Friday, October 24, 2008

thai chicken skewer wraps with kow pad (fried rice)

This is my final test of a Cuisine at Home recipe.  The thai chicken skewer wraps were the last of the recipes I culled from my 2 year supply of Cuisine at Home magazines.  It seems that most of my choices were asian-inspired recipes and I found that many of them used red pepper flakes that brought way too much heat to the table.  I probably should not have tried to do them all in a two week period, but spread them out amongst less-spicy meals.

The peanut sauce was really good, even though I did make way too much.  I did save the remainder to use on ramen noodles. I did not necessarily follow the kow pad recipe exactly.  It was okay, but nothing special.

If I attempt this recipe again, I will make the following alterations: 
  • use iceberg lettuce 
  • velvet the chicken in small pieces and stir-fry it with some of the peanut sauce (instead of skewering and broiling -- no flavor)
  • omit the cilantro
  • make less of the peanut sauce

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