Pad Thai

The combination of peanut butter and cilantro is surprisingly yummy in this dish. I love the way the house smells when I cook this up for dinner. I make this fairly spicy but it's easy enough to tinker with the heat level by reducing the red pepper flakes and the hot sauce. ;)


Pad Thai

1 lb lean ground turkey or 2 chicken breasts chopped
1 tbls sesame oil
1 tbls olive oil
2 stalks celery, chopped
1 anaheim pepper, chopped
1 onion, chopped
1 tbls garlic
1/2 cup matchstick carrots
1 package mushrooms, chopped
2 cups chicken broth
1/2 cup chopped fresh cilantro
2 tbls vinegar
2.5 tbls reduced salt teriyaki sauce
2 tbls flour
3 tbls peanut butter
1 tsp honey
1/8 cup crushed peanuts
1/8 tsp ginger
1/8 tsp dry mustard
1.5 tsp red pepper flakes
1/3 cup hot pepper sauce
1/4 tsp cajun seasoning
1/8 tsp black pepper
1/2 tsp Mrs Dash Chipotle seasoning
Bunch of green onions, chopped (optional)

In a skillet, on medium-high heat, cook the turkey, onion, celery, pepper, mushroom, carrots, garlic, olive oil, and sesame oil. In a small bowl combine the flour, ginger, dry mustard, red pepper, cajun seasoning, black pepper, and Mrs. Dash. When the meat has finished cooking sprinkle the dry seasonings in the skillet and stir until combined. Add the broth, vinegar, teriyaki, honey, peanut butter, hot pepper sauce, crushed peanuts, and cilantro. Stir everything together and bring to a boil. Reduce heat to medium-low and cook until the sauce thickens. Toss in the green onions at the very end if you are adding them. Serve over pasta.

A couple pictures of the process...
Everything is all combined (except the green onions) and ready to bring to a boil. Man that is some spicy steam....mmmmm hot pepper huffing...my nose will never be the same.

The sauce has thickened up and reduced down and is ready to be served. This is the moment you toss in your green onions if you are using them. The dish really does have a lovely color to it.