Hello my foodie friends! I am so sorry for the long hiatus, life just got in the middle, but we still cook and eat delicious home-made dishes (well, most of the time we do) and I still desire to share them with anyone in the world’s foodie community that’d like to cook with me!
I’m afraid posts will keep appearing irregularly or less frequently as the used to, but neither me nor my blog are going anywhere, so I hope you be patient with me and pop into “Around the bowl” once in while… By the way, I always share pictures of my recipes in my instagram account, so follow me if you’d like to see what I’m cooking (and some other random things that I enjoy) and please let me know if you are particularly interested in any recipe you see there that can potentially become an interesting post!
We have just finished enjoying today’s recipe, it’s easy, it’s quick, it’s healthy and most importantly: utterly delicious! Other than that, I don’t think Pad Thai needs any further introduction, doesn’t it?
Just as the tittle indicates, I’ve made some adjustments to the traditional recipe: I replaced bean sprouts by snow peas, mainly because we had loads at home that needed to be used and because I love them! and I replace peanuts with cashews because I don’t like peanuts, but I do enjoy the rest of the ingredients of a good Pad Thai, so I thought: why not?
Do you fancy trying it?
Pad Thai - The snow peas version
- a dash of vegetable oil (I used extra virgin olive oil, peanut would also work)
- 1 garlic clove, pressed
- 2 spring onions, chopped
- 6 clean fresh shrimps (frozen would be OK too)
- c. 1 cup fresh snow peas cut into the diagonal
- 1 egg, beaten
- 150 g Pad Thai noodles (or any other you have at hand, I’m not very orthodox in cooking matters)
- Fish sauce to taste
- 1 lime juice
- Sambal Oelek or fresh chilli chopped to taste (I used two tsp. of Sambal Oelek for a medium/high hotness level)
- Chopped toasted cashews to garnish
- Chopped fresh cilantro to garnish
- Lime wedges
- Prepare the noodles following packet instructions (soak in warm water / boil…), drain and set aside.
- Heat the oil in a wok, sauté garlic, onions and shrimps until the onions are soft and the shrimps have whitened.
- Stir in the snow peas and stir fry until slightly softened.
- Add the beaten egg in a corner of the wok and scramble it.
- Stir in the noodles and the seasoning, stir to combine and briefly sauté over medium heat.
- Serve immediately and garnish with the cashews (or peanuts), cilantro and lime wedges.
October 3, 2017 at 21:56
Hey there! Thanks so much for stopping by In an Irish Home and liking my leek and potato soup recipe! It’s always nice to meet fellow bloggers. I know what you mean about blogging irregularly. We’ve been traveling so much and life has kept us all so busy that I too haven’t been writing consistently either. But life and duty calls…! Love your blog…soups are one of my favourite go-to meals. Looking forward to following your recipes. Kim
October 3, 2017 at 22:00
Hello Kim! Thanks for your nice welcome! I have just made your soup for supper and it was delicious, will try more recipes from your blog for sure! And you have inspired me to try to post some recipe again. I love my blog and the community we share, but works gets in the way. Hope to “see” around. Cheers!
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