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October 15, 2014

Red Quinoa Tabbouleh - or something kind of close...

Cheaters Chicken Pad Thai

Called Cheaters because it's not really authentic, but it's easy, uses things easily found in my kitchen, and hit the spot. My husband isn't a huge fan of pad thai but he really liked this version (probably because the local place that makes it isn't very good and he never really ate it before we met.)

1 box (14 oz) pad thai noodles

2 Tbsp peanut oil (you can sub whatever you have)
3 eggs, lightly beaten
1 lb chicken breasts, sliced thin

Pad Thai sauce (recipe follows)

4 green onions, thinly sliced
1 cup bean sprouts

1/2 cup peanuts chopped (I smashed mine in a baggie since chopping tends to leave peanuts all over my floor)
1/2 cup chopped cilantro (more or less to taste)
1 lime, cut into wedges

Pad Thai Sauce:
6 Tbsp soy sauce
2 Tbsp sriracha (we added a lot more tableside but this was the perfect amount of spice for the kids)
4 Tbsp lime juice
2 Tbsp oil
4 Tbsp brown sugar
1 Tbsp fish sauce
(note that this is a starting point and you can add more of any of the ingredients to get the hot/sour/salty/sweet combo that most appeals to you)

1. Bring 6 cups water to a boil. Add noodles and let soak 8-10 mn. Drain and rinse with cold water. Set aside.
2. Heat 1 Tbsp oil in pan on med-high heat. Add eggs and scramble until set. Remove from the pan.
3. Add remaining oil and sautee the chicken until cooked through.
4. Add noodles, green onions and sauce - cook 3-4 mn, tossing as you go to coat all the noodles.
5. Add bean sprouts and egg and stir
6. Remove from heat and sprinkle with peanuts and cilantro, serve with lime wedges and extra sriracha.