Today is snow day #3 = the third day hanging out in PJs all day long. It’s been lots of fun (playing with Natalie, relaxing with Josue, and of course, cooking), but we need to get out, soon! We never thought Snowmageddon would keep us in this long so we’re running low on essentials: milk, bread, butter, eggs and dog food! Unfortunately there are snow drifts that are a couple feet deep across our driveway (which is especially bad since we don’t own a snow shovel), so we don’t know when we’ll get out! Snow day #4 tomorrow, yay!
Anyway, after finishing off of our leftovers for lunch, I scoured the pantry and freezer for inspiration for dinner. Nothing really came to me. Then I went on Facebook and realized it’s my brother-in-law-to-be’s birthday today. (Oops…sorry, Rut…your gift is going to be late :-/) But then I was inspired to make something Thai in honor of Rut.
I’m sure his food would be way better, because he’s an excellent cook, but this is my attempt at kwaytiow phat Thai (Phat Thai Noodles), from my Quick and Easy Thai cookbook. Amazingly, we had almost everything on hand, except bean sprouts, though I did have to pick through a can of mixed nuts to get the peanuts.
Phat Thai Noodles
- ¼ pound rice noodles
- 3 tablespoons canola oil
- 1 tablespoon minced garlic
- ½ pound chicken, cut into bite-sized pieces
- 3 tablespoons fish sauce
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- ½ teaspoon red pepper flakes
- ¼ cup water
- 1 egg, lightly beaten
- 3 green onions, chopped
- 1 cup fresh bean sprouts
- ¼ cup chopped peanuts
- 2 tablespoons lime juice
- lime wedges
Prepare the rice noodles by bringing a large saucepan of water to a boil. Add the noodles and remove from the heat. Let the noodles steep for 5 minutes; then rinse in cold water. Set aside.
In a large skillet or a wok, heat 2 tablespoons of the oil over medium heat. Add the garlic and chicken. Cook for about 5 minutes, until the chicken is fully cooked.
Add the noodles to the hot skillet, along with the fish sauce, soy sauce, sugar, and chili flakes. Cook for 1 to 2 minutes. Add water if needed, to prevent sticking.
When the noodles are tender, push them to the side and add the remaining tablespoon of oil. Add the egg. When it’s almost set, scramble it and push it to the side. Add the green onions and bean sprouts and cook for 1 minute. Remove from the heat and mix in the lime juice and peanuts. Transfer to a serving plate and garnish with lime wedges.
Serves 2 to 4 (probably only 2 if you’ve been shoveling snow!).