Chicken Pad Thai

Here's a chicken pad thai recipe I've used with much success.  I'm told I need to sweeten it up a bit, but that's just my wife's preference :)  Adapted from about.com recipe.

Particulars

• 1 pkg (10oz) Thai-style rice noodles.  Make sure they're made in Thailand, otherwise it might be something weird.  You want **rice** noodles.
• 1.5 c sliced chicken breast meat (not cooked)
  
• 2 t cornstarch dissolved into 2 T soy sauce
  
• 4 cloves garlic, minced
• 3 c fresh bean sprouts
• 3 green onions, sliced
• 1 c fresh coriander
• 1/3 c nuts, crushed (I used peanuts but anything "nutty" will do)
  
• 1/2 c chicken stock
• 1/4 t ground black pepper, fresh
• 3/4 T tamarind paste dissolved in 1/4 c warm water
• 2 T fish sauce
• 3 t chili sauce (Sriracha, for example.  I like it HOT so I use a bit more.  Adjust to taste)
  
• 3 T brown sugar (not packed, but perhaps add another 1/2 T or whole T if you need it).

Do It

1. The key is the cooking (or not cooking) of the noodles.  I've seen two schools of thought: noodles go in cold water and bring almost to boil, or just boil for a few minutes.  My particular package of noodles featured noodle instructions for pad thai, which is almost parboiling the noodles and rinsing in cold water.  The remainder of the cooking occurs in the wok.  That worked for me - so put the noodles in boiling water for a few minutes until slightly firm and chewy, then rinse in cold water.  Otherwise, you can  place noodles in a pot of water and place on the stove. Bring to near a boil, then remove from heat and simmer.  Noodles are ready when they are soft enough to be eaten, but are still firm and chewy. Drain and rinse through with cold water. Set aside.
2. Pad Thai sauce - combine the tamarind paste/water and brown sugar.  You'll want a tangy-sweet combo, so adjust to taste now.
   
3. Mix the chicken and cornstarch/soy marinade.  Stir to coat then set aside.  Note: you could probably add some interesting stuff here, perhaps coconut?
   
4. Warm up a wok over medium-high heat. Make sure the wok is hot before you start.  Add ~2 T of vegetable oil then saute the garlic for about 30 seconds.
5. Add the marinated chicken.  Stir-fry until the wok or pan becomes dry.
6. Now begin adding some of the chicken stock. Add only a few Tbsp. at a time, enough to keep the chicken frying nicely. Continue until all the chicken stock has been added and chicken pieces/strips are cooked (about 5-8 minutes).
7. Add the noodles, and pour the Pad Thai sauce over the noodles. Using two spatulas, wooden spoons, or other utensils, quickly stir-fry the noodles. Use a "lift and turn" method (almost as though you were tossing a salad) instead of the usual stir-frying motion, or the noodles with break apart.
8. Fry the noodles in this way for 1-2 minutes. If you find your wok/frying pan too dry, push noodles aside and add a little more oil to the bottom (but no more broth, or the noodles will become soggy).
9. Add the bean sprouts and sprinkle over the ground black pepper. Continue "tossing" for 1 more minute, or until noodles are cooked. Noodles are done to perfection when they are no longer "hard" or transulcent. They should be opaque and chewy-sticky wonderful!
10. Taste-test the noodles for seasoning, adding more fish sauce as needed.  Toss well to incorporate.
11. To serve, lift the noodles onto a serving plate. Top with generous amounts of fresh coriander, spring onion (green onion), and crushed or chopped nuts. Add fresh lime wedges (lime is great squeezed overtop), and serve with a bottle of Thai chili sauce on the side, for those who like it extra spicy.

Pot Stickums

Recipe adapted from Alton Brown's recipe.

Particulars:

• 1/2 lb ground "meat" of your choice (tofu, pork are usual suspects)
  
• 2 c cabbage, finely chopped
  
• 1/4 c scallions, finely chopped
• 2 T bell pepper, red, finely chopped
• 1 egg, lightly bruised (or 1/4 c egg substitute)
• 1 T rice wine vinegar
• 2 t Worcestershire sauce
• 1 t light brown sugar
• 1.5 t kosher salt
• 1 t black pepper, fresh ground
• ~1 t cayenne pepper (adjust to your liking)
• 1 t sesame oil
• 2 cloves garlic, minced
• 2 T light soy sauce or fish sauce or oyster sauce
• ginger, freshly grated fine (approx 1T or less)
  
• wonton wrappers (~40)
• chicken stock (~1 1/3 c) in 1/3 c increments
• vegetable oil
• water
• brush
  

1. Chop up the scallions, bell peppers, and cabbage - I suggest using a food processor. Drain all water from chopped veg. Sprinkle a little salt over the veg to draw out water. Let sit for 5 minutes, then squeeze out all water.
   
2. Preheat your oven to 200F.
3. Mix up all ingredients (except wrappers, chicken stock, veg oil, and water) in a large bowl. Mix it good. Set aside.
4. Fill wontons. Brush water on two edges, place about 1/2 t - 1t of filling in center, fold, seal, shape as desired. Set filled wontons aside, cover with damp cloth. Repeat until all wrappers are filled or you're out of filling.
5. Heat a 12" saute pan over medium heat.
6. Once pan is hot, brush with veg oil - lightly - and make *sure* you're up to temp.
   
7. Add filled wontons to pan about 8-10 at time and cook for 2 minutes. Don't touch them.
8. After 2 minutes, gently add 1/3 c chicken stock and drop heat to low. Cover. Cook for 2 minutes.
9. Remove wontons to a baking dish or other heatproof platter and put in 200F oven to keep warm.
10. Clean pan between batches by deglazing with water.
11. Repeat steps 6-10 until all wontons are cooked. Serve and enjoy!