So I’ve mentioned before that I’m addicted to the Everyday Food magazine. Well, I just received my January/February copy and am making THREE dinners from it this week. With my own little twist of course! I went to Whole Foods Sunday to gather my ingredients for the following dishes:
- Chicken and Vegetable Pad Thai
- Pasta and White Beans with Broccoli Pesto
- Chicken and Dumpling Soup
I LOVE Pad Thai, but haven’t found a place near me that makes it great! (PS, If you live near me and know of a restaurant that makes yummy Pad Thai PLEASE leave a comment!!) I’ve tried several different recipes, but was intrigued by the simplicity of this one. I also like that I can control the salt and know what ingredients are going into my dish where as with takeout its pretty much a mystery. I must admit it was a bit spicy so I plan on altering it a bit more next time I make it. But, its winter and don’t spicy foods help ward off colds or something?
Chicken and Vegetable Pad Thai
- 1/2 pound chicken breast cut into strips
- 8 ounces dried wide, flat rice noodles
- 1/4 cup fresh lime juice, plus lime wedges for serving (3 limes)
- 3 tbsp fish sauce
- 1 tbsp chili sauce, such as Sriracha
- 1 tbsp packed dark-brown sugar
- 2 tbsp vegetable oil
- 2 large eggs, lightly beaten
- 2 medium carrots, peeled and shredded
- 2 garlic cloves, minced
- 8 scallions, white and green parts separated and thinly sliced
- 2 tbsp roasted salted peanuts, chopped
- 1/4 cup fresh cilantro leaves
- Soak noodles according to package instructions; drain. In a small bowl, whisk together lime juice, soy sauce, chili sauce, and brown sugar.
- In a large nonstick skillet, heat 1/2 tsp oil over medium-high tilting to coat pan. Add eggs, swirl to coat bottom and cook until just set, about 1 minute. Transfer eggs to a cutting board, loosely tool up, and cut crosswise into thin strips. Add 4 teaspoons oil to skillet and heat. Add chicken and cook until golden brown on both sides and cooked through. Transfer to cutting board.
- Add 1 1/2 tsp oil, carrots, garlic, and scallion whites to skillet and cook until softened, 5 minutes. Add lime-juice mixture and bring to a simmer. Add noodles and cook, stirring frequently, 1 minute. Add eggs and chicken and gently toss to combine. Season with salt to taste. Serve and top with peanuts, cilantro, and scallion greens. Serve with lime wedges.
Recipe adapted from Everyday Food