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21 October 2012

Thai: Pad See Ew

I must make one thing very clear. I am not a fan of Sunday nights. I mean I have nothing against Sundays- in fact its one of my most favorite days because its, well of course, a weekend. But the looming- its almost monday feeling is not something I enjoy. I could live without Mondays too, come to think of it- or maybe just a total overhaul of the week- in that lets work Monday thru Wednesday and have off Thursday to Sunday. Though not sure that would solve my dislike of Sunday nights, but I do think with the additional rest- people would be much more productive. I guess, overall, I get so annoyed at the fact that my weekend seems to fly by, my week only crawls by and I inevitably seem to be in school forever! Ill get back to you all when I know what "real life" is really like.

Ahh...so lets all sit back and enjoy the few hours of freedom before we have to prepare for the week and lets hope its a week that flies by with nothing too eventful. And hope that Thanksgiving and Christmas roll around quickly so I can dampen my burnout, just a tad. What did burnout Sunday ;) bring? Well I decided to attempt to make some Thai, specifically Pad See Ew. The hubby enjoyed it, though I think he's more of a Pad Thai kinda guy- but I cannot stand it when peanuts are in my food. Nothing against peanuts- just not in my food :)

Adapted from Rachel Cooks Thai


8oz wide rice noodles (I could not find wide)
1 tbsp. olive oil
2 tbsp. of minced garlic
1/2 c. of chopped green onion
2 chicken breasts, chopped
7 eggs, whisked
2 c. chinese broccoli (I only found regular broccoli)


3 tbsp. soy sauce
2 tbsp. oyster sauce
2 tsp. white vinegar


Cook wide rice noodles according to package instruction. I boiled for about 5 minutes and then rinsed with cold water to prevent from sticking. The original recipe called for the noodles to be blanched, but I do not like crispe noodles. While noodles are cooking, heat olive oil and sautee garlic and green onion. Then add in chicken breasts and cook. When chicken is almost cooked- combine wiht broccoli. Push broccoli and chiken to the side of wok. Drop in a little bit of olive oil and scramble eggs on the empty side of wok. Bring together chicken and eggs and stir fry noodles for a few minutes. Toss with sauce and serve.


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