Easy Homemade Pad Thai

Prep: 10m

Cook: 15m

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

Chicken Satay

This makes a great appetizer or meal!  Dip in Thai Peanut Sauce and enjoy.

1/2 c. coconut milk
4 t. fresh lime juice
1 T. dark brown sugar
1 T. fish sauce
2 t. minced peeled fresh ginger
1/2 t. curry powder
2 garlic cloves, crushed
1 lb. chicken thighs cut into strips
skewers
1 lime, cut into small wedges

1. Combine sauce (coconut milk through garlic) and put in resealable freezer bag
2. Add chicken and marinate 2 hours
3. Remove chicken from marinade and put on skewers
4. Grill
5. Serve with peanut dipping sauce, cucumber and lime wedge

Thai Chicken Pizza

recipe adapted from Rachael Ray)  This is one of the best pizzas I've ever had!

1 pizza crust (such as Boboli)
1/2 c. plum sauce*
1/2 t. red pepper flakes
1 1/2 - 2 c. shredded Monterey Jack cheese
1/2 red pepper, cored, seeded and thinly sliced
1 T. vegetable oil
2 T. tamari* or soy sauce
1 rounded T. creamy peanut butter
2 t. hot sauce
2 t. grill seasoning (such as McCormick's Montreal Steak Seasoning)
4 chicken breast cutlets, 1/2 lb total
2 T. honey
2 T. cider or white vinegar
1/4 seedless cucumber, peeled and cut into matchsticks
4 green onions, white and green parts chopped
a palmful of chopped cilantro
1/4 c. chopped roasted peanuts


*plum sauce and tamari can be found in the Asian section of your grocery store

Preheat oven to 425.  Top pizza crust with plum sauce, sprinkle with red pepper flakes, then top with cheese & bell pepper.  Bake until golden and bubbly, 15 to 17 min.

In a small bowl, combine the vegetable oil, tamari/soy sauce, and peanut butter with the hot sauce and grill seasoning. Coat the chicken evenly with the mixture and let it stand for 10 minutes.  Preheat a grill pan or nonstick skillte over med-high heat.  Cook the chicken cutlets for 2 - 3 minutes on each side, or until firm.  Slice the chicken into very thin strips.

While the chicken cooks, mix the honey and vinegar in a medium bowl.  Add the cucumber and turn to coat in the dressing.

When the pizza comes out of the oven, top it with the chicken, green onions and cilantro.  Drain the cucumbers and scatter then over the pziza.  Garnish the pizza with peanuts, cut into 8 wedges and serve.

Thai Chicken with Rice Noodles in Peanut Sauce

At our house we call this "that Thai Chicken thing that Alex likes so much". It is probably my favorite recipe. Ever.

Ingredients: 1 carrot or 10 baby carrots, julienned
1 1/3 cups fat-free, less-sodium chicken broth, divided
2/3 cup peanut butter
2 tablespoons chopped peeled fresh ginger
2 tablespoons low-sodium soy sauce
4 tablespoons honey
1 teaspoon crushed red pepper
2 garlic cloves, minced
2 pounds skinless, boneless chicken breast, cut into small cubes
10 oz. uncooked rice noodles
6 tablespoons sliced green onions
6 tablespoons chopped unsalted, dry-roasted peanuts

Preparation:
1. Slice carrots lengthwise into thin strips.
2. Combine 2/3 cup broth, peanut butter, ginger, soy sauce, honey, pepper, and garlic; stir with a whisk until smooth.
3. Place chicken in a large saucepan; add 2/3 cups broth. Bring to a boil. Reduce heat, and simmer 4 minutes or until chicken is done. Add carrots and peanut sauce to pan and cook about 5 minutes or until carrots are crisp-tender. Toss with cooked noodles in a large bowl. Sprinkle with onions and peanuts.

NOTES: Rice noodles can be found in the Asian section of some grocery stores (also sometimes called "Stir Fry Noodles"). I also find them in Asian markets and have been told they can be found in some health food stores. To cook them, boil a pot of water. Remove from heat and add noodles. Cover and steam for 10 - 15 minute or until noodles are tender. Rinse and add to recipe.