Subj : BH&G 3106
To   : All
From : Dave Drum
Date : Wed Jun 23 2021 11:29:42

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pad Thai Chicken Burritos
 Categories: Poultry, Breads, Nuts, Pasta, Chilies
      Yield: 6 Servings
 
      3 tb Packed brown sugar
      2 tb Fish sauce
      2 tb Warm water
      1 tb Tamarind concentrate
      1 ts Sriracha sauce
      1 tb Peanut or vegetable oil
      1 c  Fresh bean sprouts
      1 sm Red bell pepper; seeded thin
           - sliced
      1 lb Skinned, boned chicken;
           - sliced
      6 cl Garlic; minced
  1 1/2 c  Cooked rice noodles;
           - chilled
  1 1/2 c  Shredded green cabbage
    1/4 c  Snipped fresh cilantro or
           - basil
     12    (8") flour tortillas
    1/4 c  Fine chopped peanuts
           Fine chopped green onions
           - (opt)

MMMMM--------------------COCONUT CURRY SAUCE-------------------------
     14 oz Can unsweetened coconut
           - milk
      4 tb Red curry paste
        ds Salt
 
  In a large skillet combine coconut milk, curry paste, and
  salt. Bring just to boiling over high heat; reduce heat.
  Simmer, uncovered, about 10 minutes or until slightly
  thickened. Makes about 1 3/4 cups.
  
  For sauce, in a small bowl combine brown sugar, fish
  sauce, the water, tamarind concentrate, and chili sauce;
  set aside.
  
  In a large skillet heat oil over medium-high heat. Add
  bean sprouts and sweet pepper; cook and stir for 3
  minutes. Add chicken; cook and stir about 5 minutes or
  until no longer pink. Push from center of skillet. Add
  garlic; cook and stir for 30 seconds. Add sauce; cook and
  stir for 2 minutes. Add noodles, cabbage, and cilantro.
  Cook and stir about 1 minute more or until noodles are
  heated through and coated with sauce. Transfer mixture to
  a large bowl.
  
  Spoon 1/3 cup of the noodle mixture onto each tortilla. If
  desired, sprinkle with peanuts. Fold bottom edge of each
  tortilla over filling. Fold in opposite sides; roll up
  tortilla. Wrap each burrito in foil; freeze for up to 1
  month.
  
  To serve, thaw in the refrigerator overnight. Preheat oven
  to 350 degrees F. Place foil-wrapped burritos on a baking
  sheet. Bake about 20 minutes or until heated through. If
  desired, serve with Coconut Curry Sauce and sprinkle with
  green onions.
  
  Makes: 6 servings
  
  Serving Size: 2 burritos
  
  Yields: 12 burritos
  
  Better Homes & Gardens | August 2016
  
  MM Format by Dave Drum - 12 August 2016
  
  Uncle Dirty Dave's Archives
 
MMMMM

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