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
Related PostsThai Red Curry Fried Rice with Chicken Larb Gai (ThaiChicken Salad) Pad See EwWicked Thai SoupBasic GuacamoleKhao Soi – Northern Thailand’s Famous Noodles
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
Being me, I had to make something Thai fusion, so I thought of Hoi Lai Pad Nam Prik Pao. I bought a bottle of Thai chilli paste from Bangkok during my last trip, and this recipe gives me a reason to use it
Usually when we are talking about stir fries we usually associate them with the Chinese cuisine but do you know that the Thai version is even better as it uses almost all flavour profiles namely sweet, sour, salty and spicy hot
