This week for International night on Thursday, we did Thai food. I am really enjoying different Asian cooking methods. I absolutely love my wok. I want to use it all the time. It real is quite amazing how different food turns out when cooked in a wok versus just a regular frying pan. I'm expanding my Asian pantry as well. My new favorite thing... fish sauce. Not what you may expect, but it adds such incredible flavor to things.
So, for Thai food this week, I went pretty tame with Pad Thai, Cucumber Salad and Sesame Green Beans. Everything was delicious. Yes, I again used Epicurious as my source and tinkered with the recipes a bit. It's fun to make stuff for the first time, but the second time is even more fun because you know what you want to adjust to make it your own. The kids really enjoyed the meal overall, well, everything but the shrimp for Trevin and Austin. Those two like seafood the least. Even Zane and Ainsley like it better than they do and Drew absolutely loves it. I added tuna poke style even though it is not traditional Thai, but more because Tom and I love it. Here are the links if you want to check them out for yourself. Happy cooking!
Green Beans with Thai-Style Sesame Sauce
Cucumber Salad
Jasmine's Pad Thai
I did both shrimp and chicken in the pad thai, but you can try any combo of meat that you prefer or use just one.
Also, in order to make cashew butter, just blend 1/2 cup cashews, 1/4 tsp salt, 1/4 tsp sugar in your food processor and add olive oil to desired consistency. I made closer to a cup of butter and added it to the pad thai as well. Yummy!
Some family trees have beautiful leaves, and some have just a bunch of nuts. Remember, it is the nuts that make the tree worth shaking
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