A quick recipe for Pad Thai, to use the sauce from last week's blog post. Any vegetables can be used - red peppers are good in this, too! If you're using red peppers, slice thin and add to the wok to stir fry before stirring the steamed broccoli in. Shrimp is also a favorite in Pad Thai, if you want to use that instead of the chicken.
1 recipe Pad Thai Sauce
16oz rice noodles
4T minced garlic
1 1/2 T ginger paste or minced ginger
1 lb chicken, trimmed into bite-sized pieces
3 eggs
3C broccoli florets, steamed
Diced green onions, for garnish
Peanuts, for garnish
Cover rice noodles with boiling water in a large bowl. Soak, stirring two or three times until al dente; I soak mine 5 minutes for thin ones or 7-9 minutes for thick ones. Drain in colander.
Coat a large wok with pan spray. Sauté ginger and garlic over medium heat until browned and fragrant. Add chicken; stir fry, stirring constantly, until no longer pink.
Scramble the three eggs in a small bowl. Push chicken to one side in the wok; pour in eggs and cook until just set.
Stir in broccoli and noodles. Add the sauce to the wok. Toss until mixed well.
Servings: 7
Calories per Serving: 315
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