Recipe: Pam Thai

June 16, 2006— -- On this week's "Eat and Greet," ABC News' Katrina Szish went inside the kitchen of Colors Restaurant to bring you executive chef Raymond Mohan's recipe for Pam Thai.

Pam Thai
Serves 6 to 8 people

Prepare all the above and keep refrigerated. Just before you sauté chicken, mix the above ingredients in a mixing bowl with vinaigrette. Let sit for 5 minutes. When chicken is finished cooking, place on serving plate and top with Thai salad.

Chili Vinaigrette

Combine all chili vinaigrette ingredients in a mixing bowl and mix well.

Boiled Chicken

In a five gallon stock pot place chicken and cover with water.

Bring to a boil and cook chicken for 45 minutes on medium heat. Let it cool, pick the meat off bones and shred not too fine.

In a 12-inch sauté pan, heat 2 tabelspoons soy bean oil and add chicken. Let sit for 2 minutes at medium heat. Add ginger, lemongrass, a squeeze of lime and a dash of fish sauce. Mix all the ingredients. Cook for 1 minute. Place cooked chicken on plate qnd top with Thai salad.