Ready, Set, Weekend with The Garden of Eatin'
Thai food happens to be one of my favorites and the men I live with are obsessed with anything noodle oriented. Sometimes I wonder why? Perhaps it was because I ate a ton of cantonese lo mein throughout each one of my pregnancies? This could be why my kids hand chopsticks easier than a fork.
Whatever the reason, I can incorporate noodles into almost everything and be happy. I have made pad thai for years and have really not been impressed with the recipes that I've tried. I decided that the best pad thai is the one that you don't add 100 ingredients to.....this one has less than 20.... don’t get scared when you see the long list of stuff below. It’s basically the entire contents of my fridge and pantry. ha ha.
Simple is best. My version of this dish includes tofu and chicken. Feel free to go Pad Thai wild and add anything you wish. Line up the ingredients and let's get our chopsticks ON.
1/2 pkg skinny rice stick noodles 2/3 cup chicken stock - low sodium 1/2 cup ketchup 1/4 cup fish sauce 2 tbsp granulated sugar 2 tbsp cornstarch 1 tsp grated lime rind 2 tbsp lime juice 1 tsp chili flakes 4 tsp vegetable oil 2 eggs, lightly beaten 1 lb boneless skinless chicken breasts, sliced 1 package firm tofu, cubed 4 carrots, thinly sliced 1 sweet red pepper, sliced 1 clove of garlic, minced 1 tbsp minced gingerroot 2 cups bean sprouts 1/4 cup chopped unsalted peanuts
Prepare rice noodles according to package directions, rinse in cold water and set aside. In a small bowl, whisk together chicken stock, ketchup, fish sauce, sugar, cornstarch, lime rind and juice and chili flakes; set aside. In wok or large skillet, heat 2 tsp (10 mL) of the oil over medium heat; cook eggs, stirring often, for 2 minutes or until scrambled and set. Transfer to plate. Wipe out wok; add remaining oil. Brown chicken and tofu, in batches, over medium-high heat. Transfer to separate plate. Add carrots, red pepper, garlic and ginger to pan; cook, stirring, for about 3 minutes or until slightly tender. Add noodles; stir gently for 1 minute. Return chicken to pan. Stir sauce and pour into pan; cook, stirring, for 3 minutes or until thickened, noodles are tender and chicken is no longer pink inside. Return egg mixture to wok along with bean sprouts; toss gently for 1 minute or until heated through. Serve sprinkled with peanuts and optional green onions.