Monday, February 2, 2015

Review of Annie Chun's Pad Thai Noodles; Recipe for Pad Thai

In my cookbook, I have a recipe for Pad Thai that I really enjoy.  However, the Tinkyada noodles I have used for the recipe haven't been quite the same as the noodles I have eaten as I have ordered Pad Thai at the Thai restaurant we have nearby. The Tinkyada noodles taste good, but have been a little too thick for this recipe.  I was excited to find Annie Chun's Pad Thai Brown Rice Noodles on the shelf in our grocery store.  They are just your basic noodle, yet I like the thin cut.  I am rating them at 10 out of 10, since there is nothing wrong with them...though they aren't a powerhouse of flavor since they are just plain noodles. :)

Here is the recipe from my cookbook for Pad Thai:


2 boneless, skinless chicken breasts
2 tablespoons cooking oil
1 pkg. Tinkyada® Fettuccine Noodles or Annie Chun's Pad Thai Noodles
2 tablespoons fish sauce
⅓ cup brown sugar
½ tablespoon sesame or peanut oil
2 teaspoons soy sauce
½ teaspoon lime or lemon juice
¼ teaspoon red pepper flakes
2 eggs, lightly beaten
1 teaspoon minced garlic clove
1 cup cooked shrimp
2 cups fresh bean sprouts
½ cup dry-roasted peanuts, chopped
1 cup cilantro leaves

1. Slice chicken into cubes while slightly frozen. Fry in cooking oil.

2. Prepare noodles according to package directions. Combine fish sauce, brown sugar, sesame or peanut oil, soy sauce, lime juice, and red pepper flakes in a small bowl.

3. Remove chicken from frying pan when fully cooked.

4. Beat eggs and scramble eggs in frying pan. Add garlic and shrimp and sauté for several minutes.

5. Add bean sprouts, cooked noodles, chicken, and sauce mixture. Before serving, stir in peanuts and cilantro.

...and here is a link to buy my cookbook on you can find lots of other tasty recipes. :)

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