The less time I spend on the computer, the less time I *want* to spend on the computer.
Can you dig it?
Raising little kiddos is fun – and exhausting. At the end of a long day of cooking, baking, chasing, praising, chastising, feeding, changing, etc. I just don’t want to look at a screen. So, dear reader, my apologies. I’ll try not to be such a slacker here on out.
Can I make it up to you by sharing a healthy, delicious, FAST recipe for the entire family?
Whew! Glad to hear it.
Last-Minute Pad Thai
Print recipe
Ingredients
- rice noodles (medium width)
- peanut butter
- soy sauce
- Ponzu sauce
- Sriracha sauce
- olive oil
- lemon juice
- clove garlic
- shrimp (or other protein of your choice)
- onion (chopped)
- spinach (fresh)
Directions
| Step 1 | |
 Soften rice noodles in large bowl of very hot - but not boiling - water. Defrost shrimp in bowl of cold water (or use another protein of your choice). | |
| Step 2 | |
| Dice onion and cook on medium heat. Add vegetables such as broccoli and brussels sprouts, if desired. | |
| Step 3 | |
 While vegetables cook, make peanutty "Pad Thai" sauce. Chop garlic clove(s) in blender. Add peanut butter, soy sauce, Sriracha, Ponzu, and lemon juice in small amounts until you achieve a balance of flavors your enjoy. | |
| Step 4 | |
| Add defrosted shrimp to pan and cook for 1 to 2 minutes each side or until shrimp are opaque. Add peanut sauce to coat. | |
| Step 5 | |
| Add softened noodles and more peanut sauce. Brown noodles for a few minutes. Add fresh spinach and wilt. | |
| Step 6 | |
| Serve in bowls with forks or chopsticks. | |
How do you make Pad Thai? Please share your modifications!