Peanut Pad Thai

I have never had the desire to eat Pad Thai.

For years, I have heard all sorts of chatter about the stuff.

"Pad Thai this...Pad Thai that..." Blah-blah-blah.

Until one day, I ordered it at our favorite Thai restaurant.

That day I realized just how amazing Pad Thai can be.

So what was I to do but make it myself?

That's the cook in me.

Peanut Pad Thai

8 ounces Pad Thai rice noodles (I use brown rice noodles)
3 eggs (or 1/2 cup tofu, if making vegan)
Thai Peanut Sauce (see below)
1/2 cup fresh bean sprouts
1/2 cup snow peas
1/2 cup chopped peanuts
1/4 cup cilantro, chopped
3 green onions, thinly sliced

Thai Peanut Sauce

One 14-ounce can coconut milk
1/4 cup curry paste (Green/Red/Panang both work well)
1/2 cup creamy peanut butter (to taste)
1 teaspoon salt
2-3 tablespoons sugar (to taste)
1-2 tablespoons lime juice
1/8 cup cilantro, chopped
1/8 cup water (only needed if sauce is overly thick)

For the Thai Peanut Sauce...
Put everything into a blender and blend until smooth.
Yep, it's that easy.



For the rest of the dish...
Bring a large pot of water to a boil. Remove from heat and add the noodles. Let sit for about 10 minutes, or until soft. Drain and rinse under cool water. Set aside.

Heat a large skillet/frying pan. Spray with oil. Crack the eggs into the heated pan and scramble until set (about 2 minutes). Take pan off burner and set aside (you can leave the eggs in the pan for later).

Meanwhile, make the Thai Peanut Sauce (see above).

Back in the large pan, combine the noodles, scrambled eggs, bean sprouts, snow peas, peanuts, cilantro, green onions.

Pour in the Thai Peanut Sauce. Toss until combined.

Keep burner on low and heat mixture until warm and bubbling slightly. Remove from heat.

Garnish with fresh cilantro.


Pairs great with blue Gatorade. (We're classy, be jealous.)

Devin's friend, Gomez, came over for dinner.
We love feeding people :)

Oh, and by the way, Happy St. Patty's Day.
(And a big Happy Birthday to my father-in-law).

Coconut Curry Noodle Soup

Tonight was so much fun.

Because...

1. Devin and I only spent 1 hour at the store buying groceries, rather than the 2 hours we wasted last week. Go us!
2. I made a really good coconut curry soup for dinner.
3. Devin loved it, and ate 3 bowls of it. Score.

As you can see, my night was quite wonderful :)

Oh, and did I mention that we ate by candlelight?

Hahaaa...what can I say? We are hopeless romantics? (or at least Devin is)

Coconut Curry Noodle Soup

• 1 tablespoon vegetable oil
• 2 tablespoons chopped shallots (or onions)
• 2 garlic cloves, chopped
• 1 tablespoon Thai curry paste (yellow or red or Panang) 
• 1 tablespoon curry powder
• 1 teaspoon Thai hot chili sauce
• 1 (14-ounce) can coconut milk
• 2 1/2 cups chicken broth
• 1 teaspoon fish sauce
• 1 teaspoon sugar

• 1 cup (1/2-inch cubes) peeled red-skinned sweet potato
• 1 cup (1/2-inch cubes) red potato
• 1/2 pound rice stick noodles
• 1 skinless boneless chicken thigh, thinly sliced
• 1/2 cup thinly sliced red onion
• 1 cup (coarsely chopped) red bell pepper
• 1 cup (coarsely chopped) green bell pepper
• 1/4 cup thinly sliced green onions
• 1/4 cup chopped fresh cilantro

1. Heat oil in heavy large saucepan over medium heat. Add shallots and garlic; stir until fragrant, about 1 minute. Reduce heat to medium-low. Stir in curry paste, curry powder, and sweet chili sauce. Add 1/2 can coconut milk. Stir until thick and fragrant, about 1 minute. Add remaining coconut milk, broth, fish sauce, and sugar; bring to a boil. Turn off heat, but leave a lid on to keep warm.
2. Cook diced sweet potato in a pot of boiling water (or in the microwave) until soft. Strain water and set aside in a separate bowl. Now cook the diced red potato in that same pot of boiling water (or in the microwave) until soft. Strain water and set in the same bowl as the sweet potato. Use that same pot to boil the rice noodles for about 3-5 minutes (until barely tender). Strain water from noodles and set aside.
3. Bring coconut broth to low boil. Add chicken, bell peppers and sliced onion. Place lid on saucepan and cook on medium to medium-low heat, until chicken is cooked through (about 10 minutes). Add sweet potato, red potato, and rice noodles; stir to heat through, about 1 minute. Divide noodles among bowls. Garnish with green onions and cilantro. Eat up!

**Inspired by this recipe.

Thai Curry...and My Crazy Busy Life

Dear Friends,
I am sincerely sorry for not posting in the past couple months. It has been since July and I feel awful about it. Life has been so busy lately with traveling, my sister's wedding, school starting again, and a random assortment of adventures! Here is a brief list of some of the things I accomplished this summer and fall (thus far):

1. Got a job at an amazing restaurant.
2. Gained the position to be the baker at this restaurant.
3. Built a bike and painted it.
4. Learned how to salsa dance from a native.
5. Hosted falafel parties at my house. Yum...
6. Bought rock-climbing shoes and rock-climbed A LOT.
7. Did trail-running 2-3 times a week.
8. Went boating numerous times.
9. Made 20 pies for my sister's wedding reception.
10. Spent a week and a half with my favorite Indonesian friend: Jane! <3
11. Got really sick with...mono. *cough, cough. (In addition to tonsillitis).
12. Healed completely and now feeling great!
13. Saw one of my favorite bands perform...twice! Imagine Dragons.
14. Moved into an AMAZING house.
15. Got my endurance up and now running 1.5 hours every other day.
16. Went to South Dakota and saw Mount Rushmore.
17. Realized that building a bike wasn't enough...so I bought a brand spankin' new Electra Amsterdam Sport, which I am in LOVE with.
18. Went sky-diving for the first time ever.
19. Hiked Mount Timpanogos.
20. Ran the Dirty Dash. (So much fun. Click to be amazed.)
21. Made many new wonderful friends.
22. Started teaching and tutoring some classes at elementary schools.
23. Got asked to make a wedding cake for a friend (so excited for this!)

And much much more! I have been so busy and having a blast!

PICTURES! I love pictures.

(Sorry for the overload!)

My next-door-neighbor, Craig, who helped me build and paint my bike. I couldn't have done it without him. Seriously, he is a bike master.

The original bike: a classic Trek.
Step 1: Take bike apart and pick out new parts.
Step 2: Sand down and rub with paint-stripper.

Step 3: Wash thoroughly and allow to dry.
Step 4: Paint with spray paints. I chose the colors white and green.
Step 5: After dried, re-assemble bike.
(Please forgive me for not posting a picture of the finished bike. At the moment I am putting on new tires.)

Some friends at my falafel party

Falafel patties with Baba Ganoush hummus, pan-fried potatoes and eggplant, sliced onions and tomatoes; drizzled with a falafel vinaigrette; all wrapped in hand-made flat bread. YUM. For my post on how to make these bad boys, click here :)

My friend, Jane, came to visit me...all the way from Indonesia!

She is so cute.

Me, trying to impersonate her. "1, 2, 5!"

Rock climbing. Love it, oh so much.

My little brother and I at Mount Rushmore.

Some of my brothers at the wedding. Aren't they so ruggedly handsome?

My sister and brothers :)

The pies I made for the wedding reception. These were so much fun to make.

The wedding reception table centerpieces

My beautiful Electra Amsterdam that I bought. It was originally $600, but the guy at the Cyclery gave it to me for a killer deal of $350.

This is me attempting to drink a Coke while the boat is speeding off. I ended up spitting up the soda pop all over myself. Nonetheless, it is a pretty cool picture. I edited the colors in it, and now I am just searching for any Coca-Cola photo contests to submit this to.

SKYDIVING!

Hiking Mount Timpanogos

Girlfriends :)

My best buddies!

WOWZA. Looking back, I realize that I accomplished a lot. I went on many adventures and LOVED every moment.

OKAY, okay...now onto the purpose of this post. Pictures are fun, but I know the real reason you read my blog is for the cooking. So I will not make you wait a moment longer...

CURRY! Vegetable Curry!

I love curry so much that I could probably eat it off a dirty old boot and still love it just the same.

I came up with this curry recipe for my friend Alyne's birthday party. It was quite the hit, and Alyne begged me for the recipe. So this one's for her :)

Panang curry is a type of Thai curry. It is much different than the ordinary red, yellow and green curries. It is both spicy and sweet...and absolutely mouthwatering. You can either buy panang curry paste from the store or you can make it from scratch. (I usually go the easier way and simply buy paste from an Asian market.) I have included a recipe for the paste and a recipe for the dish.

Sarah's Panang Curry

Panang Curry Paste:

• 5 large Chili peppers (red, dried, seeded and soaked)
• 1 teaspoon Galangal (a root), sliced
• 1 teaspoon fresh Lemongrass, sliced
• 1 teaspoon Coriander
• 1 teaspoon Cilantro, chopped
• 1 teaspoon Cumin
• 1 clove Garlic, chopped
• 5 Shallots, sliced
• 1/4 cup Peanuts (optional)
• 12 tablespoons Kaffir Lime (the rind), sliced
• 1 tablespoon Shrimp paste (optional)
• 1 teaspoon Salt (sea salt)
• 2 teaspoons Pepper (white)
• For better flavor, add 1-2 teaspoons Curry Powder

Preparation:

To make the panang curry paste, simply combine all the ingredients and blend them together in a food processor or blender.

The ingredients for the Panang curry recipe are as follows:

Panang Curry (Main Dish)

• Your choice of chicken, beef, pork, shrimp, or any other meat (or none)
• Your choice of vegetables (zucchini, yellow squash, bell pepper, onion, eggplant, carrot, potato etc.)
• 1-2 cans Coconut milk (use light coconut milk if you prefer)
• 1-2 tablespoons Panang Curry Paste (recipe above)
• 1 tablespoon Brown sugar (optional)
• 1 tablespoon Fish sauce (optional)
• 1/2 cup Peas
• 4-6 Kaffir lime leaves or lime juice
• Sweet basil leaves (for garnish)
• Some water (if needed)

Preparation:

Making the curry: Bring the coconut milk, curry paste, sugar, and fish sauce together in a pot, bring to a boil. Next, add your meat and/or vegetables. When almost cooked, add kaffir lime leaves and simmer for an additional ten minutes. Before you remove from heat, make sure the meat or fish is cooked all the way! If you find that you've boiled down your curry too much - and it tastes too thick, salty and concentrated, add some water to thin it out.

Serving the curry: When you're all done, remove everything from the heat, and fill a bowl about halfway with rice, then top with curry. Or, for a more traditional approach, stuff all the rice in a small bowl, then turn the bowl upside down on a plate and tap it until the rice ball falls out (this is an easy way to make a fancy looking rice ball, like the ones you're served in Thai restaurants). Next, pour a good portion of curry into a medium sized bowl, and place it next to the rice ball and serve. You may want to garnish it with sweet basil leaves before serving.

Veggies

Chop, chop, chop.

The result: Sarah's Panang Curry