Here is my husband Aaron cutting up chicken (being the wonderful person he is) and also some of the more foreign ingredients. This is the type of pan we use and we use a wooden spatula. Our favorite soy sauce is La Choy.
Putt Thai
2 Chicken
Breasts cubed
1 package
rice sticks (ours are 16 oz)
6 eggs
scrambled
6 cloves of
fresh garlic minced
Put rice
sticks in a bowl large enough and put hot water over them, enough to cover them
and let them soak for 18 mins and then drain. Mix the sauce in a separate bowl,
while the noodles soak.
Sauce:
3 T sugar
1 ½ T Lemon
Juice
1 ½ T Peanut
Butter
½ C Soy
Sauce (We like La Choy best)
3 T of
Ketchup/Chili Sauce (for mild do 2 T Ketchup and 1 T Chili sauce, if you like
it hotter do the opposite)
3 T Squid
Sauce
We use a deep frying pan and a wooden spatula. Putt Thai is cooked on High as they cook it over open flame in Thailand. Put some oil in the pan and fry up the chicken and garlic until the chicken is almost cooked, add the scrambled eggs. Keep stirring until eggs are almost cooked and add sauce. You may need to add a little water to the bowl to get all of the sugar out. Add the noodles and flip, flip, flip and stir and fold. As it is cooked on high it has to be constantly flipped. You cook it until all the juice has soaked into the noodles.
