Chicken Pad Thai of sorts

First post! FIRST POST! There are tiny little mini me’s dancing around inside my head with excitement. Which is slightly funny since at this point I don’t know that anybody’s reading this. Well, except my girlfriends….because they’re awesome, and encouraging, and the best. So here goes. I’m jumping into a possibly saturated blog world hoping to add my little voice to it.

I am constantly modifying recipes with a dash {or heap} or my own two cents.  I’m always…. oh just a bit more of this. Or, let’s double that.  It is much less a reflection on the recipe, but of my own desire to throw in my own flare.  As I continue to cook….and add my own twist… I have learned more of what flavors I love and how to cook with them.  Recipes are such a great road map, but what fun would the trip be if you didn’t occasionally take the scenic route? I have become less afraid to divert from a recipe and throw out the measuring spoons! {gasp} I have found cooking to be a creative outlet to try things, flavors, techniques and learn along the way.  In the end I figure it’s your food – put your stamp on it!

I really began a search about 3 years ago for “clean” recipes that were packed with flavor.  Veggies that were packed with flavor. Which at times can seem like an oxymoron. Then….I stumbled on The First Mess blog.  Laura does an incredible job of creating gobs of flavor throughout her recipes.  {Don’t miss her Mushroom Stout Potpies} When I saw her recipe for Spaghetti Squash Noodle bowl w/Lime Peanut Sauce I knew I had to devour this thai inspired veggie rich marriage.

So, in classic style I took generous inspiration from her and this came together. I love zucchini noodles.  To me, they are a close cousin to pasta and even my husband likes them.  He is usually my barometer if something will fit into our routine. They are filling, hearty and we use them all the time. I use red pepper, shredded carrots, broccoli and green onions.  If you love other veggies throw them in – or maybe don’t love carrots, leave them out!  If you want to make it vegetarian, omit the chicken.  That is the easy thing about this recipe… it can be easily tailored to your taste.

Recipe for Chicken Pad Thai…of sorts

Makes 4 servings

Prep time: 30 min.

Cook time: 20 min.

Total time: 50 min.

lime peanut sauce ingredients:
1/2 inch fresh ginger, peeled + rough chopped
2 cloves of garlic, peeled + rough chopped
1-2 tsp sriracha (or other hot sauce you like)
2 tbsp peanut butter (or tahini, sunflower seed butter, almond butter etc)
1 lime, peeled + chopped
1 tbsp rice vinegar (or apple cider/white wine vinegar)
2 tsp agave (or honey etc)
1.5 tbsp tamari soy sauce
little scoop of extra virgin coconut oil (optional, but I love the coconut fragrance here)
tiny splash of toasted sesame oil

Stir Fry ingredients:

1 red pepper, julienned

1 ½ cup carrots, shredded

2 cups broccoli florets

½ cup cilantro, chopped

2 green onion, chopped

2 chicken breast

½ cup cashew pieces

First,  I used the Lime Peanut Sauce from The First Mess.  I do use sunflower butter because that is what I usually have on hand.  I also add an extra tablespoon {or two!} of sunflower butter for extra creaminess and nut flavor.

Now, let’s prep all of the veggies. So using my mandolin I made “pasta” out of 5 zucchini. {Tip: This is a really easy thing prep at the beginning of the week and store in a Ziploc to pull out what you need throughout the week!}  Prep the remaining veggies and set aside.

Using a wok or large skillet turn the heat to high.  Add 2 Tbsp. of grapeseed oil.  When the oil is hot add the chicken, stirring occasionally.  When the chicken has cooked through remove it to a bowl and set aside.  Drain and liquid in the pan.  {Note: if your pan is hot enough there shouldn’t be much.} Now, add 1-2 Tbsp. of grapeseed oil to the pan.  When heated, add the broccoli stirring occasionally for 1-2 minutes.  Add the rest of the veggies, stirring occasionally for another 2-4 minutes.  You want the veggies cooked, but still with a bit of a crunch.  Then add the chicken back in and stir together.  Now pour in the Lime Peanut sauce, reserving a 1/2 cup.  Stir all ingredients together til warm and remove from heat.  Off of the heat, throw in the fresh cilantro and stir together.  Plate topped with toasted cashew pieces, green onions, and drizzle the remaining sauce over.  Devour!