Pad Thai Cooking Sauce

Pad Thai Sauce Marinated Chicken Kebab Lettuce Wraps

  • 2 boneless skinless chicken breasts, cut into fairly even chunks

  • Cucumber, cut into slices or cubes

  • Radishes, sliced

  • Carrot, Grated

  • Romaine, Butter, Leaf, or Iceberg lettuce leaves for wrapping

  • Cilantro for garnish if desired

  • Chopped peanuts for garnish if desired

  • Chopped fresh green or red chile, if desired

  • Lime wedges to serve if desired

  • Pad Thai sauce for grilling and drizzling

MARINATE chicken chunks with 1/2 cup Pad Thai Sauce in a ziploc-style bag or a bowl covered in cling film for 20 minutes to 1 hour

SKEWER chicken on metal skewers or soaked bamboo skewers (to slow burning of the skewers on the grill).

PREPARE all your lettuce cups, toppings, and garnishes

GRILL your chicken skewers, often brushing with additional Pad Thai Sauce until cooked through and lightly caramelised on the outside

ASSEMBLE your lettuce wraps however you desire and drizzle with additional Pad Thai Sauce if desired

Variation: Prawns, Pork, Lamb, Beef, Tofu, or virtually any vegetable such as zucchini, mushrooms, peppers, onions etc would work just as well.

 

Choose-Your-Own-Adventure Pad Thai

  • 4 ounces rice noodles

  • 2 tablespoons vegetable oil, divided

  • 1 egg, lightly beaten

  • 1 large boneless skinless chicken breast, cut into thin strips

  • 1/2 cup tablespoons MiniKitchen Pad Thai Cooking Sauce

  • 3 green onions, thinly sliced

  • 1 cup bean sprouts

  • 1/4 cup coarsely chopped unsalted peanuts

  • Fresh cilantro sprigs and lime wedges

BRING 4 cups water to boil in medium saucepan. Remove from heat. Add rice noodles; let stand 8 to 10 minutes or until noodles are soft but firm. Rinse under cold water; drain well. Set aside.

HEAT 1 tablespoon of the oil in large skillet or wok on medium-high heat. Add egg; scramble until set. Remove from skillet. Add remaining 1 tablespoon oil to skillet. Add chicken; stir fry until cooked through. Add rice noodles, Pad Thai sauce and green onions; stir fry 3 to 4 minutes or noodles are tender.

STIR in bean sprouts and scrambled egg. Place noodle mixture on serving platter. Sprinkle with peanuts. Serve with cilantro sprigs and lime wedges.

Variation: Prepare as directed, substituting 4 ounces peeled and deveined shrimp or cut-up vegetables or cubed tofu for the chicken.

Damini Mohan