[ This one's a good one! I've had it at their restaurant in Disney and made it myself and it's come out great! Just replace the shrimp with chicken, or add both! ]
Wolfgang Puck Cafe - Shrimp Pad Thai
Sauce 1:
3 tablespoons lime juice
3 tablespoons tamarind paste
1/2 teaspoon paprika
1/2 cup palm sugar
1 teaspoon salt
Sauce 2:
3 tablespoons fish sauce
1 tablespoon rice vinegar
1 tablespoon water
1 tablespoon sugar
2 teaspoons minced garlic
2 teaspoons minced Thai green chilies
1 tablespoon minced cilantro leaves
4 ounces rice noodles, linguini size
1 quart cold water
Oil, for deep-frying
2 ounces firm tofu, cut into 1/2-inch dice
2 tablespoons chopped roasted peanuts
1 tablespoon butter
1 egg, beaten with 1 teaspoon milk, plus salt, to taste
2 tablespoons peanut oil
1/2 teaspoon minced lemongrass
1 teaspoon minced green chilies
1 teaspoon chopped shallots
1 teaspoon minced ginger
1 kaffir lime leaf
1 tablespoon chopped cilantro leaves, plus sprigs for garnish
6 large shrimp, peeled, deveined
1/2 cup bean sprouts
Julienned green onion, for garnish
2 lime wedges, for garnish
1. To make Sauce 1: In a small saucepan, combine all the ingredients and bring to a boil. Continue boiling briefly just until the sauce reduces slightly. Set aside to cool. Reserve.
2. To make Sauce 2: In a small nonreactive bowl, combine all the ingredients and stir until well blended. Reserve.
3. In a mixing bowl, soak the rice noodles in cold water until softened. (This can be done several hours ahead of time.) Drain and reserve until needed.
4. Heat the oil in a medium saucepan or wok over medium-high heat. Deep-fry the diced tofu until crisp and golden. Remove with a slotted spoon or wire skimmer, drain on paper towels, and set aside to cool. Reserve. Add the peanuts to the oil and fry for 30 seconds. Remove and set aside.
5. In a small skillet, heat 1 tablespoon butter. Cook the scrambled egg mixture to a medium consistency. Season with salt. Transfer to a plate and set aside to cool. Chop coarsely and set aside until needed.
6. In a wok, over high heat, add the peanut oil. When almost smoking, stir-fry the lemongrass, green chilies, shallots, ginger, kaffir lime, cilantro, and shrimp until the shrimp turn pink and opaque, about 1 minute. Add the softened noodles, half of the bean sprouts, fried tofu, scrambled eggs, Sauce 1, and Sauce 2. Continue to stir-fry until the noodles have flattened, heated through, and blended with the sauce.
7. Transfer the Pad Thai to a serving plate. Top with the remaining bean sprouts, cilantro, green onions, and chopped peanuts. Serve with lime wedges for each person to squeeze over the noodles.
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[ As for chicken recipes, this is a really good one too! :3 Enjoy! ]
Apple-Butter Barbecued Chicken Recipe
Ingredients
1 teaspoon salt
3/4 teaspoon garlic powder
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
1 roasting chicken (6 to 7 pounds)
1 can (11-1/2 ounces) unsweetened apple juice
1/2 cup apple butter
1/4 cup barbecue sauce
Directions
1. Combine the salt, garlic powder, pepper and cayenne; sprinkle over chicken.
2. Prepare grill for indirect heat, using a drip pan. Pour half of the apple juice into another container and save for another use. With a can opener, poke additional holes in the top of the can. Holding the chicken with legs pointed down, lower chicken over the can so it fills the body cavity. Place chicken on grill rack over drip pan.
3. Grill, covered, over indirect medium heat for 1-1/2 to 2 hours or until a thermometer reads 180°. Combine apple butter and barbecue sauce; baste chicken occasionally during the last 30 minutes. Remove chicken from grill; cover and let stand for 10 minutes. Remove chicken from can before carving. Yield: 6-8 servings.
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