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Pad Thai Chicken Wings 

Chefs Ray Bear and Saronn Pov put a new twist on a beloved dish and share their saucy secrets to the finger-licking snack.

click to enlarge JORDAN BLACKBURN
  • JORDAN BLACKBURN

Yields 1 litre of sauce

Step 1
45 g tamarind paste
150 ml water
1 small clove fresh garlic 
Puree in a blender and strain out the seeds. Discard the seeds and add the paste to Step 3.

Step 2
1 kg white sugar
250 ml water

Caramelize the sugar in a heavy bottom, medium pot. Sugar should reach a dark colour, but not too dark. This may take awhile, keep a close eye on it.

Have an ice water bath ready to submerge the bottom of the hot pot in, hot sugar is no joke! Be careful.

Once caramel is cooled down, in the same pot, place back on a medium flame to warm the caramelized sugar again.

If you take it too far (too dark) it will be bitter. Not dark enough it will be too sweet. 

Step 3
tamarind paste from Step 1
650 ml water
420 ml fish sauce
4 limes, zest and juice 
1 tbsp of fresh ground black pepper

Add all the ingredients in Step 3 to the pot and stir.

Cook the sauce out for 10 minutes on low flame. The caramelized sugar and the rest of the ingredients should be well incorporated. Cool sauce completely and store in fridge.

Notes: For the Pad Thai Wings at Studio East we blanch and quick-fry eight wings per order and set to rest on paper towel. The wings are tossed in a hot pan with a 100ml of sauce.

Finish with fresh roasted peanuts (chopped), toasted sesame seeds, green onions and fresh chopped cilantro.

If you like it spicy add some dried chilli flakes. If you are saucy, like Saronn, feel free to add more pad Thai sauce!


Studio East
6021 Cunard Street, 902-449-9800

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In Print This Week

Vol 24, No 38
February 16, 2017

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