Mushroom and Chicken Pad Thai

 

Yield: 8 portions

Ingredients

1 1/2 pounds Thai rice noodles, soaked in warm water and drained
2 pounds mushroom assortment: white button, cremini, oyster, portabella, shitake
8 ounces chicken breast meat, cut evenly into 2 inch pieces
8 3-4 inch skewers, metal or wooden soaked in water
3 cups bean sprouts
1/2 cup green onions, cut into 2 inch lengths
1 cup fresh coriander/cilantro, mostly leaf in 2 inch lengths
1/4 cup peanuts, crushed
1 fresh mild red chile, such as red jalapeno
1 cup chicken stock
1 lime, cut into 8 wedges
White peppercorns, fresh
1/4 cup vegetable oil for stir-frying

Marinade for Chicken

1 tablespoon  cornstarch
2 tablespoon  mushroom soy sauce
2 cloves garlic, coarsely chopped

Pad Thai Sauce

1/3 cup tamarind paste
1 tablespoon fish sauce
1/4 cup chili sauce
4 tablespoons  brown sugar

Directions

Marinade chicken. Place chicken in a small bowl.  Cover with mushroom soy and garlic.  Stir.  Cover to marinate 1 hour. When ready to serve, drain and arrange chicken meat on small 3 inch skewers.

Make Pad Thai sauce: Mix all sauce ingredients  in a small bowl and set aside until assembly.

Warm a 10 inch skillet.  Add a few drops of vegetable oil and quickly brown the chicken skewers on all sides.  Lower heat and cook 3 minutes partially covered until cooked through.  Remove to a plate with rack and cover partially until assembly.

Wipe out pan.  Return to medium heat and add drops more of vegetable oil.  Add the bean sprouts and saute lightly.  Remove to plate.  Again return the pan to heat, adding 2 tablespoons of olive oil.  Add mushrooms and cook 3-4 minutes tossing often.

Add the chicken stock and bring to boil.  Toss in the noodles and stir.  Simmer partially covered 3-4 minutes.,  Stir in the Thai sauce and any chicken broth on the plate from the draining chicken.

Plate noodles and sauce evenly to small bowls.  Garnish with even spoons of green onion, fresh coriander, peanuts, lime, a sprinkling of white peppercorns and a slice or two of red chile.  Top with warm chicken brochette.

 

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