Pad Thai
Dinner was Pad Thai tonight. This is a staple dinner for me. It's super easy, super quick, and filling. Normally I use soba noodles, but I didn't have any in the pantry. Instead, I used spiral pasta. It was quite tasty! If you're looking for something easy, this is it. The base recipe I started with all those months ago was simple...and bland. I've zinged it up a bit...which also added calories, because I upped the peanut butter too. Even as a staple, I try to only make it once a month. It makes a better backup than spaghetti with marinara; nothing against it, but variety in backups means we're less likely to eat out.For the recipe, scroll to the bottom!
Pantry Projects
I love my kitchen in this house. The only catch is I miss the plethora of pantry space in my old kitchen. I have enough space, but the layout is more awkward. As I have a little OCD, and my kitchen is a sore spot with me. I've been itching to redo the cupboards. I can't redo the kitchen in a permanent fashion (rental, you see) but I can change my food storage to match the new pantry. I've gone from lots of shallow cupboards to one really deep one, and that takes a completely different approach.I've searched images and scoured the web for inspiration. I think I've finally figured out an approach...or at least, the first steps. The biggest issue I'm having is I have no idea what's in there anymore, and not knowing what is there is a huge hurdle to organizing it. I've made some simple spread sheets (think: graph paper lists) to document what I have, what needs a storage container, what needs just a simple container (like this can sorting idea), that kind of thing. The hope is to have a newly organized pantry in the next couple weeks.
I'll post my progress!
That's it for tonight.
Eat Happy!
Pad Thai
- 2 bundles soba noodles or 3/4 cup cooked pasta
- 1/4 cup butter
- 1-2 chicken breasts, cut into bite sized pieces
- 1-3 tbs minced ginger
- 1/4 cup oil (olive, canola, vegetable)
- 2-4 eggs (do not pre-scramble)
- 2-3 cloves garlic, minced
- 1 bell pepper
- 1/2 cup mushrooms (Broccoli, sprouts, etc)
Sauce:
- 1/4 cup crunchy peanut butter
- 2 tbs fish sauce
- 2 tbs brown sugar
- Hot sauce of your choice to taste
- Red pepper flakes for garnish
Let's get cooking:
- Cook your pasta of choice per the package directions. Drain and set aside.
- Melt butter in a wok or deep skillet
- Cook the chicken in the butter; when it is almost cooked through, add the ginger.
- When the chicken is cooked, remove from the wok
- Add the oil to the pan and heat
- When the oil is hot, add the eggs and scramble in the oil (seriously, it makes a difference to scramble in the hot pan versus in a bowl)
- As the eggs start to set, add the garlic and bell peppers and any other firm veggies.
- Add the mushrooms and any other soft veggies before the eggs are completely set
- Add the chicken to the mix, and add the sauce; stir to completely coat and incorporate sauce (the peanut butter will melt in the warm wok, just give it a little time and stir often
- Toss with your pasta of choice; serve hot with red pepper flakes for more heat
