Pad Thai

Pad Thai recipe by Katie Chin

Recipe excerpt from:
Katie Chin’s Global Family Cookbook – Internationally-Inspired Recipes Your Friends and Family Will Love!
by Katie Chin

Serves 4

Celebrate Asian Pacific American Heritage Month with my easy and delicious Pad Thai recipe!! This is the Pad Thai you’ve been waiting for because it’s so easy to make and everything in this recipe you can find at almost any well stocked grocery store. Traditional Pad Thai recipes call for tamarind concentrate which can only be found at Asian markets or on-line. A great way to recreate the flavors of tamarind is by using brown sugar and lime juice to mimic its sweet tart signature taste. All the sweet, salty and sour flavors you’ve come to love from your favorite dish can now be whipped up within minutes. Perfect for a Sunday night dinner or any night of the week!

  • 8 ounces dried rice stick noodles
  • 1/3 cup brown sugar
  • ¼ cup freshly squeezed lime juice
  • ¼ cup fish sauce
  • 3 Tablespoons chicken broth
  • 1 Tablespoon sambal olek or sriracha sauce
  • 1 Tablespoon soy sauce
  • 1 Tablespoon all-purpose cornstarch
  • 2 teaspoons paprika
  • 2 Tablespoons oil
  • 2 garlic cloves, minced
  • 12 ounces boneless, skinless chicken breast, shredded
  • 6 ounces firm tofu, drained, patted dry with paper towels and cubed
  • 1 egg, lightly beaten

Garnishes:

  • Matchstick carrots
  • Shredded red cabbage
  • Beansprouts
  • Crushed roasted peanuts

Bring a pot of water to a boil in a large pot. Turn off heat. Place dried rice noodles in the water and let sit for 10-15 minutes, breaking apart with tongs. Rinse with cool water and drain. Set aside.

In a medium bowl, whisk together the brown sugar, lime juice, fish sauce, chicken broth, sambal olek or sriracha sauce, soy sauce, corn starch and paprika. Set aside.

Heat the oil in a wok or skillet over medium-high heat. Add garlic and stir-fry until fragrant, about 30 seconds. Add the chicken and stir-fry for about 2 minutes. Add the tofu and egg and stir-fry for about 1 minute, until egg is scrambled. Add the reserved rice noodles and sauce mixture and stir-fry for 2-3 minutes, tossing so ingredients are evenly coated.

Transfer to a platter and garnish with small piles of bean sprouts, carrot and red cabbage on the sides of the platter. Sprinkle with the peanuts and minced cilantro over the top. Serve immediately with lime wedges.

Show 146, November 14, 2015: Chef Jet Tila

Jet Tila at Cochon 555Celebrity Chef Jet Tila was the Co-Host of “The SoCal Restaurant Show” for the first two years. You also know him as one of the three permanent judges on Food Network’s “Cutthroat Kitchen with Alton Brown.”

Coming up this month is “Cutthroat Kitchen’s” second, no-holds barred Superstar Sabotage tournament. Think Chefs Rocco DiSpirito, Duff Goldman, Bobby Deen and Sherry Yard, among others. Chef Jet is the Judge for the episodes airing on November 18th and 25th.

Like all of us Chef Jet is trying to eat a little healthier and be a better role model for his young children. He still craves “big meat” but is enjoying a lot more plant-based menu items as part of his diet.

Chef Jet has created a new menu item for Veggie Grill. It’s a Seoul Bowl. It’s Chargrilled Veggie Steak, Chickin, or Organic Glazed Tofu, carrots, house-pickled red onions, cabbage, arugula, scallions, sesame seeds, stir-fried super grains, rice and Korean gochujang sauce.

Chef Jet has spoken about gochujang becoming an ingredient trend for over the last year. It’s a flavorful Korean chile sauce that’s becoming a part of mainstream American cooking.

Jet’s recommendation for the Thanksgiving meal is to be organized and have a detailed plan for preparing all the meal’s elements. Make as much of what you can beforehand.

Chef Jet joins us to tease these “Cutthroat Kitchen” episodes and, perhaps, a bit moré…

Play

Show 78, July 5, 2014: Tal Ronnen, founder and executive chef of Crossroads restaurant, Los Angeles Part Two

Jet Tila Sunday Supper at Crossroads KitchenOn June 29th Jet cooked a sold-out Sunday Supper at Crossroads.

Jet adapted his signature Drunken Noodles (Giada De Laurentis’ favorite) for the evening substituting tofu for pork. The dish earned high praise from the guests.

The Featured Cocktail was Mekhong Smoke. It’s Mekhong rum, mescal, thai basil, tamari salt and blistered shishito pepper.

Tal revealed some of the secrets of his wildly popular Caesar salad dressing which replaces the anchovies and egg with plant based ingredients. Think miso (bean paste) and capers…

The new Summer menu has just arrived at Crossroads. Look for melon, okra, and corn.

Play

July 5: Tiffany Derry, FoodGPS Rib Fest, Oak Grill, Aqua Lounge, Tal Ronnen

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris preview the show
Segment Two: Celebrity Chef Tiffany Derry of Dallas, Texas Part One
Segment Three: Celebrity Chef Tiffany Derry of Dallas, Texas Part Two
Segment Four: Food GPS’ Josh Lurie and Chef Chris Oh of Seoul Sausage Co. and Escala
Segment Five: Miguel Rodriguez, General Manager and Executive Chef Marc Johnson, Oak Grill and Aqua Lounge, The Island Hotel, Newport Beach Part One
Segment Six: Miguel Rodriguez, General Manager and Executive Chef Marc Johnson, Oak Grill and Aqua Lounge, The Island Hotel, Newport Beach Part Two
Segment Seven: Tal Ronnen, founder and executive chef of Crossroads restaurant, Los Angeles Part One
Segment Eight: Tal Ronnen, founder and executive chef of Crossroads restaurant, Los Angeles Part Two

Jet Tila and Producer Andy preview the show.

Food TV fans know upbeat, Dallas-based Chef Tiffany Derry from Season 7 of Bravo’s “Top Chef” and “Top Chef: All–Stars.” She is back as co-host of FYI’s (formerly Bio) new series, “World Food Championships” which launches on July 10th.

Our friend food journalist Josh Lurie is at it again with the 1st Annual Food GPS Rib Festival on Sunday, July 13th in Chinatown. 12 of L.A’s best forward-thinking chefs will be there preparing unique rib preparations and tempting sides. Josh and Chef Chris Oh of Seoul Sausage Co., Escala, and Houston Hospitality preview the Festival.

The Island Hotel in Newport Beach has a rich history of offering highly regarded destination dining. As part of a major refreshening of the property The Oak Grill and Aqua Lounge have just debuted. This is easily the most anticipated restaurant opening of the year in Orange County. You’ll hear why…

One mission of Chef Tal Ronnen’s Crossroads Los Angeles is to bring tasty vegetarian fare to patrons who aren’t necessarily vegetarians or vegans. Our own Jet Tila just prepared a Sunday Supper at Crossroads serving plant-based versions of his signature pan Asian dishes.

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

Tiffany DerryFood TV fans know Dallas-based Chef Tiffany Derry from Season 7 of Bravo’s “Top Chef” and “Top Chef: All–Stars.” She is back as co-host of FYI’s (formerly Bio) new series, “World Food Championships” which launches on July 10th.

Chef Tiffany is a graduate of The Art Institute of Houston and now serves as a national spokesperson for the Art Institute’s Culinary Arts Program.

World Food Championships on FYI“Hosted in Las Vegas, The World Food Championships is one of the most ambitious and authentic food competitions held annually. The series (6 one-hour episodes) follows talented home cooks and professional chefs from across America as they compete to create dishes mouth-wateringly creative enough to win their food category. From BBQ, to bacon to family recipes – there is a winner for each competition, culminating in a grand finale with a shot at winning a $50,000 prize. Co-hosted by Jeffrey Saad, chef, author and LA-based restaurant owner; and Dallas-based chef, Tiffany Derry. Produced by Sharp Entertainment.”

Chef Tiffany is performing a cooking demo at the Napa Valley Festival Del Sole on July 12th as part of that day’s “Taste of Napa.”

Chef Tiffany provides an overview of the dynamic Dallas dining scene. It’s about getting out to the neighborhoods…

Joshua Lurie of Food GPS“The inaugural Food GPS Rib Festival is taking place on Sunday, July 13th, from 4 to 7:00 p.m., at Chinatown’s historic Central Plaza. This chef-driven, all-inclusive event spotlights 12 of L.A.’s best chefs preparing unique rib preparations and sides. Guests will also enjoy desserts, craft beers, cocktails and soda.”

Food GPS Founder Josh Lurie and Chef Chris Oh of Seoul Sausage Co., Escala, and Houston Hospitality preview the Festival.

Marc JohnsonThe Island Hotel in Newport Beach has a history of offering distinctive destination dining. As part of a major refreshening of the property The Oak Grill and Aqua Lounge have just debuted in the space that was previously the well-liked Palm Terrace. This was an over 5-month redo on a major budget…This is easily the most anticipated opening of the year in Orange County.

The Executive Chef is Marc Johnson and the seasoned General Manager is Miguel Rodriquez. Both moved over from the popular Mastro’s Ocean Club in the Crystal Cove Promenade on Newport Coast.

Chef Mark was previously with Studio’s (Montage Laguna Beach) opening executive chef, James Boyce for several years and then followed him to Huntsville, AL to help open Cotton Row, one of the most recognized restaurants in Alabama.

At Oak Grill there are over fifty wines available by the glass. Hundreds more by the bottle. Oak Grill boasts one of the most extensive wine lists in the area, all curated by Miguel.

They offer a robust program of craft beers on tap. Most are local.

Aqua Lounge Newport BeachAqua Lounge
“Afternoon cocktails. After work drinks. An evening out, or a late night rendezvous. DJ’s and pop-up performances. A casual menu of gourmet shareable bites and late night delectables and trendy street foods. That’s what we are. What we do is bring a whole new take on nightlife to Newport Beach.”

“Tableside mixology reinvents traditional bottle service and is one feature of a truly imaginative and engaging approach to craft cocktails, guided by renowned mixologist Tony Abou-Ganim. Assemble your own mule, or sit back and enjoy a delicious summer punch bowl.”

Tal Ronnen of Crossroads KitchenTal Ronnen, founder and chef of Crossroads and author of The New York Times Bestseller, The Conscious Cook, became known nationwide as the chef who prepared the meals for Oprah Winfrey’s 21-day cleanse. He made his culinary mark at a number of high-profile events, having catered Ellen DeGeneres and Portia de Rossi’s wedding, Arianna Huffington’s party at the Democratic National Convention, and a U.S. Senate Dinner.

A graduate of the National Gourmet Institute, Tal conducts master vegetarian workshops for students and staff at Le Cordon Bleu campuses nationwide. He is the collaborating chef at The Wynn and Encore hotels in Las Vegas.

One mission of Chef Tal Ronnen’s Crossroads Los Angeles is to bring tasty vegetarian fare to patrons who aren’t necessarily vegetarians or vegans. Our own Jet Tila just prepared a Sunday Supper at Crossroads serving plant-based versions of his signature pan Asian dishes.

Jet Tila Sunday Supper at Crossroads KitchenJet’s plant-based menu started with Sew Mai Dumplings and concluded with Thai Tea Ice Cream Sandwiches.

Jet adapted his signature Drunken Noodles (Giada De Laurentiss’ favorite) for the evening substituting tofu for pork. The dish earned high praise from the guests.

The Featured Cocktail was Mekhong Smoke. It’s Mekhong rum, mescal, thai basil, tamari salt and blistered shishito pepper.

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris preview the show
Segment Two: Celebrity Chef Tiffany Derry of Dallas, Texas Part One
Segment Three: Celebrity Chef Tiffany Derry of Dallas, Texas Part Two
Segment Four: Food GPS’ Josh Lurie and Chef Chris Oh of Seoul Sausage Co. and Escala
Segment Five: Miguel Rodriguez, General Manager and Executive Chef Marc Johnson, Oak Grill and Aqua Lounge, The Island Hotel, Newport Beach Part One
Segment Six: Miguel Rodriguez, General Manager and Executive Chef Marc Johnson, Oak Grill and Aqua Lounge, The Island Hotel, Newport Beach Part Two
Segment Seven: Tal Ronnen, founder and executive chef of Crossroads restaurant, Los Angeles Part One
Segment Eight: Tal Ronnen, founder and executive chef of Crossroads restaurant, Los Angeles Part Two