That may have been the time that he wasn't super hungry and didn't eat most of his curry, but boxed it up to go and then forgot the food on the table. SUCH a bummer. He's lucky that I also learned how to make curry ;)
I think Pad Thai was a little intimidating to me because of the rice noodles...I have no idea why. I mean, they're just noodles. But something about the rice part threw me off. Thankfully I shook off any fear (ha, of noodles) and tried out a few recipes until I found the one that we like and can whip up really quickly.
One Pan Pad Thai
Sauce
2 Tbsp freshly squeezed lime juice
2 Tbsp thai chili sauce
1 Tbsp peanut butter
1 Tbsp soy sauce
1/4 c fish sauce
1 Tbsp brown sugar
1 pack rice noodles (cooked according to package directions--the ones I use have you soak them for 10 mins)
1 Chicken breast
2 cloves garlic
2 eggs
oil for cooking
green onions, white parts chopped off and sliced
peanuts and limes for garnish
Mix all sauce ingredients in a small bowl, set aside.
Cube chicken
Heat skillet with oil and add minced garlic and bottoms of green onions (the white part), then add chicken. Cook until chicken is done, then push to the side and, in the same pan, add two eggs and cook, scrambling them.
Add noodles and toss, cooking for 2 mins.
Add sauce, remove from heat and top with green onion, peanuts, and lime wedge.
I am going to have to try your sauce recipe. I like the thai chili sauce and lime ideas.
ReplyDeleteI tend to add like 2 tbl red curry paste to season chicken before adding the garlic, and also to fry red curry paste to get the curry oil for the peanut sauce. I also like to add vinegar to help balance out the sweetness from the sugar, and tamarind juice to add some sour. Instead of using fish sauce for the bulk, you may like to use coconut milk/cream. And lots of onion!
oh and a little bit of paprika can go a long way
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