This isn't an authentic Pad Thai dish, but it's a quick and tasty weeknight meal. I double the amount of sauce from the original recipe, as the first time I made it, it was quite dry. I also add chicken, because Trip doesn't consider it dinner unless there's meat in it. And of course, I take out the cilantro. :)
INGREDIENTS:
CHICKEN:
- 1 chicken breast
- garlic powder
- onion powder
- kosher salt
- black pepper
- 4 tablespoons brown sugar
- 3 tablespoons fresh lime juice, plus wedges for serving
- 6 tablespoons soy sauce
- 1 squirt (about 1/8 teaspoon) Sriracha (optional)
- 8 ounces dried, wide and flat rice noodles
- 2 teaspoons vegetable oil
- 3 scallions (green onions), white and green parts, separated and thinly sliced
- 1 garlic clove, minced
- 2 large eggs, light beaten (optional)
- 1/4 cup chopped roasted, salted peanuts
Cook chicken as preferred. I either bake it in the oven at 375 degrees for 35 minutes, or stick it in the crockpot if I remember. Sprinkle some garlic powder, onion powder, salt, and pepper on it before cooking.
Cook noodles according to package instructions. Drain and set aside.
In a small bowl, whisk together brown sugar, lime juice, soy sauce, and Sriracha.
In a large skillet, heat oil over medium heat.
Add scallion whites and garlic and cook, stirring constantly, until fragrant (about 30 seconds). Add eggs and cook, scraping skillet with spatula until eggs are almost set (about 30 seconds). Transfer eggs to a plate.
Add noodles, scallion greens, and sauce to skillet. Cook, tossing constantly, until noodles are soft (about 1 minute). Add egg mixture and toss to coat, breaking eggs up gently.
Serve noodles with lime wedges, topped with peanuts.
Original Recipe: Brownies for Dinner
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