Friday, January 14, 2011

Dorm Room Dinner: Annie Chun's Pad Thai

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It has been a crazy snow-filled winter here in Boston lately!  Yesterday was pure white-out, snow day, bringing me back to being like 8 years old and waking up to find we had no school!  When you're stuck in the house with nothing to eat, this is a great recipe to turn to.

Basically, if you know how to boil water and cook eggs, you can make this recipe.  That's not the only reason I love it though.  I loved it because it really enables you to throw WHATEVER you have on hand into the dish.  It was late one night and neither John nor I were extremely hungry, but, we needed to eat.  I was begging to go out for sushi and he was reminding me about the leftovers we had from my many contest cooking forays last week.  In the end, we compromised, like a good couple!  We made pad thai out of leftover chicken breasts, remaking leftovers but I felt like we were eating something new! 

As I mentioned, Annie Chun's sent us a huge box of food. I have my computer back and so can share the pictures I took the first day the box came (I was so excited)!
It is a lot of food!!!  John said the box weighed about 12 pounds and since he's the one that carried it up the stairs and into our apartment, I will just take his word for it.  I had enough stuff in there to probably make 2 of each dish, if not more.  The pad thai was a hit, and I made it with shrimp for the party.  I tried to do a chicken, shrimp, and steak dish!  The chicken was in a traditional chinese stir-fry which I am sure I will post on here before long. 
Annie Chun's Pad Thai
Serves:  5
1 box of Annie Chun's Pad Thai Noodles
3 eggs
2 chicken breasts, cooked and diced into bite-sized pieces
1 cup Annie Chun's Peanut Sauce
1 teaspoon red pepper flakes
1 tablespoon cilantro flakes

Following the directions on the Pad Thai Noodle box, cook the noodles in boiling water for approximately 15 minutes.  Meanwhile, in a large wok, over medium heat, heat two tablespoons of oil and then break eggs into the wok.  Working quickly, stir the eggs constantly until they are scrambled.  Then, turn the heat to medium-low and add the chicken pieces.  Drain the noodles and add to the wok along with peanut sauce, red pepper flakes, and cilantro flakes.  Combine and serve immediately.

This is the best way to reuse leftovers whether it be steak, chicken, shrimp, or fish, or a combination of them!  We are loving the Annie Chun's products and though they were free, we'd probably use them all the time--it's way cheaper than going to a Thai or Korean BBQ restaurant but just as delicious!  Love it!

Until the next time my oven is on...(and I've dug myself out of the snow)!

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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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