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Wednesday, February 9, 2011

A salty night, let's try Thai 

3 great things about this dinner:

1.) The bean dip (Well, I did Tortilla Chips!!) 
2.) Being with my husband
3.) The beer

3 not so great things about this dinner:

1.) The saltiness
2.) The saltiness
3.) The saltiness

By the time you're done eating this, you have destroyed your blood pressure, and left no trace of water  in your body....I suggest gonig halfsies on the salt. Ben ate all of his and most of mine, and had a dream last night of all his teeth falling out. Maybe I should try something a little healthier..

And I'm thinking, THAI CHICKEN! (Yes, Chicken again!! Is Thai healthy? I didn't check)

Pad Thai
recipe image
Rated: rating
Photo By: Allrecipes
Prep Time: 40 Minutes
Cook Time: 20 Minutes
Ready In: 1 Hour
Servings: 6
"This is a traditional Pad Thai recipe used by a friend's mother. It has a sauce of fish sauce, sugar, vinegar and red pepper."
1 (12 ounce) package rice noodles
2 tablespoons butter
1 pound boneless, skinless chicken
breast halves, cut into bite-sized pieces
1/4 cup vegetable oil
4 eggs
1 tablespoon white wine vinegar
2 tablespoons fish sauce
3 tablespoons white sugar
1/8 tablespoon crushed red pepper
2 cups bean sprouts
1/4 cup crushed peanuts
3 green onions, chopped
1 lemon, cut into wedges
1. Soak rice noodles in cold water 30 to 50 minutes, or until soft. Drain, and set aside.
2. Heat butter in a wok or large heavy skillet. Saute chicken until browned. Remove, and set aside. Heat oil in wok over medium-high heat. Crack eggs into hot oil, and cook until firm. Stir in chicken, and cook for 5 minutes. Add softened noodles, and vinegar, fish sauce, sugar and red pepper. Adjust seasonings to taste. Mix while cooking, until noodles are tender. Add bean sprouts, and mix for 3 minutes.

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