I’m reposting an earlier recipe because I took a pic of the finished product earlier today. This is one of my “go-to”recipes since it’s not that hard to make, however it does require a lot of prep in terms of cutting and chopping everything to be ready for the quick stir fry.

• 1/3 cup sugar
• 1/3 cup tamarind paste (store-bought or made yourself – can be substituted with ketchup in a pinch but not recommended)
• 2/3 cup fish sauce
• 2-3 thai chili’s (or other chili that you prefer)
• 4 garlic cloves
• firm tofu (optionally soaked in soy sauce for a few hours)
• 1 package pad thai noodles
• 2-3 green onions
• 1 cup loose bean sprouts
• 1 carrot
• 1 lime
• 2 eggs
• 1 chicken breast (or 12 shrimps or combination of chicken and shrimp)
• 2/3 peanuts
• coriander/chinese parsley for garnish

1. Soak the noodles in warm water for 30 minutes, do step 2 while waiting.
2. Prep all the ingredients by slicking the green onion into 3/4″ pieces, julienne the carrot and tofu, wash the bean sprouts, and slice the chicken breast into thin strips.
3. Make the sauce by combining the fish sauce, sugar and tamarind paste, stir well until sugar is dissolved.
4. Put the wok on the stove and turn to maximum setting, when the oil in the wok is smoking, quickly add the garlic and chilies, followed by the chicken. If using shrimp, add shrimp when chicken is almost completely cooked and then cook thoroughly.
5. Move the cooked chicken and shrimp to one side of the wok, exposing about half of the bottom of the wok, add a bit more oil. When the oil heats up, add the eggs and scramble lightly, then mix the entire meat mix with the eggs.
6. Wait for wok to heat up again then add the softened noodles. Add the sauce to the mix and toss until almost cooked. Add the carrot/green onions/bean sprouts, toss, then serve on a plate.
7. Garnish with coriander and crushed peanutes, and slices of lime.

My Facebook status usually displays what I’ve cooked for dinner when I get the energy to do something homemade. I usually get messages for recipe’s so I’ll be listing them here. Like all recipes, there are endless variations and substitutions available, however this is a quick easy recipe that I use.

Jason’s Roast Chicken

Ingredients:

• Whole roast chicken
• Dijon mustard
• Garlic
• Carrots
• Celery
• Onions
• Sale & pepper
• Olive oil

Instructions:

1. Dice carrots, onion and celery into largish pieces. Line the bottom of the roasting pan with these vegetables and lightly cover with olive oil.
2. Using scissors (or kitchen shears or large chef’s blade) cut away at both sides of the spine of the chicken. Remove neck and gizzards if they are there and dispose (this recipe doesn’t use them). Wash and rinse the chicken and pat dry.
3. Slice garlic thinly and put underneath the skin of the chicken between the skin and the breast/thighs. Brush mustard on the chicken skin, lightly drip olive oil on chicken, and sprinkly salt and pepper.
4. Score the thighs of the chicken with 1-2 cuts so that it cooks as quickly as the breast meat.
5. Place the chicken on top of the vegetables and put in a 400F oven for 45 minutes. Place a piece of foil on top of the chicken for the first 30 minutes, take off with 15 minutes left to go.