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.