Spice up your life!

Hey,  I totally think all that summer day dreaming worked around here.  We had the most beautiful day yesterday!  We were able to spend it riding bikes and taking a nice long walk.  The kids slept like angels last night! 

So I decided to think warm spicy thoughts with our dinner last night as well.  We made Pad Thai, it was yummy.  Here is the recipe, but instead of shrimp I used chicken breasts cut into bit sized pieces.  I also left out the tofu and added some cabbage. 

Have all the ingredients ready to go when you start this dish because it cooks crazy fast.  It is simple to prepare but it does take prep time with the chopping. 

The recipe is from the food network:

http://www.foodnetwork.com/recipes/food-network-kitchens/shrimp-pad-thai-recipe/index.html

Ingredients

• 8 ounces flat Thai rice noodles

These are the rice noodles I found at the store.  The directions are not in English but I did soak the longer then ten minutes, more like 30. 
• 1/4 cup fish sauce
• 1/4 cup raw or turbinado sugar
• 1 to 2 tablespoons hot Asian chili sauce (sambal oelek or sriracha)
• 2 tablespoons fresh lime juice, plus lime wedges for garnish

Here is a photo of the sauce ingredients.  Although it call for a lot of fish sauce this dish is not overly "fishy"  when it is done.  I made extra sauces as well because I like it saucy!  Ha!
• 1/4 cup vegetable oil
• 1 pound large shrimp, butterflied with the shells on
• 4 large cloves garlic, chopped
• 1 12-ounce package extra-firm tofu, cut into 1/2-inch cubes
• 6 radishes, cut into thin strips
• 4 scallions, halved lengthwise and cut into 1-inch pieces
• 1/2 cup roasted salted peanuts, coarsely chopped
• 2 cups bean sprouts
• 2 jalapeno peppers (red and green), seeded and thinly sliced into strips

Directions

Soak the noodles in a bowl of warm water until soft enough to separate, about 10 minutes. Mix the fish sauce, sugar, chili sauce and lime juice in a separate bowl. When the noodles are soft, drain and return to the bowl. Put the bowls and other ingredients next to the stove (this dish cooks quickly).

Heat a wok or large skillet over high heat until very hot. Add the vegetable oil, then add the shrimp and stir-fry until pink, about 2 minutes. Transfer the shrimp to a bowl using a slotted spoon; leave the oil in the pan. Add the garlic and tofu to the pan; stir-fry until just golden. Add the noodles and 1/4 cup fish-sauce mixture; stir-fry until the noodles absorb the sauce, about 3 minutes. Add up to 1/4 cup water if the noodles seem dry, but don't let them become mushy.

Paper plates,  I know, classy. 

Add the radishes, scallions and 1/4 cup peanuts; toss to combine. Stir in the remaining fish-sauce mixture. Taste and adjust seasoning (you can add more water, lime juice or fish sauce).

Return the shrimp to the pan and heat through, about 2 minutes. Transfer the mixture to a platter; top with bean sprouts, jalapenos and the remaining 1/4 cup peanuts. Serve with lime wedges.

Keep thinking those warm thoughts, and try warming your belly with this recipe!

Have a great Monday

Shannon