The last of a "real food" blog post for a bit since my dessert party is tomorrow and I took the day off so I could bake all day - woot! Lots of pictures and some new recipes to come. I have a planned and semi-planned list of things to make; we'll see how it goes tomorrow.
I found another pad thai recipe to try, this one with a few more ingredients so it seemed a little more authentic. Plus, let's be honest, I wanted those brown rice flour noodles again. I adapted and simplified this recipe from Prevention.com as I omitted the tofu and bean sprouts called for in their recipe. I also didn't have any cilantro on hand (the remnants of the last bunch had already wilted) and didn't bother with the peanuts so perhaps this still isn't very authentic pad thai. But it's easy to make, quick and (to me) tasty so I was happy with this. The sauce is so easy and I love the noodles so I can see this being an easy staple to fall back on when I'm too
8 ounces rice flour noodles (I used pad thai noodles I found at Target)
1/4 cup reduced-sodium fish sauce (can be found at any Asian grocery store)
3 tablespoons brown sugar
2 1/2 tablespoons reduced-sodium soy sauce
2 tablespoons lime juice
1 tablespoon rice wine vinegar
1/2 teaspoon ground red pepper
1 tablespoon toasted sesame oil
3 cloves garlic, minced
1 egg + 2 egg whites, lightly beaten
8 ounces chicken, cut into chunks (I used chicken breasts), cooked
4 medium scallions, green tops, thinly sliced
2 tablespoons chopped peanuts
1 cup cilantro leaves
1. Cook noodles according to package directions; set aside.
2. Whisk together fish sauce, brown sugar, soy sauce, lime juice, rice wine vinegar, pepper and 1 teaspoon sesame oil in a small bowl; set aside.
3. Heat remaining 2 teaspoons sesame oil in wok or nonstick skillet and add garlic, stirring until lightly browned, 1 to 2 minutes. Add eggs and stir until gently set. Add chicken, noddles and scallions then add sauce mixture. Simmer until mixture thickens just slightly. Serve garnished with peanuts and cilantro.