rice noodles 1 cup chicken broth chopped chives (1 inch) bean sprouts chopped roasted peanuts chili powder
You want to prepare and lay out the ingredients in the portions you are going to use. Working quickly, add oil to the wok, then add garlic, chicken & tofu, and cook, stirring, for a few seconds until chicken is almost cooked through. Pour in the egg and scramble. Sprinkle in the sugar. Add the sauces and then the noodles, covering with the chicken broth. Allow the broth to be absorbed by the noodles until noodles are tender. Finally add the bean sprouts and chives, cooking for only a few more seconds. Serve immediately, topped with peanuts and chili powder to taste.