So I sort of turned my thoughts towards Thailand and Vietnam and today I am sharing a recipe on a quick stir-fry chicken dish that reminds me so much of Thailand with the dominant flavor of fish sauce
*ChickenPadThai*. you get protein from scrambled egg and chicken. My soon to be daughter in law Sara posted a video on making PadThai on her FB page the other day
Super Simple Syn Free ChickenPadThai. I cooked it for four of us, and I can’t say exactly how much it cost per portion, but I only had to use two of the Muscle Foods chicken breasts from my Summer Slimming Bundle because they’re so big
Cashew ChickenCrab Fried RiceWarm Chicken Tikka SaladChicken Noodles with Hoisin SaucePad See EwChicken and Sweet Potato CurryShrimp PadThaiCauliflower Pasta Feel free to comment or share your thoughts on this recipe of PadThai from Awesome Cuisine
However, you could throw in a bit of chicken or a handful of prawns. Sometimes, after the first day back at work, I need something to wake me up and kick me into shape
That recipe used shredded chicken and had a few other tweaks, like using rice noodles and peanuts. When my son E was in high school, I would make PadThai every few days for his volleyball team
Related PostsThai Red Curry Fried Rice with Chicken Larb Gai (ThaiChicken Salad) Pad See EwWicked Thai SoupBasic GuacamoleKhao Soi – Northern Thailand’s Famous Noodles
You’ll usually see proteins like dried tofu, squid or shrimp used in authentic padthai recipes – however many Thai menus will have a chickenpadThai on them as well
We’re making a chicken stir fry with cashews that I always think of as quite a special dish – a rich sauce, crunchy nuts, soft chicken and a bit of heat from the fried whole dried chillies
Slice the spring onion and cut the chicken and tofu into mouth sized cubes. PadThai, who invented it. Vietnamese traders, Chinese immigrants or Thai royality
