Pantry Pad Thai

Pantry Pad Thai

Pad 1

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

To garnish:

1 lime

Chives, thinly sliced

chopped cilantro

chopped cashews

* 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.     

pas 14

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