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Saturday, March 25, 2017

Easy Homemade Pad Thai




Prep: Cook: Yield: 4- 6 servings 
FOR THE SAUCE
2/3 cup chicken stock
2 tablespoons soy sauce
2 tablespoons fish sauce (if you don't have this, just use 4 tablespoons of soy and omit the fish sauce)
6 tablespoons brown sugar
6 tablespoons peanut butter
2 tablespoons freshly squeezed lime juice
2 tablespoon rice wine vinegar (if you don't have this use white vinegar or 2 tablespoons lime juice and omit rice wine vinegar)
2 teaspoons to 2 tablespoons Thai chili sauce (depending on your spice tolerance...if you know you're not into spicy, go with only 1 teaspoon)
2 teaspoons minced or grated fresh ginger
2 teaspoons minced garlic

  • FOR THE PAD THAI
  • 10 ounces of rice noodles, cooked to package directions and rinsed
  • 2 teaspoons olive oil
  • 2 large eggs, beaten
  • 2 chicken breasts, cubed (you can change this to shrimp if desired)
  • 1 cup bean sprouts

  • FOR THE GARNISH
  • Chopped cilantro
  • Chopped peanuts
  • Lime wedges
  • Sriracha

Directions

  1. Whisk together sauce ingredients and set aside.
  2. Cook noodles according to package direction. Rinse and set aside in a colander.
  3. Preheat a skillet over medium heat and add oil. Add chicken breasts and cook until browned and mostly cooked through. Push the chicken over to one side of the skillet and pour the beaten eggs into the skillet in the space you've created and use your cooking spatula to scramble the eggs in the skillet. 
  4. Add the noodles to the skillet and then pour the sauce over the noodles. You might want to reduce the heat a little at this point to more like medium-low. The mixture will be saucy at first but let it cook for another 3-5 minutes, stirring frequently. The noodles and proteins will soak up the sauce and it will thicken. Stir the bean sprouts in once everything has thickened and remove from heat. Use a pasta sever to scoop the noodle mixture from the skillet and into shallow bowls (or onto plates).
  5. Top with desired toppings

Wednesday, February 8, 2017

Mini Bow Ties with Bacon and Peas

We love this recipe!  I always double it so we have leftovers.


Ingredients

8 ounces uncooked mini farfalle (bow tie pasta)
center-cut bacon slices, chopped
1/2 cup pre-chopped onion
medium carrots, peeled and diced
1 cup unsalted chicken stock
1 cup frozen green peas
1 tablespoon chopped fresh thyme
5/8 teaspoon kosher salt (if you cook your pasta in salt, you might not need this)
1/2 teaspoon black pepper
3 ounces 1/3-less-fat cream cheese

Preparation

1. Cook pasta according to package directions, omitting salt and fat. Drain pasta, reserving 1/4 cup cooking liquid; set aside.
2. Heat a large nonstick skillet over medium-high heat. Add bacon; cook 4 minutes, stirring frequently. Remove bacon with a slotted spoon.
3. Add onion and carrot to drippings in pan; cook 5 minutes. Add stock; bring to a boil. Add peas; cook 2 minutes.
4. Remove pan from heat; stir in reserved 1/4 cup cooking liquid, bacon, thyme, salt, pepper, and cream cheese. Add pasta to pan; toss to coat. Serve immediately.