Staring at the pages in front of me, my heart sank a little. My vision started to blur a little and all the numbers on the pages was processing into an unidentifiable code in my brain. I felt a little weak.
Rate=−d[A]/ dt =k[A]
How on earth do you even do Logs? Differentials? I don’t even know what they mean. My scientific calculator seemed more like a heavy weight in my hand than the saving grace of my life.
“I want to go to medical school. I want to be a doctor.”
It’s just another one of those days I had to take the extra effort to remind myself why I even got myself into this class.
My phone buzzed in my pocket. I sighed hoping it wasn’t another coupon deal or ad for a vacation deal. Or even worse an email from my professor about another homework assignment he forgot to tell us about. I was not ready for this at all.
I flipped open the screen.
It was a notification from SprinkleofVanillaSugar – someone had commented. I felt my heart make a little leap and my stomach flip. I couldn’t help but force a little grin. I opened up to read a beautiful, appreciative comment left by another blogger who had stumbled across my blog from a link party. Those sweet, kind words just made my day. Although that individual would never know how much it meant to me to read that simple message, but I hope that all my readers know how much it really means to Zoe and I to read all your wonderful feedback. Regardless of the length of the comment, or the number of comments SprinkleofVanillaSugar receives, its the thought and the effort behind expressing gratitude and appreciation that touches me. Even though everyday I stumble across some incredible recipes, I tend to forget to leave a quick note of admiration. But being at the receiving end, I realize how special every single comment is to me.
Somehow, after those kind words I couldn’t help but feel reassured that somehow, just somehow I would make it through my day, my summer, my college life to hopefully achieve my dream of becoming a naturopathic doctor. TO be able to help people live healthier, happier lives through their lifestyles. This was WHY I started this path in the first place and WHY we both started this blog.
This blog has opened my heart to the possibilities of how healthy eating can change someone’s life. It definitely has helped me eat healthier and inspired me to create dishes for others to enjoy.
SO this post is dedicated to our wonderful readers and followers! Thank you for making this possible! Pad kra pao gai ผัดกระเพราไก่ is another classic street food! This time it’s not from the Middle East, but from the thriving, populated streets of Southeast Asia – Thailand. Why street food? Well, first of all, simply because I love street food. I grew up surrounded by street food – Hong Kong is absolutely famous for their street foods – their egg waffles, curry fishballs, dim sum. Also, to me that word just embodies what food really should be all about – fast, tasty and simple! Zoe and I debated on using multiple recipes, but after discovering Mark Wien’s authentic, gorgeous Thai basil chicken I was sold. This is a dish of juicy chicken charred on a fiery, hot wok; scented with fresh fragrant basil leaves and flavored with spicy red chilis. A must-have meal that is absolutely to die for.
(Look at how succulent and brown the chicken is?)
To add our sprinkleofvanillasugar twist to this we served it with a coconut cauliflower rice. We honestly haven’t had too much success with cauliflower rice previously just because I couldn’t seem to be satisfied with its lack of texture and substance. I grew eating rice so cauliflower rice didn’t seem to meet my expectations. It just wasn’t quite perfect.. yet. However, for some odd reason, this coconut milk cauliflower pairs so well – in fact – maybe even better with this street food classic.
(And I LOVE HOW the Cauliflower just looks like fluffy white rice – isn’t it amazing?)
Adapted from eatingthaifood – serves 1
- 1/4 of a head of cauliflower
- 2 tbsp of coconut milk (or more)
- 1 chicken thigh (200g)
- 2-3 red thai chilis, deseeded
- 5 cloves of garlic, minced
- 1 tsp oyster sauce
- 1 tsp GF Soy Sauce
- 1 tsp honey
- handful of fresh thai basil/regular basil leaves (no stalks)
- 1 egg
How to Make:
For the Egg:
- Heat your pan up to medium. Crack your egg into the pan and allow it to set and the edges to crisp and brown. Dish out and set aside.If you want your eggs cooked through, flip slightly cook the other side.
For the Rice:
- In a blender, pulse cauliflower florets till you get something that resembles breadcrumbs.
- Heat a dry non-stick pan over medium heat. Add your cauliflower rice. This is simply to toast and soften the cauliflower. Stir occasionally.
- After 2-3 minutes, add in the coconut milk. Keep mixing.
- Once the cauliflower is cooked through and soft, take out and dish onto a plate.
For the Thai Basil Chicken:
- Heat your wok/non-stick skillet over medium-high while you prep you ingredients.
- The key is have everything you need ready, because this doesn’t take long to cook. Measure out your sauce ingredients, mix and set aside.
- Slice you chicken into small bite sized pieces.
- Add your chili and garlic into the hot pan. Stir-fry for 20 seconds.
- Add your chicken in in a single layer (make sure the pan isn’t crowded or else the chicken starts to stem more than brown). The pan should be hot enough so the chicken chars almost immediately.
- After 30-60 seconds, flip the chicken pieces individually to brown the other side. (if too dry add a little water).
- After all the sides are nicely brown and slightly charred (2 minutes), add in the sauce mixture. Stir-fry for 30 seconds.
- When the chicken is just cooked through, toss in the thai basil. Mix. Scoop over cauliflower rice. Place your prepared egg. Sprinkle on garnishes of basil, peanuts, chili and serve!
How to Serve:
Traditional Method: Thai Basil Chicken usually is made of diced up chicken breast stir-fried in a mixture of light and dark soy, with a generous addition of thai holy basil. Unbeknownst to most people, there are actually 3 kinds of basil used in thai cooking: Thai Sweet Basil (horapha), Thai Holy Basil (kaphrao) and Lemon Basil (maenglak). This particular dish calls for thai holy basil which is in fact a little peppery and even slightly hot. It’s leaves are very, very fragrant and imparts a distinct flavor.
Our Suggestions: It is often difficult to find thai holy basil. We always use regular italian basil as a substitute. There is still a delicious scented flavor which makes for a great (not perfect substitute). Also, to replicate that delicious street food flavor, you will need an extremely hot wok/pan to cook this in. Usually street food is known to be quite oily and fatty, so we opted for an oil – free version using a VERY HOT non stick skillet.
Before you serve, sprinkle with toasted peanuts, fresh basil, coconut flakes, or chili flakes.
Paleo: For oyster sauce substitute check out this recipe and coconut aminos in place of soy sauce. You may have to adjust seasoning according to personal preference.
Vegans: You can omit the egg. We have also seen this dish made with tofu which is a great substitute. Here is a recipe we’ve seen that may work.
Chicken Thighs: Alternatively you can use an equivalent amount of chicken breast. You can try using pork as well.
Honey: Can substitute with coconut sugar – that would be delicious! If you are using regular sugar, use slightly less!
Chili: We used small thai chilis, you can use larger red chilis (it gives a beautiful color). They will be less hot, so adjust according to your taste.
Portion Sizes: If you are making more than 1 portion of this, make sure you make this recipe in batches. The rule of thumb for street foods is to make these 1 portion at a time – that is the key to making it taste the best!
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