Thaiphoon Chicken Tamarind Pasta Recipes

Steps:

• Soak rice noodles in a bowl of water for 15 minutes.
• Meanwhile, combine brown sugar, soy sauce, fish sauce, and tamarind paste in a bowl. Whisk well and set aside.
• Heat oil in a wok over medium-high heat. Add chicken. Stir-fry for 1 minute. Add tofu. Cook chicken is no longer pink in the center, about 4 minutes.
• Add garlic and shrimp paste to the wok and stir well. Cook for 2 minutes, then add fish sauce mixture and drained noodles. Cook until the noodles are tender, 3 to 5 minutes.
• Push noodles to one side of the wok. Crack the eggs into the other side. Scramble until firm, about 3 minutes. Stir into the noodles. Serve with peanuts, bean sprouts, and lime wedges.

Steps:

• Mix soy sauce and flour together in a large bowl until blended. Add chicken and mix until coated.
• Mix water, fish sauce, brown sugar, and tamarind paste together in a bowl.
• Heat oil in a wok over medium-high heat. Add garlic, chile pepper, and ginger and fry for 1 to 3 minutes. Remove chicken from the marinade and add to the wok; stir-fry for 1 to 2 minutes. Add 1/2 the tamarind sauce mixture to the wok and continue stir-frying until liquid dries up. Add remaining sauce and cook until chicken is no longer pink inside and sauce is thickened to desired consistency, 10 to 15 minutes more.

Steps:

• 1. PLACE CHICKEN IN BOWL AND MARINADE WITH OLIVE OIL, GARLIC, BASIL AND SALT AND PEPPER. PLACE IN REFRIGERATOR FOR 30 MINUTES. 2. IN A LARGE SAUCEPAN, WHISK CHICKEN BROTH, ORANGE JUICE, SUGAR, 6 TABLESPOONS BUTTER, TAMARIND PASTE OR CHUTNEY, SEASON WITH SALT AND PEPPER. BOIL MIXTURE UNTIL REDUCED TO 1 1/2 CUPS AND THICKENS TO A GLAZE. APPROXIMATELY 25 MINUTES ON MEDIUM HIGH HEAT. 3. MEANWHILE, IN A LARGE POT, COOK PASTA UNTIL AL DENTE IN BOILING WATER. DRAIN PASTA AND SET ASIDE. 4. IN THE SAME POT AS YOU COOKED THE PASTA, GRILL SLICED ONIONS IN OLIVE OIL UNTIL TENDER. SEASON WITH SALT AND PEPPER ON HIGH HEAT. APPROX. 5 MINUTES. 5. ADD CHICKEN MIXTURE INTO GRILLED ONIONS AND COOK ON HIGH HEAT. GRADUALLY BASTE CHICKEN WITH GLAZE DURING COOKING AND COVER. STIR AND ADD BASTE THROUGHOUT. COOK CHICKEN UNTIL IT IS NO LONGER PINK. APPROXIMATELY 10 MINUTES. 6. ADD COOKED PASTA AND REMAINDER OF GLAZE INTO THE CHICKEN/ONION MIXTURE. 7. MIX WELL AND SERVE.

Steps:

• Heat the grill. Put the potatoes in a pan of cold water, stir in the turmeric, then bring to the boil. Simmer for 12-15 mins until tender. Steam the broccoli in a metal colander or sieve over the potato pan for 4-5 mins until tender.
• Mix together the tamarind paste and mango chutney. Make a few slashes in each chicken breast and place on a baking tray. Brush with the tamarind mixture, then grill for 5 mins on each side or until cooked through and sticky.
• Drain the potatoes. Mash with the yogurt, korma paste and seasoning, then keep warm. To serve, stir most of the spring onions into the mash, then spoon onto plates. Scatter with the remaining spring onions and serve alongside the sticky chicken and broccoli.

Steps:

• Place rice noodles in a large bowl and cover with several inches of room temperature water; let soak for 30 to 60 minutes. Drain.
• Whisk sugar, vinegar, fish sauce, and tamarind paste in a saucepan over medium heat. Bring to a simmer, remove from heat.
• Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add chicken; cook and stir until chicken is cooked through, 5 to 7 minutes. Remove from heat.
• Heat 1 tablespoon oil and minced garlic in a large skillet or wok over medium-high heat. Stir in eggs; scramble until eggs are nearly cooked through, about 2 minutes. Add cooked chicken breast slices and rice noodles; stir to combine.
• Stir in tamarind mixture, 1 1/2 tablespoons sugar, and salt; cook until noodles are tender, 3 to 5 minutes. Stir in peanuts; cook until heated through, 1 to 2 minutes. Garnish with bean sprouts, chives, paprika, and lime wedges.