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HomeDutch Oven Chicken Paad Thai

Dutch Oven Chicken Paad Thai

Tonight we had Missla’s cousin over for dinner. They are a really cool couple and have a new baby girl and a six year old son. After dinner’s revelry and merriment, we played “Qwirkle” a game much like Scrabble, but instead of making words, the tiles all have 6 shapes in 6 colors, and you line up the tiles in rows and columns. (Like colors in columns, like shapes in rows.) When you complete all 6 tiles in a row or column, it is a Quirkle, and is worth 12 points. I don’t like to brag too much, but I got 5 Qwirkles and won the game.

Earlier in the day I had spent 7 hours building a sled with the scouts for our Klondike Derby race. I was pretty worn out, so I’m glad I picked something easy. This is a variation on the Shrimp Paad Thai that was featured earlier. I tweaked it just a little and I think it turned out better.

Ingredients

Oil
Garlic
Chicken,  cubed
Curry
Ginger  powder
Rice  noodles
Bean Sprouts,  whole
Red bell pepper,  chopped
Green bell pepper,  chopped
1/2 red  onion,  chopped
1 cup  coconut milk
Cilantro,  minced
Peanuts, crushed

Preparation

1. Heat  dutch oven to about 350 degrees.
2. Saute garlic in oil.
3. Add chicken and  braise,  mixing  in generous shakes of curry and ginger.
4. Soak  the rice noodles in  warm  water according to package directions and set aside for later.
5. Add vegetables and half of cilantro.
6. Add noodles after vegetables begin to  tenderize.
7. Add coconut milk and  stir.
8. Let cook for 10-15 minutes until vegetables are tender,  stirring  often.
9. Serve  with  minced  cilantro and peanuts.
10. Peanuts  can  be  crushed  by placing them in a plastic zip  top  bag, placing inside a kitchen towel and hitting with a hammer or meat tenderizer.
Credit: Foodista

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