RECIPE: My fav. Chicken Pad Thai
I would say this was my favorite meal of 2015 and it has definitely carried into 2016 as one of my favs! Who am I kidding, I usually have approximately 10 favorite foods at any given moment. Anways, I thought I would share this scrumptious recipe with y’all! This recipe comes from my *someday* mother-in-law (am I allowed to say that? Oops, did!) with just a few tweaks. If you’re craving some delicious noodles, this is the perfect recipe. It is a bit spicy but you have the option to control how spicy you want yours.
1-package Thai Kitchen stir-fry rice noodles
¼ cup olive oil
½ cup sesame oil
6 tbsp honey
6 tbsp soy sauce
1 tbsp crushed red pepper (add more or less to make more or less spicy)
2 chicken breasts
Cut the chicken breasts into small cube pieces and cook
In a pot, boil the rice noodles (follow directions on box) then drain
In another pot, combine olive oil and sesame oil with crushed red peppers over medium heat for about five minutes (you don't want to burn the red pepper flakes)
Strain out the crushed red pepper flakes from the oil
Chop green onions, cilantro and peanuts and set them to the side
Mix the honey and soy sauce with the oil
Pour the sauce over the noodles
Mix in the chicken
You can serve immediately, but I like to let it sit for about an hour to let the flavor soak in.
Top your bowl with any or all: peanuts, cilantro and green onions.
P.S. I think this is even more delicious the next day when all the flavors have really absorbed into the noodles and chicken!