Thai Village Cuisine

How about Thai & Vietnamese Recipes, anyone??

Public Comments

1. here ya go, enjoy Pad Thai chicken For this recipe, use rice noodles that are about as wide as fettuccine-- or substitute fettuccine or linguine noodles, cooking them according to package directions. Nutrients per serving 31 g protein 19.4 g fat 70 g carbohydrates 4.4 g fibre 2 mg iron 47 mg calcium 1344 mg sodium 591 calories • Excellent source of niacin and vitamin B6 • Good source of vitamin C and zinc Preparation time 8 minutes Cooking time 15 minutes - N/A Makes 4 servings 1 lb (500 g) chicken strips or 3 to 4 skinless, boneless chicken breasts 1/2 lb (250 g) snow peas 4 green onions 1/2 cup (125 mL) coriander or basil leaves 227 g pkg rice-stick noodles 284 ml can pad Thai sauce 2 cups (500 mL) frozen cooked shrimp or small frozen bay scallops (optional) 1.In a large saucepan set over high heat, bring about 5 inches (13 cm) water to a boil. Meanwhile, if using chicken breasts, slice into bite-size strips. Trim snow peas. Slice onions. Remove leaves from coriander stems and leave whole. If using basil, stack leaves and thinly slice into strips. 2.Once water boils, remove pan from heat. Add noodles and stir until they separate. Let noodles stand in water to soften, no more than 6 minutes. Set a timer if you have one. Meanwhile, pour sauce into a large wide saucepan set over medium-high heat. Stir occasionally until sauce starts to bubble. Stir in chicken. Cover, reduce heat to medium-low and simmer, stirring occasionally, for 6 minutes. Meanwhile, drain noodles, then rinse under cold running water. 3.After chicken has simmered for 6 minutes, increase heat to high. Stir in snow peas, onions and shrimp, if using. Continue simmering, uncovered and stirring often, until shrimp are hot, about 5 minutes. Immediately add noodles and stir until evenly coated. Then sprinkle with coriander and serve immediately.