The weather was warm, the sky bright blue and the temperature felt close to 70 degrees; so, not to long ago, I decided to try out something new for me and my Baby to enjoy...
Ended up, as usual, overdoing it slightly; but I find that my love of prepping, and preparing, is only ever outweighed by the enjoyment I see others get when I've succeeded in making something special...

So to start the meal off right, and in keeping with our theme of far-eastern cuisine, I prepared for the both of us "Vietnamese Summer Rolls" with a "Spicy Peanut Sauce"
These are an incredibly tasty blend of fresh Herbs (such as Basil and Mint) as well as shredded carrot, radicchio and red an green cabbages with just a hint of cumin-wrapped up in "Spring Roll" rice paper and lightly pan fried for a wonderfully flavorful app' with the homemade dipping sauce...

Served along with it was a "Grilled Romaine Wedge Salad" that was garnished with sliced Avocado, shredded Carrot, sliced Almonds, Golden Raisins and Ginger dressing-it was a very nice mix of flavors and helped to bridge us to what was, finally, the main course for evening...
Homemade "Chicken Pad Thai" -prepared table side just for the fun of it...
Loved this, really and truly I did...

From the marinated thin sliced and tenderized chicken, with the homemade "Pad Thai" sauce, all the way to the final garnishing of roasted chopped peanuts and lime wedges-it was truly an amazingly layered and delicious dish to both make and serve...

I won't continue to prattle on with more superfluous details (I know I can go on and on sometimes) but let's just say all the prep was worth it in the end; when I took the super-heated cast-iron skillet out and started putting it all together for us I felt like a real Chef (almost) and my Baby happily took more then a few pics, which I made into one of my first mini-movie-slideshows...

Then we both got to enjoy a little taste of the "Far East" at home...
So perfect on a sunny day outdoors and oh so "Definitely Delish"

"Chicken Pad Thai"

Ingredients:
For the sauce:
1 1/2 Tablespoons tamarind concentrate/paste
1/4 cup Fish sauce
1/2 teaspoon Chili Sauce
1/3 cup packed light Brown Sugar
1/8 teaspoon fresh Black Pepper
1 teaspoon lime juice
For Chicken:
2 large boneless skinless Chicken Breasts
1 teaspoon Cornstarch
3 tablespoons low sodium Japanese Soy sauce
1 teaspoon toasted Sesame Oil
For Pad Thai:
4 cloves garlic, minced
3 Scallions (green onion), sliced
1/4 teaspoon crushed Red Pepper flakes
2 cups fresh Bean Sprouts
1/4 cup Chicken broth
1/2 cup shredded Carrots, for garnish
1/2 cup shredded Red Cabbage, for garnish
1/4 cup Cilantro leaves, for garnish
2 additional sliced Scallions, for garnish
1/3 cup roughly chopped Peanuts, for garnish
Lime wedges, for garnish
1 Egg
Peanut or Vegetable oil, for stir-frying
6 ounces wide Thai rice noodles

*"Pad Thai with sliced almonds as garnish"*

Directions:
Make the sauce:
1. In a small saucepan, whisk together the tamarind concentrate with 1/2 cup warm water over medium heat. Then whisk in the remaining sauce ingredients and cook for 2 minutes...
2. Remove from heat and set aside till ready to use...

Make the noodles:
1. Fill a large pot with hot water. Add the rice noodles and cover the pot, allowing them to soak and soften for 8 to 10 minutes, or until they're barely al dente. The noodles will eventually be stir-fried so be careful not to overcook them...
2. Drain the noodles and rinse them with cold water to prevent them from sticking together...

For the Pad Thai:
1. Cut the chicken breasts into slices or chunks. Then place the chicken in a medium bowl. Whisk together the cornstarch with the soy sauce and sesame oil. Then pour it over the chicken, stirring to coat...
2. Cut, slice, shred and chop all of your vegetables and herbs in preparation...
3. Heat a wok or large cast iron pan over medium-high heat. Add 1 to 2 tablespoons of peanut oil then add the minced garlic and crushed red pepper flakes and cook, stirring continuously, for 30 seconds until the garlic is golden brown and fragrant...
4. Add the chicken to the pan (including all liquids), the Pad Thai sauce and then cook while stirring frequently until it is no longer pink. Now add 1 to 2 tablespoons of chicken broth at a time to the pan while the chicken is continuing to cook to prevent it from drying out. (You may not use the entire 1/4 cup of chicken stock)
5. I will add just a few pinches of the vegetables and the sliced green onion at this time to vary the texture in the final dish...
6. Add the drained rice noodles to the pan, stir to combine for 1 minute, then add the mung bean sprouts and gently stir to combine...
7. Push everything to the side of the pan and add a splash of sesame oil. Crack the egg in the pan and scramble it, cooking till done. Add a tablespoon of chopped peanuts, soy to taste and mix to combine everything together...
8. Transfer the noodles to serving dishes and garnish with the sliced carrots, shredded red cabbage, cilantro, scallions, peanuts and lime wedges...

Notes:
1. Easily made into a vegan or vegetarian style dish with the removal of chicken, broth and egg. Just add additional vegetables if desired along with a few tablespoons of water or vegetable stock to avoid drying up.
2. You could use Tempeh, Tofu, broccoli or another vegetable as a main substitute for the chicken, and then marinate it and add it to the dish at the same step you add the chicken in the above recipe. (Though certain vegetables might need to be blanched, soaked or steamed slightly to tenderize before cooking)