Don't mind all the people going nuts trying to stock up on five gallons of milk (I've seen this) and a 48 pack of toilet paper. Try to avoid them if you can. If you can't avoid them, at least have a good laugh.
Yesterday, I ventured to the office around 7 a.m. but decided (thanks to news updates from friends) I wasn't sticking around any longer than 11 a.m. Weather reports sounded sketchy and driving conditions were getting worse as the morning progressed. Only by the time I got home did I realize...I probably should have went to the store and prepared for this.
If you know me, you know I was certainly not staring into an empty fridge (we DO have 5 jars of olives). There was plenty of meat and fruits and vegetables, but I was having a hard time trying to figure out what to do with it all. This was the perfect time to cook something amazing and I was staring at carrots, celery and about a dozen hot sauces.I spent about a half hour wrangling the pets and watching Travel Channel before it dawned on me. Pad Thai. Some friends had recently stocked me with a block of tamarind paste and I figured I had most of the other ingredients or could at least do some sort of make-shift version.
I found this recipe on Pinterest. Although I've used a few different recipes, I really liked this one. Not all use tamarind (which I like to use), but I suggest using a recipe that calls for it.
I made a few modifications: I did not use cabbage but I cooked bok choy instead. I did not have cilantro or chicken stock (due to lack of planning). I only used one piece of chicken; two seemed like a lot.
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| For the sauce |
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| For the pan and garnish |
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| Seasoned chicken - soy sauce and cornstarch |
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| Finished and garnished! |
The recipe worked out great! I used the bok choy for a garnish and topped with sprouts, julienned carrot, chopped peanuts and a lime wedge. The leftovers are good, too. I'm eating some as I write!
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