Good Afternoon,
Hope everyone is doing well! I am back to work, just part-time for now as the dentist college and hygiene college can't seem to agree on or even speaking to each other about the conditions to return to work. As of now only the dentist is working, I don't mind having a few days off a week. So today I am home, cleaned and disinfected my condo. Kinda cool day but the sun is trying to come out.
So when I was off work due to the virus, I love to cook and try new recipes, I made some Pad Thai, a couple of times so I think that is what I will make for dinner tonight. Most restaurants are still closed and patios are allowed to open, although I am a little hesitant to go to a restaurant. I don't mind doing take-out, this virus is pretty scary.
I live in a resort town, when were in self-isolation for the first part, there was absolutely no essential travel people were advised if they had a second home (here in Collingwood) not to go as it would stress our hospital and other essential services.
I really wish things would go back to normal but I don't think it will for some time. My dad had a stroke on his way home from Mexico and is in the Woodstock Hospital now in rehabilitation, not able to go see him due to the covid virus or phone him as he has requested that we do not call him as talking causes him to be to exhausted. I miss him terribly and I hope a pray he recovers.
This is Pad Thai recipe I made from Pinterest, I love that site. I have made so many things from there and most projects or recipes turned out quite well.
Well I had better get back to chores. Til next time!! 😋
Pad Thai
INGREDIENTS
Kosher salt
8 oz. wide rice noodles
2 tbsp. lime juice
2 tbsp. brown sugar
1 tbsp. fish sauce
1 tbsp. low-sodium soy sauce
1/4 tsp. cayenne pepper
2 tbsp. vegetable oil
1 bell pepper, thinly sliced
2 cloves garlic, minced
2 eggs, lightly whisked
1 lb. shrimp, peeled and deveined, or chicken
Freshly ground black pepper
2 green onions, thinly sliced
1/4 c. roasted peanuts, chopped
DIRECTIONS
In a large pot of salted boiling water, cook noodles until al dente. Drain.
In a small bowl, whisk together lime juice, brown sugar, fish sauce, soy sauce, and cayenne pepper. Set aside.
In a large nonstick pan over medium-high heat, heat oil. Add bell pepper and cook until tender, about 4 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add the shrimp and season with salt and pepper. Cook until pink, about 2 minutes per side.
Push the shrimp and vegetables to one side of the pan and pour in the egg. Scramble until just set then mix with the shrimp mixture. Add the cooked noodles and toss until combined. Pour in the lime juice mixture and toss until the noodles are coated.
Garnish with green onions and roasted peanuts before serving.