Chicken Pad Thai

Pad Thai is stir fri noodle it is very famous in Thailad as street food.

Ingredients: 

• 2 tbsp Peanut Oil/ canola oil
• Chopped Garlic.
• 1 long fresh red chilli
•  Salt 
• 1 1/2 tbsp Fish sauce
• 1tsp red chilli sauce 
• 1/2 cup Coconut milk 
• 6tbsp Peanut butter
• 3/4tsp White pepper 
• 2 egg, beaten 
• 1 tsp Brown Sugar
• 1 1/2 tbsp Lemon juice
•  1/2 Onion chopped
• Carrot
• Shredded Cabbage
• Bean sprouts
• Spring onion
• Sliced Red capsicum
• Sliced Yellow capsicum
• 4tbsp roasted Peanuts
• Pad Thai noodles
• Copped coriander leaves/ cilantro for garnish

 1, Cook noodles or pasta; drain and set aside.
 2, In a separate pan, scramble the egg.
 3,  Now take a skillet, heat the oil and saute the chicken until it turn on golden brown then add all ingredient Now add garlic, onion, chilli, white pepper, carrot, capsicum, cabbage salt stir fry until chicken mix well.
 3, Now add the fish sauce, coconut milk, fish sauce, red chilli sauce, peanut butter, mix well until sauce thicker. Now add the noodles in the pan and bean sprouts, spring onion, Scramble stir all well.
 Add lemon juice cook for 1 to 2min then switch off.
Serve Hot in a plate, garnished with chopped peanuts and cilantro/ coriander.

Singaporean Rice

INGREDIENTS FOR SAUCE:

½ cup mayonnaise of your choice
3-4 tbsp. ketchup
pinch of salt
tiny touch of garlic paste for flavor
2 tsp. red chili powder

Mix all and Set aside.


INGREDIENTS FOR CHICKEN & VEGETABLE GRAVY:

½ kg boneless chicken( cut into small cubes)
Chopped capsicum ( 1 red and 1 green for the color combination)
1 Cubed Carrot
1 Chopped Onion
½ tsp. ginger and garlic paste
2 green chilies chopped
juice of half a lemon
splash of soya sauce
2 tsp. black pepper
½ tsp. cumin powder
2 tbsp. chopped coriander
1 tsp. red chili flakes or chili powder
1 tbsp. ketchup
1 tbsp. corn flour mixed in half cup water
3 tbsp. oil
salt to taste

Prepare the plain rice and spaghetti:

Take 1 cup of rice, wash it and add salt and 1tbs oil bring water to boil . Boil until rice is almost done, drain the water and put the rice back into the pot. Cover and put to steam  for 15 minutes.


For the spaghetti  boil as per package instructions after drain water put the spaghetti on one aside.
Now start preparing the mayonnaise sauce. 
 Take a pan put some oil in it now heat the oil in a pan, add the onions and fry until they are translucent. Add the chicken, ginger and garlic paste. Fry for a few minutes until the chicken color changes.
 Then add the capsicum and carrots. Stir fry until the chicken is about done
Add the green chilies, chopped coriander, soya sauce, ketchup and lemon juice, plus chili flakes, salt and pepper. Cook together for 2 minutes, then add the corn flour mixed in water. Lower the heat and let the gravy simmer for a few more minutes. You can add some extra water if you want extra gravy or if you find it too dry. Adjust taste and turn off the heat.
In a small pan, prepare the garlic and chili topping. Take 3-4 cloves of garlic and chop them up into tiny bits. Then chop 2-3 green chilies. Add 1 tbsp. butter to the pan and let it melt, then add the garlic and chili. On low heat, fry these together for a few minutes until the aroma is great and the garlic is fried.
Now comes the layering:
Take a dish, pour the rice to cover the bottom. Then follow it with the spaghetti to cover the rice. Then pour the chicken gravy over the spaghetti. Pour the mayonnaise sauce all around the edges and in the center. Finally sprinkle the buttery garlic and chili all over and garnish with coriander.