Yanked™ Recipes, History of Food and Much More!

..........It's Just That Simple!

Yanking tough recipes out of a chefs kitchen and converting each into
something everyone can prepare, with a little Yankee flair and flavor.

  
  
  

It's Just That Simple!™ Brand. See all about our exciting products at theyankeechef.blogspot.com

Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Easy Florentine Pad Thai

Yup! Spinach, for some reason to me, is a perfect addition to spicy, salty, sweet Pad Thai. If making your own sauce, know that this is an authentic recipe with the exception of the sugar. Thailand chefs use palm sugar. 
 

Ingredients

For 4 people

Recipe

  • Pad Thai Sauce*:
  • 1/2 cup sugar
  • 1/4 cup tamarind paste
  • 3/4 cup fish sauce
  • 1/2 teaspoon minced garlic in oil
  • 8 ounces stir fry rice noodles
  • 3 tablespoons canola or vegetable oil
  • 1/4 cup minced onion or 3 green onions chopped
  • 2 eggs, beaten
  • 1/2 pound chicken breasts, diced small
  • 1/2 pound fresh spinach
  • 1/2 cup bean sprouts
  • Coarsely chopped peanuts if desired

Easy Florentine Pad Thai Directions

    Make Pad Thai Sauce by combining all ingredients in a medium saucepan over medium heat and whisk well. Bring to a boil, cover and remove from heat while preparing rest of recipe.
    Cook noodles in enough water to cover until softened, but not mushy. Strain, rinse in cold water and set aside for the starch to cling them all together.
    Heat oil in a large skillet over medium high heat until hot. Add onions and cook for 2 minutes, stirring often. Add egg, constantly stirring, for 1 minute. Add chicken, breaking apart carefully. Cook, while stirring frequently, until no longer pink in the middle. Add spinach and bean sprouts. "Stir fry" until spinach has completely cooked, mixing everything in skillet as you are cooking. Add cooked noodles and pad thai sauce, stir well and bring up to temperature. Cook one additional minute before removing to serve hot. Scatter peanuts over the top if desired.
    *Feel free to purchase prepared Pad Thai Sauce if desired.
     
Top