This is a Thai inspired recipe, but it’s Americanized for sure! The addition of crispy fried chicken is a dead giveaway. If I had intended to make Pad Krapow Gai (Thai Basil Chicken), I would have used chicken thighs and the chicken would have been chopped into small pieces and pan fried, along with onion, garlic, and chilies. I also used Vietnamese flat wheat noodles instead of white rice.
Anyone who knows me knows that I blend food cultures to suit my taste and this example is no exception. I relied on estimating the volume of ingredients, rather than using precise measurements.
Okay, let’s build a dinner…
Preparation is key. Once the wok is hot, you want to have everything ready. Chop and slice everything in advance and set aside.
I followed the instructions on the package of noodles and soaked them in cold water for 20 to 30 minutes. I pulled the noodles out and heated the water to a boil and added the noodles back in for about 10 minutes, until they just became tender. I set the noodles aside.
While the noodles were soaking, I cut chicken breast meat into bite sized pieces and added them to a mixture of flour and cornstarch (about 4 to 1 ratio, flour to cornstarch). I tossed the chicken pieces until they were fully coated.
I double-fried the chicken in the wok, which is to say, I fried the chicken and then pulled it out for a minute and then put it back into the wok to finish with a crisp fry. I set the chicken aside and removed all but about 2 tablespoons of oil.
Now that the noodles and chicken were ready, I heated the wok and I added the julienned onions and stirred for a minute, then I added the mashed garlic and stirred another minute, and finally add the Thai chilies. After a minute more of stirring I removed the onion, garlic, and chilies and set aside.
I prepared a sauce by combining chicken stock, dark soy sauce, soy sauce, oyster sauce, sugar, and vinegar. As I mentioned previously, I estimated the amounts, but this is probably close…
1 cup chicken stock
2 Tbs. dark soy sauce
2 Tbs. soy sauce
2 Tbs. oyster sauce
1 tsp. sugar
1 tsp white vinegar
I added the prepared sauce and simmered it at medium heat for a minute and then added the cooked noodles and swirled them in the wok for a minute so that the noodles could absorb some of the sauce, and then I removed the noodles and set them aside.
I pulled out a bit of the sauce from the wok and added some cornstarch to make a slurry. I added the slurry back into the work and whisked for a minute, until the sauce thickened a little.
I added the enoki mushrooms and simmered for a minute.
I added the Thai basil and cilantro and turned the heat off. The basil should wilt, not cook.
I added the noodles to a serving bowl and topped it with the cooked chicken. I poured the contents of wok over the serving bowl and dinner was served.
The whole process took about 3 hours, but I was taking my time and having fun. This could have been accomplished in less than two hours, including prep time and cooking time.
I have to say that I wanted more Thai basil. The sauce was delicious, full of umami flavor, but the Thai basil played a supporting role, and I really wanted it to be more prominent. Next time I will add more basil!
It occurs to me that some recipe ingredients are simply not replaceable. Oh sure, shallots might be substituted with some white onion and a sliver of fresh garlic, or a splash of ketchup might suffice in a pinch, instead of a dollop of tomato paste, but some food items are so unique that I just can’t make an exception. Cilantro is one of those, and habanero chile is another. Their flavors are so unmistakable that their omission, or substitution is noticeable. I’m adding another item to the list: Thai basil.
If I had to describe Thai basil, I would say that it is a bit like a combination of regular basil and mint, but that falls short of the full range of flavor. There is also a hint of anise, and the leaves and stems are bigger and sturdier than regular mint.
Food memories are some of my most indelible memories and I can easily recall the first time I had Thai basil. It was 1987, in Dallas, Texas, at a neat little restaurant called Thai Soon. The owner, “Soon,” ran the restaurant on trendy Lower Greenville Avenue. (Last time I checked, she’s still in the restaurant business, but has moved to nearby Richardson, Texas.)
I experienced a few “firsts” at Thai Soon. First time to have Thai chilis, first time to walk into a restaurant kitchen, uninvited, just so I could salute the chefs. But my favorite first was my introduction to Thai basil.
Thai Basil played a reoccurring role in many of Soon’s recipes. Pungent and pervasive, and often playing second fiddle to delicious soups and spicy chilis, Thai basil was subtly woven into many delicious recipes, like threads of wool, woven into a comfortable, warm sweater.
Fresh Thai basil can be found in many international markets. Use the leaves to liven up a soup or salad, or add them to a stir-fry dish, or add them to a pita wrap, burrito, or a spring roll rice paper wrap.
Christmas Eve turned out to be a rollicking good time with family, food and holiday movies. The evening menu showcased some impromptu stir-fry dishes and the holiday movie marathon ended with a classic… “The Star Wars Holiday Special”. For the uninitiated, the Star Wars Holiday Special aired on TV in 1978 and was subsequently banished by George Lucas. It starred all of the favorite Star Wars characters like, Luke Skywalker, Princess Leia, Han Solo, Chewbacca, Art Carney, Harvey Korman and Beatrice Arthur. Yes, Art Carney, Harvey Korman and Bea Arthur! It’s a must-see!
The idea behind Thai cuisine for Christmas Eve came from a small jar of Thai Green Curry that has been sitting in my refrigerator for quite some time and I wanted to finish it off. I searched my pantry and refrigerator for items that would be suitable for stir-fry. Much of the afternoon was spent prepping vegetables, roasting garlic, soaking the noodles and watching holiday classics.
Thai Green Curry Chicken
Ingredients:
1 lb chicken breast, cut into 1” pieces
2 Tbs Thai green curry paste (3 Tbs for extra spicy)
1 Tbs oil
2 garlic cloves (fresh)
1 head of garlic (roasted)
2 Tbs fresh ginger, sliced thin
¼ yellow onion, julienne sliced
1 cup chicken stock
1 ½ cups coconut milk
2 Tbs fish sauce
1 Tbs dried basil and 1 tsp dried parsley (substitution for fresh Thai basil)
1 lime
Zest of lime
1 can of water chestnuts (8 ounces, drained and sliced)
1 roasted red bell pepper, sliced
1 green onion, diced greens and chopped white roots
¼ cup cilantro leaves
Directions:
Mix the cut chicken breast with the Thai curry paste. Refrigerate until needed.
In a bowl, combine the chicken stock with ½ cup coconut milk. Add the fish sauce, basil, parsley and the juice of half of a lime. Set aside.
In a wok, add a tablespoon of cooking oil. Warm a tablespoon of sliced ginger and one garlic clove.
Add 1 cup of coconut milk to the wok and turn the heat up to medium/hot.
Add the roasted garlic and stir the coconut milk as it thickens.
Add the chicken stock mixture and simmer at low/medium heat . Add the sliced water chestnuts, green onion roots and sliced jalapeño. Simmer for a few minutes and removed to a bowl.
Wipe the wok clean and add 1 tablespoon of cooking oil and turn the heat to high. Add a some garlic and ginger. Add the serrano chile and sear the chile in the oil. Remove the chile and reserve.
Add the marinated chicken to the wok and stir at high heat. Return the serrano chile to the wok, along with a garlic clove and 1 tablespoon of sliced ginger. Stir the chicken for a few minutes and remove the serrano.
Continue stirring the chicken until the chicken is cooked and browned.
Add the coconut milk/chicken stock mixture to the wok. Stir to incorporate and turn out to an oven proof bowl. Keep in a warm oven until ready to eat. When you are ready to eat, add a tablespoon of lime juice and top with cilantro, roasted red pepper and fresh lime wedges.
Serve in bowls, over jasmine rice.
Chicken with Peppers and Pineapple
Ingredients:
1 1/2 lbs. chicken breast, cut into 1” pieces
1 cup flour
¾ cup cornstarch
1 Tbs oil
1 Tbs fresh ginger, thinly sliced
3 garlic cloves, smashed
1 serrano chile
1 red bell pepper, chopped
1 orange bell pepper, chopped
1 yellow bell pepper, chopped
1 small yellow onion, julienne sliced
2 jalapeños, seeded and sliced into rings
2 cups fresh pineapple, cut into ½” pieces
1 Mandarin orange
Zest of an orange
2 Tbs garlic chile sauce (Sambal Oelek)
2 cups vegetable oil
¼ cup cilantro
¼ cup green onion, chopped
Directions:
In a large bowl, add mix the flour with the cornstarch. Add the chicken pieces and stir to coat. Set aside.
Add one tablespoon cooking oil to a wok. Simmer the ginger and garlic at low heat for minute and then remove the ginger and garlic.
Add the serrano and cook at high heat for 30 seconds. Remove and discard the serrano (or save for another time).
Add the chopped bell peppers, sliced onion, sliced jalapeño. Turn the heat to high and stir-fry for a few minutes. Add the ginger and garlic back to the wok and continue to stir until the peppers have softened to your liking. (Don’t overcook…mushy stir-fry vegetables make a disappointing stir-fry).
In a small bowl, add the cut pineapple. Add the juice and zest of the orange.
Add the pineapple to the wok and stir a few times to incorporate the flavors. Turn out to a bowl. Add the sambal oelek. Keep the bowl in a warm place.
Add a little flour to the bowl containing the chicken that has been coated in flour and cornstarch. Toss the chicken to prevent the chicken pieces from sticking together.
Wipe the wok clean. Add 2 cups of cooking oil to the wok and turn the heat to high. Add the chicken to the wok, a few pieces at a time. Stir the chicken occasionally. Remove the chicken to a paper towel lined platter when it turns golden brown and crispy.
Carefully pour the frying oil in an appropriate container to cool.
Wipe the wok clean and return it to the stove top. Add the vegetables and chicken back to the hot wok and stir a few times. Turn out to a serving bowl. Top with cilantro and green onions.
Shrimp with Rice Noodles
Ingredients:
16 ounces rice vermicelli noodles (rice stick)
1 lb raw shrimp, deveined with tails and shells removed
1 Tbs olive oil
½ tsp sesame oil
1 Tbs ginger, thinly sliced
1/4 yellow onion, julienne sliced
1 Tbs Hoisin sauce
2 tsp oyster sauce
1 Tbs fish sauce
2 green onions
Directions:
Crack the dried noodles in half and add them to a large pot. Add enough water to the cover the noodles by at least two inches.
Heat the water to a boil. Swish the noodles around in the pot as they boil. Sample the noodles while they cook. They should become al dente, just like properly cooked spaghetti noodles. Once the noodles have cooked, strain out the water and rinse the noodles with cold water to stop the heating process. Add the noodles back to the pot and cover with cold water. Reserve until needed.
Add olive oil and sesame oil to a hot wok. Add the ginger and stir for a minute. Discard the ginger.
Add the shrimp to the hot wok and stir-fry for a few minutes. Add the onion and stir. The shrimp will cook quickly.
Add the Hoisin sauce, oyster sauce and fish sauce and stir to mix.
Strain the noodles and add them to the wok. Stir to coat the noodles and turn everything out to a serving bowl.
Add the root pieces of the onion to the wok and sear.
Top the dish with chopped green onion tips and seared green onion roots.
Thai Trifecta
Dessert suggestion: Sliced bananas, dusted with cinnamon and chocolate sauce and whipped cream topping.
Dust with cinnamon, drizzle chocolate syrup and top with whipped cream
I haven’t come down with a cold during the summer months in
a long time and this one came at me quickly and with a vengeance. I slept for two days and, on the few
occasions I got out of bed, I staggered around the house like Frankenstein’s monster,
wandering aimlessly from room to room, only to collapse back into bed after a
few minutes.
At one point, during a semi-lucid moment, I thought it would
be “fun” to submit a post about my favorite chicken broth recipe but I was so
exhausted that my fingers refused to type and my brain was operating on emergency
reserve power. I really don’t have a
favorite chicken broth recipe, but I like to think that I do, when I’m
sick.
I’m feeling a little better now…still drained of energy but
at least my brain is firing on more than one cylinder.
So, let’s see if I can reconstruct the broth I made while I
was feeling ill. I’m glad I took a few
pictures because I can barely remember making this, even though it was only a
few days ago!
Use a mandoline to slice the chilis and garlic. I couldn’t tie my shoes because I was so deliriously sick but did that stop me from using a razor sharp kitchen instrument…heck no! Slice the lime into quarters…again with the sharp tools! Set these aside before you hurt yourself.
In a 4 quart pot, add the chicken broth and simmer over
medium/low heat. Add the garlic and soy
sauce. Add the Thai noodles. Simmer for a few minutes. Hover over the stove for a moment before
realizing that the noodles will probably take FOREVER to cook.
Walk away and forget that you are cooking something. Go back to the kitchen for a glass of water
and remember that you have something on the stove. Check to see if the noodles are soft. They probably won’t be. Lean over the broth and slowly breath in
through your nose and out through your mouth several times. Toss a sliver of habanero or jalapeño into
the pot and keep breathing. This is the therapeutic
part of the program. You may not enjoy the
broth when it is done but you will at least have had a moment to clear your
sinuses!
Once the noodles have softened, Pour the broth into a large
bowl. Add the spinach, onion and as much
of the chilis as you dare to. Squeeze
some lime juice into the broth.
Why on earth did I add the Thai noodles? The darn things are so wide and slippery that they defy chopsticks, forks and spoons. The only way I could eat them was to slurp them from the bowl. And, since I was sick, that was totally acceptable.
Toothpick Tales 