Gai Pad Med Mak Muey Recipes

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PAD THAI GOONG / GAI (PAD THAI WITH SHRIMP AND CHICKEN)



Pad Thai Goong / Gai (Pad Thai With Shrimp and Chicken) image

Make and share this Pad Thai Goong / Gai (Pad Thai With Shrimp and Chicken) recipe from Food.com.

Provided by Ian Magary

Categories     Thai

Time 50m

Yield 1 order pad thai

Number Of Ingredients 23

1 (16 ounce) bottle tamarind soup mix (Sour Soup Base Mix)
1 (16 ounce) package palm sugar
1 cup sugar
1/2 cup minced garlic
2 tablespoons vinegar
1 cup fish sauce
1 1/2 cups water
2 -4 teaspoons chili flakes, thai style or
2 -4 teaspoons chili powder
1 (8 ounce) package rice noodles
4 tablespoons vegetable oil
4 eggs
1 lb shrimp, peeled and deveined or
1 lb chicken breast, cut into bite-sized hunks
2 tablespoons minced garlic
1 bunch chives, thai style has a earthier taste or
1 bunch chives, or
4 green onions
1 cup bean sprouts
1 lime, cut into small wedges
1/2 cup unsalted roasted peanuts, chopped
fried tofu (optional)
cilantro (fresh)

Steps:

  • For the sauce:.
  • Heat a deep frying pan or small pot over medium low heat adding all ingredients except the chili powder.
  • Cook the sauce until the palm sugar and regular white granulated sugar have dissolved. Taste the sauce at this point and add a little more sugar if too sour. The end result should be a well balance sweet/sour flavor.
  • To make it more spicy, add in the optional Thai chili flakes or chili powder to taste.
  • Remove from heat, allow to cool and store in a jar until needed for the main dish.
  • For the Pad Thai:.
  • Note: Soak the dried or fresh rice noodles in cold water for up to a day in advance. If you boil a pot of water while cooking the Pad Thai, you can quickly dip the noodles you're going to use with a small strainer and watch them "melt" and become translucent. This only takes a few seconds; quickly drain and throw them in the wok when you get to that step.
  • Heat up a wok and add oil. When the oil is near its smoke point, add the minced garlic and do a few quick stirs. Add chicken and shrimp into the wok stirring until half-cooked, then add the tofu pieces (if using). Add the eggs, stirring about to do a scramble of sorts.
  • Dip, drain and stir in the noodles at this point. Add enough of the Pad Thai sauce to your taste. add the bean sprouts and chives shortly before removing from heat.
  • Serve with some peanuts sprinkled on top, fresh bean sprouts and lime wedges. Garnish with cilantro.

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