Sunday dinner

Keith requested a Thai dinner tonight.  I haven’t made Pad Thai in a while so decided that would be a nice change.  I made chicken chipotle chili last night – the ingredients are a little more accessible so I put that recipe on as an alternative.  (Leftovers freeze well.)

Pad Thai (Stir-fried rice noodles)

  • 1/2 pound flat rice noodles from Thailand (package says Banh Pho)
  • 1 cup bean sprouts
  • 2 garlic cloves, finely shopped
  • 3/4 pound shrimp
  • Pad Thai sauce (Tamarind Concentrate – about 2 – 3 TB, fish sauce (about 1/2 tsp), soy sauce (about 1 TB), sugar (about 1/2 tsp), chopped dried roasted Asian peppers (about 1/8 tsp)- mix well and taste – should be a blend of sweet, salt, and spice)
  • Soy Sauce
  • 1 tsp sugar
  • 2 eggs, beaten
  • 3 TB canola oil
  • 1/4 tsp lightly roasted ground chili peppers
  • 3 stalks spring onion, cut thinly on the diagonal
  • 1 red pepper
  • 1/2 cup ground roasted peanuts
  • 1 lime, cut in wedges

Soak rice noodles in warm water until soft.  Toss shrimp with soy sauce and 1 tsp sugar.  Heat wok over medium high heat and add oil.  Stir fry garlic until light brown and add shrimp.  Cook until opaque.  Add sauce mixture and boil.  Add noodles and toss.  Stir well so noodles absorb sauce.

Spread noodles to sides of wok and add additional oil.  Add beaten egg and cook stirring so egg sets.  Mix noodles and eggs.  Add bean sprouts and pepper and toss.

Serve hot and garnish with choice of peanuts, bean sprouts, lime wedges and ground chili pepper.

Chicken Chipotle chili

  • 3 TB canola oil
  • 1 1/2 lbs boneless, skinless chicken breasts cut into small cubes
  • 2 chopped onions
  • 1/4 cup flour
  • 2 TB chili powder
  • 1 TB ground cumin
  • 1/2 tsp kosher salt
  • 1 qt chicken stock
  • 28 oz can fire roasted diced tomatoes, drained of about 1/2 of liquid
  • 3 canned chipotle peppers in adobo sauce, roughly chopped
  • 2 cans black beans

Heat oil in a heavy sauce pan and brown chicken cubes (about 5 minutes.)  Remove chicken and drain on paper towels.  Pour off fat leaving about 1 tablespoon in pan.  Add onions and brown about 4 – 5 minutes.  Return chicken to pan.

Stir together flour, chili powder, cumin and salt and sprinkle over onions and chicken.  Stir and cook about 1 minute.  Add stock, tomatoes and chipotles and simmer covered about 30 minutes.  Add black beans and cook another 10 minutes.

Let cool and then refrigerate until ready to serve.  Serve with sour cream and tortilla chips.

About emenuplan
I love to cook and love to eat. I work full time and have a family so managing good meals during the week requires organization. I'm hoping to share my weekly menu plans and recipes to make things a little easier for those who want to follow along.

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