Pad Thai Simple no-wok recipe, cooks in 3 minutes
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Date: 2021-04-29
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Comments and reviews: 10
Roelf
I use this method to get super juicy chicken breast pieces:
1. Put the tissue-dried pieces in a pan with some olive oil and medium high heat, don't stir.
2. When they're 2/3 through and have some nice color on them, stir for 10 seconds
3. Put them in a bowl and cover with aluminium foil.
4. Let them rest for at least 5 minutes. The cooking process will continue because the aluminium foil retains the heat.
5. Continue cooking the rest of your meal.
6. Add the chicken pieces to the prepared meal, just at the end.
7. They should still be warm enough, so stir and serve. Be aware that there's some leftover juices in the bowl.
reply
I use this method to get super juicy chicken breast pieces:
1. Put the tissue-dried pieces in a pan with some olive oil and medium high heat, don't stir.
2. When they're 2/3 through and have some nice color on them, stir for 10 seconds
3. Put them in a bowl and cover with aluminium foil.
4. Let them rest for at least 5 minutes. The cooking process will continue because the aluminium foil retains the heat.
5. Continue cooking the rest of your meal.
6. Add the chicken pieces to the prepared meal, just at the end.
7. They should still be warm enough, so stir and serve. Be aware that there's some leftover juices in the bowl.
reply
Pattatasai
I'm thai and i watch this video. i feel confused because some ingredients don't have it a garlic its shallot, ginger we don't use it and green onion its chives. chives we cut a piece and don't put chives after chicken and put beansprout after sauce because it will wilt. You should n't put water in cooking process because its more wilt and veggie its not wilt it should bit cooked because its bit crunchy.
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I'm thai and i watch this video. i feel confused because some ingredients don't have it a garlic its shallot, ginger we don't use it and green onion its chives. chives we cut a piece and don't put chives after chicken and put beansprout after sauce because it will wilt. You should n't put water in cooking process because its more wilt and veggie its not wilt it should bit cooked because its bit crunchy.
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George
I am by NO means an accomplished cook, but I have found that putting chicken breast, beef, pork, etc. in the freezer for half to three quarters of an hour makes it just stiff enough to aide in making really thin slices.
There! THAT and how to boil water are the extent of my culinary talents. well, my talents are expanding, thanks to Mr. Ragusea and his practical (and delish) recipes and techniques.
reply
I am by NO means an accomplished cook, but I have found that putting chicken breast, beef, pork, etc. in the freezer for half to three quarters of an hour makes it just stiff enough to aide in making really thin slices.
There! THAT and how to boil water are the extent of my culinary talents. well, my talents are expanding, thanks to Mr. Ragusea and his practical (and delish) recipes and techniques.
reply
Emerald
Hi Adam,
There is a very soft but once noticed unignorable high pitch in your video. It fades in between 0: 52 and 0: 54, and fades out at around 3: 58.
I figured you might want to know.
Aside from that. As always love your style, and for once I feel like I could make the recipe myself. So looking forward to trying it sometime!
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Hi Adam,
There is a very soft but once noticed unignorable high pitch in your video. It fades in between 0: 52 and 0: 54, and fades out at around 3: 58.
I figured you might want to know.
Aside from that. As always love your style, and for once I feel like I could make the recipe myself. So looking forward to trying it sometime!
reply
Obioma
This might sound weird but can you do a video of how to properly/scientifically clean after cooking/eating? How to wash dishes, basically. Should you soak? should you rinse/drain your sponge with cold water? When should you use an iron sponge? Do you have to use soap if there's only cookie crumbs on the plate? Etc.
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This might sound weird but can you do a video of how to properly/scientifically clean after cooking/eating? How to wash dishes, basically. Should you soak? should you rinse/drain your sponge with cold water? When should you use an iron sponge? Do you have to use soap if there's only cookie crumbs on the plate? Etc.
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iKhanKing
Hey Adam, I know this is asking a lot since you already do this so well, but could you offer substitute recommendations when you use peanuts in your recipes? It's such a common allergy, and unlike eggs, milk, or seafood, vegan recommendations don't really cut it.
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Hey Adam, I know this is asking a lot since you already do this so well, but could you offer substitute recommendations when you use peanuts in your recipes? It's such a common allergy, and unlike eggs, milk, or seafood, vegan recommendations don't really cut it.
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Michael
This is so different from our local thai place. She has a day once a year where she teaches people how to make her dishes. She uses oyster sauce instead of fish sauce for one and definitely no tomato products. She does use more sugar though.
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This is so different from our local thai place. She has a day once a year where she teaches people how to make her dishes. She uses oyster sauce instead of fish sauce for one and definitely no tomato products. She does use more sugar though.
reply
Idea
Good for an American version, probably better than most Thai restaurants in the US. nothing at all like Pad Thai here in Thailand. I imagine a lot of my Thai friends would say this is a very good version of Fried Noodles but not Pad Thai.
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Good for an American version, probably better than most Thai restaurants in the US. nothing at all like Pad Thai here in Thailand. I imagine a lot of my Thai friends would say this is a very good version of Fried Noodles but not Pad Thai.
reply
Tomas
You actualy dont need cook the noodles at all. Just give them to the cold water and let them sit there overnight. They will be very soft and when you add them into the pan they will be cooked very quickly. I do it like that every time.
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You actualy dont need cook the noodles at all. Just give them to the cold water and let them sit there overnight. They will be very soft and when you add them into the pan they will be cooked very quickly. I do it like that every time.
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Justice
One thing that wasn't brought up. If you cut down the sugar make sure you cut down the acid. Sugar makes a dish seem less acidic. If you reduce the sugar without reducing the source(s) of acid the dish might seem too acidic.
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One thing that wasn't brought up. If you cut down the sugar make sure you cut down the acid. Sugar makes a dish seem less acidic. If you reduce the sugar without reducing the source(s) of acid the dish might seem too acidic.
reply
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