With Quarantine in full effect, traveling is a no-go right now. So, we decided we would travel to all of the places we wish we could go right now via our taste buds! Tonight, we travelled to Thailand!
One of our favorite celebrity chefs is Jet Tila, and so his recipes have become a staple in our kitchen and one of our go to’s for when we want to try something new. For our first ever dive into Thai cuisine, we chose to make Chicken and Shrimp Pad Thai and Chicken Satay with Peanut Sauce.
To start, we prepped our marinade for the chicken satay and got our chicken marinading. *** We always use slightly less salt than what recipes call for and a touch more garlic since we love our garlic. We had our chicken marinading for a few hours before fully cooking our meal.
Once our chicken was thoroughly marinaded, we prepared our peanut sauce. We really love peanuts, so we added extra chunky peanut butter and dried peanuts. While cooking the sauce, make sure you are stirring constantly so the coconut milk doesn’t turn. To expedite the process, we measured out our ingredients and set aside in separate bowls.
Once the sauce is ready set it aside and keep covered, stirring occasionally. Next, preheat your grill, place your Satay chicken onto pre-soaked skewers, and start cooking the Pad Thai. We didn’t wind up finding the correct turnip and didn’t have the dried shrimp or tofu, but it still came out delicious. When the Pad Thai has about eight minutes left to cook, start grilling your Satay. *** Make sure to spray some cooking oil onto your grill prior to cooking to prevent the chicken from sticking. Grill the skewers about two and a half to three minutes on each side. In between flipping the skewers, make sure you check on and stir your Pad Thai.
Remove your Satay and Pad Thai from the heat and begin to plate. Top off your Pad Thai with some fresh bean sprouts, and enjoy!
*** NOTE: We wound up trying the marinaded chicken for the Satay mixed in with our Pad Thai, and really liked it. The chicken was more flavorful and tender, allowing the flavor to really explode in your mouth with each bite. We recommend marinading your chicken for the Pad Thai in the marinade from Jet Tila’s Chicken Satay recipe. We topped both the Satay and Pad Thai with peanut sauce and our mouths were watering the entire meal.
Chicken Satay ~
- 1 tbsp (15 g) curry powder
- 1/2 tbsp (8 g) pepper
- 1 tbsp (15 g) salt
- 1 tbsp (15 g) sugar
- 1 tsp garlic powder, or more to taste
- 1/4 cup (60 ml) coconut milk
- 2 lbs (900 g) chicken breast
- 10-15 6-inch bamboo skewers, soaked
Peanut Sauce ~
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (16 g) red curry paste, or more to taste
- 2 cups (490 ml) coconut milk
- 2 tbsp (30 g) chunky peanut butter, or more to taste
- 2 tbsp (30 ml) fish sauce
- 1/2 tsp rice vinegar
- 2 tbsp (30 g) sugar, or more to taste
Pad Thai Sauce ~
- 4 tbsp Thai fish sauce
- 3 tbsp bottled tamarind paste
- 1 tbsp lime juice
- 1 tbsp rice vinegar
- 4 tbsp sugar
- 1 tbsp Sriracha chili sauce (optional)
Chicken and Shrimp Pad Thai ~
- 2 tbsp vegetable oil
- 2 garlic cloves, minced
- 2 tbsp packaged shredded sweetened radish
- 1 tsp dried shrimp
- 3-4 cups soaked medium rice stick
- 1 tbsp paprika, for color (optional)
- 1/2 cup baked tofu cut into slices
- 1/2 cup chicken, cut into thin strips (1-inch lengths)
- 2 eggs
- 10 shrimp, peeled and cleaned
- 3-4 green onions, cut into 2-inch bias strips
- 1/4 cup chopped dry-roasted unsalted peanuts
- 1 cup bean sprouts