Chef Nuit Pad Thai Chicken
Chef Nuit Pad Thai Chicken
The Chef Nuit Pad Thai is PAI’s #1 bestselling item and a signature dish of Chef Nuit’s, featuring her sweet and tangy tamarind-palm sugar sauce. These flavours are sure to transport you to Thailand!Be sure to have a couple of eggs on hand to complete this dish! We’d love to send them but they could break in transit.
- 2 x 100g Dried Instant Rice Noodles
- 2 x 113g Chicken Breast, sliced & marinated
- 1 block Firm Tofu
- 57g Pickled White Radish
- 1 Large Shallot
- 2 x 140g Chef Nuit Pad Thai Sauce
- 2 cups Bean Sprouts
- 4 stalks Sawtooth Coriander
- 10 stalks Chinese Chives
- 1 Lime
- 1 Small Wedge of Cabbage
- 57g Ground Roasted Peanuts
- 57g Chilli Powder
ITEMS NOT PROVIDED:
Make sure you’ve got a Large Bowl, a Large Sieve, a Cutting Board, a Chef’s Knife, a Large Wok or Nonstick Frying Pan, and Tongs. It’s also ideal to have a few staples on hand like Canola or Vegetable Oil and 2 Eggs. Now, let’s get cooking!
Noodles: Place the Rice Noodles in a large bowl. Add cold water to cover and let soak for 1 hour. Drain well with a sieve, place back in bowl, and cover with plastic wrap to prevent Noodles from drying out.
Tofu: Dice into ½-inch x ½-inch cubes.
Shallot: Trim bottom, peel, and finely mince.
Pickled White Radish: Coarsely mince.
Sawtooth Coriander: Thinly slice.
Chives: Trim bottom and cut into 2-inch long pieces.
Lime: Cut into wedges.
Cabbage: Thinly slice.
IMPORTANT NOTE: Each portion must be cooked individually; otherwise, Noodles may become overcooked and too soggy.
In a large wok or frying pan over high heat, heat 3 tablespoons oil. Add 1 package Chicken Breast and ½ of the Tofu; stir often to cook for about 1-2 minutes, or until the Chicken is slightly cooked. Turn off the heat.
Stir in ½ of the Shallots and Radish. Continue to cook without turning on the heat for about 10 seconds, or until fragrant.
Add 1 package Chef Nuit Pad Thai Sauce and stir to mix well. Turn on the heat to high. Add 1/2 of the Rice Noodles and stir to cook for 2-3 minutes, or until Noodles are soft and shiny.
Reduce heat to low. Push Noodles to one side of the pan and add 1 Egg to the empty side of the pan, lightly breaking the yolk with a pair of tongs. Cover the Eggs with the Noodles and let cook for 1-2 minutes or until Egg is cooked through. Use tongs to toss Noodles and break apart the Egg into bite-size pieces.
Stir in 1 cup Bean Sprouts and ½ of the chopped Sawtooth Coriander and Chives and mix well. Turn off the heat.
Serve on a plate garnished with Ground Roasted Peanuts, Chilli Powder, shaved Cabbage, and a Lime wedge. Repeat with the 2nd portion of the Chef Nuit Pad Thai.