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Pad Thai

This rice noodle and chicken spicy recipe is a Thailand favorite. It is low in fat, sodium and cholesterol. Topped with warmed peanuts and chopped green onions, it also is a very eye appealing dish. Serve it up with my cabbage rolls recipe under dinners category.

Chicken Stock Ingredients:

  • 2 boneless, skinless chicken breasts uncooked
  • 2 chopped carrots
  • 1 Handful of fresh cilantro
  • 1/2 cup chopped white onions
  • 8 cups water

Stock Preparation:

  • Boil water
  • Add uncooked skinless whole chicken breasts
  • Add carrots
  • Add cilantro
  • Add white onions
  • Cook on med. heat for 25 mins
  • Remove chicken and set aside to use in Pad Thai recipe
  • Strain remainder in colander inside a large bowl to separate liquid from veggies
  • Discard vegetables
  • Use this chicken stock liquid as you would chicken broth