{pad thai}

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This girl of mine has decided that she LOVES to cook.  Loves to bake.  Anything in the kitchen.  I can relate, I too love being in the kitchen.  So, I get it.  A few weeks ago, while I was in Seattle, Bailey went to Idol Night with my mom and her girlfriends.  They meet up once a week, cook dinner, and watch American Idol together.  I think it’s so rad that they have kept this tradition for so many years.  Well, Bailey got to tag along the night Kelly Morgan (mom’s homegirl) was cooking.  She made her specialty – Pad Thai.  Kelly was sweet and let Bailey help her prepare dinner.  Ever since, Bailey has talked non-stop about how she can make Pad Thai.  So, that’s what she did.  Monday nights are our standing Date Night.  We do all sorts of things….Ice cream, movies, park, shopping, facials, bike ride…etc.  You can read more about it here at {dating my daughter}.

We had a great time chatting and hanging out in the kitchen together ♥

Pad Thai

Here’s what you’ll need:

  • 1 package rice stick noodles (8 ounces)
  • 1/4 cup fresh lime juice
  • 1/4 cup fish sauce
  • 2 tablespoons sugar
  • 1 tablespoon canola oil
  • 8 ounces medium shrimp (shelled, deveined + cut lengthwise)
  • 2 garlic gloves, finely chopped
  • 1/4 teaspoon crushed red pepper flakes
  • 3 large eggs, lightly beaten
  • 2 cups fresh bean sprouts, rinsed + drained
  • 1/4 cup unsalted roasted peanuts, coarsely chopped
  • 3 green onions, thinly sliced
  • 1/2 cup fresh cilantro leaves
  • lime wedges

4 servings (I’d say it’s closer to 6 servings, it makes a lot)

495 calories // 17g fat

We grabbed all the ingredients for the Pad Thai recipe and set up in the kitchen.  Bailey did everything, other than prepare the shrimp (I shelled and deveined).

Bailey says the “key” to this recipe is having everything prepped and set next to the stove ready to throw in.

 

DIRECTIONS:

Cook rice stick noodles as directed on package.  (soak in hot water for 10 minutes + drain)

In a small bowl, combine lime juice, fish sauce and sugar.  Prepare all other ingredients and set next to the stove for easy assembly.

In a large skillet, heat oil over high heat until hot but not smoking.  Add shrimp, garlic + crushed red pepper flakes.  Cook, stirring for 1 minute.

Add eggs and cook, stirring, until just set.  About 30 seconds.  Add drained noodles and continue to cook, stirring for about 2 minutes.  Add fish sauce mixture, half of bean sprouts, half of peanuts, half of the green onions.  Cook an additional minute.

Transfer Pad Thai to a platter.  Top with remaining bean sprouts, peanuts, green onions and cilantro.  Serve with lime wedges.

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This recipe is light and delicious.  Bailey was 100% correct about prepping all ingredients first.  This dish literally takes minutes to prepare.

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We steamed asparagus to go with our Pad Thai.

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Thumbs up from Chef Bailey.  I’m so proud of her!!

You’ve got to try this recipe out and let me know what you think.  You can totally sub chicken instead of shrimp too.

xoxo stacyb

4 thoughts on “{pad thai}

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