OniGiri
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Pad Thai + Satay Chicken Skewers
🕑 Added 2022-03-15 01:00:00 +0000 UTCPad 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
ΒΌ 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
Β½ tbsp soy sauce
lime juice to taste
Β½ tbsp brown sugar
water until desired consistency
- combine all ingredients together and mix
- can adjust oyster sauce and soy sauce amounts to taste
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