Friday was day 7 of being jobless! I celebrated by making pad thai for me and Tim and by painting my nails bright and summery. I got the idea
here.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOzfDz7o3hnVZqjMGBhPpncpGYniJgTyx4IdMbnD2G9gFTh2P418IxibCryF5otl5xFsoEExxBHsPcVMcIsRgTTMaS1BtMpO-fGHtkrg9i840yAJJXE8qo53PkFDiHaeICmwZjTQrqPSE/s400/DSC_0023.jpg) |
essie - my current favorite brand. I get it at Target. |
Pad thai!
I used a recipe that I found online
here. It turned out pretty delicious and tasted a lot like the restaurant versions I like, but I would change a few things next time. For my reference as well as yours:
- I made half of a 14 oz pack of noodles and it was a little light on the sauce. I would use extra fish sauce and tamarind and a second egg.
- I didn't reconstitute the tamarind paste (as recommended here), and it was very chunky. Break it down before adding it! A nice chop first might have helped break up the chunks too.
- I haven't made shrimp in ages and totally forgot to slit the shells and remove the veins. This made eating them annoying. However, it was hearty enough that I might leave the shrimp out next time.
- I found some turnips in chili that I used for "preserved turnips". They added a nice flavor but were a little chunky. I would finely chop these next time.
- I added some veggies (broccoli, carrots) and used pre-fried tofu, which I found at my local 99 Ranch, along with most other ingredients.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD6fuFSo72_xEzJq92zcg_da-cl2LqVk3R_hQwUAaugejp0-ehg7KOpySCZ2TR_V3xYNE69ycJUS6HOhTlF6pCyEFRnBxCwKHQeZKzoyFZ4Q9XdBB-BZAz4x8tyAh9V3KekY7A5DQtXR0/s400/DSC_0033.jpg) |
I had my trusty photographer, Tim! |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgePBgwNyFqLAk7O_CXZw0F0s-hiNFbQ4JoT5HFa17UFZVkWpZsb7tQIqhUmPnV-bd4_WqCoACSUvXX_8iil_j3g2F8EMJHCQTi0k_5vjOe5CcbSExlWn-jE6VE5l4ECG2d1UWNOQFBrVw/s400/DSC_0035.jpg) |
So, 99 Ranch has the world's largest carrots. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeJfvXTOnV45r_es8tIZjojwpdqrd4vYUET2FluP7_CkwfSPT7Af2d_OE3EI4Szf07NPj3bgOXFC4JDVCv8CWhxDssSppfqvYxVubNvLQhgDntziGjO6oVwLgUIx3x5wEnw2mLXY5XC34/s400/DSC_0048.jpg) |
Confusion at the recipe. Asian food is not my forte. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm2KInWTDghKKfo_iktmZy-gqu6KL9UPhnhMN8KcjnBWSe47ICyAyM_2BfZ19FSe0h2_MCisD97p9qjbH2Kx-XeeTw3QO4smwMQ9pz4Aw64oFhZ1_rJcMFBr-YSJTgaif4FtULY77yxPg/s400/DSC_0079.jpg) |
That's actually only one egg. Twins!! |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Yz_DOyg43AO0TquST-QLAw6gVLo9BHGEodkPL-hCkPIrZ2ggkIhBBLrRANR-5Gb_07O7vxd3ig2mY4waentzHIDOOaGhDb7208pYGU5exsKd8UL1VrAwoZcvNpDtgjPsnhB9Y6-eYXk/s640/DSC_0095.jpg) |
Hi Timmo!! You can see he skimped on the shrimp and veggies. |
First,I just finished dinner, and that food made me hungry! haha. Very yummy looking. Second, did you use the regular brush from the polish to make the circles? I just feel like I would make globs instead of dots. If you didn't use another brush or tool, do you have any tips?
ReplyDeleteI started with a broken off toothpick, but it was a disaster, so I just used the built-in brush. It turned out a little more rough than the one in the other blog, but it looks a little impressionistic to me, so I'm ok with it :) I just made sure my hand was steady - I stabilized it against my other wrist while painting.
ReplyDeleteThank you for sharing this recipe on pad Thai, I loved it.
ReplyDelete