FOR PAD THAI RICE NOODLES:
1.Rice noodles - 200 gm
2.Canola Oil - 2 tbsp
3.Finely Chopped Garlic cloves - 3 pods
4.Chicken breast piece - 50 gm
5.Sliced baby corn - 1 cup
6.Sliced Mushrooms - 1 1/2 cup
7.Eggs - 2 large
8.Peanuts - 3 tbsp for garnishing
9.Thinly Sliced carrots - 1 cup
10.Bean Sprouts - 3 tbsp
11.Lime juice - 1 tsp
12.Light Soy Sauce - 1 tbsp
13.Pad thai sauce - 1 tbsp ( use according to ur taste preference, cos it will taste tangy)
14.Pepper powder - 2 tsp
15.Salt - to taste
16.Sliced Cabbage - 1 cup
1.Boil the water in one deep pot, add salt and oil. After the nice boil put the dry rice noodles into the hot boiling water. Close the pot with the lid and reduce the fire to medium.
2.Rice noodles will cook quickly in 5 - 7 mts, after that drain it in the collander put under the running cold water to 2 mts. then keep it aside.
3.Heat the non-stick pan with the canola oil ( if you got peanut oil can use for it), add the chopped garlic and finely chopped chicken breast pieces.
4.Saute the chicken breast for 5 mts it cooks quickly, then add the veggies first with baby corn,carrots,mushroom and cabbage. Saute each veggies just to 2 - 4 mts all the veggies should be crisp.
5.Make a room for the eggs in the pot and add the beaten eggs,salt for the veggies n to noodles and pepper. Scramble the eggs nicely and mix it with the veggies.
6.Now add the sauces and mix it gently for 5 mts till the sauces turn thick and stick with the veggies ( i didnt used the pad thai sauce much cos my hubby don't like tangy taste).
7.Meanwhile separate the cooked rice noodles and add it to the pot, mix it gently in medium flame for 5 mts.
8.Close the pot with the lid for 5 mts to cook in medium flame, after 5 to 10 mts open the lid and add the lemon juice,bean sprouts and peanuts. Mix it roughly and close the pot with lid to cook.
9.Now the Pad thai Rice noodles are ready to serve hot.
CHICKEN SATAY WITH SPICY PEANUT BUTTER SAUCE
1.Boneless Chicken Breast Pieces - 1
2.Coriander powder - 1 tsp
3.Red chilli powder - 1 tsp
4.Lemon juice - 2 tsp
5.Salt - to taste
6.Turmeric Powder - a big pinch
7.Canola or peanut oil - 1 tbsp
8.Wooden skewers - 6
For Spicy Peanut Butter Sauce:
1.Smooth Peanut butter - 2 tbsp
2.Coconut milk - 1/2 cup
3.Lemon juice - 1 tsp
4.Red chilli powder - 1 tsp
5.Salt - to taste
6.Sugar - a pinch
1.First soak the wooden skewers in the cold water and then start the process for cooking, now slice the chicken breast as strips in lengthwise in thick slices as in picture, Marinate with above other ingredients except add oil only 1 or 2 tsp in it .Marinate for 1 hr.
2.Meanwhile make the Spicy Peanut butter sauce, its a quick one can cook it in 10 mts.
3.Heat the coconut milk with chilli powder,salt and sugar in the pot , close the pot with the lid to cook in medium flame. Once the milk starts to boil nicely take the pot out of the fire and add the peanut butter sauce mix it nicely and again keep it in the fire to cook for 2 mts.
4.If you dont have peanut butter sauce at that time, you can add crushed peanuts.Spicy peanut butter sauce is ready,now we go to chicken satay.
5.Now after the marination take the chicken pieces and thread it in the wooden skewers like stitching our cloth with the needle inserting in and out. Soak the wooden skewers in cold water for atleast 30 mts to avoid get burning.
6.Heat the grill pan at high and brush the grill with oil avoid sticking the chicken pieces to the pan.
7.Now grill the chicken satays on both the sides in grill pan till it fully done.
8.Now the Chicken satay with spicy peanut butter sauce is ready to serve hot.