I'm a huge fan of Thai food, and I'm always tempted to get take out at our local Thai restaurant during the week, when everyone is away at school or work. Making a comparable chicken pad thai has been something I've tried to master over the years, but I often get discouraged by many of the recipes that call for a huge ingredient list and just too much darn work for a simple dinner to serve at home. So, when I happened upon this recipe, I gave it another try and was surprised at how easy it was to make and delicious it was. I made a few adjustments to the recipe to suit our tastes, but the original recipe is inspired by Joanna Cismaru from the blog Jo Cooks.
Chicken Pad Thai
Ingredients
1 T sesame oil
1 red bell pepper sliced
1 green bell pepper sliced
3/4 cup sugar snap peas
2 T minced garlic
2 cups cooked chicken breast cut into bite size pieces
salt and pepper to taste
4 green onions chopped
1/4 cup peanuts chopped
12 oz Asian style rice noodles- I prefer the thin ones
For the Spicy Thai Sauce
1 cup chicken broth
1/2 cup soy sauce
3 T brown sugar
1 T sriracha sauce
1 t red chili paste (I didn't have this on hand so I omitted it)
1 t fresh minced ginger
Instructions:
Cook noodles as directed on package.
Heat sesame oil in skillet over medium/high heat. Add garlic, peas and peppers and saute for 3 minutes until they begin to soften.
Whisk the spicy thai sauce ingredients together in a medium sized bowl and set aside.
Add cooked chicken to the skillet and toss together. Pour in sauce and stir. Cook for 2 more minutes until sauce comes to a boil. Season with salt and pepper. Add cooked noodles and toss.
Garnish with chopped green onions and peanuts.
My family loved this meal and it was great as a leftover lunch the next day!
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