Easy Chicken Pad Thai

This recipe is courtesy of
Darlene Schmidt from this link:
http://thaifood.about.com/od/quickeasythairecipes/r/onepagechickpad.htm

"Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Yield: SERVES 2

Ingredients:

• 8 oz. Thai rice noodles (or enough for 2 people), linguini-width, available at Asian/Chinese stores
• 1 to 1 1/2 cups raw chicken breast or thigh meat, sliced
• Marinade for Chicken: 1 tsp. cornstarch dissolved in 3 Tbsp. soy sauce
• 4 cloves garlic, minced
• optional: 1-2 fresh red chilies, minced
• 3 cups fresh bean sprouts
• 3 spring (green) onions, sliced
• approx. 1 cup fresh coriander/cilantro
• 1/3 cup crushed or roughly chopped peanuts (or other nuts, such as cashews)
• 1/4 cup chicken stock
• 1/8 tsp. ground white pepper
• PAD THAI SAUCE:
• 3/4 Tbsp. tamarind paste dissolved in 1/4 cup warm water (look for tamarind at Asian/Chinese or Indian food stores)
• 2+1/2 Tbsp. fish sauce
• 1-3 tsp. chili sauce (or substitu 1/2 tsp. or more dried crushed chili (depending how spicy you want it)
• 3 Tbsp. brown sugar
• OTHER: oil for stir-frying, and wedges of lime for serving

Preparation:

For a step-by-step version of this recipe (with pictures), see: Perfect Chicken Pad Thai, step-by-step!

1. Bring a large pot of pot to a boil and remove from heat. Dunk in your rice noodles. Allow noodles to soak while you prepare the other ingredients. Note that you will be frying the noodles later, so you don't want to over-soften them now. Noodles are ready to be drained when they are soft enough to be eaten, but are still firm and a little "crunchy". Drain and rinse with cold water. Set aside.
2. Make the Pad Thai Sauce by combining the sauce ingredients together in a cup. Stir well to dissolve the tamarind paste and brown sugar. Set aside. Note: this may seem like a lot of sugar, but you need it to balance out the sourness of the tamarind - this balance is what makes Pad Thai taste so amazing!
3. Place chicken slices in a small bowl. Pour the marinade (2 tsp. cornstarch dissolved in 2 Tbsp. soy sauce) over the chicken. Stir well and set aside.
4. Warm up a wok or large frying pan over medium-high heat. Add 1-2 Tbsp. oil plus garlic (and minced chili, if using). Stir-fry until fragrant (30 seconds).
5. Add chicken (together with the marinade). Stir-fry 30 seconds to 1 minute. When wok/pan becomes dry, add a little chicken stock (1-2 Tbsp. at a time), enough to keep the chicken frying nicely. Continue stir-frying in this way until the chicken is cooked (5-8 minutes).
6. Add the noodles, and pour the Pad Thai sauce over. Using two spatulas, wooden spoons, or other utensils, immediately stir-fry the noodles. Use a gentle "lift and turn" method (like tossing a salad) to prevent noodles from breaking.
7. Stir-fry in this way 1-2 minutes. If you find your wok/frying pan too dry, push noodles aside and add a little more oil to the bottom (but no more broth, or the noodles will become soggy).
8. Add the bean sprouts and sprinkle over the pepper. Continue "tossing" 1 more minute, or until noodles are cooked. Noodles are done to perfection when they are no longer "hard" or crunchy, but chewy-sticky wonderful!
9. Taste-test for seasoning, adding more fish sauce until desired flavor is reached (I usually add at least 1 more Tbsp. fish sauce). Toss well to incorporate.
10. Lift noodles onto a serving plate. Top with generous amounts of fresh coriander, spring onion, and crushed/chopped nuts. Add fresh lime wedges (lime is great squeezed overtop), and if desired, serve with Nam Prik Pao Chili Sauce (homemade recipe) on the side. ENJOY!

Pad Thai Tip: For even more flavor, I'll often make a double batch of the pad Thai sauce. Then, as I'm stir-frying the noodles, I'll add more sauce until I'm happy with the taste (I also add extra fish sauce). Any leftover sauce can be stored in the refrigerator for up to 1 month. "

By Darlene Schmidt

http://thaifood.about.com/od/quickeasythairecipes/r/onepagechickpad.htm

One thing I've changed when I make it, I couldn't find tamarind paste or chili sauce at all; even fish sauce was a little hard to find. Instead I substituted with the THAI KITCHEN brand "Roasted Red Chili Paste" because that paste has tamarind, red chili's, and fish sauce in it. My husband can vouch that the substitution tastes awesome and he loves it.

Chicken Taco Meat

Marinate chicken in red enchilada sauce, garlic cloves, and "Cholula Chili Lime Seasoning." <-- I know, not from scratch.

Grill

Let cool 5 min. then chop.

Place in saucepan to keep warm and coat w/ ketchup so that it's saucy. Add salt/pepper and/or more Cholula to taste. Lots of black pepper.

Serve in warm corn tortillas topped with your favorite taco toppings. I like sour cream, cheese, pico de gallo, guacamole, and/or salsa.

Not from scratch at all, but it tastes darn spectacular.

Easy Quick Healthy Dinner w/ Easy Clean-Up

Easy Quick Healthy Dinner w/ Easy Clean-up

olive oil

salt/pepper

Asparagus or any veggie

Salmon, chicken cut in 1 inch thick strips, or steak

Italian seasoning herbs

fresh fruit

fresh minced garlic: 1 large clove per salmon serving

Toss the asparagus in olive oil, salt, and pepper. Lay on baking sheet lined with tin foil (tin foil for easy clean-up). Let oven preheat on broil for a couple minutes; doesn't have to preheat completely. In the same bowl the asparagus was tossed in, coat the salmon/chicken in garlic, salt/pepper, herbs, and olive oil. Place salmon on the sheet pan with the asparagus. Broil all 6 inches from heat 2-3 minutes; turn it all over and broil 2-3 more minutes or until asparagus lightly seared in places and salmon warm throughout. Serve with fresh fruit on the side.

Pulled Chicken, Beef, or Pork

Pulled Chicken, Beef, or Pork

Dry rub:

2 tbsp dark brown sugar

1 tsp paprika

1 tsp chili powder

3/4 tsp ground cumin

1/2 tsp ground chipotle chili, or crushed red pepper

1/2 tsp salt

1/4 tsp ground ginger

Sauce:

2 tsp canola oil

1/2 c fine chopped onion

2 tbsp dark brown sugar

1 tsp chili powder

1/2 tsp garlic powder

1/2 tsp dry mustard

1/4 tsp ground allspice

1/8 tsp ground red pepper

1 c ketchup

2 tbsp cider vinegar

1 tbsp molasses

Rub the dry rub on your meat before cooking.

For sauce, sauté onions till tender. Stir in sugar and next 5 ingredients (through pepper); cook 30 seconds. Stir in remaining ingredients; bring to boil. Reduce heat; simmer 10 minutes or till slightly thickened, stirring occasionally.

Let the cooked meat cool for 5 minutes before shredding. Stir into Sauce. Serve on rolls with avocado and tomato slices. Yum.

Great to make extra rub seasoning and sauce just to keep on hand in cupboard and fridge.

Tuscan Bean Soup w/ Sausage

Tuscan Bean Soup w/ Sausage

Hearty, flavorful, and lower fat

1/4 lb. loose Italian-style lean or reduced-fat sausage

2 t. fennel seeds (optional)

1 sm onion chopped

2 cloves garlic, minced

1/2 head green cabbage, shredded

1 can (16 oz) white kidney, great northern, or other white beans, rinsed and drained

2 cans (14 oz each) chicken broth

1 can (14 oz) Italian-style stewed tomatoes

Sauté sausage, fennel seeds, and onion till sausage browns and onions tender. Stir in cabbage and garlic; cook 2 minutes. Add beans, broth, and tomatoes (with juice). Heat to boil. Reduce heat to low, cover, and simmer 20 minutes.

Japenese Chicken

Japanese Chicken

3 chicken breasts

1 egg + 2 T. water

1 - 2 c. flour, cornmeal, and/or cornflake crumbs (cornflakes best)

9 T. (1/2 c. + 1 T.) soy sauce

3 c. sugar

5 T. (1/4 c. + 1 T.) water

1 1/2 c. vinegar

Roll chicken breasts in egg wash mixture. Dredge chicken w/ flour/cornmeal. Repeat steps 1 & 2 using cornflakes if you can, flour is okay. Coating the chicken is most easily done using kitchen tongs. Bake the chicken 10 min. at 450*. While chicken bakes, combine soy sauce, sugar, water, and vinegar; mix well to dissolve sugar as much as possible. When 10 min. are up, pour mixture over chicken. Continue baking at 350* until chicken reaches 160* with meat thermometer. Serve over rice. Steamed broccoli is nice side dish.

Taco Bean Soup

Taco Bean Soup

1 lb any meat

1 onion, chopped

1 - 2 clove garlic, minced

1 pkg taco seasoning

3 cans any variety beans

1 can chickpeas, undrained

28 oz Mexicany seasoned canned tomatoes

1 can chopped green chilies

Cook meat with onion. Mix everything together and simmer as long as you want. Serve with sour cream, shredded cheese, salsa, etc.

Easy Chicken Enchiladas

Easy Chicken Enchiladas

1 small chicken breast, diced

1/2 c. onion chopped

12 oz. sour cream

1 c. shredded cheese

1 can cream of chicken

1 can green chilies

splash lemon juice, lime juice, or vinegar

tortillas

Saute onion 2 minutes; add raw chicken and cook through. Add other ingredients. Fill tortillas and roll them up. Save a little filling to spread on top the enchiladas. Bake @ 350* till hot and bubbly. Sprinkle with more cheese.

Salad

Salad

Tossed lettuce greens

Chicken

Avocado

Feta Cheese

Toasted sliced almonds

Bell pepper, super duper thinly sliced

Baby carrots, super thinly sliced into sticks

Mandarin oranges, diced peaches, or diced mango

Something thin and crispy, like Chow Mien noodle or Frito's chips

Honey Mustard or a fruity creamy vinaigrette

Cook the chicken in your favorite marinate, dressing, or a mixture of 2 T. honey + 1 T. mustard. Let the chicken cool 10 minutes before shredding or dicing.

Toast the almonds by tossing them in a pan on medium heat till golden.

Pile it all up on your plate, easy on the mandarin oranges, if using. Warning: this salad will make your tong slap your brains out. It's pretty good.

Pork Chops

Pork Chops

pork chops

oil

salt/pepper

ground cloves

ground dried sage or minced fresh sage

Sprinkle each chop w/ all the seasonings and rub it in; easy on the cloves. If there's time, let marinate for half hour. Preheat oven for one minute on broil w/ rack 6 inches from heat. Broil chops about 3-4 minutes per side for thick cut chops, or 1-2 minutes per side for thinly cut chops. Any fatty edges should look golden brown.

Moroccan Chicken

Moroccan Chicken

5 oz. chicken breasts

1/2 tsp. garlic + water

3/4 c. plain yogurt

2 T. + 3/4 t. lemon juice

2/3 t. ground cumin

3/4 t. salt

1/2 t. paprika

1/4 t. cayenne pepper

2 T. + 3/4 t. olive oil

1 + 3/8 t. ground coriander

Wisk all together. Pour over chicken. Bake 325* till fully cooked, 160*. Serve with couscous. (or rice)

India Food

India Food

1 T. olive oil

1/2 c. chopped onion

2 cloves garlic

1 t. ground cumin

1 each med zucchini & yellow squash

1/3 c. raisins

28 oz can diced tomatoes

1 t. ground coriander

1/2 t. black pepper

19 oz can garbanzo beans, drained

pinch salt

20 pitted, chopped kalamata olives

1 box couscous

Heat oil in lrg skillet. Sauté onions till onions slightly translucent. Add chopped garlic, zucchini, and squash; sauté 2 min. Add rest of ingredients minus the couscous; bring to boil. Cover & simmer 5 min @ lower heat. Uncover and simmer 8 - 10 min longer while couscous cooks.

Prepare couscous according to pkg. directions; may add toasted pin nuts. May also serve w/ rice.

Fajitas

Fajitas

1 chicken breast

1/2 large onion, cut in strips

2 cloves garlic, crushed

1 bell pepper, cut in strips

salt & black pepper

olive oil

Sauté strips of chicken breast in hot skillet w/ oil, salt, and pepper. Remove chicken. Add peppers, onions, garlic, and possibly more oil, salt, & pepper. Add chicken back to pan. Serve in warm tortillas.