You know those weeks when the grocery budget is tight? That’s when I decide to use what is in the pantry and freezer, and this recipe is what resulted from what was in my kitchen last night. My friend came over for dinner, and she helped me fry up these Pad Thai inspired noodles; what is different from regular Pad Thai is that it has more large vegetables, no onion or ginger (it wasn’t in the fridge!), and has more of citrus notes in the flavor.
Here’s the recipe! Watch out because my friend and I ate over half of the pan ourselves…
Makes 4 large servings
1/4 c. soy sauce
3/4 lb chicken breast, chopped (raw)
2 Tblsp. coconut oil
1 (4 oz.) can mushrooms
1 (6.35 oz.) jar bamboo shoots, sliced
1 (8 oz.) can water chestnuts, sliced
2 Tblsp. minced garlic
1/4 c. chopped fresh basil leaves
4.5 oz. (half a package) pad thai rice noodles
1/2 c. coconut milk
3 Tblsp. cornstarch
1/2 c. salted peanuts
1 1/2 Tblsp. soy sauce
2 Tblsp. lime juice
3 Tblsp. rice vinegar
2 Tblsp. fish sauce
2 Tblsp. brown sugar
1/4 tsp. ground pepper
First, boil and medium pot of water and cook the rice noodles for 5 minutes. Drain and rinse with cool water.
Next, mix together the chicken and 1/4 c. soy sauce, and let sit for 5 minutes. Mix together the sauce ingredients and have on the side.
Place the coconut oil in a large wok or fry pan, heat over medium heat, and when the oil is hot, add the chicken and stir-fry it for 5 minutes–until tender. Add the broccoli and stir-fry for 3-4 minutes. Add the bamboo, mushrooms, water chestnuts, basil, and garlic. Cook for 2 more minutes.
Add half of the noodles and half of the sauce and stir-fry for 3-4 minutes. Mix the cornstarch and coconut milk together and add into the wok along with the rest of the noodles and sauce.
Cook for medium heat for 3-4 minutes until the sauce thickens and the dish is completely heated. Sprinkle with peanuts and enjoy!
Copyright 2016 by Mary Hope Campbell