Linguine PAD THAI inspired dish ! Cooking with Sons. Detailed Kenton & Habiba

tofu

🥗Healthier: tempeh

💰Cheaper: cottage cheese

Tempeh is more nutritious, while cottage cheese is budget-friendly.

shrimp

🥗Healthier: chicken breast

💰Cheaper: canned tuna

Chicken breast is leaner, and canned tuna is often cheaper.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is lower in calories, while salt is a budget option.

Introduce the dish and ingredients, explaining the twist of using linguini instead of rice noodles.

Prepare 3 pieces of chicken breast, mentioning alternatives like shrimp or fish due to allergies.

Boil a whole package of linguini in hot water with a pinch of salt and a teaspoon of oil until al dente, then rinse in cold water.

Crush peanuts in a mortar for garnish.

Dissolve 3 tablespoons of seedless tamarind in hot water to make tamarind sauce.

Wash hands thoroughly after handling raw chicken.

Slice chicken thinly and season lightly before adding to a pan with oil.

Cook the chicken until well done, then add 3 tablespoons of fish sauce and 3 tablespoons of tamarind sauce to the pan.

Add Sriracha and chili garlic sauce to taste, along with 3 tablespoons of sugar.

Add minced garlic and scallions to the chicken mixture.

Push the mixture to the side of the pan, add a bit more oil, and crack in 1-2 eggs, cooking them until fully set before mixing with the pasta.

Add the cooked linguini to the pan, folding it into the chicken and egg mixture.

Add bean sprouts and pour the tamarind and fish sauce mixture over everything, mixing well and letting it steam for about 5 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens