INGREDIENTS
Noodles & Rice
16 ounces Pad Thai noodles
4 cups jasmine rice
Marinade & Chicken
3 stalks of the chopped lemongrass
6 garlic cloves, finely chopped or minced
6 tablespoons lime juice
6 tablespoons fish sauce
3 tablespoons soy sauce
6 tablespoons brown sugar
3 tablespoons vegetable oil
3 tablespoons grated fresh ginger
6 to 7 pounds skinless and boneless chicken breast
Thai Fish Sauce
1 cup fish sauce
1 cup rice vinegar
½ cup white sugar
¾ cup lime juice
6 garlic cloves, finely chopped
1 tablespoons grated fresh ginger
3 red chili, finely chopped
1 ½ cup water
Vegetables
1½ tablespoons vegetable oil
6 carrots, julienned
6 cucumbers julienned
1 bunch of radishes sliced
1 bunch green onions sliced
2 cups bean sprouts
1 bunch mint leaves
1 bunch cilantro leaves
Sliced chili for serving
Lime wedges for serving
DIRECTIONS
MARINADE (PREPARE THE MARINADE 24 HOURS BEFORE)
Lemongrass
Peel the tough outer layers off to reveal the softer white part on the bottom. About the lower 3rd of the lemongrass.
Smash the lemongrass using the back of the knife.
Chop into very large chop. You want the pieces large enough so you can remove them after the marinade is done.
Add to a bowl:
Add to a bowl:
3 stalks of the chopped lemongrass
6 garlic cloves, finely chopped or minced
6 tablespoons lime juice
6 tablespoons fish sauce
3 tablespoons soy sauce
6 tablespoons brown sugar
3 tablespoons vegetable oil
3 tablespoons grated fresh ginger
In a large pan:
Combine 6 to 7 pounds skinless and boneless chicken breast with the marinade.
Let it marinade in the refrigerator for 24 hours
Thai Fish Sauce
Add to a bowl:
1 cup fish sauce
1 cup rice vinegar
½ cup white sugar
¾ cup lime juice
6 garlic cloves, finely chopped
1 tablespoons grated fresh ginger
3 red chili, finely chopped
1 ½ cup water
Vegetables
Add to a bowl:
1½ tablespoons vegetable oil
6 carrots, julienned
6 cucumbers julienned
1 bunch of radishes sliced
1 bunch green onions sliced
2 cups bean sprouts
1 bunch mint leaves
1 bunch cilantro leaves
Sliced chili for serving
Lime wedges for serving
Chicken (20 minutes)
In a large fry pan:
Remove chicken from marinade, remove the large bits of lemongrass. The small bits will fall off during frying.
Heat ½ tbsp oil in a fry pan over medium heat.
Place chicken in the pan and cook each side until dark golden brown and chicken is just cooked through – about 10 minutes in total.
Remove from pan, shaking off any remaining bits of visible lemongrass and set aside to rest for 5 minutes. Then slice into thin pieces.
Remove any leftover lemongrass from the pan. You will be adding the noodles to this pan
Noodles and Rice (Prepare while the chicken is being cooked)
Noodles (15 minutes)
Place 16 ounces Pad Thai noodles in hot water with 1 tablespoon vegetable oil for 10 minutes while the chicken is cooking
After chicken is done, remove all lemongrass from the pan and cook the noodles for 2 or 3 minutes.
Rice (30 minutes)
In a saucepan add:
4 cups jasmine rice
5 cups water
Cover with tight glass lid and bring to a boil. (DO NOT UNCOVER WHILE COOKING)
Lower heat and simmer for 15 minutes. Open once to stir
Remove from heat and let cool for 5 minutes.
Fluff with fork and serve
Serve
Place noodles or rice in bowl. Each person can decide if they want noodles or rice
Toss the vegetables and herbs
Top with chicken.
Drizzle with a few tablespoons of the Thai fish sauce
Serve with lime wedges and chili slices.
