Feeling Hot Hot Hot

Today was pretty unproductive, with the exception of dinner.  Homemade Pad Thai.  My sister gave me this recipe, and I love her forever and then some for it.  It's a big hit in this home.  You can replace the chicken with any sort of meat that suits your fancy.

Chicken Pad Thai

• Chicken - for 3 of us I use 3 chicken breasts, cut into cubes
• Sauce:
  - 2 tbsp brown sugar
  - 2 tbsp water
  - 1 tsp fish sauce
  - 4 tbsp chili paste (your favourite brand, my favourite is the Rooster brand)
  - 2 tbsp soy sauce
  - garlic, minced to your liking
  - Squeeze of lime (juice)
• Vermicelli noodles
• Fresh or frozen vegetables to your liking
• Cornstarch

 

Marinate your chicken in a bit of soy sauce and cornstarch

As your chicken is marinating, mix all of the sauce ingredients together.  You should get approx. 1 cup of sauce - if it's not that much, feel free to add more soy or chili paste to your liking.  I like my sauce HOT so I add a bunch of chili paste and more garlic.

Like my fancy garlic mincer from Kitchen Stuff Plus?  Best small investment ever.  I don't want to chop it by hand, prefer to have it freshly chopped and don't want to use my big food processor.

 

Brown your chicken until it's fully cooked - I use a little bit of olive oil on the bottom of the pan, you can use PAM or whatever suits your fancy.

Once your chicken has browned, add your vegetables - I used a variety of frozen veggies along with 2 small onions sliced thinly.  After the veggies have thawed (if frozen) or after a few minutes of cooking add your sauce and stir.  Cover your skillet and allow it to cook for at least 10 minutes.  The sauce will thicken thanks to the cornstarch.

 

As the pad thai is cooking, bring a pot up to a boil and throw in your vermicelli noodles.  They only take about 5 minutes to cook.  Once done - drain.

 

Serve your pad thai served over the noodles and enjoy!! It tastes better than it looks!