Arts & Entertainment

Market Meals: Pad Thai Noodles with Chicken or Beef

A recipe made from mostly Riverdale Park Farmers Market produce.

Thai food at the Riverdale Park Farmers Market might seem out of place, but by picking up a few ingredients from the market and mixing it with some ingredients in your pantry, a thai dinner can be on your table in 30 minutes.

Ingredients:

From Market:

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  • 2 Bell Peppers, matchsticks (Earth Spring Farms)
  • 1 Asian-style Eggplant, cubed into 1/4-inch pieces (Earth Spring Farms)
  • a Bunch of Thai Basil, chopped (ECO City Farms)
  • 3 Red Chilis, chopped, remove seeds to lessen amount of heat (Thank God It's Fresh)
  • 1 lb. of Chicken or Beef, sliced into strips (Groff Content)
  • 1 Onion, sliced (occasionally Musachio Produce will have on hand)
  • Honey (Ferry Landing Farm)
  • 2 Carrots, matchsticks (Earth Spring Farm)
  • 2 cloves of garlic, sliced (Musachio or TGIF)

From Pantry:

  • Whole wheat spaghetti (box)
  • Peanut butter
  • chicken stock
  • soy sauce
  • oil (sesame for best flavor)
  • 1 tbsp. ginger paste or 1-inch of fresh ginger, grated.
  • 1 lime, juiced

**for extra crunch you can add bean sprouts, scallions, baby corn (but it's not required)

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Directions:

  1. In a separate pot, cook package of spaghetti as directed from box. Drain.
  2. Saute chicken or beef into strips in a tbsp. of oil over medium heat in a pan or wok with ginger and garlic and a tsp. of soy sauce. Cook through. (Could substitute tofu or leave out for vegetarian meal)
  3. Remove meat from pan. Add vegetables now and saute until onions are translucent. The carrots and peppers should still be crunchy. If adding bean sprouts or baby corn wait until after noodles are added.
  4. Remove vegetables. Now for the sauce. Add 2 tbsp. of honey, 2 tbsp. of soy sauce, 2 heaping tbsp. of peanut butter, thai basil (keep 1/4th of the amount as garnish) and lime juice. Mix in pan until melted. Add chicken stock to thin out, about 1/4 of a cup. Then add cooked noodles, meat, vegetables (bean sprouts, baby corn, too.) and chilis.
  5. Allow to cook together for another 5 min. If there isn't enough sauce add more chicken stock - for each 1/4 cup of stock, add 1 tbsp. of peanut butter, 1 tsp. of soy sauce and 1 tsp. of honey.
  6. Add salt/soy sauce to taste. Use scallions and basil as garnish. Could also use crushed peanuts.

Serves 6 to 8 people.


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