Wednesday, September 7, 2011

Digging in the Thai pantry

I know I mentioned I was going to post a recipe for the Pad Kee Mow I made last week, but somebody threw away somehow lost the piece of paper I wrote it down on.

By somebody, yes, I mean me. Preggo brain. I blame the fetus.

I also blame it for my laziness—I wanted to make Pad Thai, but I would have had to drive an extra block and a half to the grocery store for lime, tofu, cilantro and bean sprouts. So instead, I went the easy route and just used what I had with a Pad Thai-esque sauce.

Makes two big servings, even for a preggo home alone and willing to eat all of everything in front of her. (I didn't even eat half, and trust me, I tried. Had I not eaten half a box of Wheat Thins earlier, I may have succeeded.)

Easy Thai Noodles
2 tbsp fish sauce
2 tbsp brown sugar
2 tbsp rice vinegar
1 tbsp peanut oil
one shallot, minced
red chile, minced
8oz boneless, skinless chicken breast, sliced thinly
one egg
two servings rice noodles
green onion, sliced

Soak rice noodles in hot water until flexible but not completely soft (10-25 minutes, depending on the brand). Drain.

Mix fish sauce, sugar and vinegar in small bowl.

Heat oil in wok over high. Add shallots and chile and stir fry about 2 minutes. Add chicken and stir fry until completely white. Push chicken aside and crack in the egg. Let cook and then scramble until cooked completely. Stir into chicken. Add noodles and sauce.

Push mixture around until combined. Let sauce cook down until no longer wet, tossing fairly frequently.

Sprinkle with green onion and peanuts. Serve with Sriracha to taste.

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