Easy Pad Thai

Craving for Pad Thai?  Here’s an easy way to prepare it without spending so much time in the kitchen and it’s ready within 15 minutes (plus preparation).

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My husband had a terrible experience when we last dined at a Thai restaurant.  He had food poisoning and was taken to the emergency department.  Since then, he wouldn’t dare order Pad Thai even if we dine at a different Thai restaurant.  It’s his favorite Thai food for crying out loud.  So, what am I to do?

Well, it’s been a while since it happened.  I wanted him to be able to enjoy and eat his favorite food again.  I used the freshest shrimp and seasoned it with garlic and herbs with a kick.  He took a bite on the shrimp and said it was really good then proceeded to have the rest.  I was so happy for him.  He finally get to eat his favorite Thai food again.  🙂

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I made a slight variation to the regular Pad Thai.  I didn’t have any peanuts, so I used Macademia nuts.  I also did not add eggs in this recipe, but you can if you prefer.

Ingredients:

  • 1 package of instant Pad Thai noodles with spices
  • 9 pieces of shrimp, peeled, deveined, tail on
  • Weber Roasted Garlic and herb seasoning
  • pinch of salt
  • black pepper
  • 2 tablespoons olive oil
  • bean sprouts
  • cilantro
  • Thai basil
  • lime
  • Macademia nuts, finely chopped
  • eggs, lightly scrambled (optional)

Preparation Methods:

  • Follow the instructions on the package for the noodles.  Set aside.  Season the shrimp with roasted garlic herb seasoning, salt and black pepper.  Set aside.  Heat a skillet over medium heat and coat with olive oil when hot.  Add the shrimp and cook until opaque.  Flip and cook on the other side until opaque.  Set aside.

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  • Arrange the Pad Thai.  Place the noodles at the bottom of the plate.  Add the bean sprouts, Thai basil leaves, cilantro, lime wedge, and Macademia nuts toppings.  Place the shrimp around the noodles and one on top.  Serve immediately.  Bon appetite! 🙂
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    ©annascuisine.wordpress.com (2013)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

Thai Eggplant with Garlic Bean Sauce

Here I am again with an eggplant recipe.  Actually, I’ve been wanting to post this recipe before I posted the Eggplant with Tofu recipe about two weeks ago, but I kept forgetting.  This recipe was on my catering menu and it was one of the best sellers as well.

My husband and I love Thai food.  We were first introduced to Thai food when we used to reside in Hawaii.  When we relocated to the Washington D. C. area, we  searched for a good and descent Thai restaurant.  My husband wanted to try out this local Thai restaurant in downtown Manassas.   He had his usual Pad Thai while I had the Eggplant with garlic bean sauce.  They were delicious and we both enjoyed our meal.  So, we dined there again and I had the same thing, but was very disappointed.   It was watered down and it wasn’t as appetizing.  They must have had a different cook that night.  So, I made my own version and I’ve been making it ever since.  My friends are crazy about this dish and have been wanting to get the recipe from me.  So, here it is!  🙂

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Prepare the ingredients.

Image*Note:  There are three long eggplants in the picture, but I only used two because it was too much for one person to consume.

Ingredients:

  • 2 long eggplants, cut slanted about a half inch
  • 1 tablespoon olive oil
  • 4 cloves of garlic, finely chopped
  • 1 red baby sweet bell pepper, cut lengthwise
  • 1/2 cup fresh Thai basil leaves
  • 1/4 of large onion, sliced
  • 1 1/2 tablespoons black bean garlic sauce mixed with 1/4 cup water.
  • 1 chicken breast, cut in tiny pieces
  • 1 tablespoon sweet chili sauce (optional)
  • vegetable oil for frying

Directions:

Heat vegetable oil in a deep pan over medium heat.  Fry the eggplant just until soft or light brown.  Do not overcook.  Use a toothpick to prod the center of the eggplant to check when it’s done.   Place the cooked eggplant on a plate lined with a paper towel to absorb any excess oil.  Set aside.

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Heat a skillet with a lid over medium heat and oil when hot. Add the garlic and cook until lightly brown about 3o seconds.  Add the chicken and stir-fry for one minute.* Cover for one minute.

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Turn heat to low. Add the onions, bell peppers, sweet chili sauce (if you want it spicy), and the garlic bean sauce mixture. Stir-fry until the sauce thickens a bit about 4 minutes.*

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Add the cooked eggplant and Thai basil leaves.  Stir carefully about 30 seconds. Turn off heat.

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Serve warm over steamed white Jasmine rice.

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*Note:  Cooking may vary depending on the heat of your stove.  

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©annascuisine.wordpress.com (2013)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

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