We had been working all day, so we needed something that would be quick and easy to prepare for dinner. Thai food fit the bill and helped kick off our International cuisine!
The Asian market had thinly sliced beef, so that helped reduce the amount of prep time we needed. I brought cans of the various Thai curry pastes with me from home, along with low carb pasta. I wish I had brought my oyster sauce. The brand we found at the local store was not nearly as good. Ick.
We only needed a few peas to give a little color to the green curry, so we bought a handful of fresh ones at the market.
Our third dish was Pad Prik King. For it, we needed little pieces of green bean. The bamboo shoots came out of a can (for the green curry dish). We boiled them for five minutes, then drained them.
Little slivers of colored pepper perk up what we’re cooking.
On the left is the Pad Prik King. We made it with pork.
Pad Thai begins with the cooking of the onion slices. This was going to be one crowded stovetop before we were through!
We were kickin’ butt in the kitchen! The Pad Thai was pretty much done, and so was the Green Curry with Chicken. Don’t ask me why we used low carb penne for the Pad Thai. It seemed like a good idea at the time.
This picture cracks me up. I look like I’m giving orders, and Michele looks like she’s having a “Stepford Wives” moment.
The kitchen smelled incredible, and we were really hungry. That’s a lovely combination.
We placed the bean sprouts around the perimeter of the Pad Thai, then sprinkled our finely chopped peanuts on top.
Now it was time to create our tablescape. See how we pulled it all together!
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