Pad Thai

 

Servings: 4

Prep Time: 25 Minutes

Cook Time: 20 Minutes

Total Time: 45 Minutes

INGREDIENTS

• 8 ounces flat rice noodles (linguini or fettuccini width)
• 2 large eggs, beaten
• ¼ cup + 2 tablespoons water 
• 2½ tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar 
• 1½ tablespoons ketchup
• 1/2 cup (packed) light brown sugar
• Heaping ¼ teaspoon crushed red pepper flakes
• 4 tablespoons + 1 teaspoon vegetable oil, divided
• ¾ pound large (31/35) shrimp, peeled and deveined, thawed if frozen
• Salt
• 2 cloves garlic, minced
• 3 scallions, light parts thinly sliced, dark green parts cut into 1-inch pieces
• ¼ cup dry roasted salted peanuts, coarsely chopped
• 1 cup bean sprouts
• ¼ cup chopped fresh cilantro (optional)
• Lime wedges, for serving (optional)

INSTRUCTIONS

1. Bring a large pot or wide skillet of water to a boil. Off the heat, add the noodles. Briefly swish them around to separate them, then let sit, stirring occasionally to prevent sticking, until the noodles are soft and pliable but still chewy to the bite, 5 to 10 minutes. Drain and rinse well with cold water. Set aside.
2. In a small bowl, beat the eggs with a pinch of salt. Set aside.
3. Make the sauce: In a medium bowl, whisk together the water, fish sauce, juice of 1 lime, soy sauce, vinegar, ketchup, sugar, and red pepper flakes. Set aside. 
4. Heat 2 tablespoons of the oil in a large nonstick pan or wok over medium-high heat. Add the shrimp and season with ⅛ teaspoon salt. Cook, stirring often, for two minutes. Add the garlic and light green scallions and cook, stirring constantly, until softened and the shrimp are cooked through, about 1 minute more. Transfer the shrimp, garlic, and scallions to a large plate, using a rubber spatula to scrape the pan clean.
5. Add 1 teaspoon of oil to the hot pan. Add the eggs and scramble until cooked through, 1 to 2 minutes. Add to the plate with the shrimp.
6. Add 2 tablespoons of the oil to the hot pan. Add the drained noodles to the pan, along with the sauce mixture. Cook, tossing the noodles gently so as not to break them, until the liquid is absorbed by the noodles and the noodles are cooked through, a few minutes. If the noodles are still firm to the bite when the sauce is absorbed, add a few tablespoons of water and continue cooking. Add the contents of the plate and the dark green scallions to the noodles and toss gently to combine, until everything is warmed through. Taste and adjust seasoning if necessary. Transfer to a serving platter and top with peanuts, bean sprouts, and cilantro (if using). Serve with lime wedges, if desired.

Braised Chicken (bowls, tacos, burritos, nachos)

                                  Spice blend:

2 tsp salt
1 tsp pepper
1 tsp cumin
1/2 tsp smoked paprika
1/2 tsp paprika
1/4 tsp oregano
1/4 tsp garlic powder
1/4 tsp onion powder
1/8 tsp cayenne

Braised chicken:
1.5 lbs boneless, skinless chicken thighs
3 tbsp olive oil
1 red onion, diced
2 cloves garlic, minced
1 cup chicken broth
12 oz picante sauce (or other chunky salsa)
juice of 1 lime

Taco assembly:
grain-free tortillas (I use @siete cassava or almond flour tortillas)
guacamole (I’m sure we all have a favorite way to do guac but I have a recipe reel if you’re interested! Recipe is also on my website)
cabbage slaw (shaved purple cabbage massaged with lime, salt, and pepper)
cilantro for garnish

Direction:
In a small bowl, combine your spice ingredients and mix well. Pat the chicken thighs dry and then coat with the spice mixture, rubbing the blend in with your hands.
In a dutch over, heat 2 tbsp olive oil over med-high heat. Sear your chicken thighs on each side until browned, about 3-4 minutes per side. Note: chicken thighs are very forgiving so if you “overcook” them here its not a problem – a burnt chicken thigh is delicious! There are no mistakes, just recipe modifications 😉 Once the chicken is seared, remove from the pan and set aside.
Turn the heat down to medium and add the remaining tbsp of olive oil. Add your onions and cook 3-4 minutes until they begin to soften and brown. Add garlic and cook for another 2-3 minutes, stirring frequently. Add chicken broth and salsa and simmer for 3-5 minutes. Return the chicken to the pot and bring to a boil. Reduce heat to med-low, cover, and simmer for 30 minutes.
Uncover and stir in the lime juice. Cook for an additional 2-3 minutes uncovered. Remove from heat, shred, and serve!
I used this for tacos but it would be great in burrito bowls or enchiladas!