Pam Thai
With 'Eat and Greet,' You Can Cook Along With the Chefs
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.
Ingredients
Cooking Directions
Combine all chili vinaigrette ingredients in a mixing bowl and mix well. Keep refrigerated.
Prepare the Pam Thai and keep refrigerated. Just before you sauté chicken, mix the Pam Thai ingredients from above 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.
To cook chicken: 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 tablespoons 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 and top with Thai salad.
Recipe Summary
Main Ingredients: chicken, sweet chili, papaya, lime, cashews
Course: Dinner, Lunch, Main Course, Salad
