Thai Roasted Chicken with Pad Thai Noodles

Chef :

Genres : Thai Cuisine,

Ingredients

300g chicken thigh

Marinade:
2 coriander root
3 clove garlic
1 stalk lemongrass (white part)
1 tsp white pepper corn
1 tbsp Thai soya sauce
2 tbsp fish sauce
1 tbsp palm sugar

Dipping sauce:
1 tbsp chili flakes
2 shallots (finely chop)
1 clove garlic (finely chop)
2 tsp coriander leaves (finely chop)
1 tbsp ground roasted rice
3 tbsp fish sauce
1.5 tbsp palm sugar
2 tbsp lime juice
1 tbsp water

120g fresh Pad Thai rice noodles or dried noodles, soaked to soften
60g cooking oil
10g garlic, finely chopped
10g shallots, finely chopped
100g chicken stock (optional)
100g Phad Thai sauce
100g medium prawns shelled and de-veined
2 eggs beaten
60g firm bean curds, deep fried and diced
15g dried shrimps
20g preserved chinese radish, chopped (hua chai poh)
150g bean sprouts
40g chinese chives, cut into 1 inch (bai gui chai)
Phad Thai Sauce Ingredients:
700ml to 1 litre tamarind juice (depends on how intense you want the taste)
250g palm sugar
100g fish sauce
Garnish

2 stalks chinese chives

4 limes, thinly sliced

3g chili flakes

5g peanuts, roasted, grounded

5g sugar

Method

Thai Roast Chicken
Cut the chicken thigh into 1-2cm thick in big pieces.
Finely pound coriander root, lemongrass, white pepper corn, garlic until paste. Marinate the chicken with pounded paste and others ingredients for an hour.
Grill the chicken on medium heat until cooked.
Mix all the ingredients for sauce, stir to dissolve the sugar.

Sauce:

Add together and simmer over medium heat until it turns dark brown and thickened.  Do not let it burn.  Ensure you use sour tamarind.

To make your own tamarind juice, take 300g flesh and add 1 litre of water.  Soak for at least half an hour and then press the flesh out to mix with the juice.  Strain and use.

Other ingredients:

Mise en place all the ingredients.

For bean curd, deep fry so that it is crunchy outside and soft inside.  Dice small.

For prawns, wash and dry, then pan fry.

For eggs, add abit of salt, fish sauce and pepper and pan fry in the wok and dice.

To make the omelette wrap, beat eggs and sift.  Use a non stick pan and abit of oil and cook it like a crepe.

Stir frying:
Add a generous amount of oil.

Fry the garlic and shallot first but do not let it burn.  It should be fragrant before you add radish.

Then add noodles and a spoon of water or stock around the outside to help soften the noodles.  Continue to turn the noodles so that it does not stick to the wok.  Reduce heat.

Add the sauce and then separate the noodles.  It should be golden brown in colour.

Add the rest of the ingredients in stages and finish with the sugar, chili flakes, peanuts, more bean sprouts and chives.