Tim and I have a wonderful time with food, might be considered foodies by some. We take great pleasure in choosing new and different foods to try, out, as well as in. Still, when it comes to the cooking of food, the task falls mostly to me. It isn't that Tim can't cook, or doesn't like to cook, it's just that I am usually the one that gets the job. Could be a leftover pattern from maternity leave years, when I really took to cooking, resolving myself to enjoy something I was bound to have as a responsibility for the next 20+ years. Could be that jobs such as snow blowing, or yard stuff, generally fall to him, and if, after work, he is outside doing that, I am, logically, inside, getting laundry going and starting dinner. The orchestration is touchy as far as timing, depending on the season, and the night, and which kid needs to be picked up or taken where, when. Due to all of that, it just is what it is.
I am the cook.
Still, last night, cozily stuck at home due to an early dismissal from school and a lake effect event, we had a little bit of time. We had a new recipe. We had all the fixings. We cooked. Together.
It was a quality cooking session too. I typically can be a bit of a Kitchen Nazi, much like my mother. You don't help my mother in the kitchen, you are her kitchen bitch. You do what she tells you. And usually it is all the crappy tasks. Some of my most hated words growing up were "Cheryl, make the salad." I left home being unable to cook much other than salad, and sadly, now, I find myself being the same way. I can do whatever it is I am trying to do faster myself, and if you are "helping" me in the kitchen, I am usually just bossing you around. Tim really kind of hates this, and I don't blame him, I would too. Tim joins me in the kitchen, but it is usually just for company, and to pour the wine. But last night, the kitchen bitchin' took the night off. Tim chopped, I chopped. Tim cooked, I cooked. There was wine poured by both, and we ended up with a delicious treat, on a cold and blowy night, that warmed the body and soul.
So I deem this recipe, modified from Redbook...
"Bitch Free Pad Thai"
Lots of ingredients, yep, lots of chopping, yep, but it really is a yummy result.
Prep Time (30 minutes, or 20 if you find a nice boy to do most of the chopping)
Cook Time (10 minutes, and you better have all your stuff prepped ahead...just sayin')
Ingredients
(modified to include things I can easily find at good 'ol Price Chopper in Oswego)
3/4 package of Linguini noodles, cooked al dente
Sauce Items
3 Tbsp Fish Sauce
3 Tbsp Fresh squeezed lime juice
1 Tbsp Worcestershire Sauce
2 Tbsp packed brown sugar
Cooking oil...whatever kind you use regularly is fine...peanut oil if you have it
3 Large Eggs beaten
1 pound boneless skinless chicken breasts...halved lengthwise, thinly sliced crosswise...the way you cut really does matter
2 heaping Tbsp chopped garlic...I use the jarred kind...so sue me
1/2 cup chopped scallions
1 1/2 cups fresh bean sprouts
"twice around the wok" of Sriracha sauce...more if you like it hotter, but I wouldn't do any less. If you have Frank's Red Hot that would be fine too, but I really like the Sriracha. Asian food section right at the Chopper.
1/4 cup unsalted roasted peanuts, finely chopped
Garnishes
Plenty of chopped fresh cilantro...oh how I love you cilantro!
More chopped scallions
More peanuts
Lime wedges
Cook the noodles...set aside
Stir together sauce items in a small bowl...set aside
Heat a "once around the wok" amount of oil and quickly cook eggs...set aside
Add a "twice around the wok" amount of oil and cook chicken, a bit at a time, moving done pieces up the side of the wok, until just cooked through
Add garlic, then scallions, then Sriracha sauce...stir fry with chicken for a couple of minutes.
Add noodles, toss well, and stir fry for a minute or two.
Add sauce mixture, bean sprouts, crushed peanuts and eggs, mix well to coat everything.
Serve...heap on the garnishes and squeeze lime wedges 'cause it is fun...add more hot sauce...I dare you.
A semi-sweet riesling, traminette, or gewurztraminer, would be the perfect paring.
AWWW...just like Tim and me in the kitchen!
(at least last night)
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