Pad Thai

Grilled Cilantro Chicken with Pad Thai - Bonnie Stern

CHICKEN

• 4 cloves garlic
• 2 shallots or 1 small onion
• 1 cup fresh cilantro or parsley
• 2 tablespoons Thai fish sauce
• 1/4 cup lime juice
• 1 tablespoon pepper
• 6 boneless, skinless chicken breasts

PAD THAI

• 1/2 lb (250 g) rice vermicelli noodles, fettuccine width
• 1/4 cup tomato sauce
• 2 tablespoons Thai fish sauce
• 2 tablespoons lime juice
• 2 tablespoons brown sugar
• 1/2 teaspoon hot chili paste
• 1 tablespoon vegetable oil
• 3 cloves garlic, finely chopped
• 2 eggs, lightly beaten
• 1 cup fresh bean sprouts
• 2 tablespoons finely chopped roasted peanuts
• 2 green onions, thinly sliced
• 2 tablespoons chopped fresh cilantro

• 1
  1. To prepare chicken, combine garlic, shallots, cilantro, fish sauce, lime juice and pepper in blender or food processor and blend until smooth. Pour into shallow dish. Add chicken pieces and turn to coat evenly with marinade. Marinate in refrigerator for a few hours or overnight.
• 2
  2. Preheat barbecue or broiler. Cook chicken for 6 to 8 minutes per side, or until outside is brown and inside is no longer pink. Baste with marinade during cooking. Discard any leftover marinade.
• 3
  3. Meanwhile, to prepare Pad Thai, place noodles in large bowl and cover with boiling water. Allow to stand for 8 to 10 minutes, until softened but still firm. Drain well.
• 4
  4. In small bowl, combine tomato sauce, fish sauce, lime juice, sugar and chili paste. Reserve.
• 5
  5. Heat oil in large skillet or wok. Add garlic and cook gently until fragrant but not brown. Stir in reserved sauce and heat thoroughly.
• 6
  6. Add beaten eggs. Allow to set slightly and then stir into mixture. Add noodles and toss gently. Add bean sprouts.
• 7
  7. Turn noodles onto serving platter. Garnish with peanuts, green onions and chopped cilantro. Serve with hot or cold chicken.

Source: Simply HeartSmart Cooking - Bonnie Stern