Pantry Pad Thai
Do you ever have some serious food cravings but can’t bring yourself to make a grocery list, put on some real clothes, and drive to the store? Yup… that was me just a few hours ago, craving a warm bowl of rice noodles coated in a yummy spicy sauce with some crunchy bean sprouts and peanuts. So instead of going out and the buying ingredients, I decided to ‘MacGyver’ my way through the pantry and make a “shortcut” version that was just as tasty and way more time efficient ( 20 min!) than making a list and driving to the store. While some of you may not have rice noodles laying around, those of you who are a little more adventurous in the kitchen will most likely have all, if not most of the ingredients in this recipe. And if you don’t, I always like to think of a recipe as a guideline, nothing is set in stone, if you have something that can be substituted, go ahead, get creative, that’s what cooking is all about!
Pantry Pad Thai: feeds 4
1 bag thin brown rice noodles ( thick cut is fine too)*
2 chicken breasts, cut into strips and then cubed
2 eggs, scrambled
1 tablespoon minced, fresh ginger
1 bunch scallions, thinly sliced
1 tablespoon mirin (you may not have this, that’s ok! use double the amount of rice wine vinegar)
2 tablespoons brown sugar
4 tablespoons soy sauce
1 tablespoon sriracha
1 tablespoon rice wine vinegar (or white vinegar)
1 medium pepper, thinly sliced then cut in half (think matchsticks)
1 carrot, peeled into ribbons
Chives, thinly sliced
* Place rice noodles in a bowl and soak in lukewarm water (thicker noodles will need to soak a little longer or you can use hotter water).
Begin by heating a large, heavy bottomed, sauté pan. Add a drizzle of olive oil and cook chicken pieces until completely cooked through (about 8 minutes). Remove chicken to add later. In the same pan, add the ginger and scallions, sauté for 3 minutes. Add mirin, brown sugar, soy sauce, sriracha, and rice wine vinegar to the pan. Immediately add the peppers and carrots and cook for 5 minutes. Drain rice noodles and add to pan, mixing to coat with sauce. In a different pan, cook the scrambled eggs, add to noodles. Add chicken back into pan and mix. Top with chives, cilantro, squeeze of lime juice, and cashews. Serve right away.