Rice Cooker Pad Thai Recipe: Easy And Tasty Pad Thai Made With A Rice Cooker
Legit pad Thai made with a rice cooker After a few months of being cooped up at home, we have experimented even more with the rice cooker and finally came out with a new dish—the Rice Cooker Pad Thai . Just like our previous recipes (exhibit A: Rice Cooker Oyakodon and exhibit B: Rice Cooker Mentaiko Mac And Cheese ), …
We take cookery pad Thai out from the wok, and into the rice cooker since hot oil is a common reason why kitchen noobs stay out of the kitchen. With this easy rice cooker method, you can protect yourselves from the scary splatters and as well save time spent in cleaning up the stove.
If the travel block has set your wanderlust ablaze, check out the end of this article for the full method, and bring your taste buds and imagination back to the bustling streets of Bangkok. The process With less than 10 ingredients in this recipe, this pad Thai is easily one of the most doable dishes for beginners in the kitchen.
This includes slicing the chicken into bite-sized chunks, deveining the prawns, chopping up both garlic and shallots, as well as cleaning up a handful of spring onions and bean sprouts. When it starts to smoke, throw in the roughly chopped garlic and shallots, and sauté the mix. This tiny saucer of pad Thai sauce is where most of the flavours in this dish are derived from.
Add more sugar if you love your pad Thai sweet, and if you walk on the spicier side of life, throw in some ground chilli powder for extra heat. When the fragrant bits turn golden brown, add the chicken chunks, prawn, rice noodles, and pad Thai sauce into the rice cooker.
When the time is up, open and check if the proteins are cooked through, and noodles are to your preferred texture. If you find the noodles too hard, close the lid back up and let the pad Thai cook for a few more minutes.
When it’s ready, push the noodles to one side of the pot and crack an egg into the empty spot. Stirring continuously, allow the heat of the pot to slowly cook the egg for 1 minute, just like you would with scrambled eggs.
Throw in a generous amount of spring onion and bean sprouts, mix it up till everything is well-incorporated and close the lid for a quick three minutes. Plate the pad Thai like you remember how it looked like on the streets of Thailand — a mess of orange-hued noodles garnished with a dash of aromatic crushed peanuts and chilli flakes.
Hit the “Start Cook” button on the rice cooker and sauté the oil, garlic, and shallots together until the shallots are almost translucent, and the garlic is slightly brown. Place chicken chunks, prawn, rice noodles, and pad Thai sauce into the rice cooker.
Make sure the chicken and prawn are well cooked, and the rice noodles are al dente. Crack an egg into the pot and lightly beat the egg, allowing the heat to slowly cook it.
Throw in spring onion and bean sprouts, give everything a good mix, and close the lid to cook for another three minutes.
- Who: Thai · Start Cook
