The other day we found ourselves at a mountain bike store (go on, show me your surprised face) for gear that would keep us just a wee bit warmer with the recent temperature drops. We only purchased two things but our bill was just shy of $100.00. I would have never known bicycling was an expansive hobby. My lowest bill yet in a store was $50 or so I think. And that was just for tubes in the tires. (To be fair, they are fancy tubes that promise to not go flat, called tubeless… but you get my point). Between mountain biking, wood working, photography, and eating well, I forbid any more expensive hobbies.
If we somehow manage to find ourselves twiddling our thumbs long enough to want another hobby, I told him it was dried macaroni, glue sticks, and finger paint all the way.
In an attempt to raise some funds for said hobbies, I’m throwing a little plug in here for my Etsy Shop. I make little hostess aprons which are a lot of fun and great gifts. And yes, before anyone mentions it, I know making aprons is just one more hobby, but really, look how cute they are? I have like three I keep on stand by in my own kitchen. So, go on, check out the aprons, fund my
Click here to be magically transported to the shop. Internet wizardry.
Chicken Pad Thai
- 8 oz rice noodles
- 1/4 cup salted peanuts, chopped
- 1/2 teas freshly zested lime peel
- 3 tbs fish sauce
- 2 tbs fresh lime juice
- 2 tbs packed dark brown sugar
- 4 1/2 teas rice vinegar
- 1 tbs siracha
- 3 tbs vegetable oil
- 1 lb boneless, skinless chicken breasts, cut into bite size strips
- 6 garlic cloves, minced
- 1 egg, lightly beaten
- 1 cup fresh bean sprouts
- 1/2 cup scallions, sliced
- 2 tbs fresh cilantro, snipped
Place noodles in a large bowl. Add hot water to cover and let stand 10 – 15 minutes until pliable, but not soft. Drain and set aside.
Meanwhile, combine peanuts and lime peel; set aside.
In a small bowl, whisk together the fish sauce, lime juice, brown sugar, rice vinegar, and chili sauce.
In a large skillet or wok, heat the 1 tbs oil over medium-high heat. Add chicken and garlic; cook and stir until chicken is no longer pink. Transfer to a bowl and set aside.
Add egg to hot skillet and cook for 30 seconds. Turn egg with spatula and cook for 30 seconds more, until just set. Remove from skillet and chop.
Heat the remaining 2 tbs oil over high heat for 30 seconds. Add the drained noodles and bean sprouts. Toss and cook for 2 minutes. Add the fish sauce mixture and chicken to the skillet and cook for 1 to 2 minutes. Divide among plates and sprinkle with egg, peanuts, scallions, and fresh cilantro.