While we were sad for Monica’s premature exit from second chances, it is always good to be in the company of kindred spirits.
Unsurprisingly, Monica and I both rely heavily on our exceptional looks and charm to get by in life. In our younger years, we went head to head in a college flirt-off. While Monica was shimmying, winking and pouting her way into the hearts and minds of many, my attempts were mistaken for an out-of-control epileptic episode.
While Monica may have won many years ago, I’ve been refining my technique in order to score the ultimate prize – Jeff McDreamy Dreamboat. Every post-second chances exit meal shared with our friends is another step closer to the Holy Probst (well unless Spencer’s experience being on the bottom gets in the way)! It is also a chance to bathe in the delicious irony that her love of the clam was ultimately her undoing.
How can we ensure Monica doesn’t win the great race to Probsty’s heart? Carbs!
The Monica Padilla Thai offers a delicious, spicy kick, comfortingly swaddled in an enormous pile of rice noodles.
Monica Padilla Thai
200g dried flat rice noodles
400g chicken breast, thinly sliced
2 eggs, beaten
100g bean sprouts
2 cloves minced garlic
2 tablespoons fish sauce
2 tablespoons sugar
1 tablespoon sesame oil
Juice of 1 lime
2 shallots, thinly sliced
1 red chilli, thinly sliced
Roasted chopped peanuts, to garnish
Cook rice noodles as per packet directions and drain. Set aside.
In a hot pan, pour beaten eggs and cook until firm. Remove from pan and chop into small pieces.
Add chicken to the hot pan and stirfry until cooked through. Add garlic, fish sauce, lime juice, half of chilli, sesame oil and sugar and cook until combined.
Add noodles, egg and beansprouts and toss through chicken mixture. Serve garnished with chilli, shallots and roasted peanuts.