Pad Thai

Well, I guess i'll just stick with the Asian theme i've got going. We're moving from China to Thailand my friends. Many of the ingredients in these dishes are similar. This way if you already bought the ingredients, such as that fresh ginger and cilantro, you may as well cook several dishes with them. These recipes are healthy, rice-based (for those wheat intolerant people) and delicious. 

Serves 2-3

-4 tablespoons soy sauce (add more soy per preference)

-1 teaspoon of cornstarch

-1 ½ cups boneless chicken, sliced 

-1/2 packet Rice Noodles

-2 tablespoons of vegetable oil Healthier choice: use extra virgin olive oil

-1 shallot, minced

-2 medium cloves garlic, minced

-Juice of ½ lime- serve with lime slices

-1/2 teaspoon of chili paste (I use Saracha)

-3 tablespoons of rice vinegar

-2 tablespoons of sugar

-1/2 cup shredded carrots- or any veggies you want to add

-1 egg

-2 tablespoons green onion

-2 tablespoons of peanuts, crushed

-1/3 cup of cilantro

-1 cup bean sprouts

Mix 2 tablespoons soy sauce and cornstarch in a bowl. Mix chicken in the marinade and set aside. Meanwhile, place noodles in warm water.

Heat oil in wok or pan over medium flame. Add shallot and cook for about 5 minutes. Add garlic and cook for another 3 minutes.

In a small bowl add the remaining soy sauce, lime juice, chili paste, vinegar and sugar. Mix together.

Add carrots and any additional veggies to the pan/wok.

Add chicken into wok and half the sauce. Cook until no longer pink- about ten minutes.

Make room to cook the egg and scramble with the spatula until cooked. Add green onions. Cook for a few minutes then noodles and the remaining sauce. Mix everything together. Plate and sprinkle green onion, cilantro, peanuts and bean sprouts on top. Serve with a slice of lime.