Yes, my favourite subject

[nishatalitha]

Made pad thai for dinner tonight. If I had been using chicken breast (as recommended) rather than chicken thigh cutlets - bone in, it would have been the quick and easy dinner promised. Or if I'd previously roasted the peanuts and/or defrosted the meat. With hardly any additions (an extra cutlet, an extra egg), it stretched from two to three people. No leftovers, alas, but it would be easy enough to size up.

As it was, the prep took quite a while and the cooking hardly any time at all. I used the only new tip from the Vietnamese cooking class we did for our team midyear, and stirfryed the chicken by letting it sit cooking in a single layer, and then flipping each piece. Another time, I might actually chop the peanuts individually rather than use the mortar & pestle (or use the food processor), and serve it with lemon or lime wedges, brown sugar or with a bit of extra chilli for those of us who like their food a bit hotter.

I think it might have been a bit spicier than the pad thai you get in restaurants, but it was still within maudlinrose's tolerances. Certainly wasn't as bland/subtle as a I'm used to from cheap asian restaurants... It was good, and I'll probably make it again.

Work has been busy ever since I got back and looks to get busier still. Tomorrow I might have the chance to do some work that came in last Monday. In the meantime, I am trying to avoid distressing my workmates by coughing all over my desk, which means drinking over the recommended dosage of robotussin, lots of cold water, and lots of flavoured hot water. I am going to avoid frisbee until it's gone - again.

My local government election voting papers arrived the other day. I will have to think about them.

Comments

[deepbluemermaid.livejournal.com]

Ooh, could you please post / link to your pad thai recipe? It's the only Thai food I can eat, pretty much, and I'd like to know how to make it :)

[nishatalitha.livejournal.com]

I'll email it to you, but it's another receipe from my favourite cookbook - Annabelle Langbein's Great Food for Busy Lives (I think that's the title).