SHRIMP PAD THAI

Happy 2017 Folks! Yes a little late to that party but happy and healthy 2017 none the less.

It has been nearly 2 whole months since I posted a new recipe. Yikes. I won’t be so vain as to ask or think that you’ve missed me. But I’ve missed you and writing.

I wish I had a great reason for not sharing what I’ve been cooking, real life just got a little busy. As much as I wish I could spend my days cooking, photographing and writing for all of you, life is just not that sweet.

Plus for much of December I made a fairly serious decision… I was going on a technology fast. No warnings or justifications, I just did it. No social media, no blogging, no laptop, iPad, and I disconnected my phone from my hand. It was time for a break.

Don’t get me wrong, I love interacting with all of you, but for two blissful weeks I did not turn on my computer except for Netflix – okay so it wasn’t a complete fast, but separating a girl from her Netflix is just plain cruel.

And last week when I returned to real life, my laptop and social media, I noticed something, I felt relaxed, energized and my relationship with it had changed. I did not feel the need to be constantly on Twitter (my social media drug of choice) or checking my other channels. Which got me thinking maybe one small change, with a commitment for a short period of time, could translate into positive long term changes. You see I am not one for resolutions, but perhaps my resolution this year could be to tackle making one positive lifestyle change a month.

SMALL CHANGES, BIG RESULTS
Thinking of what January’s resolution could be, #dryJanuary seemed too obvious and who wants to give up wine for a month?! As did eating healthier, I think these monthly goals need to be concrete. But it would be healthy change (for my wallet and waist line) to break our Takeaway Thursday habit.

I love ordering in on Thursday’s. It has definitely become a guilty habit to treat ourselves on Thursdays. By the end of the week, I am usually sick of cleaning up post dinner, tired from work, and just want a treat. But it has definitely become routine, and one I should probably try to break.

Since Thai is a go to on Takeaway Thursdays, I wanted to create a recipe that was delicious, easy and would still satisfy our craving. This Pad Thai ticked all those boxes!

Is it terribly authentic, probably not. Is it terribly delicious, definitely yes! And definitely healthy than our take away habit.

Even when I’m tired this recipe can be ready in 30 minutes, and it only takes that long to cook the rice noodles.

It was a great start to help break the Takeaway Thursday habit! Hope you enjoy as much as we did!!

PAD THAI

  • ¼ cup water
  • 2 tbsp rice vinegar<br />
  • 3 tbsp natural peanut butter
  • 2 tbsp brown sugar
  • 1 lime, juiced<br />
  • 2 tbsp fish sauce
  • 1 tbsp hot chile sauce
  • 1 lb cooked medium shrimp
  • 4 cups bean sprouts
  • 1 cup red pepper, chopped
  • 1 cup green pepper, chopped
  • 3 cloves garlic, minced
  • 1 tbsp grated fresh ginger
  • 3 green onions, thinly sliced (white and green parts separated)
  • 2 tbsp soy sauce
  • ½ lb wide rice noodles, prepared according to package
  • 2 tbsp vegetable oil
  • 1 egg, lightly beaten
  1. Peanut Sauce

  2. In a bowl, combine all the ingredients. Set aside.Pad Thai

  3. In a wok or large skillet over medium-high heat, soften the white parts of the onions, the garlic and ginger in the oil.

  4. Add the peppers and cook until soft.Add the peanut sauce, egg and noodles. Cook for 3 minutes, stirring until the egg is set and the sauce coats the noodles.

  5. Mix in the bean sprouts and shrimp, to heat the cooked shrimp. Remove from heat.

  6. Top with the green parts of the onions and peanuts, if desired, and serve.

WINE PAIRING
To follow along with the Thursday treat theme the pairing had to be fun, so we selected 2015 Birichino Pétulant Naturel Malvasia Bianca. A pétulant naturel is sparkling wines quirky, funky cousin. It’s the cousin you want to spend your Thursday night with.

birichino

What is Pétulant Naturel (Pét-nat) wine? Rather than adding sugar and yeast to a finished base wine, the wine is put in bottle while still a bit sweet. Its fermentation continues in the bottle, and the wine becomes naturally sparkling. The naturel is supposed to denote that the same indigenous yeasts both fermented the grape juice and sparkled the wine, in one more or less continuous process. The argument behind pét-nat is that it can offer a purer interpretation of grape and place than the more willful winemaking involved in the Champagne process

California’s Birichino pét-nat is beautifully fragrant with a refined softness on the palate of orange blossoms and nectarines, and a miso-like yeasty side with a slight sweetness at the end that worked oh so well with this Pad Thai.