Pam Thai

With 'Eat and Greet,' You Can Cook Along With the Chefs

GMA Recipes Dinner
Difficulty: Easy
Cook Time: min

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
  • 1 piece green papaya (2 to 3 pounds), julienne on a mandolin
  • 1/2 pound chive buds
  • 1/2 pound long beans
  • 1 large carrot, julienne on a mandolin
  • 4 ounces bean sprouts
  • 30 piece spicy cashews
  • 1 pack tamarind candy (seed out)
  • 10 sprigs cilantro
  • 10 sprigs Thai basil
  • 10 sprigs mint
  • Chili Vinaigrette
  • 1 bottle sweet chili (12 ounces)
  • 1 cup ginger, diced
  • 2 cups fresh lime juice
  • 1/2 cup Thai fish sauce
  • 10 limes, with leafs chopped fine
  • Boiled Chicken
  • 1 whole chicken (3 lbs)
  • 1 Tbs salt
  • 1 stalk lemongrass, smashed
  • 1/2 hand of ginger, smashed
  • 2 tablespoons ginger, diced
  • 2 tablespoons lemongrass, chopped fine
  • 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

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