This weekend is the Asian Festival, so We The People decided to feature Lisa Wong, the Co-Founder of the Asian Festival, on our show this Friday. Check out the recipe below for a fun way to celebrate Asian culture.
Chicken Pad Thai
serving size 6
1 package medium rice noodle (soak in cold water for an hour)
2 pound chicken breast (cut into slices)
6 large eggs
1 bunch green scallion (cut into inches)
1 cup ground roast peanuts
1 1/2 cup chopped sweet radish
1 1/2 lb fresh bean sprouts
6 oz vegetable oil
2 limes cut into 8 wedges
1 cup fish sauce
1 1/2 cup sugar
1/2 cup white vinegar
1/2 cup tamarind juice
Combine all in a cooking pot and boil until sugar melts.
Using a large wok:
Heat wok on medium, add oil, increase heat to high, add eggs mix them until cooked, add chicken until cooked, add noodles, add sauce and paprika, noodle should cook in about 3 minutes and peanut, radish. While stirring for about 30 seconds. And bean sprouts and scallions. Stir for about 1 minutes.
Plate and garnish with peanuts and lime