Name: Marty's Ginger Pad Thai recipe
Ingredients: 1 (8 ounce) package rice noodles (rice vermicelli);2 cups chicken stock;1 cup water;2 stalks lemongrass, chopped;1 cup peanuts;½ cup coconut powder;1 pound boneless chicken breast, sliced;¼ cup oyster sauce;2 tablespoons fish sauce;2 tablespoons dark soy sauce;2 teaspoons salt;2 teaspoons ground black pepper;2 teaspoons peanut oil, divided;½ cup chopped ginger;1 small Spanish onion, chopped;2 jalapeno peppers, seeded and chopped;4 cloves garlic, chopped;1 habanero pepper, seeded and chopped, or more to taste;1 large carrot, cut into matchsticks;1 large yellow bell pepper, sliced;1 small green bell pepper, sliced;4 small radishes, sliced;1 large king oyster mushroom, sliced;2 tablespoons red curry paste;1 teaspoon curry powder, or more to taste;¼ cup white wine;¼ wedge lime, juiced;5 sprigs cilantro leaves, chopped

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Ingredients

1 (8 ounce) package rice noodles (rice vermicelli) 2 cups chicken stock 1 cup water 2 stalks lemongrass, chopped 1 cup peanuts ½ cup coconut powder 1 pound boneless chicken breast, sliced ¼ cup oyster sauce 2 tablespoons fish sauce 2 tablespoons dark soy sauce 2 teaspoons salt 2 teaspoons ground black pepper 2 teaspoons peanut oil, divided ½ cup chopped ginger 1 small Spanish onion, chopped 2 jalapeno peppers, seeded and chopped 4 cloves garlic, chopped 1 habanero pepper, seeded and chopped, or more to taste 1 large carrot, cut into matchsticks 1 large yellow bell pepper, sliced 1 small green bell pepper, sliced 4 small radishes, sliced 1 large king oyster mushroom, sliced 2 tablespoons red curry paste 1 teaspoon curry powder, or more to taste ¼ cup white wine ¼ wedge lime, juiced 5 sprigs cilantro leaves, chopped

Nutrition Info

740 calories carbohydrate: 77.3 g cholesterol: 58.9 mg fat: 31.6 g fiber: 9.3 g protein: 37.8 g saturatedFat: 10.5 g servingSize: - sodium: 2941.9 mg sugar: 7.9 g transFat: : - unsaturatedFat: : -

Directions

Place noodles in a large pot and cover with lukewarm water. Let soak until softened, about 30 minutes. Bring to a boil, cook, stirring occasionally, until noodles are tender yet still firm to the bite, about 3 minutes. Drain and return to the pot.
Combine chicken stock, 1 cup water, and lemongrass in a small saucepan. Bring to a boil, simmer until broth is fragrant, about 5 minutes. Strain out lemongrass and discard.
Crush peanuts using a mortar and pestle. Toast in a wok or large skillet over medium heat until fragrant, 2 to 3 minutes. Transfer to a bowl.
Toast coconut, stirring often, in the wok until golden brown and fragrant, 2 to 3 minutes. Transfer to a bowl.
Place chicken in a large bowl. Coat with oyster sauce, fish sauce, soy sauce, salt, and pepper.
Heat 1 teaspoon peanut oil in the wok over medium-high heat. Add chicken mixture and ginger, cook and stir until chicken is browned, about 2 minutes per side. Remove from the wok.
Heat remaining 1 teaspoon peanut oil in the wok over medium-high heat. Add onion, jalapeno peppers, garlic, and habanero pepper, saute until fragrant, about 2 minutes. Add carrot, yellow bell pepper, green bell pepper, and radishes, cook and stir for 1 minute. Stir in mushroom, red curry paste, and curry powder until well-combined, 1 to 2 minutes.
Pour broth and white wine into the wok. Cook until reduced, about 5 minutes. Stir in 1/2 of the toasted peanuts and all the coconut, simmer for 2 minutes. Add chicken, continue simmering until chicken is no longer pink in the center until sauce has reduced to about 1 1/2 cup, about 5 minutes.
Pour chicken and sauce over noodles in the pot, add remaining peanuts. Stir over low heat until well-combined, 2 to 3 minutes. Pour in lime juice and garnish with cilantro.

Recipe Yield

4 servings

Recipe Note

A ginger/pad Thai crossbreed.

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