Americas test kitchen pad thai7/7/2023 ![]() ![]() ![]() Kosher salt and freshly ground black pepperĤ boneless chicken breasts, skin-on (about 8 ounces/226 g each)ĩ tablespoons (136 ml) unsalted butter, dividedĢ tablespoons (30 ml) minced fresh parsleyĢ tablespoons (30 ml) freshly squeezed lemon juiceġ cup (250 ml) small-diced feta, preferably Greek (4 ounces/113 g) For extra crunch and flavour, sprinkle with chopped peanuts and minced cilantro. Divide among individual serving bowls, then top with shrimp and bean sprouts and sprinkle with remaining scallions. If not yet tender, add 2 tbsp (30 ml) water to skillet and continue to cook until tender. Add lime mixture and half of scallions, increase heat to medium-high and cook, tossing gently, until noodles are well coated and tender, about 3 minutes. Stir in egg and cook, stirring vigorously until scrambled and barely moist, about 20 seconds.Īdd drained rice noodles and toss to combine. Add shallot, garlic and salt and cook over medium heat, stirring constantly, until shallot is light golden brown, about 1½ minutes. Heat remaining tablespoon (15 ml) of oil in 10-inch (25-cm) non-stick skillet over medium-high heat until shimmering. Drain noodles and rinse with cold water until water runs clear, shaking to remove excess water. Let noodles soak until soft and pliable but not fully tender, stirring once halfway through soaking, 8-10 minutes. Pour 2 quarts (2 L) boiling water over noodles in bowl and stir to separate. Whisk lime juice, 3 tbsp (45 ml) water, sugar, fish sauce, 1½ tbsp (22.5 ml) oil, vinegar and cayenne together in bowl set aside. ![]() Keep warm while you prepare the rest of the recipe. Flip shrimp and cook until opaque, about another minute. Add shrimp in a single layer and cook for 1 minute without stirring. Heat 1 tbsp (15 ml) vegetable oil in a non-stick skillet over medium-high heat until just smoking. (340 g) peeled and deveined shrimp dry with paper towels and sprinkle with salt and pepper. 2 ½ tbsp (37.5 ml) packed dark brown sugarĢ ½ tbsp (37.5 ml) vegetable oil, dividedĤ oz (113 g) ¼-inch- (0.6-cm-) wide rice noodlesĢ scallions, green parts only, sliced thin, divided ![]()
0 Comments
Leave a Reply. |