Pad Thai and a Giveaway!!

Last week I posted a recipe for Chardonnay Chicken with Goat Cheese & Proscuitto from Bruce Cadle's cookbook, Party for Two. Last night I cooked up another one of his delicious dishes, Pad Thai. I LOVE Thai food. There is a great Thai restaurant in the next town over and I love grabbing an order Pad Thai on my way home from the grocery store. I've always wanted to try to make it at home but I have always been overwhelmed by the number of ingredients it calls for. When I saw Bruce's recipe for Pad Thai I was super excited to find a shorter list of ingredients and that I had most of them already on hand. The Pad Thai was delicious!

Bruce also was generous to offer me one of his cookbooks to giveaway on my blog! See below on how to enter! His book has some fabulous recipes that are so easy to make. Even though they are simple to prepare, they taste as if you were out at a gourmet restaurant! You can buy Bruce's cookbook here at amazon.com.

Pad Thai

recipe by Bruce Cadle for Party for Two

photos by Sabrina W. for eat.drink.and be merry.
yields 2 servings
2 boneless skinless chicken thighs, chopped into 1-inch pieces
1 tablespoon Asian chili sauce (or substitute your favorite hot sauce)
1/4 cup soy sauce
1 tablespoon sesame oil
2 baby carrots, cut into matchstick-sized pieces
1/4 teaspoon rice wine vinegar
1/4 teaspoon canola oil
4 tablespoons vegetable oil
1 teaspoon garlic, chopped
4 oz medium-width rice noodles (soak for 60 minutes in cold water and drain)
1 recipe Pad Thai sauce (below) or 1/2 cup store-bought Pad Thai sauce
2 large eggs
2 tablespoons peanuts, finely chopped
1 bunch long chinese chives, or green onions
1 lime, cut into four wedges

Pad Thai Sauce
1/4 cup tamarind juice (I couldn't find this so I used the juice of 1 lime and add an equal amount of water)
1/4 cup sugar
1/4 cup fish sauce
1 teaspoon Asian chili sauc

Stir all ingredients together until sugar is dissolved.

Marinate the chicken in chili sauce, soy sauce, and sesame oil for at least 2 hours or overnight. Coat the carrot sticks with rice wine vinegar and canola oil.

Heat vegetable oil in a wok. Add garlic and stir-fry for one minute. Add chicken (discard marinade)  and stir-fry for five additional minutes. Add the noodles, stirring rapidly so they don't stick together. Add the Pad Thai sauce and keep stirring until everything is thoroughly mixed. The noodles should appear soft and moist and be coated with the sauce.

Push the contents of the wok up around the sides to make room to fry the eggs. If the pan is very dry, add one more tablespoon of vegetable oil. Add the eggs and spread the noodles over the eggs to cover. When the eggs are cooked, stir the noodles until everything is well mixed.

Garnish with carrots, chives, and peanuts, and drizzle with lime juice.



click here to print this recipe

Giveaway Rules!

• The giveaway will run from Monday 3/14 - Monday 3/21.
• I will announce the winner on my Tuesday 3/22 post
• To enter, either become a follower or "Like" me on facebook, or both!! and leave me a comment letting me know what you did. If you are already a follower, just leave me a comment saying you are.
• If you are the winner, I will comment on your blog with the great news! If you do not have a blog, leave me an email at edbmblog@aol.com with your email address.

Thank you Bruce for another great recipe and for this giveaway!