So Pad Thai Chicken is one of my all time favorite take out dishes. I have been playing around with this recipe for a while and I am finally happy with this one. This meal was so easy to put together, even with unpacking the endless pile of boxes I have in our new basement that I swear just keeps growing. Pad Thai Chicken was the perfectly simple accompaniment for attempting to assemble IKEA furniture. (who the hell draws those pictures in the “instruction” for IKEA, I want to know, because, well that was horrible, is this for real IKEA). Anyways we won the fight against European furniture and made this Pad Thai in less time than it took to build a bookshelf.
Few little tips to make your life a tiny bit easier maybe.
~You can simply customize this to a meatless version or shrimp version no problem, also you can swap out the veggies for any you have on hand or frozen work well to if you are low on time.
~If you don’t have Tamarind concentrate you can swap it out for mixture of 2 tbsp of lime juice + 1 tbsp of rice vinegar +2 tbsp brown sugar.
~I highly recommend prepping the meat and veggies the day before. this saves so much time on busy nights! Just chop and slice everything and store in ziplock bags in the fridge, or air tight containers.
~Add a 1/2 cup of coconut milk for a creamier pad thai sauce.
~ For leftovers or meal prep options, store in air tight serving size containers either in fridge or in the freezer. (do not try and reheat from frozen, it will get very mushy, let completely thaw then microwave for a few minutes, stir often)
Some fun things I found on the internet this week. Click the links to see what I found this week.
That’s enough IKEA. now your just showing off. – Ikea is now drawing cooking instructions
In honor of Fathers Day – some pretty funny tweets in here.
Food Evolution – This is going to be a great documentary on food and truth.
Easy Pad Thai Chicken Stirfry
- 1 tbsp olive oil
- 1 small Onion Finely Chopped
- 2 cloves Garlic, minced
- 1 tbsp Sesame Oil
- 4 Boneless Skinless Chicken Breasts Cut in to small cubes
- 1 cup Sliced Mushrooms
- 2 cups Broccoli Florets
- 1 Red Pepper (sliced)
- 1 Carrot Cut into thin sticks or shredded
- 2 Eggs
- 1/2 cup Tamarind concentrate
- 1/4 cup Fish Sauce
- 2 tbsp Oyster sauce
- 1 tbsp Salbek (red chili paste)
- 1/2 tsp Ginger
- 1/3 cup brown sugar (or splenda brown sugar)
- 2 tbsp Lime Juice
- 1/2 tsp Crushed red pepper flakes
- 1 package Rice Noodles
- 1/2 tbsp cornstarch (more if necessary)
Cook rice noodles according to package but 1-2 minutes less then recommended, then drain and rinse with cold water and set aside. You really don’t want to over cook the noodles they will get mushy.
Mix together the Pad Thai sauce ingredients ~Tamarind, Fish Sauce, Sambal Oelek, Brown Sugar, Lime Juice, Crushed red pepper flakes, ginger and cornstarch~ In a small bowl and set aside.
In a large deep skillet or wok heat olive oil, onion, and garlic for a minute or two until onion begin to soften.
Add chopped chicken and sesame oil to skillet and cook a few minutes on each side and cook until golden brown. about 5-7 minutes.
Add peppers, mushrooms, broccoli, and carrot to skillet. cook and toss in skillet for about 4-5 minutes.
Push chicken & veggies to the sides of the skillet and crack eggs in to the center of the pan and scramble the eggs and let cook then mix eggs with the rest of the pan.
Add the sauce mixture to the pan and stir and cook until the sauce thickens slightly.
Add cooked noodles and stir until heated through. Do not over cook.
Serve Immediately. Garnish with Lime wedge, roasted peanuts, crushed red pepper and/or Cilantro.
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