Sunday, April 22, 2012

Chicken Pad Thai

Yum

Has this week just flown by for anyone else? Between all the activities we had going on this week, plus our continued struggle with the worst seasonal allergies ever, and Joel's crazy work schedule, we are all exhausted! I even cut out several play dates and errands this week, and Ainsley actually turned down an opportunity to go to the park so we could just stay home. 


We have had lots of opportunity for cuddling on the couch, reading, and coloring. We also pulled a giant box out of storage and have been having a really fun time playing hide and seek with the box! Sometimes you need to remember that the simple things are the best in life, and what is better than crayons and a big empty box?


This started out as one specific recipe that I wanted to try. But when I came time to make dinner, I couldn't remember where I had found the recipe. In my search, I found three other recipes that looked good, too, but they were all slightly different. I really liked various aspects of each of the recipes, so I decided to combine them all together and create my own recipe from it. We really enjoyed how this turned out! There was so much great flavor here, and so many veggies, it was so good! I don't think you can quite call this an authentic recipe, but it is delicious! 




Chicken Pad Thai (recipe by Jenni)


Linguini Noodles
3 chicken breasts, cut into bite sized pieces
2 tsp olive oil
Broccoli, chopped
1/2 red pepper, diced
Carrots, julienned
1/4 cup chicken broth
Juice of 1 lime, cut in half
3 TBSP brown sugar
3 TBSP rice vinegar
1/2 tsp red pepper flakes
2 TBSP soy sauce
3 TBSP peanut butter
1 TBSP sesame oil
3 garlic cloves, minced
2 tsp garlic, minced
2 eggs
1/4 cup dry roasted unsalted peanuts

In a small bowl, combine the chicken broth, lime juice, brown sugar, rice vinegar, red pepper flakes, soy sauce, and peanut butter. Mix until smooth and set aside.
Cook the linguini noodles according to package directions, drain, and set aside.
In a large skillet, heat the olive oil over medium-high heat.
Cook the chicken pieces 5-6 minutes, or until cooked through.
Remove and set aside.
Crack the eggs into the same skillet, and cook. (you an either cook them as a hard fried egg and then cut into pieces or scramble them and cook that way). Remove and set aside.
Place the sesame oil into the pan, along with the broccoli, red pepper, carrots, garlic, and ginger.
Sautee until the vegetables are tender, but still firm.
Add the cooked noodles, sauce, chicken, and egg back to the pan.
Stir until well coated, evenly distributed, and heated through.
Distribute into 5 bowls, sprinkle evenly with peanuts and Enjoy!

4 comments:

  1. OOh! I love pad thai! This looks much better than the scary colored boxed pad thai we tried a few months ago. Definitely going to try this soon.

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  2. I am pinning this. And making it very, very soon. It looks so fresh and delicious!!!!

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  3. Looks great Jenni! :)
    My week has gone by slowly..

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  4. After reading the latest guest blog post from Sally of "Bewitching Kitchen" I decided to check out your recipe for this dish and compare it to my own.

    http://a-boleyn.livejournal.com/56453.html

    The use of peanut butter in the sauce was not one I'm familiar with and reminded me more of a satay sauce though the sprinkle of chopped peanuts was spot on. :)

    I hope to be able to cook the recipe again soon, and now that I finally have a camera, be able to share the results as I've found that the cliche of 'a picture is worth a thousand words' is quite accurate. :) Since Jan of 2012, I've been gradually adding pictures to my 'recipe' tagged posts.

    ReplyDelete

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