Pin It
Favourite

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

Comments

Subscribe to this thread:

Add a comment

Latest in Food + Drink: Local Recipes

    Patatas Bravas

    FOOD + DRINK: LOCAL RECIPES »

    Patatas Bravas

    posted by ALLISON SAUNDERS, Apr 14/16

    Because a good potato is hard to resist, executive chef Mark Gray shares the secret behind his simple and crowd-pleasing appetizer. comments      0


    Rinaldo’s Skor Cannoli

    FOOD + DRINK: LOCAL RECIPES »

    Rinaldo’s Skor Cannoli

    posted by ALLISON SAUNDERS, Apr 14/16

    Tony Rinaldo enlists the king of all chocolate bars—and some wisdom from his grandfather—for this total score of dessert. comments      0


    Banana Muffins

    FOOD + DRINK: LOCAL RECIPES »

    Banana Muffins

    posted by ALLISON SAUNDERS, Apr 14/16

    Gluten-free and totally tasty, these muffins make a fresh-baked breakfast or portable snack. comments      0


    Pirate’s Tonic

    FOOD + DRINK: LOCAL RECIPES »

    Pirate’s Tonic

    posted by ALLISON SAUNDERS, Apr 14/16

    Celebrated bartender, Shane Beehan, discovers liquid treasure and is kind enough to share the bounty. comments      0


    Pizza alla Funghi di Tartufo

    FOOD + DRINK: LOCAL RECIPES »

    Pizza alla Funghi di Tartufo

    posted by ALLISON SAUNDERS, Apr 14/16

    Chef Brenan Madill rolls out a rich, earthy, thin-crust pizza that your dinner guests are guaranteed to flip for. comments      0


    Stout Maple Pork Ribs

    FOOD + DRINK: LOCAL RECIPES »

    Stout Maple Pork Ribs

    posted by ALLISON SAUNDERS, Apr 14/16

    The downtown pub and craft brewery wills barbecue season to life with its messy, Sydney Street stout-inspired treat. comments      0


  • More »

Coast Top Ten

  1. Making the case for A Garfield Christmas Special   (Holiday Planner)
  2. Stocking market   (Holiday Planner)
  3. The original tin   (Holiday Planner)
  4. Complete guide to New Year's Eve   (Holiday Planner)
  5. Local poetry: For letter or for verse   (Back To School)
  6. Spring fashion 2014   (Spring Fashion)
  7. Valley Of Smiles   (Food + Drink: Holiday Recipes)
  8. Chill out with our Hot Summer Guide   (Hot Summer Guide)
  9. The stereotypes and facts about Halifax universities and colleges   (Back To School)
  10. Where to live in Halifax   (Back To School)

Recent Comments

In Print This Week

Vol 24, No 27
December 1, 2016

Cover Gallery »


Real Time Web Analytics

© 2016 Coast Publishing Ltd.