Hannaford homepage

0 items

{"allowOffScreenOverlay":false,"closeOnBackgroundClick":true,"onScreenPadding":10,"cssSelector":"ql-thumbnail","effectOnHideOptions":"{}","widgetClass":"OverlayWidget","effectOnShow":"slide","effectOnHideSpeed":"1200","captureClicks":true,"bindings":{"bind0":{"element":".ql-thumbnail .Quicklook .trigger","type":"quicklookselected","fn":"function(){$.fnProxy(arguments,\'#headerOverlay\',OverlayWidget.show,\'OverlayWidget.show\');}"}},"dragByHandle":true,"dragByBody":false,"effectOnShowSpeed":"1200","effectOnHide":"slide","effectOnShowOptions":"{}"}

We're sorry, but the page you requested was not found.

The address may have been typed incorrectly, or the page may no longer exist.

Please check the address or go to our home page or site map, which we hope will help you find what you're looking for.

Chicken Pad Thai
Online Circular Online Circular Videos Videos
  Category  Search  

 
Chicken Pad Thai
.................................................................................
  Print Recipe

Ingredients:
................................................
Servings:
about
scaling
Cook Time:
 25 minutes
Prep Time:
 25 minutes
Cook Method:
 stovetop
Cook Temp:
Directions:
.................................................................................
Rice noodles can be tricky to work with- they need to soak as part of their cooking process, and you may need to experiment a little to get the cooking time just right. Linguini-style noodles work best; ultra-thin noodles can easily overcook and become gummy. This recipe is flexible- add or substitute shrimp or tofu for the chicken.

Garnishes

4 scallions, trimmed, thinly sliced
2 Tbsp. chopped fresh cilantro
1 lime, ends removed, cut into 8 wedges


1. Place noodles into a 9-by-13-inch baking pan or a large bowl. Pour very hot tap water over noodles to cover and let them soften for 10 minutes. Drain and set aside.
2. While noodles soak, prepare sauce. In a small bowl, whisk together fish sauce, lime juice, brown sugar, and 2/3 cup of the water. Set aside.
3. Heat oil in a large nonstick skillet or wok over medium-high heat. When hot, add garlic and chili paste, stir for 30 seconds, then add chicken. Cook and stir until chicken is mostly cooked through, about 3 to 4 minutes.
4. Add drained noodles and reserved sauce. Stir and bring to a simmer. Cook for 3 minutes. Prepare scallion, cilantro, and lime garnishes while noodles cook. Push noodles slightly to the side and add eggs. Use a wooden spoon to stir and cook eggs; some will scramble and some will be incorporated into the sauce. Continue cooking until all the sauce is absorbed by the noodles. Test one noodle for doneness; if it's not tender, add remaining 2 Tbsp. water and cook until water is absorbed. Remove from heat and add peanuts and bean sprouts. Use tongs to toss bean sprouts with noodles.
5. To serve, divide Pad Thai among four shallow bowls. Garnish each bowl with scallions, cilantro, and lime.

Notes: You will need 2/3 cup water, plus 2 Tbsp. as needed.

Source: Hannaford Fresh Magazine, May/June 2008
8 oz Stir-fry rice noodles (linguini style, 1/8 inch wide)
1/3 cup Fish sauce
1/3 cup Lime juice
3 Tbs Light brown sugar
2/3 cup Water
2 Tbs Vegetable oil
2 tsp Minced garlic
1/4 tsp Ground fresh chili paste
1 lb Hannaford Inspirations Stir Fry Boneless Breast Strips
2 ea Egg
1/3 cup Peanuts, dry roasted, chopped
1 1/2 cup Fresh mature mung bean sprouts
4 ea Medium scallions, trimmed and thinly sliced
2 Tbs Chopped fresh cilantro
1 ea Fresh lime, ends removed, cut into 8 wedges


© 2010 Adplex