The first week I knew I was moving to Seattle, I spent a whole week in May searching for an apartment to call home. I looked all over, I had my list of requirements (if you’ve ever used my moving spreadsheet, you know what I’m talking about) and I knew I had to be downtown. Going from College Station to Dallas was one thing. Dallas to Seattle a whole new world! The first apartment didn’t have air conditioning, it did not meet my requirements. Neither did the 2nd or the 3rd…and on and on. Turns out NO ONE has it here except some of the people who live out in the burbs. Lucky for me, I lived right on the bay. No matter how hot the day is, the breeze coming off that bay cools everything right off. God’s air conditioning, I guess!
Summer is on it’s way, the house is getting up to about 80° every day, that means shorter cooking times required. This week it was stir fry (in addition to regular sunny day grillings) – Pad Thai. I decided this one with chicken instead of the usual shrimp. I also was missing tofu in the fridge, so I was lacking the tofu. 🙂
1/2 pound dry rice noodles, preferably 1/4 inch wide
3 tablespoons canola oil
3 large garlic cloves, minced
1 serrano pepper, diced
1 pound chicken breast tenders, cut into bite sized pieces
2 large eggs, lightly beaten
1/4 cup fish sauce
1/4 cup rice vinegar
2 tablespoons brown sugar
2 teaspoons paprika
1/2 teaspoon crushed red pepper (adjust to taste)
6 scallions, cut into 2-inch pieces
2 cups bean sprouts
1/4 cup peanuts, chopped
1/4 cup cilantro, chopped
1 lime, cut into wedges
Cover the noodles with warm water and soak for 30 to 45 minutes or until softened but not mushy. Drain and discard the water.
In a wok or large stockpot, heat the oil over medium-high heat. Add the garlic and stir-fry 15 seconds. Add the serrano pepper. Add the chicken and stir-fry 5-8 minutes or just until no longer pink in the middle. (now is when you add small chunks of tofu if you have any, make sure it is lightly coated in oil). Add the eggs and scramble. Fold in the softened noodles, fish sauce, vinegar, 1/4 cup water, brown sugar, paprika, and crushed pepper and toss for about 2 minutes or until well combined. Add the scallions and bean sprouts and heat through.
Pile onto a large platter and garnish with the peanuts, cilantro, and wedges of lime.
In other news, the short peony season is here! YAY for summer. I bought a couple of bunches at the market on Thursday. They’re still hanging on (even in this 80° house)!
Hope everyone has a great week!