My love of cooking seems to be coming back, mostly on those day where I don’t have to do anything else, as work exhausts me. The occasions where J and I both work calls for a quick, nutritious and delicious meal.
When I work, it’s usually in town (Geelong), from which we live about half an hour drive, and as we’ve started paying more attention to where our produce comes from, some things we use, such as milk, can only be bought from one store in town.
So this particular day, I’d worked, needed to pick up milk and thought I’d pick up a couple of ingredients for dinner. I had 1 chicken breast defrosted in the fridge that had to be used and had put the call out on twitter for inspiration. All suggestions were great but once I get my mind set on something it’s hard to change it.
I’d decided on Chicken Pad Thai. We managed to use ingredients that were slowly wilting in the bottom of the fridge, a couple of ingredients from the garden and even a couple of our lovely chickens eggs.
The prep is a little fiddly but once that’s done everything pretty much goes in together. And was absolutely fresh and wonderful!
How do you prefer to cook? Do you like things that are done quickly, or do you prefer to take your time?
- 250gm Pad Thai noodles
- 1 chicken breast
- 2 tbspn peanut oil
- 2 heads of bok choy chopped into large chunks
- ½ onion sliced into small wedges
- 2 eggs lightly beaten
- 1 large chilli, finely sliced
- ¼ cup lime juice
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- ⅓ cup chopped peanuts
- ⅓ cup fresh chopped coriander
- A small handful of bean sprouts.
- Cook noodles according to instructions on packet.
- Add 1 tablespoon of peanut oil to a wok, brown chicken.
- Remove chicken from pan.
- Add remaining oil to pan and add onion, chilli and stems of bok choy, fry until beginning to soften.
- In separate bowl mix lime juice, fish sauce and brown sugar until sugar is dissolved.
- Return chicken to the pan, add noodles, beaten eggs and stir until eggs are cooked.
- Add sauce mixture and bean sprouts, stir until combined.
- Serve with fresh coriander and chopped peanuts.