Tag Archives: Asian

Chicken Pad Thai II

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Chicken Pad Thai II

Lately, I have been obsessed with Thai food. For whatever reason I have become insatiable when it comes to the stuff. It took all I had tonight not to order it while studying for my big exam this week. Anyhow, I decided to experiment a little and see what I could come up with the other day. I was pleasantly  surprised with my new twist (considering I’ve only made it a few times before). It was perfectly citrusy and spicy at the same time. I think it tastes a little more authentic then my original Pad Thai recipe I adapted from one of my cook books. You’ll have to give it a try and see which one you prefer. Hopefully, my cravings will subside long enough for me to share the recipe before I find myself in the kitchen making another batch. Also, this recipe is easily adapted and will taste great if you decide to add shrimp or tofu in place of chicken. I hope you enjoy it!

The Ingredients:

Makes 4-6 servings

  • 8oz package of Pad Thai noodles–I used Brown Rice Noodles made with 100% whole grain
  • 2 tsp canola oil
  • 2-3 cloves of fresh garlic
  • 3/4-1 lb chicken breast; if you put chicken in the freezer a few minutes before slicing, it makes it a lot easier to slice into thin strips 
  • 2 eggs
  • 1/2 pound bean sprouts; they were out at Whole Foods, so if I could have I would have totally added these to this recipe
  • 1 ounce chives–roughly chopped
  • For the sauce:
    • Juice of 2 whole limes- mine were small, you could probably get away with using one large lime 
    • 3 tbs fish sauce
    • 1 tbs sugar
    • 2-3 tbs of Sriracha; we like things spicy, so adjust based on your heat preference
    • 2-3 large shallots, finely diced
    • 1/4 cup coarsely chopped peanuts Read the rest of this entry

Spicy Thai Chicken and Basil

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Spicy Thai Chicken and Basil

Thai food is one of our favorite types of cuisines. I have been recently experimenting in the kitchen to try to figure out how to recreate our favorite dishes at home. While out shopping recently, I found a Thai spice mix that I have been wanting to use. I’m not certain of all the spices in the Thai mix but I do know that there is cumin, sesame seeds, dried chiles, and I think some sort of garlic powder. I used the mix to season the chicken in the dish but if you don’t have a Thai spice mix you can easily substitute. I am really happy with the way to dish turned out. I liked the addition of the carrots and the corn because it adds a small amount of sweetness to a spicy dish. The fresh basil imparts a fantastic flavor that I don’t think would be the same with dried basil (so I highly recommend using fresh basil). I served the chicken over frozen whole grain brown & wild rice that only required a few minutes in the microwave. All in all I think the meal was a success and I look forward to making it again in the future.

The Ingredients:

  • 1lb of skinless, boneless chicken breast
  • 2-3 tsp of Thai spice blend or use salt & pepper to season chicken
  • 1/2 pepper–I used green because that’s what I had on hand
  • 1/2 fresh snow peas
  • 1/2 medium onion, chopped
  • 2 medium carrots, sliced on a bias
  • 1-4-1/2 cup frozen corn
  • 15-18 fresh basil leaves
  • 2-3 large garlic cloves, minced
  • 1-2 tsp fish oil
  • 1-2 tsp soy sauce
  • 2-3 tbs of Sriracha–based on your desired level of spiciness
  • Brown rice

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Chicken Pad Thai

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Chicken Pad Thai

Matt and I were craving Thai food but we didn’t want to chance missing the opening ceremonies for the Olympics. I have never tried cooking Thai but with Whole Foods only a half mile away, I knew that we would be able to get the necessary ingredients in a hurry. I am so happy I gave this recipe a shot–as squeamish as I was to try fish sauce (knowingly! I always try to pretend it’s not in my food when we dine at Authentic Thai places ha!), I am really glad I decided not to omit it. I substituted Whole Grain rice noodles in place of regular noodles to make it healthier. I also added Tofu to the recipe because it’s totally my favorite part of Chicken Pad Thai when we dine out. I lightly dusted the Tofu chunks in flour, corn starch, and salt + pepper. I put a few tablespoons of canola oil in a shallow pan and lightly fried the pieces. They were really crispy and delicious–plus they added an extra punch of protein to the dish.

This recipe is also very vegetarian friendly too–just substitute the chicken for Tofu. I also know they sell Vegan friendly fish sauce at speciality markets.

I’ve owned this cookbook for a couple of years and this is the first time I’ve cooked from it–I look forward to trying a few more recipes in the future. I hope you enjoy it!

The Ingredients:

Recipe adapted from Keo’s Thai Cuisine 

Makes 4-6 servings

  • 8oz package of rice noodles–I used Annie Chun’s Brown Rice Noodles made with 100% whole grain
  • 1/4 cup vegetable oil–I used canola oil
  • 2-3 cloves of fresh garlic
  • 3/4-1 lb chicken breast
  • 2 eggs
  • 1/2 pound bean sprouts
  • 1 ounce chives–cut into 2 inch lengths
  • For the sauce: 

Summer Stir Fry & A Free Giveaway!

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Summer Stir Fry & A Free Giveaway!

I went to my favorite produce store called Produce Junction and was able to stock up on a lot of great veggies! I decided I would make a fresh summer stir fry that is so delicious and healthy–plus I had everything I needed right in my pantry. Bonus. I did get a little carried away with taking photos of my veggies–but they were so beautiful I just had to share. Thanks to my mandolin, 90 second brown rice, and some precooked chicken I had in the fridge–dinner was ready from start to finish in less than 15 minutes.

I also thought that this recipe was a great recipe to introduce a free giveaway open to US residents to reward my readers! This kitchen scale is pretty awesome! Not to mention really handy in the kitchen too–for example you can make sure each burger is the same size or each bread loaf is the same weight for equal cooking time or to start really monitoring your portion sizes.

Giveaway details:

I was recently contacted by SlimKicker–a free healthy living app— that is a calorie tracker and interactive game based on your healthy choices. The purpose of the app is to turn your dietary habits and fitness goals into a level up game, where you earn points and rewards by tracking what you eat and completing challenges (an example challenge: giving up soda for a week or performing 20 squats a day). Once you achieve your goals and earn points from healthy eating, you are able to earn a reward you set for yourself. Each reward requires a certain number of points and thanks to the app, you’ll be reminded when to reward yourself. You are also able to connect with other people using the app to help motivate each other and join the same challenges. It’s an excellent way to motivate yourself and to keep track of your healthy choices.

So, what do you have to do win the giveaway?

All you need to do now is leave a comment on this post with your suggestion of a fitness/diet challenge. It should be 1-2 sentences & as creative and fun as you can come up with. SlimKicker will browse all the posts and pick their favorite idea and the winner after a week. Some of the recent challenges included:

  • Giving up your favorite high calorie snack
  • Adding an extra protein to your breakfast
  • Sprinting once a week

Good luck!

Now on to the delicious recipe!

The Ingredients:

Necessary equipment: a mandolin (not exactly necessary, just makes your life a whole lot easier) & a wok

  • Your favorite summer veggies: I used a zucchini, squash, red pepper, yellow pepper, red onion, handful of fresh peas, frozen corn, and garlic (I probably had about 5 cups of veggies)
  • Low sodium soy sauce
  • Chili garlic sauce or Sriracha
  • 90 second brown rice
  • Sesame seeds (optional)

Read the rest of this entry