One Pot Chicken Pad Thai

Ordering a Pad Thai from a restaurant, I have never been a fan. Saw this recipe on tasty, my sister and I thought we'd try it. When we made it the first time, everyone was very impressed and thought it couldn't be the first time. It is a good recipe. I've made it myself 3 times and I know my sister has made it a few times as well. Can be ready in 30 minutes for a quick and delicious dinner! Has a little kick to it too from the sriracha! 

Pad Thai Sauce:
2 tbs fish sauce
2 tbs rice wine vinegar
2 tbs soy sauce
2 tbs brown sugar
2 tbs lime juice
2 tbs sriracha

Noodles:
8 oz package of Pad Thai Noodles 
2 tbs Sesame Oil2 Eggs, lightly beaten 1 Diced Chicken Breast1/2 tbs vegetable oil
1/4 cup of Shallots
1/2 red pepper, thinly sliced
1 cup Bean Sprouts1/2 cup Crushed Peanuts1/4 cup Green Onions1/4 cup Cilantro


Directions:

Combine all ingredients to make the sauce in a bowl. Set aside. Cook noodles according to package instructions. Strain and toss with 1 tbs. of sesame oil in a bowl and set aside. On medium heat, pour 1/2 Tbsp. of sesame oil into your pot and add two lightly beaten eggs. Stir eggs constantly and cook for approximately 1 minute (or until cooked). When the eggs are finished cooking, set aside in the bowl with the noodles. Pour another 1/2 tbs. of sesame oil into the pot and add 1 diced chicken breast. Add to bowl with noodles and eggs once chicken is fully cooked and slightly brown. Add 1/2 tbs of vegetable oil to the pot. Add shallots & red peppers to the pot and cook until the shallots lightly browned and fragrant. Because of the egg and chicken being in there before, it is likely that the pot will start to get some stuff sticking to the bottom. Try and scrape it up. Add 1/2 the pad thai sauce to deglaze the pot and get all the brown bits off the bottom. Then, add your noodles, eggs, and chicken back into the pot. Pour in the rest of the pad thai sauce. Mix everything to incorporate and then remove from heat. Top with bean sprouts, crushed peanuts, green onions, and cilantro, and stir until well blended. Dish up and garnish with extra peanuts, green onions, and cilantro. Enjoy!

Zoodles with Homemade Pesto, BBQ Grilled Tomatoes

Pasta will never be replaced in my life. I love it too much. However, when I'm feeling like I need to be a little healthier, tossing zoodles into the mix is a great way to get that pasta feel.

Conor and I bought a BBQ last weekend so I've been using it very often. Sausages on a BBQ are just so much better than pan fried. Also delicious on the BBQ? Tomatoes! Especially after they've marinated in balsamic vinegar.


Basil/Spinach Pesto

1 cup fresh basil
1 cup baby spinach
1/2 cup heaping freshly grated parmesan
1/2 cup EEVO
1/3 cup pine nuts
3 garlic cloves, chopped
1 tsp lemon juice
s & p

Place basil & spinach leaves and pine nuts in the food processor. Pulse several times. Scrape sides. Add garlic, lemon juice and parmesan.While the food processor is on, slowly drizzle in olive oil. Add salt and pepper to taste. Mix. Cover and refrigerate until ready to use.

BBQ Grilled Balsamic Tomatoes

24 cherry tomatoes (1 case)
1/4 cup EEVO
3 tablespoons balsamic vinegar
1 tablespoon freshly chopped thyme
5 wooden skewers, soaked for 30 minutes
s & p

Whisk together oil, vinegar, garlic, and thyme. Add tomatoes, mix. Let it marinate for 30 minutes, stirring occasionally. Heat grill to medium.  Remove tomatoes from the marinade and add to skewers. Grill until golden brown and blistering. Remove from grill, brush with more marinade and cover until ready to eat.

Additional Ingredients

Package of Spicy Italian sausage
4 zucchinis
1 tsp EEVO


To put it all together...

Make the pesto as per above. Start the spicy Italian sausages on the grill before the tomatoes. After the sausages have been on the grill for about 20 minutes, add the tomatoes for the last 5-10 minutes. While the sausages are on the grill, create your zoodles. When everything is ready to go, heat up a tsp of olive oil in a pan over medium heat. Add the zoodles for 2-3 minutes until they're hot. In a bowl, add a scoop of pesto. Add the hot noodles and toss to cover the noodles in pesto. Add more pesto as needed. Add tomatoes and cut up sausage. Voila! Fresh and healthy summer dinner!