one of the reasons i love this recipe is because its not labor intensive, its so tasty, and the moistness is out of this world. but we all know too well that it can be a challenge to not dry out chicken and the fear of not evenly cooking chicken all the way through.
a new take on the classic chicken cutlet dish!
this curry dish is quick to make with lovely notes of curry and citrus.
i’m pad thai’red serving 2 ingredient / amount / preparation rice noodles / 2 bundles snap peas / 2 handfuls / trimmed ends carrot / 1 medium / shredded bell pepper (yellow or orange) / 1 / cut into strips peanuts / 1 handful / rough chopped into smaller pieces sesame seeds / 1/2 tsp cilantro (optional) / handful / rough chopped coconut oil or olive oil / 1 tbsp salt / to taste rice vinegar / 1 tbsp soy sauce / 1 tbsp lime / 2 / quartered peanut sauce: see recipe *do ahead: make peanut sauce in advance. its great to have some on hand, especially if you’re a sauce/condiments person. first base prepare the rice noodles following the instructions on the package. drain and set noodles aside until you’re ready to mix everything together. second base in wok, add chopped peanuts over medium-high heat. roast them until parts of them turn brown and fragrant. about 3 mins. remove from heat and put aside in a small bowl. in wok, heat oil …
yogurt has multiple uses, one of them being a base for marinade.