Weeknight Chicken Pad Thai

In college, there was a cool Thai place named Sala Thai just down the road from our dorm (on U Street) -- let's just say, it served its date night purpose many a nights. The food wasn't that fantastic, but being college students, we didn't know any better at the time -- it was different. Being Thai "newbies" we fell for the chicken pad thai, which, if you are not familiar, is a classic chicken noodle dish, similar to chicken lo mein at a Chinese restaurant with a little different flavor, and is probably the most-ordered dish at any Thai place in America. we've since moved on to better and more adventurous Thai (such as Sawatdee in Arlington and Mai Thai in Georgetown) -- but I still actually judge a place (not sure if it's appropriate) by a bite of its Chicken PT.

Last night, I had the biggest kitchen urge to make this happen. Scouring the internet for recipe inspiration, I soon realized that there are ALOT of published/blogged ways to make this dish -- and it's confusing! One blogger I found said to use "coconut aminos" and another said to use "tamarind nectar." Umm, what?? As you guys know, I don't publish a recipe unless it's (1) approachable and (2) made with easy-to-find ingredients. (I've had tamarind candies before, but sheesh! Nectar?) I'm sure those other pad thai recipes taste great, however, I don't want to send you all to an Asian store across town to make it happen. That's not realistic. Hence, the "weeknight" title of this recipe post. And because we loaded it up with extra veggies -- this made literally a pot-full of noodles so it'll last Austin & I all week, just like our leftovers had to in college =)

I hope you enjoy.

Servings: 6-8 (about 1 1/2 cups)

What You'll Need:

• 1 lb raw chicken breast, sliced thinly (or beef, or whole shrimp, or just veggies, your choice!)
• 1 eight-ounce pack of noodles
• Any type will do -- spaghetti, linguine, fettuccine, or Asian types like soba or udon!
• Look at the nutrition facts to get the ounces -- it'll probably say 4 servings of 2 oz.
• 1 tbsp olive oil
• 1 lime
• 1 tbsp peanut butter
• 3 cloves fresh garlic (or 2 tbsp of the garlic puree you can find in a jar at the grocery store)
• About 5 cups of your favorite assorted veggies, chopped (think mushrooms, shredded carrots, broccoli, onions, sugar snap peas, bean sprouts, red bell pepper)
• Easy (and cheaper) way -- Trader Joe's Asian Stir Fry Mix $3.99 or a pack of Giant's Frozen Stir-Fry Vegetables $2.99
• 3 eggs (or egg-whites!)
• 1 tsp red pepper flakes (at the minimum)
• 1/4 cup of low-sodium soy sauce
• 1/4 cup of oyster sauce (can find this on the international aisle)
• 1/4 cup + 2 tbsp seasoned rice vinegar (can find this on the international aisle)
• 2 bowls/1 large pan/1 large pot

The Step-by-Step:

1. Place the slices of chicken in a Ziploc bag. Cutting the lime in 2, squeeze half of the lime's juices into the bag. Add the peanut butter. Zip it up and shake well to distribute the flavor. Set aside.
2. Heat a big pot of water on the stove.
3. In the meantime, chop up one garlic clove. In a small bowl, mix together with the soy sauce, oyster sauce, rice vinegar, and red pepper. Set aside.
4. When the water begins to boil, cook the noodles according to the package directions. Drain and rinse with cold water to stop the cooking.
5. Making sure the vegetables are chopped nicely, add 1 tbsp of olive oil to a very large pan and heat. Add the vegetables, and let cook for about 5 minutes, stirring every now and then. Set aside the vegetables in a bowl
6. Add another tbsp of oil to the pan, then add in the chicken. Let cook for about 5 minutes (until cooked through) then push to the side. Add in eggs, and let cook for about 3 minutes. Stir into the chicken, then add back in the veggies. Stir them all together and let cook for another 5 minutes. 
7. Add in the cooked noodles (if you don't have space, do the opposite -- add the chicken mixture into the noodle pot.) Toss everything together and add the sauce, making sure everything is well combined.
8. Turn off heat and serve. Slice the remaining lime half as a garnish.

xoxo n

Spring Vegetable Miso Soup w/ Sriracha

I know what you're thinking -- SOUP? In SPRINGTIME? Well, yes.

If you've ever been to a sushi house, you've more than likely encountered miso soup -- a light broth with tofu and seaweed that many rumor to aid digestion (I believe it!) Well, when I saw that Trader Joe's offered boxed Miso Ginger broth (for like $2, nonetheless) I got inspired. Skipping the tofu and seaweed and instead adding peas (they peak in flavor in the springtime,) whole grain fusilli pasta, and fresh sugar snap peas, this became an instant meal that delivered nutrients, flavor, and low calories. You CAN do comfort food in springtime without feeling bogged down (A pot pie before you head out in 80 degree weather, anyone? Didn't think so.) Bottom line: Natural energy to fuel your day -- nothing's better than that!

Servings: 3-4

What You'll Need:

• 1 box (or 4 cups) miso broth
• I love the Miso Ginger variety from Trader Joe's, but if you can't get that, feel free to use a low-sodium chicken broth and add a little miso powder -- you can find miso flavor packets at any grocery store, try the international aisle!
• 1 cup dry whole grain pasta (any type you got!)
• 1 cup/about 10 fresh sugar snap peas, cut diagonally

  

  Being Silly -- Topped mine with roasted bok choy & more sriracha! 

• 1 cup frozen peas 
• 1 tbsp sriracha (for that yummy heat!)

The Step-by-Step:

1. Let the broth and pasta cook over medium heat for about 7 minutes.
2. Add the peas (both the frozen and the sugar snaps.)
3. After about 5 more minutes, stir in the sriracha.
4. Taste-test the pasta to make sure it's cooked (different brands have different cook times.)
5. When done, ladle into bowls.
6. OPTIONAL: add more sriracha! ;)

Enjoy!

xoxo n

Spaghetti with "Meat" Sauce

I say this often on my blog -- but "there is nothing like" a good plate of (insert classic dish here.) I mean, take that as a good thing, right? That means I only post recipes I'm proud to eat, and that I love to eat! The writer in me is screaming like "why are you so repetitive; they're going to get bored" -- but, at the end of the day, I remind myself that I take pride in what I do and what I post. And I make mistakes too (trust me -- I made this buffalo chicken mac and cheese the other night, and it was a hot sauce-laden disaster) -- so I have to brush it off, figure out a better way to do it, and move forward.

With that being said, there is nothing better than a good plate of SPAGHETTI. Personally, I love it. And I hate it as well. When you're trying to cut back on your overeating habits, putting pasta in front of me is like putting an alcoholic in a bar. Which is why I've figured out a way to make it work -- are you ready for it -- using quality ingredients! Yes, quality. Have you ever found yourself pouring on shredded cheddar cheese on pasta (you know, from the bag) and it not really making a difference? Now think of a time you put a chunk of Parmesan or Gouda in your mouth -- whoa, right? Ever picked up a cheese sample at Whole Foods? Those pieces are the size of your pinky nail, but you can taste it. That's what I'm talking about when I say quality. So while you need to focus on quantity to be healthy, use quality to make it happen! I will forever scream this from the mountaintops if I must -- LESS IS MORE, and if it's not, you're using the wrong brand!

Ok, I've climbed back down from the mountaintop now. This particular spaghetti is meatless, but ground turkey, chicken, or even bison can also work! Use what's in your fridge! You can get a pound of ground meat these days for $3.50 or less!

Servings: 4

What You'll Need:

• 1/2 a package of Multigrain or Whole Wheat Spaghetti
• Even Better Option: Corn or Brown Rice Spaghetti ($1.99 at Trader Joe's)
• 1 bottle Marinara Sauce
• E.B.O: Look for a brand with lower sodium then the rest (think of your swim suit in a couple months)
• 1/2 a pound of ground beef
• E.B.O: Ground turkey, chicken, bison
• What I used: 1 package of Morningstar Meatless Crumbles (which is made of soy but is made to taste/look similar to meat, yum! My very carnivorous boyfriend still loved it!)
• Small block of a strong-flavored cheese
• Good cheeses to keep in mind: Gouda, Extra-Sharp White Cheddar, Goat, Feta, Gruyere
• Keep in mind that cheese is often sold by weight, so if you go to a supermarket, pick up the smallest chunk you can find (the garlic cheddar you see in the picture cost me $1.31 at Whole Foods, and it lasted for days)
• Cooking Spray
• Salt/Pepper/Garlic Powder

The Step-by-Step:

1. Cook spaghetti according to package directions.
2. In a separate pan over medium heat, spray cooking spray and then add ground meat. Season with salt, pepper, and garlic powder. Use a spoon to separate meat as it cooks -- this should take about 10 minutes. There should be no pink or red-colored meat at this point.
3. Add in marinara sauce and stir until well combined.
4. Taste, and add more pepper, salt, or garlic until it suits your fancy!
5. Serve by placing about a cup of noodles on the plate, then top it with a spoonful or so of sauce. Then to top it off, grate your cheese block to add a little pop of flavor. If you don't have a grater, use a sharp knife to get some good slices!
6. If you need a good side dish, check out the recipe for my Easy Garlic Broccolini!

There ya have it -- a good plate of xxx -- and hopefully many more to come! :)

xoxo n