Home-Made Pad Thai
I’ve been craving true authentic Thai food, “Pad Thai” in particular, for quite some time now. And catching a glimpse of a gorgeous mango cashew chicken Thai dish on Sarah’s computer was my breaking point. HAD to get some! So I sent the request to my Chef:) 🙂. Sarah traveled to Thailand a few months back and totally picked up some sweet skills. She said it was AMAZING and totally misses being there. From what she tells me, it’s ALL about eating. Everything fresh and local fruits, veggies and of course Pad Thai. And the Seafood. OMG. “Even though Franky couldn’t be there with me; it was honestly one of the best trips I ever been on and experienced”.
OKAY….back to Pad Thai…..this is Home-Made Pad Thai with chicken (receipe adapted from Baan Thai Cookery School) but if you are a vegetarian, you can switch out certain ingredients and replace them with veggie friendly products. Here’s your next grocery list and instructions to make these badass dish. Hope you’ll enjoy it as much as we did!
Google translate…best thing E-V-E-R! [phad-thai] = ไทยผัด <- cool, no?
Ingredients: ** you should be able to find all of these ingredients in your local asian super market, if you live in Toronto (T & T will be your best bet!)
250 grams rice noodle
50 grams chicken (substitute w/ medium firm tofu)
3 tbsp oil
20 grams Chinese chives/spring onion
1 tsp sugar
2 tbsp fish sauce (substitue w/ soy sauce)
2tbsp oyster sauce (substitute w/ mushroom sauce)
30 grams bean sprouts/cabbage
1 tbsp chopped garlic
50 grams tofu, cut into 1cm width cube (optional- no tofu in ours…not my cup of gravy:) )
1/2 cup water
** Recipe serves 1
1. Boil some hot water and cook the rice noodles for about 5 minutes
2. Once the noodles are “Al-Dente”, with a strainer; rise the rice noodles with cold water – this ensures the noodles stop cooking from the heat. Set aside.
3. Heat the oil over low heat, add the garlic and stir fry until they’re nice golden and fragrant
4. Add chicken, tofu and stir it until the chicken is cooked (I marinated the chicken w/ small amount of soy sauce, garlic powder, sugar & cornstarch-to make it more flavorful)
5. Break the egg in and spread the egg with chicken
6. Add noodles and water, stir until tender
7. Season with fish sauce, oyster sauce and sugar
8. Add the bean sprouts and spring onion
9. Turn off the heat
10. Serve with fresh lime, ground chilies and grounded peanut (these items are all optional…we only used lime 🙂 )
Some pics from Sarah’s Feb 2012 Thailand trip.
Coca Cola Cupcakes
After seeing these cupcakes at acozykitchen, I just had to my “better half” to make em. And trust me, even the harshest of cupcake critics I know, absolutely loved them. These delicious cupcakes became our “speciality” item to bring along with us whenever we go to visit. They are mouth wateringly good and not too sweet nor heavy. These cupcakes have the perfect texture along with the whip cream frosting that makes it a perfect combination. TOTAL KILLER! We can’t wait to hear and see you all try this one out. Who ever said coca cola can’t be used for baking ?! Here’s a list of ingredients you’ll need to purchase and good luck!
2 cups Coca-cola (do not use diet, it will NOT turn out the same)
1 cup dark unsweetened cocoa powder
1/2 cup unsalted butter, cut into 1-inch pieces
1 1/4 cups granulated sugar
1/2 cup packed dark brown sugar
2 cups all-purpose flour
1 1/4 tsp baking soda
1 tsp salt
2 large eggs
1 1/2 cups of heavy whipping cream
4 tablespoons of powdered sugar
1/2 teaspoon of vanilla extract
Handful of Hershey’s Skor bites
**This recipe makes 18 cupcakes
1. Preheat your oven to 325 degrees F (162 C) and line your muffin tray.
2. In a small saucepan, warm up the Coca-cola, cocoa powder, butter, white sugar and brown sugar over low-medium heat until the mixture is completely melted (stir constantly). Remove the mixture from the heat, set it aside and let it cool.
3. Once the mixture is slightly cooled…in a small bowl, gently whisk the eggs and whisk the egg mixture into the cola mixture until combined
4. In a large bowl, whisk and sift together flour, baking soda, and salt. Gently fold the flour mixture into the cocoa mixture. The batter will be slightly lumpy–do not over-beat, b/c it will make the texture of the cake be tough (we do not want that!)
5. Pour the batter into the muffin tin and bake for roughly 20 minutes in total, remember to rotate the pan at 10 minutes,
* to ensure the cupcakes are baked thoroughly, insert a small skewer into the cake…if it comes out clean, you are good to go! Transfer the cupcakes to a wire rack to cool completely.
6. In a medium bowl, beat whipping cream, powdered sugar and vanilla extract until medium peaks form. Transfer the frosting into a piping bag and pipe away in a circular motion.
7. Sprinkle on some Skor bites and enjoy!
…sharing this ideas at the following fabulous parties: