Tasty Tuesday

Wow, it has been a LOOONNNG time since I shared a recipe.  I've been cooking, but I guess I haven't done anything new in a while now.

I tend to go in spurts on my food adventures.  It depends on how much time I have and lately, that amount has been something close to......zero!

But, since my 'extended' family, the Coult's descended upon our home last Wednesday, I simply had to cook some yummies for them.  I always enjoy cooking for them as we usually do something that they can't get easily in Mexico. (this is the family of missionaries we were with in Mexico at Christmastime)

This time, I learned that they love Thai food.  Now, I do not consider myself an expert in Thai in any way, shape or form.  However, I do have a love for Pad Thai.  The thing with me is that, if I love it, I must figure out how to make it. (unless it requires huge amounts of deep frying, too messy)

I've had a love affair with the Pad Thai from Pei Wei, with chicken, no tofu (sorry to all you tofu lovers, that texture has GOT to go!)  I wanted to try and copy it and decided to give it a whirl!  I'd made it once before and while I thought it turned out well, my family didn't seem too impressed so I hadn't done it again.

This time, I gathered all the ingredients and made the sauce from scratch.



Here's the recipe that I used and the tweaks that I added.  I got the basic recipe here.  I actually quadrupled it as we made it for 12 people.

Sauce

 ½ cup coconut milk

 6 tablespoons creamy peanut butter

 4 tablespoons light soy sauce

 4 tablespoons fresh squeezed lime juice

 1 tablespoon rice wine vinegar

 2 tablespoons brown sugar

 2 teaspoons grated gingerroot

 1 teaspoon Thai red pepper paste

 2 tbsp Thai fish sauce

Chicken stir fry

 ½ tablespoon canola oil

 ½ tablespoon dark sesame oil

 1 lb chicken breasts, cut up into bite size pieces

 1 small can bean sprouts

 1 medium onions, chopped

 2 garlic cloves, minced

 ¼ cup dry roasted peanuts, chopped ( lightly salted)

 diced cilantro

 diced green onion

 ½ lb cooked rice noodles 

Directions

1.         In a bowl combine all sauce ingredients and set aside.

2.         Cook noodles or pasta, drain, and set aside.

3.         In a large, deep skillet, over medium heat, cook chicken and onions in canola and sesame oil. Halfway through cooking, add garlic to pan. When chicken is done add bean sprouts and stir to heat (about a minute or two). Add sauce mixture and stir to coat chicken. Little by little add cooked noodles or pasta stirring to coat.

4.         Serve garnished with chopped peanuts and cilantro.

Gotta serve it with some good soy sauce too!  But that may just me, I'm kind of a soy sauce freak!

Have a great day!