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    Pretend Cooking Show: Pad Korat
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    Pretend Cooking Show: Pad Korat



    Pretend Cooking Show: Pad Korat

    #PretendCookingShow: Pad Korat

    I love Thai food— but I never thought to make it at home. You may see this and think— le doy 🙈— stick to cookies, Jennifer 🙄 (by the way, legitimate reaction)— but the outcome was so delicious, I wish I had a plate of Pepper Teigen’s Pad Korat in front of me right now. Yum.

    Pad Korat by @pepperthai2

    Ingredients:
    – 3 Tbsp vegetable oil
    – 4 cloves garlic, minced
    – 2 Tbsp shallot, minced
    – 1 tsp chile powder
    – ½ lb boneless, skinless chicken thighs, cut bite-sized
    – 2 Tbsp oyster sauce
    – 2 Tbsp fish sauce
    – 2 Tbsp soybean paste (or 4 tsp brown miso paste mixed with 2 tsp water)
    – 1 Tbsp light brown sugar
    – 3 Tbsp apple cider vinegar
    – 8 oz dried vermicelli
    – 2 large eggs, lightly beaten
    – 1 ½ cups bean sprouts
    – 4 scallions, green parts only, cut into 1 inch pieces
    – Lime wedges

    Directions:
    1. In a wok or large skillet, heat oil over medium-high heat until shimmering hot.
    2. Add garlic, shallot and chili powder, cook until fragrant (~1 min).
    3. Add chicken and toss, cook until browned all over but not cooked through (~2 min).
    4. Add oyster sauce, fish sauce, soybean paste, brown sugar, vinegar, and 1 cup water, mix until combined.
    5. Add dried noodles. Cook, stirring until noodles have softened and absorbed the water (~2-3 min). You can add water if noodles look too dry.
    6. Once noodles have soaked up sauce, push them to the side of the pan and add beaten eggs. Swirl pan in a circle to spread out the eggs, letting them sit undisturbed for 1 min, then stir and mix them into chicken and noodles until mostly cooked but slightly wet (~1 min).
    7. Add bean sprouts and scallions, toss again to mix, remove pan from heat and allow to wilt.
    8. Serve with lime wedges, fish sauce and chile powder to season as desired.
    9. Yum.

    (original post date: 10/29/2021 via http://www.instagram.com/jennifer.garner)

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    32 Comments

    4. @wirehyperspace on

      Since you was putting water in pan try putting enough to deglaze the pan so eggs don't stick to bottom of pan and a nonstick pan would be better, so how bad does stainless steel as pan to cook in , maybe just for sauces

    6. @alexisbl3634 on

      If there is one thing I learned from the Planet Terror dvd's extra it's: to learn cooking, it is better to repeat the same recipe over and over until it is mastered instead of trying a new one every time , have fun in your cooking adventure

    10. @dianereed9364 on

      As much cooking as she does, I don’t understand how the lovely Ms. Garner hasn’t figured out to turn the stove down, or take the pan off the heat while she’s running around trying to gather her ingredients. I so enjoy her videos, but I get anxious for her.

    11. @eclypz6497 on

      JEN..QUESTION … if u were stranded on a deserted island with only 3 foods to bring to eat for your time there what do you choose and what 3 books if u could bring those ?

    12. @thriftathome on

      Ooooooh this stressed me out when you were frantically tearing around trying to keep up with the pan 😂😂😂 And relatable bc I have definitely done this 😅

    18. @onlycorrs on

      Dried asian-vermicelli need quite a lot of water to be soften. So, soak the noodles before put them in the pan or ortherwise you shoud have quite a bit more water in a pan before throw the dried noodles in.

    20. @cjc9535 on

      Hi Jen. The key to low stress asian cooking is to prep your ingredients! Measure out ALL the sauces in small dishes so that when the time comes, you can just throw them into the wok in the order the recipe instructs you. Believe me, it's SO much easier and miuch less stressful! I say this as a disabled woman who likes to cook.

    24. @rebel.taylord on

      Don't you soak the rice noodles first in water? In chinese cooking, I'll let it sit in water for a few minutes so it doesn't absorb all the sauce/soup. That dry rice noodle absorbs so, so much water lol

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