Friday, September 18, 2009
i was riding home in the bus with my friend stéphanie and we were chatting about our dinner.
i was thinking pad thai.
but then, that does not heat well, and since simon would probably be hungry as he returns home from band practice, it would not be ideal. and i had no sprouts. and i really enjoy that crunchiness in a pad thai so plan b.
our conversation turned to good thai restaurants and i was reminded of lotus royal thai in hull. i used to go every week for awhile and ate only two things: pad thai and pad khing. both were delicious.
during my little walk from the bus stop, i thought i could attempt the pad khing when i got home... but then the couch called me. and popcorn. and america's next top model (don't laugh, we all have our weaknesses!!!). by 7h30 i was ready for st-hubert take-out.
nonsense i thought, i will not sink that low!! (well, not until sunday for simon's granny's bday...)
i did the pad khing and dare i say it was awesome and tasted pretty similar to the one at lotus royal thai except that they put mushrooms in theirs...
1 chicken breast
2 birds eye chiles, no seeds
1 generous knob ginger, matchstick
2 cloves garlic, finely chopped
1/2 red bell pepper, cubed
1/2 green bell pepper, cubed
1 yellow onion, cubed
2 patty pan (have to eat them!!!), cubed
2 lime leaves, bruised and ripped into smaller pieces
1/4 cup good quality soy sauce
1/2 cup chicken stock
1 bunch thai basil, leaves ripped into smaller pieces
salt and pepper
brown the chicken in canola oil with the chopped bird's eye chiles. add the shrimp and cook through. set aside in a bowl.
in same pan, add some new canola oil. on high heat, sauté the onion with the lime leaves, add the garlic and ginger. add the peppers and patty pan + cooked chicken and shrimp. pour in the chicken stock and soy sauce, heat through. add the thai basil right before serving on rice (jasmine for me!!!)