And the mystery package is….new glasses! Told you it’d be more exciting for me than you :) I went to my college’s homecoming (Go Panthers!) last September and forgot my glasses in my hotel room. By the time I called to see if they could ship them to me, they were long gone – dang! I didn’t get around to ordering a new pair until two weeks ago – that’s almost 8 months of only contacts…not good! Here they are:

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I went with a subtle shade of maroon…semi dorky but I only wear them when I’m at home and if they let me see clearly, then I’m ok with that!

Today during lunch I cranked out three miles on the treadmill in the gym at my office. It’s so convenient just to pop down there when I know I can’t workout in the evenings. We’ve got a decent spread of free weights, elliptical machines and treadmills. We even have an aerobics room where different classes are taught in the morning, afternoon, and evening! There’s something a little strange about working out with your co-workers though, so I don’t go to the classes very often… 

Dinner tonight is one of my absolute faves – Chicken Pad Thai! Thai food is soooo good. When Ben and I first got married, I made Pad Thai all.the.time. He requested that I move on, so I did, but darn it – tonight it’s back! To make my Pad Thai I use an electric wok. I know I’ve raved about my flat top griddle, but I think my electric wok wins for a number of reasons.  

  1. It’s dishwasher safe. LOVE that!
  2.  It heats up to 400 degrees in, no joke, 15 seconds
  3. It’s nonstick so I only use oil if I want the flavor (sesame oil, or peanut oil for Pad Thai)
  4. It’s just great, k?

I like to separate this recipe into 4 sections to reflect the way I prepare it. 1. Sauce 2. Chicken 3. Vegetables  4. Additional ingredients. I prepare everything ahead of time so that when I’m ready to start stir frying, my ingredients are ready too – this recipe cooks up quick!

Chicken Pad Thai
(serves 3-4)

Ingredients:

1. Chicken:
1 teaspoon peanut oil
1 teaspoons minced ginger
2 teaspoons minced garlic
1 or 2 large chicken breasts, cut into strips 

2. Vegetables:
1 teaspoon peanut oil
1 cup snow peas
½ medium zucchini, cut into half moons
Any other veggie you want to throw in there

3. Sauce:
4 Tablespoons soy sauce
1 Tablespoon rice wine vinegar
2 teaspoons brown sugar
1 teaspoon garlic chili paste (or a squirt of Siracha – whatever hot chili sauce you have)
2 teaspoons peanut butter
Splash of fish sauce
Splash of sesame oil 

4. Additional Ingredients
7 oz. wide rice noodles
1 egg
Sesame oil
Splash of water
Sliced green onion
Chopped peanuts 

Directions:

  1. Prepare rice noodles according to package directions.
  2. Sauce: Whisk together sauce ingredients and taste. Adjust one or more of the ingredients to suit your tastes.
  3. Heat wok up to 350-375 degrees (if making on the stove top, heat a skillet up to med-high)
  4. Chicken: Heat oil. Add ginger and stir fry for about 30 seconds. Add chicken breast strips and stir fry until just barely done. Add garlic and stir fry the whole mixture for about another 10-20 seconds. Remove chicken mixture to a plate or bowl.
  5. Vegetables: Heat oil. Add zucchini and stir fry for about 2 minutes, or until barely tender. Add snow peas and stir fry for an additional 2 minutes. Remove vegetable mixture to a plate or bowl.
  6. Additional ingredients: Crack open egg in a small dish, add a few drops of sesame oil and water, scramble with a fork and add to the wok. Stir constantly until egg is cooked. Turn off heat.
  7. Add prepared rice noodles, sauce mixture, chicken mixture and vegetables to the cooked egg into the wok. Toss to mix.
  8. Serve garnished with green onion and chopped peanuts. Enjoy!

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The ingredient list might look a little long but honestly a lot of this stuff I bet you have in your pantry right now! And I know I’ve said my favorite recipes are 5 ingredients or less, but trust me – this recipe is worth it! My tips include making sure you have everything ready before you start cooking – that’s key to stir frying – and if you buy fish sauce, keep it in the fridge. ‘Nuff said.

This dinner rocked – Ben better watch out – Pad Thai might make its way back into the rotation!!

So maybe I’m guilty of over cooking a dish or two – I did it with homemade Shredded Beef Shepard’s Pie this winter, whoops! What dishes do you find yourself making again and again (and again…and again…)??