Pad Thai

 

PAD THAI INGREDIENTS:

• 10 ounces thin rice noodles
• 3 tablespoons oil, divided
• 1 pound boneless skinless chicken breasts, thinly sliced and cut into bite-sized pieces
• 1 cup fresh bean sprouts
• 1/2 cup shredded carrots
• 4 cloves garlic, minced
• 3 eggs, whisked
• 3 green onions, sliced into 1-inch pieces
• toppings: lots of chopped peanuts, extra crushed red pepper flakes, fresh lime wedges

SAUCE INGREDIENTS:

• 1/3 cup packed brown sugar
• 1/4 cup fish sauce
• 2 tablespoons tamarind concentrate (please see note below)
• 2 tablespoons soy sauce
• juice of 1 fresh lime
• 1/4 teaspoon crushed red pepper flakes (or more/less to taste

1. Make the sauce. Whisk all ingredients together in a medium bowl (or shake together in a mason jar) until completely combined.  Set aside until ready to use.
2. Cook the noodles. Cook the noodles al dente according to package instructions.  Drain the noodles in a strainer, then rinse with cold water briefly to halt their cooking.  Toss briefly with one tablespoon oil to prevent the noodles from sticking.
3. Cook the chicken (or see other protein options below). Meanwhile, heat 1 tablespoon oil in a large sauté pan or wok over high heat. Add the chicken and sauté for 3-5 minutes, tossing occasionally, until the chicken is cooked through. Use a slotted spoon to transfer the chicken to a clean plate and set aside.
4. Cook the veggies. Add the remaining 1 tablespoon oil to the sauté pan, along with the bean sprouts, carrots, and garlic.  Sauté for 2 minutes, stirring occasionally.
5. Cook the eggs. Push the veggies to one side of the pan and add the whisked eggs on the other side.  Cook the eggs until scrambled, stirring often.
6. Put it all together. Now add everything back in with the eggs and veggies — the cooked noodles, cooked chicken, sauce and green onions. Give the mixture a good toss until everything is evenly coated in the sauce.  Remove pan from heat.
7. Serve. Serve immediately, sprinkled with lots of crushed peanuts, extra crushed red pepper flakes (if desired) and a good squeeze of fresh lime juice. Enjoy!

Oatmeal Cream Pies (Copy Cat recipe)

 

For the Cookies

• 1 cup unsalted butter
• 1 cup shortening
• 1 1/2 cup packed brown sugar
• 1 cup granulated sugar
• 2 Tablespoon molasses
• 2 teaspoon vanilla extract
• 4 large eggs
• 3 cups all purpose flour
• 2 teaspoon salt
• 2 teaspoon baking soda
• 2 teaspoon cinnamon
• 3  cup quick oats (place in blender to make quick oats)

For the Filling

• 2 Tablespoon hot water + 1 teaspoon salt (dissolve)
• 1 - 14 ounce jar marshmallow cream
• 1 cup shortening
• 3 cups powdered sugar
• 2 teaspoon vanilla extract

1. Preheat the oven to 350 degrees.
2. Beat butter, shortening, and both sugars until creamy.
3. Add molasses, vanilla, and eggs and beat again.
4. Stir together flour, salt, baking soda, and cinnamon. Slowly add the dry ingredients to butter mixture until combined.
5. Stir in oats and drop by teaspoon on baking sheets. Bake for 10-12 minutes or until edges are lightly brown. 
6. Let cool for a few minutes on the pan, then remove to a wire rack to cool completely.
7. Dissolve the salt in the hot water and set aside. 
8. Beat the marshmallow cream, shortening, and vanilla until fluffy. 
9. Slowly beat in the powdered sugar until combined. Add the salt water and mix well.
10. Spread filling over half the cookies and add the other top cookie. Yields 48 cookies.