Chai's Choices: pineapple shrimp fried rice and pad Thai noodles - Hawaii News Now - KGMB and KHNL

Chai's Choices: pineapple shrimp fried rice and pad Thai noodles

Pineapple and shrimp Pineapple and shrimp
Pineapple and shrimp fried rice Pineapple and shrimp fried rice
Pad Thai noodles Pad Thai noodles

HONOLULU (HawaiiNewsNow) - Chef Chai Chaowasaree is back! This morning he's sharing two appetizing recipes: pineapple shrimp fried rice and pad Thai noodles.


Pineapple Shrimp Fried Rice (two servings)


1 lb jumbo black tiger prawns, clean, peeled and divined 

4 tablespoons vegetable oil

1 whole egg                            

1 tablespoon chopped garlic

3 tablespoons sliced onions

4 cups of Cooked rice

1 cup pineapple chunks (canned or fresh)

½ tablespoon sugar

¼ tablespoon black pepper

2 tablespoon Aloha Shoyu (or to taste)

1 tablespoon Ketchup



In a hot nonstick sauté pan or a wok add vegetable oil and shrimp and cook for a minute, then add garlic and onion cook for a few seconds, then add one raw egg (make sure don't burn the garlic). Sauté for a minute or until the egg is cooked.

Add pineapple, rice,, sugar, pepper, shoyu and ketchup.  Cook for two to three minutes until the rice is toasted.  Make sure there is no lump on the rice.

Garnish with slices cucumber, fresh tomato and Chinese parsley.


Tips:  You often hear people said to use old rice for fried rice, for me the fresh cooked rice, especially on the top part of the pot is best. Fresh cooked rice help prevent you lumpy fried rice.  

In Thailand people often serve fried rice with chili pepper and lemon juice.


Pad Thai Noodles (two servings)


½ lb Chicken breast cut to bite sizes

4 pieces crab claws

1/2 bag dried Thai Rice noodles

(About 1/2 lb soak in water for an hour to soften the noodles)

4 tablespoons vegetable oil

1/4 cup of chicken stock or water

4 tablespoons vinegar

4 tablespoons fish sauce

2 tablespoons sugar

½ tablespoon paprika

½ tablespoon dried shrimp (optional)

Large pinch of dried chili pepper                                

2 whole eggs

2 cups bean sprouts

1 cup flat chive, cut about inch long

2 tablespoons ground peanut



Add vegetable oil into a nonstick pan with medium high heat, add chicken and tofu and cook for a minute.

Add noodles, chicken stock, vinegar, fish sauce, sugar, paprika, dried shrimp and dried chili pepper and cooking until the liquid evaporated about 3 minutes or so.

Once the noodles start to dry up push the noodles to one side and ad two egg on the other and push the noodles on op of the egg.

Add bean sprouts, chives and ground peanut and cook for a minute until the bean sprouts are cooked.


Tips: You may add some paprika to add more red color to the noodles. Chicken may be substitute with crab claws, shrimp, calamari and scallop to make Seafood Pad Thai

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