Cooking Club Recipes January 2018

Pad Thai with Chicken

Serving Size: 10-12 people

 

INGREDIENTS

Sauce

1 2/3 Cup Chicken Stock (or Water)

2/3 Cup Soy Sauce

1 Cup Brown Sugar

1 Cup Peanut Butter

1/3 Cup Fresh Lime Juice

1/3 Cup Rice Wine Vinegar (or omit this and use equal amount of lime juice)

1 ½ Tbsp ++ Sriracha (start with 1 Tbsp and add more for spice)

1 ½ Tbsp Minced Garlic

1 ½ Tbsp Minced Ginger (1/2 Tbsp ground ginger)

 

Pad Thai

Approximately 20oz Rice Noodles, cooked and rinsed

1 ½ Tbsp Olive Oil

4-5 Eggs, beaten

5 Chicken Breasts, sliced or cubed

2 ½ Cups of Sprouts

 

Garnish

Chopped cilantro, chopped peanuts, lime wedges, Sriracha

 

DIRECTIONS

1. Whisk together sauce ingredients and set aside
2. Cook noodles, rise and set aside
3. Heat skillet to medium heat and add oil. Add the chicken and cook until browned and mostly cooked through. Push all of the chicken to one side of pan and pour in the egg and scramble.
4. Add the cooked noodles to the pan and pour sauce over. Reduce heat to medium-low. **The mixture will be very thin** Cook for about 5 minutes, stirring frequently to thicken. Stir in the sprouts and remove from heat.
5. Top with desired toppings and adjust the spice on individual servings

 

Baked Vegetable Spring Rolls

Serving Size: 16 Rolls

 

INGREDIENTS

2 Garlic Cloves

2 Medium Onions, finely chopped

4 Tbsp Extra Virgin Olive Oil, Divided

1 Cup String Beans, ends cut off and sliced on a diagonal, approximately 1 inch pieces

2 Cups Carrots, julienned

2 Cups Zucchini, julienned

1 Cup Bell Pepper, julienned

4 Tbsp Soy Sauce

½ tsp Salt

½ tsp Pepper

8 Filo Pastry Sheets (layer 2 at a time and cut into squares with scissors)

2 Tbsp Roasted Sesame Seeds for garnish

 

DIRECTIONS

1. Preheat oven to 400 degrees
2. Pour 2 Tbsp Extra Virgin Olive Oil into skilled over medium heat. Add garlic and onion and sauté for 1-2 minutes.
3. Add all vegetables and sauté for about 15 minutes
4. Add soy sauce, salt, and pepper, toss evenly to coat the veggie mixture
5. Make rolls: Lay 2 squares on the working area. Spoon vegetables on the part closest to you. Roll once, tuck in the sides, and keep rolling until you reach the end of the pastry. Wet fingers with water and dab ends lightly to seal. (See photo below for a visual)

1. Line baking tray with parchment paper
2. Brush each roll with remaining Extra Virgin Olive Oil
3. Bake for 15 minutes or until golden brown.

 

**Enjoy with a dipping sauce on the side**