Vegetable Pad Thai with Chicken 1/7/15

ATTENTION: This recipe contains chicken

Vegetable Pad Thai with Chicken
Enough for 4 hungry humans

Let your taste buds do the talking. This dish is yummy. Stop ordering take out and stop having to put pants on to enjoy some pad thai. Win win for everyone. Make sure you have a big pan or a wok to cook this otherwise you'll have noodles and veggies overflowing onto yo stove.

Ingredients:

SAUCE
1/4 cup lime juice
1/4 cup soy sauce
3 tablespoons water (yes, tap water)
3 tablespoons brown sugar
3 tablespoons tomato paste (you can get a tiny ass can from target for like $0.37, pocket change baby)
3 tablespoons rice vinegar

NOODLES
14 ounce rice doodles
1 medium crown of broccoli (about 1 cup cut broccoli trees into bite sized pieces)
1/3 cup sliced yellow onion (don't let your eyes tear up like I did, learn from my mistakes)
4 cloves garlic, minced
1 cup sliced green onions
1/4 cup roughly chopped cilantro
2 teaspoons neutral-taxing oil (I used grape seed)
2 chicken breasts chopped into quarter sized pieces. Grill the chicken or cook it on the stove top, whichever you prefer my friends.

TOPPINGS
2 cups thinly sliced cabbage (I used red)
1/3 cup carrot cut into matchsticks
1 cup bean sprouts (these are so bomb to me for some reason)
Chopped peanuts (I actually used whole peanuts to make it easy)

ONE: Mix together the sauce in a medium glass

TWO: Cook your noodles according to the package. Rinse with cold water. Chop up broccoli into pieces no bigger than a quarter and get all of the other veggies and herbs on lock. Get ready to stir-fry.

THREE: Now everything is lined up, head the oil over medium in a big skillet or wok. Once hot, add the onion and fry them babies until the ends are charred, about 2 minutes. Add the broccoli and keep that shit up for another 2 minutes until the broccoli is limp. Now add the garlic and fry it for about 30 seconds. Gently add the noodles and 1/3 cup of the sauce. Toss it all around to make sure everything is covered. Keep stirring and fold in the chicken (you can use tofu if you want). Cook for another minute to make sure the sauce is nice and absorbed. Keep adding tablespoons of the sauce until it is exactly who you want it. Turn off the heat and fold in the green onions and cilantro.

FOUR: Serve this mound of deliciousness right away topped with the cabbage, peanuts, carrots, and bean sprouts. Dig in and grub out.

So much goodness in one bowl, am I right!?

In honor of the Coachella 2015 lineup being released yesterday.....
Song for the Recipe: Breezeblocks by Alt-J
Because why the heck not and I'm not left handed.

Until next time.

Meg.