Jun 28 2015
It was a nice day
today, no rain, sunshine and a slight breeze at 75 deg. I had a good late
breakfast and spent the rest of the day getting stuff ready to cook Pad Thai
outdoors in my Wok. Pad Thai is a dish I love and gives a break from eating
BBQ. I had been making it from a kit by Thai Kitchen that had a sauce with
tamarind in it and the rice noodles.
I finally bought some tamarind paste and some Annie Chun’s
brown rice noodles. I found a recipe for sauce and changed the ingredients to
my liking.
I spent the afternoon relaxing, getting the shrimp thawed
and seasoned, cutting up the chicken and prepping all the veggies. Wok cooking
goes pretty fast and you need to have everything prepped and in bowls ready to
add to the wok as you go.
I started cooking about 5:30, heated the wok on my Camp Chef
Pro 30 burner and had the rice noodles cooked and ready to go plus all the
veggies. I like to add some veggies to mine and this time used some pea pods.
It took about 20 minutes total for the cooking.
I had baked a take home and bake baguette for some bread and
butter. I know bread and butter is not usually served with Pad Thai but it goes
with about anything when ole Don is cooking!
For the sauce
For the stir fry
Chicken
Shrimp
Ready to start
Shrimps in
Chickens in
Pea pods are in
Onions in and chicken back in
Shrimp back in
Bean sprouts and half the sauce added
Rice noodles and more sauce added
My Pad Thai
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