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@duerr29: another month of setting the bar ridiculously high! i honestly think i’ll see more success this month than last though (i hope at least) #projectpan #projectpanning #projectpan2026 #projectpanupdate #projectpangoals @Pure Brazilian @OUAI @Briogeo @IGK Hair @AMIKA: @Moroccanoil @philosophy @Wildfleur @ILIA Beauty @Saie @Summer Fridays @Provence Beauty

grace | ⚢🪷🥥🕯️
grace | ⚢🪷🥥🕯️
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Sunday 08 November 2026 19:37:21 GMT
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Chicken pad thai✨ Sauce:▪️3 Tbsp Fish Sauce▪️4 Tbsp Sugar▪️3 Tbsp Tamarind Paste▪️1 Tbsp Fresh Lime Juice▪️3 Tbsp Warm Water▪️ Pad Thai:▪️7 oz. Medium-Width Dry Rice Noodles▪️Neutral Oil▪️8 oz. Firm Tofu, cut into small cubes▪️8 oz. Boneless Skinless Chicken Breast, thinly sliced▪️Kosher Salt & Pepper▪️1 Shallot, thinly sliced▪️3 Garlic Cloves, finely chopped▪️2 Eggs▪️3 Scallions or Garlic Chives, cut into 1-inch pieces▪️2 Cups Bean Sprouts, divided▪️1/2 Cup Roasted Peanuts, roughly chopped, divided▪️Lime Wedges, for serving▪️ 1️⃣ Prepare the noodles: Place the rice noodles in a large bowl and cover with warm water. Soak for about 1 hour, or until pliable but still slightly firm, then drain. 2️⃣ Make the sauce: In a small bowl, stir together the fish sauce, sugar, tamarind paste, lime juice, and water until combined. Set aside. 3️⃣ Heat a large cast iron skillet or wok over high heat. Add a generous drizzle of oil, then add the tofu and cook for 3–5 minutes, gently tossing occasionally, until golden brown on multiple sides. 4️⃣ Add a drizzle more oil along with the shallot and cook for about 1 minute, then add the garlic and cook for about 30 seconds, until fragrant. Add the chicken, season with 1/2 tsp kosher salt and a few grinds of black pepper, and cook for 2-3 minutes, stirring frequently, until nearly cooked through. 5️⃣ Push everything to one side of the skillet and add another drizzle of oil to the empty side. Crack in the eggs, season lightly with kosher salt and pepper, and let set for about 30 seconds. Lightly scramble the eggs, then toss together with the tofu and chicken. 6️⃣ Add the drained noodles and pour in the sauce. Toss everything together for 3-5 mins until the noodles are tender and have absorbed the sauce. If the skillet seems dry before the noodles are tender, add a splash more water and continue cooking until the noodles are to your desired tenderness. 7️⃣ Add the scallions, 1 Cup of the bean sprouts, and half of the peanuts. Toss together and cook for about 30 seconds, just until the bean sprouts begin to soften. 8️⃣ Transfer to plates and serve with the remaining bean sprouts, peanuts, and lime wedges. Enjoy! . #maxiskitchen #padthairecipe
Chicken pad thai✨ Sauce:▪️3 Tbsp Fish Sauce▪️4 Tbsp Sugar▪️3 Tbsp Tamarind Paste▪️1 Tbsp Fresh Lime Juice▪️3 Tbsp Warm Water▪️ Pad Thai:▪️7 oz. Medium-Width Dry Rice Noodles▪️Neutral Oil▪️8 oz. Firm Tofu, cut into small cubes▪️8 oz. Boneless Skinless Chicken Breast, thinly sliced▪️Kosher Salt & Pepper▪️1 Shallot, thinly sliced▪️3 Garlic Cloves, finely chopped▪️2 Eggs▪️3 Scallions or Garlic Chives, cut into 1-inch pieces▪️2 Cups Bean Sprouts, divided▪️1/2 Cup Roasted Peanuts, roughly chopped, divided▪️Lime Wedges, for serving▪️ 1️⃣ Prepare the noodles: Place the rice noodles in a large bowl and cover with warm water. Soak for about 1 hour, or until pliable but still slightly firm, then drain. 2️⃣ Make the sauce: In a small bowl, stir together the fish sauce, sugar, tamarind paste, lime juice, and water until combined. Set aside. 3️⃣ Heat a large cast iron skillet or wok over high heat. Add a generous drizzle of oil, then add the tofu and cook for 3–5 minutes, gently tossing occasionally, until golden brown on multiple sides. 4️⃣ Add a drizzle more oil along with the shallot and cook for about 1 minute, then add the garlic and cook for about 30 seconds, until fragrant. Add the chicken, season with 1/2 tsp kosher salt and a few grinds of black pepper, and cook for 2-3 minutes, stirring frequently, until nearly cooked through. 5️⃣ Push everything to one side of the skillet and add another drizzle of oil to the empty side. Crack in the eggs, season lightly with kosher salt and pepper, and let set for about 30 seconds. Lightly scramble the eggs, then toss together with the tofu and chicken. 6️⃣ Add the drained noodles and pour in the sauce. Toss everything together for 3-5 mins until the noodles are tender and have absorbed the sauce. If the skillet seems dry before the noodles are tender, add a splash more water and continue cooking until the noodles are to your desired tenderness. 7️⃣ Add the scallions, 1 Cup of the bean sprouts, and half of the peanuts. Toss together and cook for about 30 seconds, just until the bean sprouts begin to soften. 8️⃣ Transfer to plates and serve with the remaining bean sprouts, peanuts, and lime wedges. Enjoy! . #maxiskitchen #padthairecipe
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