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.

Coconut Curried OkraMatoes & Scallops

Active time: 40 min Start to finish: 50 min
Servings: Makes 4 servings.

Ingredients

1/2 lb small fresh okra
1 lb plum tomatoes
1 tablespoon plus 1/2 teaspoon salt
1 small onion, chopped
1 large garlic clove, chopped
1 (1-inch) piece peeled fresh ginger, chopped
2 to 3 teaspoons minced fresh jalapeño chile (including seeds)
1 cup low-sodium fat-free chicken broth
1 1/4 lb sea scallops, tough muscle removed from side of each if necessary
1/4 teaspoon black pepper
2 teaspoons vegetable oil
1 1/2 teaspoons curry powder (preferably Madras)
2/3 cup well-stirred canned reduced-fat coconut milk
1/4 cup loosely packed fresh cilantro leaves

Accompaniment: spiced basmati rice

Preparation

Trim tops of okra, being careful not to cut into pods.

Cut an X in bottom of each tomato and immerse tomatoes in a 2-quart saucepan of boiling water for 10 seconds. Transfer tomatoes with a slotted spoon (save boiling water) to a bowl of ice and cold water to cool, then peel. Add 1 tablespoon salt to boiling water, then add okra and cook, uncovered, until just tender, about 5 minutes. Drain okra in a colander, then plunge into same ice water to stop cooking. Drain okra and pat dry with paper towels.

Quarter tomatoes lengthwise and seed, then cut each quarter lengthwise into 1/2-inch-wide strips.

Purée onion, garlic, ginger, jalapeño (to taste), and 1/4 cup chicken broth in a blender.

Pat scallops dry and sprinkle with pepper and remaining 1/2 teaspoon salt. Brush a 12-inch nonstick skillet with 1/2 teaspoon oil and heat over moderately high heat until just beginning to smoke. Brown scallops in 2 batches, turning once, about 4 minutes total. Transfer scallops as browned with tongs to a plate and keep warm, covered with foil. (Scallops will not be cooked through.)

Add remaining 1 1/2 teaspoons oil to skillet and reduce heat to moderate. Add purée carefully (it may splatter), then add curry powder. Boil, stirring constantly, 2 minutes. Add coconut milk and remaining 3/4 cup broth and bring to a simmer. Add tomato strips and simmer, stirring frequently, until tomatoes are softened, 3 to 4 minutes. Season sauce with salt and pepper.

Stir in scallops and okra and simmer until scallops are just cooked through, about 3 minutes. Divide scallops, vegetables, and sauce among 4 plates and sprinkle with cilantro.

Cooks' notes:

• Tomatoes can be peeled, seeded, and cut into strips 4 hours ahead, then kept, covered, at room temperature.
• Okra can be blanched and refreshed 4 hours ahead and chilled in a sealed plastic bag with a paper towel.
• Substitute your favorite fish for scallops.
• Substitute green beans for okra.
• Add more curry for some goo
  

Nutritional Information

Each serving contains about 239 calories and 8 grams fat.