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.

Adara at the Asian Scenic Thai Cooking School in Chiang Mai:


Jillybeanz said...

This is amazing and could teach many to cook good meals. Way to go Adara, I'll have to check in more often. Looks so yummy!

superegobear said...

Looks so good! I will try Adara's recipe for tomorrow's lunch, thanks for sharing!!