Pad Kee Mao or Drunken Noodles

While in Caifornia a month or so ago, we were introduced to Pad Kee Mao, otherwise known as Drunken noodles.  It is usually called drunken noodles because it can be very spicy and requires you to drink a lot to calm the flavor.  Although this one is generally not super spicy, unless you get out of control on the red pepper flakes.  My kids love this one, and you can add different veggies to change it up or add more variety.  Hope you enjoy it.  

INGREDIENTS

• 1/2-16 oz box (8 oz)  Wide Rice Noodles
• 2 tablespoons oil
• 1 cup sliced onions
• 1 green bell pepper, julienned
• 2 tablespoons minced garlic
• Optional: 1/2 teaspoon crushed red pepper flakes
• 1-14.4 oz can baby corn, drained
• 4 plum tomatoes, each cut into 6 wedges
• 2 tablespoons sweet soy sauce*
• 1 tablespoon oyster sauce
• 1 tablespoon soy sauce
• 1 tablespoon fish sauce
• 2 teaspoons sugar
• 1/2 cup firmly packed Thai basil leaves
• 1 teaspoon rice vinegar
• 
  
• DIRECTIONS

1.	Soak Rice Noodles according to directions on box. Stir to separate and set aside.
2.	Heat oil in large skillet on a high temperature. Add onion, green pepper, garlic and crushed red pepper. Stir-fry until onion starts to wilt.
3.	Add corn, tomatoes, sweet soy sauce, oyster sauce, soy sauce, Fish Sauce and sugar. Mix until combined.
4.	Drain noodles and add to skillet. Stir-fry until just tender, test after 3 or 4 minutes. Mix in basil leaves and vinegar. Stir-fry until basil is just wilted. Serve.

*Sweet soy sauce is found in any Asian store. If unavailable, make your own sweet soy sauce by mixing 3 parts soy sauce to 1 part dark brown sugar in a saucepan. Simmer until sugar is dissolved and sauce is slightly thickened. 

(Oyster sauce, sweet soy sauce and Thai basil are common products found in Asian markets)

Crockpot Thai Coconut Curry

We have been on a Thai kick around here, my son has decided it is his favorite thing to eat.  I ran across this recipe the other day and when I say you made it in the crock-pot  I was sold.  I put it in first thing in the morning and forgot about it until dinner time, and it was delicious.  My son normally does not eat anything with peanut butter, but he kept asking for more, I guess that means it was good.  It's a super easy recipe, and with all the peppers i've frozen from my garden it will be an easy one to make this winter as well.

1 can light coconut milk

2 tablespoon(s) natural creamy reduced-fat peanut butter

1 tablespoon(s) red or green curry paste (more if you like it spicier)

2 Tablespoons Soy Sauce

4 cloves minced Garlic

1 teaspoon(s) grated ginger

1 1/2 pound(s) boneless Chicken breasts, cut into 1 1⁄2-in. pieces

2 red bell peppers, sliced 3⁄4 in. thick and cubed

1 large onion, sliced

1 pound(s) rice noodles

1 cup(s) frozen peas

1/4 cup(s) fresh cilantro leaves

 Lime wedges, for serving

Directions
In a 5- to 6-qt slow cooker, combine the coconut milk, peanut butter, curry paste, soy sauce, garlic and ginger; mix in the chicken, peppers and onion.
Cook, covered, until chicken is cooked through, on low for 5 to 6 hours or on high for 3 to 4 hours.
Twenty minutes before serving, soak the rice noodles in hot water.  When noodles are soft, pour sauce mixture into a large frying pan and add noodles.  Stir the peas into the mixture, and cook, covered, until noddles are pan fried to desired firmness.   Remove pan from heat and sprinkle with the cilantro; serve with the lime wedges, if desired.

Pork Taco's

I got the recipe from another of my cookbooks, this recipe comes from the amazing Elaine Beardshall, a friend of ours who is an amazing cook.  This is an easy recipe and works great in the crock pot if you don't want to oven roast it.  The flavor is amazing!! Seriously, I can just eat the pork and and care less about the tortilla, which says a lot for me.  My kids loved it as well and that pretty much seals the deal at our house.  This freezes great, so don't worry that it makes a ton, you can cook once and eat for several meals.

4-7lb pork shoulder
1 onion, cut into quarters
1 tsp chili powder
1/4 cup brown sugar (optional)
3-4 cloves of garlic
1 tsp oregano
1 tsp cumin
1-2 Tbsp salt
Pepper to taste
1/2 Tbsp olive oil
2-3 Tbsp white wine vinegar

Blend all ingredients except the pork in a food processor or blender until smooth.  Pour the marinade over the pork and rub it into all the nooks and cranny's of the meat.  Place into a roasting pan or dutch oven, cover tightly and roast at 300 for 4 hours.  About halfway through cooking, check to see if you need additional water added, only a small amount to keep it moist.  When the pork is done cooking, let it set for 15-20 minutes, then shred the meat, and mix it with any remaining sauce in the pan.

Serve in tortillas with taco fixings, guacamole, salsa, cheese, beans etc..

Crockpot Thai Chicken

4-6 Chicken Breasts
3/4 cup salsa
1/4 cup peanut butter
2 Tbsp lime juice
1 Tbsp soy sauce
1 tsp grated ginger root (I've only ever used ground ginger)

Combine above ingredients into crock pot. Cook 3-4 hours on High or 6-8 hours on low

Serve over brown rice (cooked in coconut milk and or water)

Top with
fresh chopped cilantro
Chopped peanuts
Plain yogurt (on the side)

Thai Chicken Peanut Pasta

I have to admit I am in love with the BHG website, there are so many quick meal recipes on there that I have never tried, and this one is amazing! I love Thai food, and I love peanut sauce, you could make this with any of your favorite veggies that you have on hand and it would be delicious!

8 oz. thin spaghetti
1 bunch broccolini, cut in 2-inch lengths
1 medium red sweet pepper, cut in bite-size strips
1 lb. skinless, boneless chicken breast halves
Salt and ground black pepper
1 Tbsp. olive oil
1/2 cup bottled peanut sauce
Crushed red pepper (optional)

1. In large pot cook pasta according to package directions, adding broccolini and sweet pepper during the last 2 minutes of cooking. Drain. Return to pot and set aside.

2. Meanwhile, halve chicken breasts horizontally. Sprinkle chicken with salt and pepper. In extra large skillet cook chicken in hot oil over medium-high heat for 2 minutes each side, or until no longer pink (170 degrees F). Transfer to cutting board. Slice chicken; add to pasta and vegetables. Heat through. Add peanut sauce. Pass crushed red pepper. Makes 4 servings.