I’ve made this recipe a few times and it’s nothing short of nutritious and delicious. Serve it over rice noodles or brown rice. The flavor is full and the dish is fragrant, but it’s not overly spicy. You will love it!
1/3 cup finely chopped fresh basil
1/3 cup finely chopped fresh mint
1/3 cup finely chopped cilantro
3 tablespoons finely chopped peeled fresh ginger
4 garlic cloves
1 1/2 tablespoons soy sauce
1 1/2 tablespoons fish sauce (nam pla)
1 1/2 tablespoons canola oil
1 1/2 tablespoons (packed) brown sugar
1-2 Serrano chili, stemmed, chopped
6 skinless boneless chicken breast halves (about 1 1/2 pounds total). I cut mine into smaller servings as shown in the photo.
1. Combine all ingredients, except for chicken, in food processor. Process until well blended, scraping down sides of bowl occasionally.
2. Pour over chicken in a glass dish or gallon bag, covering completely.
3. Cover (if in glass dish) or seal (if in bag); chill at least 2 hours, turning chicken occasionally. (Can be made 1 day ahead. Keep chilled.)
4. Meanwhile, prepare your grill (medium-high heat). Grill chicken until cooked through, about 5 minutes per side.
5. Transfer to plates and serve.
Adapted from: Bon Appétit, July 1998
If I was forced to choose my favorite restaurant in this city, it would probably be Tommy’s Thai. This little Colfax gem has been in business for over 20 years and offers a variety of Thai and Chinese fare. My personal favorite is the pad thai. Every ingredient is fresh and despite the fact that it contains wide noodles (not usually my bag), this dish doesn’t leave you with that overstuffed feeling. Tommy’s pad thai is made with rice noodles, eggs, bean sprouts, ground peanuts, and green onions. AND, it is gluten-free! Can’t beat that. I should also note that Tommy’s egg rolls are award winning. They are quite good. I haven’t tried a better one anywhere else.
Most people don’t realize that the owners of Tommy’s have another restaurant in Littleton called Wild Ginger. Wild Ginger has not been around as long as Tommy’s. They offer a lot of the same dishes, but their menu is more focused on traditional Thai food. Wild Ginger is closer to where Andy lives and so we frequent both restaurants.
Things to keep in mind: Tommy’s is small and they do not take reservations of any kind. Plan accordingly. Wind Ginger is a little larger and they do take reservations,