These are not your typical family favorite dishes - our family's favorite restaurant is a small family run Vietnamese place. Even my 2 little ones who are oh-so-picky LOVE Asian food of all types. And if you know my 2 little ones - who think "french fry" is a food group, that's pretty unusual! I've missed several Succulent Sundays - but I am finally feeling back on track after being sick, so here's a couple to make up for the ones I missed. All of these are from allrecipes.com - that is my number one source for recipes!
1)Peanut Butter Noodles - I make a lot of small variations of this recipe. Don't be afraid to add chicken, or cut up pork, or some other kinds of veggies. You can also substitute angel hair pasta for the Udon noodles.
1/2 cup chicken broth
1 1/2 tablespoons minced fresh ginger root (I use dried)
3 tablespoons soy sauce
3 tablespoons peanut butter
1 1/2 tablespoons honey
2 teaspoons hot chile paste (optional) (I usually do NOT add this - I might do a dash of Thai hot sauce, or some red pepper flakes)
3 cloves garlic, minced
8 ounces Udon noodles
1/4 cup chopped green onions
1/4 cup chopped peanuts
Cook noodles in a large pot of boiling water until done. Drain.
Meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, and garlic in a small saucepan. Cook over medium heat until peanut butter melts and is heated through. Add noodles, and toss to coat. Garnish with green onions and peanuts.
2)Pad Thai - this one is not quite as kid friendly as the above, but my kids still love it (as long as I make sure to add enough peanuts to the top, that is)
1 (12 ounce) package rice noodles
2 tablespoons butter
1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces
1/4 cup vegetable oil
4 eggs
1 tablespoon white wine vinegar (I've used apple cider or regular white vinegar as well)
2 tablespoons fish sauce
3 tablespoons white sugar
1/8 tablespoon crushed red pepper
2 cups bean sprouts
1/4 cup crushed peanuts
3 green onions, chopped
1 lemon, cut into wedges
Soak rice noodles in cold water 30 to 50 minutes, or until soft. Drain, and set aside.
Heat butter in a wok or large heavy skillet. Saute chicken until browned. Remove, and set aside. Heat oil in wok over medium-high heat. Crack eggs into hot oil, and cook until firm. Stir in chicken, and cook for 5 minutes. Add softened noodles, and vinegar, fish sauce, sugar and red pepper. Adjust seasonings to taste. Mix while cooking, until noodles are tender. Add bean sprouts, and mix for 3 minutes
3)Chicken Papadoris - This one is more Indian tasting than Thai or Vietnamese, but it is sooo good. Not your typical Indian curry, but fantastic. My kids ate this, asked for seconds and cleaned their plates! We ate this over steamed jasmine rice.
1/4 cup pine nuts
1/4 cup butter
2 pounds skinless, boneless chicken breast halves, cut into bite size pieces
1 onion, chopped
4 cloves garlic, minced
2 tablespoons soy sauce
1 (14 ounce) can unsweetened coconut milk
1 1/2 teaspoons paprika
1/4 teaspoon ground cumin
1 teaspoon curry powder
2 teaspoons cornstarch
1/4 cup cold water
Heat a skillet over medium-high heat. Add pine nuts, and cook stirring frequently, until evenly toasted. Remove from heat, and set aside.
Melt butter in a large skillet over medium heat. Stir in the chicken, and cook 5 to 10 minutes, until no longer pink and juices run clear.
Stir onion and garlic into the skillet, and cook until tender. Stir in the pine nuts, soy sauce, and coconut milk. Season with paprika, cumin, and curry powder.
In a small bowl, blend the cornstarch and water. Mix into the skillet. Stir constantly until a thick gravy has formed.
posted by Amanda in NC @ 9:01 PM
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