Sometimes it is really nice to switch up the flavor profiles dramatically. It is worthwhile to have a favorite dish you can make that is well outside of your normal dinner. For us, we will occasionally eat out for dinner but that is seldom feasible with a toddler in tow. Pad Thai is a great dish that can break up any monotony. We found some really nice organic heirloom rice Pad Thai noodles at our local co-op.
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2 lbs chicken thighs, lightly salted and dried
1 tbsp ghee
2 tbsp butter
1 shallot, minced
2 large carrots, julienned
4 cloves garlic, minced
2 tbsp fish sauce
1 tsp Dr. Cowan’s Garden Leek Powder
2 tsp Dr. Cowan’s Garden Threefold Blend Spicy
1 cup of chicken bone broth
1 packet rice noodles, cooked to directions
1 large green onion, chopped
4 eggs, lightly whipped
1 cup unsalted peanuts, chopped
Salt to taste
1 tsp dried chili, flaked
Cilantro as a garnish
In a large frying pan on medium heat add the ghee. Once melted sauté the chicken until browned on all sides. Add the butter and cook through. Once fully cooked set aside on a plate for later.
In the pan with the browned bits on medium heat, add the garlic, shallot, and carrots. Sweat the vegetables and stir until all of the browned bits are lifted up from the pan.
Mix the fish sauce with the Leek and Threefold Spicy powders. Deglaze the pan with the mixture.
On medium heat, add the chicken broth to the pan to thin out the liquid and turn up the heat. Reduce the chicken broth entirely and then add the cooked noodles with some extra butter and the green onions. Mix in the eggs and then allow them to scramble while stirring. Finish with the peanuts, chili pepper, and cilantro to serve.
