Cook It Yourself!-Asian edition. Chef Chris Prosperi’s Pad Thai recipe


You don’t feel like going out to eat but you still want to try something delicious and exotic.   We’ve been there before and we recommend you cook it yourself!  If you’re one for experimentation, we recommend you visit A Dong supermarket on 160 Shield Street in West Hartford.  This is  Connecticut’s best Asian supermarket. But what should you buy?  In November 2008, Chef Chris Prosperi of Metro Bis in Simsbury visited Newington’s Lucy Robbins Welles library and shared some of his tastiest recipes.  His Pad Thai recipe proved to be the tastiest.  You can buy all of these ingredients at A Dong Supermarket.

Pad Thai by Chef Chris Prosperi (makes 2 servings)

Pad Thai Sauce

 Image

Pad Thai by Chef Chris Prosperi (makes 2 servings)

Pad Thai Sauce

1 bottle Mae Ploy chili sauce for chicken
2 ½ cups sugar
3 cups water
½ cup fish sauce
3 cups white vinegar

Combine all ingredients in a saucepot over medium heat and bring to a simmer for two minutes. Let cool and store in the refrigerator.

Pad Thai

1 package medium rice noodles
1 pound chicken thinly sliced
4 eggs
1 cup Pad Thai Sauce
1 12-ounce package mung bean sprouts
1-bunch scallions chopped
½ cup chopped dry roasted peanuts
1 lime cut into quarters

How to Cook it: Soak the noodles in warm water for 30 minutes and then drain. Heat the oil in a wok or large sauté pan and then add chicken and stir-fry for 2-3 minutes. Crack the eggs into the pan and stir-fry until they are cooked and scrambled. Add 6 ounces of pad Thai sauce and bring it to a vigorous boil. Add a good hand full of noodles and cook until the pant starts to dry. Fold in the bean sprouts and scallions. Serve with sliced lime and toasted chopped peanuts.

A. Combine all ingredients in a saucepot over medium heat

B. bring to a simmer for two minutes.

C. Let cool and store in the refrigerator.

                                                         Pad Thai

 Image

Pad Thai by Chef Chris Prosperi (makes 2 servings)

Pad Thai Sauce

1 bottle Mae Ploy chili sauce for chicken
2 ½ cups sugar
3 cups water
½ cup fish sauce
3 cups white vinegar

Combine all ingredients in a saucepot over medium heat and bring to a simmer for two minutes. Let cool and store in the refrigerator.

Pad Thai

1 package medium rice noodles
1 pound chicken thinly sliced
4 eggs
1 cup Pad Thai Sauce
1 12-ounce package mung bean sprouts
1-bunch scallions chopped
½ cup chopped dry roasted peanuts
1 lime cut into quarters

How to Cook it: Soak the noodles in warm water for 30 minutes and then drain. Heat the oil in a wok or large sauté pan and then add chicken and stir-fry for 2-3 minutes. Crack the eggs into the pan and stir-fry until they are cooked and scrambled. Add 6 ounces of pad Thai sauce and bring it to a vigorous boil. Add a good hand full of noodles and cook until the pant starts to dry. Fold in the bean sprouts and scallions. Serve with sliced lime and toasted chopped peanuts.

 How to Cook it:

A. Soak the noodles in warm water for 30 minutes and then drain.

B. Heat the oil in a wok or large sauté pan and then add chicken and stir-fry for 2-3 minutes.

C. Crack the eggs into the pan and stir-fry until they are cooked and scrambled.

D. Add 6 ounces of pad Thai sauce and bring it to a vigorous boil.

E. Add a good hand full of noodles and cook until the pant starts to dry.

F. Fold in the bean sprouts and scallions.

G. Serve with sliced lime and toasted chopped peanuts.

Look for our review of Metro Bis in the near future. If  you want to beat us to it, Chef Prosperi’s restaurant is located at 928 Hopmeadow St. #7B in Simsbury, CT.

Once you get familiar with the Pad Thai recipe, you can change it up and make your own rendition. Check out my version-Lemon Berry Pad Thai. I kept the noodles, the sauce and the eggs and supplemented the other portions with tilapia, strawberries, raspberries, and lemons.

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