Perfect Pad Thai
Season 1; Episode 3

Featuring the track "Share Your Skin"

Featuring the track "Share Your Skin"

Featured wine Chateau Ste Michelle Gewürztraminer 2008

Featured wine Chateau Ste Michelle Gewürztraminer 2008

Velvet Chicken

Quantity Unit Ingredient
2 Pounds Chicken Breast Boneless, Skinless, cut into thin strips
½ Cup Cornstarch
½ Cup Water
½ teaspoon Baking Soda
½ teaspoon Kosher Salt
¼ teaspoon Black Pepper Cracked
½ Cup Cooking Oil we use olive oil blended with Canola

Velvet Chicken Procedure

Mix all ingredients except the oil in a medium bowl and place chicken strips into mix. Marinate for at least 15 minutes. Stir Fry on medium-high heat for 3 minutes and reserve on paper towel lined plate.



Pad Thai Sauce Ingredients

Quantity Unit Ingredient
2 Cups Water
2 Cups Brown Sugar
1 Cup Ketchup
¼ Cup White Vinegar
¼ Cup Tamarind Liquid or Balsamic Vinegar
½ teaspoon Thai Red Curry Paste
¼ Cup Fish Sauce
¼ Cup Oyster Sauce
2 teaspoon Lime Juice
½ teaspoon The Edge

Pad Thai Sauce Procedure

Mix all ingredients in a medium bowl and reserve

Pan Fry Ingredients

Quantity Unit Ingredient
1 Pound Rice Noodles Pre-soaked at least 2 hours
2 Tablespoons Cooking Oil We use olive mixed with canola oil
2 teaspoons Garlic Minced
2 Tablespoons Basil Thinly sliced, or chiffonade
2 Tablespoons Scallions Cut on a bias
2 Tablespoons Cilantro Minced
2 Tablesppons Ginger Skinned and minced
6 Eggs Scrambled, precooked
1 Cup Peanuts Minced
2 Cups Bean Sprouts

Pan Fry Procedure

Preheat pan over medium high, and saute aromatics in oil. Add drained noodles, precooked chicken and about 2 cups of premade pad thai sauce. Add garnish and simmer for a few minutes as noodles cook and sauce reduces.