Chicken Pad Thai
A classic Thai dish turned into a delicious freezer meal!
Servings: 8 people
For the Vegetables
- 16 oz bean sprouts
- 1 sliced green onions tops and bottoms divided
- 11 oz broccoli cut into florets
- 11 oz red bell pepper sliced
- 11 oz carrots grated
- 3 tbsp garlic minced
- 11 oz purple onions sliced
- 16 oz zucchini diced
- 11 oz purple cabbage
- 5 eggs whisked
- 12 oz extra firm tofu pressed to extract the moisture
- ½ oz cilantro chopped
Velvet and marinate the chicken
Cut your chicken into thin slices, against the grain.
If you are going to velvet the chicken. Mix the baking soda and water together and add your sliced chicken to it. Cover and refrigerate for 30 minutes. Once finished rinse well with water, and drain.
Combine the marinade ingredients (soy sauce, fish sauce, white pepper , and ginger) and add it to the chicken. Mix well to combine. Marinate for 10-15 minutes.
Once you finish marinating, stir fry the chicken in a skillet with a little oil. Set the cooked chicken to the side
Stir Fry the Vegetables
In your cooking skillet, add enough oil to stir fry the vegetables till they start to soften. Start with the onions. As soon as they start to turn translucent add the garlic. Set the vegetables in a bowl.
Continue by stir frying each one of the vegetables till they start to soften, placing each one in your bowl once finished. Be sure to not overcook the vegetables as we want them to have a nice bite when we finish.
Add the whisked eggs to the skillet and gently move the egg mixture around on a medium heat. Once finished gently chop the eggs and add that to the vegetables.
If you plan on adding tofu, start off by placing the tofu squares in between a few paper towels in a pan. Set another pan on top of the paper towel pressing the tofu with something heavy. Press for at least 30 minutes. This will remove a lot of the excess moisture in your tofu. Once the tofu has been pressed cut into small cubes and fry them in a skillet till the sides are crispy. Add this to your vegetable mix.
To finish the vegetable mix add the sliced green onion tops and the chopped cilantro and mix well to combine.
Prepare the sauce
Start by adding the light brown sugar into your pot. On a medium/high heat stirring frequently, melt the sugar and caramelize it. You are looking for it to turn a few shades darker than what you originally started.
Once your sugar has been caramelized, add the water, fish sauce, and tamarind concentrate. Cook on a medium heat till it begins to simmer.
Simmer for 15 minutes, then remove from the heat.
Toss the vegetables, sauce, and chicken together in a freezer friendly container. Vac seal, then freeze. (if you don't have a freezer friendly container you can store this in an air tight container)1.5 cups of vegetables, 1/2 cup of sauce, and 100 4oz of chicken will feed 2 people
Start by preparing the rice noodles. Soak the raw pad Thai rice noodles in luke warm water for 1 hour
Heat your "Pad Thai Base" (vegetables, sauce, chicken) till it's hot. Add the noodles to it and stir fry till the sauce has been absorbed into the noodles. Garnish with chopped peanuts. Serve and enjoy.
Serving: 1.5cups | Calories: 502kcal | Carbohydrates: 85g | Protein: 28g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 2952mg | Potassium: 588mg | Fiber: 9g | Sugar: 14g | Vitamin A: 5682IU | Vitamin C: 83mg | Calcium: 54mg | Iron: 4mg