Pad Thai + Satay Chicken Skewers (Patreon)

Pad Thai

3 tbsp palm sugar

3 tbsp fish sauce

4 tbsp tamarind paste

3 tbsp water

garlic

shallots

thai chilis (add as many or as little as you like)

dried shrimp

flat rice noodle

bean sprouts

green onion

Chinese preserved radish

dried tofu

3 eggs

crushed peanuts

oil for stir fry

- soak flat rice noodle in cold water for at least 1hr, or over night

- cut palm sugar down to smaller pieces so it dissolves more easily

- combine palm sugar, fish sauce, tamarind paste and water, and set aside

- stir fry garlic, shallots, thai chilis, dried shrimp, and chopped chinese radish in some oil until fragrant

- add in dried tofu and stir fry

- drain rice noodles from the water, add in to stir fry

- add in the pad thai sauce you set aside ealier

- once noodles taste 80% cooked, push noodles to one side of the wok/pan, and crack eggs onto the other empty side

- place noodles over the fried eggs, and mix everything together

- add in bean sprouts and chopped green onions and stir fry gently

- add in crushed peanuts at the very end

- serve with lime wedge, and more crushed peanuts

Tamarind Paste

tamarind pulp

hot water, enough to fully submerge the pulp

- soak tamaind pulp in hot water for 30min

- strain pulp though a strainer to remove the seeds and skin

- if you want to store the paste for longer, can pasteurize it by bringing it to a boil and canning it in glass jar while still hot

- unpasteurized can keep in the fridge for 1 week. Pasteurized can be kept in fridge for several months.

Satay Chicken Skewer

¼ cup coconut milk

soy sauce

2 tsp curry powder

1 tsp tumeric powder

garlic

1 tbsp grated ginger

1 tsbp brown sugar

1 tbsp fish sauce

2 lb chicken

salt & pepper

- cut chicken into bite-sized skewerable pieces

- combine all the other ingredients in a bowl, and marinade chicken for at least 1hr, preferably over night

- skewer the chicken, and grill or saute in frying pan

Peanut Dipping Sauce

2 tbsp peanut butter

1 tbsp oyster sauce

½ tbsp soy sauce

lime juice to taste

½ tbsp brown sugar

water until desired consistency

- combine all ingredients together and mix

- can adjust oyster sauce and soy sauce amounts to taste