Pad See Yew

 I love Thai food. I didn't really realize I loved Thai food, however, until I didn't have it around in Napa. We have it, yes, but I have also had really amazing Thai food, and there is nothing better. I assumed though that it was something I could get into trying to master. 

My sister Paige, and my man friend Tim, love this dish, as do I, and so as a favor to us, I decided to start here. It is delicious, and easy, and did I say delicious? Make it, try it, you really can't go wrong.

Pad See Yew

1 lb rice noodles
1 lb broccoli, cut into florets
2.5 oz extra firm tofu, cut into cubes
3 eggs, beaten
3TB light soy sauce
3TB dark soy sauce
2 TB agave nectar
3TB oil
6 large cloves garlic, minced

Soak rice noodles in water for 30-45 min.

Fry garlic in oil until fragrant, then add the rice noodles, fry for a minute or so, then add soy sauces.

Add Tofu and Broccoli, and Stir, then add agave nectar, and stir again.

Create a well in the middle of the noodles, so you can see the bottom of the wok (or pan) add eggs, let them sit for a few moments and allow to cook thoroughly, then scramble and mix in with rest of dish.

Serve and enjoy. 

Kung Pao Chicken

I'd first like to preface with an apology, because I recognize that not having pictures is really drilling into your side. I promise, now that I am back to regular schedule I will utilize my camera again soon. But because I told you I would have a recipe again soon, I wanted to keep my word. 

I have this bad habit of remaking a recipe over and over again if I like it and its good. Makes sense, right? Not to the Mr. According to him, I have made the same asian style vegetable dish more times in the last two months than he would like to mention, and he suggested I "branch out". He is right I suppose, because when I can memorize a dish with over 18 ingredients and whip it out in no time flat, then I have probably overdone it.

There is something about garlic, chilis, ginger and soy that makes my mouth water. Yes, I said it. And in fact its watering right now just thinking about those ingredients.

Keeping his request in mind and wanting to keep inside my asian influenced dish obsession, I decided to take on Kung Pao Chicken. I love it. What I didn't love about the basic dish, is the lack of vegetables, so I took it on as my own and spun some in.

Kung Pao Chicken 

adapted from rasamalaysia

Marinade

1 tablespoon corn starch
2 teaspoons soy sauce
1 tablespoon Sherry
1 teaspoon peanut oil

Sauce

 3 tablespoon light soy sauce
2 teaspoon dark soy sauce
1 teaspoon sugar
1/2 teaspoon sherry vinegar
4 tablespoons water
2 teaspoon corn starch

Ingredients

2 boneless skinless chicken breasts, cut into pieces

1 small fistful of peanuts

9 dried chilies deseeded

5TB neutral oil such as vegetable

2 cups chopped broccoli

8 large slices of ginger, cut into slivers

4-5 cloves of garlic, minced

5 scallion stalks, chopped

Marinate the chicken (in the marinade) for 30 minutes.

Coat the Wok, or pan with oil and cook the chicken until it is about 80% done,
which should take about 5 minutes.

Remove chicken from pan and set aside.

Add chilies and ginger to same pan in remaining oil, and saute until aromatic, then add
the garlic and cook for another minute or so.

Add the chicken and broccoli, and cook for about 3 minutes.

Add the peanuts and scallions and sauce, in that order.

Stir and cook for a few more minutes, then turn off the heat.

Serve over rice, and enjoy.