Dutch Oven Chicken Paad Thai
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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.
Bean Sprouts, whole
Red bell pepper, chopped
Green bell pepper, chopped
1/2 red onion, chopped
1 cup coconut milk
1. Heat dutch oven to about 350 degrees.
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.
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