Thursday, September 15, 2011

69. Pad Thai



I think we, as food lovers and enthusiast, can all relate to the passion and chore of collecting our recipes.  I have binder after binder of recipes that I have torn out of magazines, copied from friends and family, and of course, the very large pile of 8.5 X11 printer paper stacks.  These should be alphabetized or at least be in some sort of system like maybe...sweets, bread, gravies, meat, etc...and they are not!  LOL  I actually have this conversation with myself every time I look for a recipe but I always come back to the same conclusion.  If they were organized then I would not get to revisit all of my recipes each and every time I look for the ONE.  It's true, I love to see them, oooh and aaaah all over again, and be reminded of the fact that I have an obsession with certain recipes.  I collect the same types of recipes...how many different ways do you make a 4 ingredient peanut butter cookie?  Seriously...it's funny to me.

How often do I cook from the recipes that I collect?  A lot!  They inspire me to create new things and they give me ideas for pictures.  Every once in  a while I come across a recipe or two that stands on it's own.  It speaks to me and my family.  It is cherished for it's flavor and texture.  I am rarely ever overwhelmed by a recipe.  If it says it will take all day, ok, I will give it a try...if the flavors are there that we like, the reviews are fantastic, and , especially, if it is challenging.  I am all in!


On occasion I come across recipes that just WOW me and I have to make them.  If they don't take all day that is even better.  I love to have a quick and easy, yet very tasty meal to fall back on.  This recipe was one that I tried, over and over, and we can't get enough of it!

This is why when I saw the Pad Thai from Bake Your Day, I just knew I had to make it.  We love Pad Thai and I have had a hard time finding a recipe that had the flavor we liked.  This one hit the spot. It was so good and delicious that we have eaten it at least once a week for a month now.  It's easy, tasty and my kids LOVE IT!  It also reheats very well the next day.

I snapped some pictures of our dish which you will notice is made with Chicken.  We have also made this with just scrambled egg.  I can't wait to make it with the shrimp when the hubby is away for the weekend.  He does not like shrimp...boo hoo!

Recipe: Shrimp/Chicken Pad Thai 
adapted from Bake Your Day


8 ounces rice noodles
2 Tbs. brown sugar
2 Tbs. soy sauce
2 tsp. oyster sauce
2 Tbs. fresh lemon juice
1 Tbs. Sriracha (more or less depending on your desired heat level)
1 tsp. freshly grated ginger
1/2 tsp. sesame oil
3 Tbs. canola oil
1 1/2 cups green onions, sliced into 1-inch pieces
4 cloves garlic, minced
2 Tbs. cilantro, divided
1.5 cups of cooked chicken
1 – 2 cups bean sprouts
1/4 cup dry roasted peanuts, unsalted


Cook noodles according to package.  Drain and drizzle with olive oil.

While the noodles cook, mix the brown sugar, soy sauce, oyster sauce, lemon juice, Sriracha in a small bowl and set aside.

Heat the oil in a large, high-sided skillet or Wok.  Add onion, garlic, shrimp and 1 tablespoon cilantro; stir-fry until chicken is almost cooked.  Stir in sauce and cook one minute, stirring constantly. 

Add the cooked noodles and bean sprouts.  Garnish with peanuts and the remaining cilantro.






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