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

1 piece 2 to 3 pounds green papaya (julienne on a mandolin)

½ pounds chive buds

½ pounds long beans

1 large carrot (julienne on a mandolin)

4 ounces bean sprouts

30 piece spicy cashews

1 pack of tamarind candy seed out

10 sprigs cilantro

10 sprigs Thai basil

10 sprigs mint

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

1 12 ounce. bottle of sweet chili

1 cup diced ginger

2 cups fresh lime juice

½ cup Thai fish sauce

10 limes, with leafs chopped fine

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

Boiled Chicken

1 whole chicken (3-lbs.)

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

1 Tbs salt

1 stalk lemongrass smashed

½ of a hand of ginger smashed

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.

2 tablespoons diced ginger

2 tablespoons lemongrass chopped 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.