This book is a little adventure as well--two stories in one!

We really have been cooking up a storm this week and getting so excited to share our real life irish cooking adventures with the world.

Here’s a quick pic of what’s left of the pad thai from Monday night dinner.  Alas, the noodles got a bit mushy so it wasn’t the most beautiful of creations.  But yummy nonetheless.

Here’s the recipe–my copy is all covered with soy sauce goodness.  Thanks to Jennifer and Sarah for making this a L’Arche Kilkenny staple.

“It’s the stew of the Asian world”–Jen

Pad Thai



-Peanut Butter

-Soy sauce

-Sesame oil

-Rice wine vinegar

-Brown sugar

-I put in some red curry paste too

The rest:

Rice Noodles

-Vegetables {Suggestions: Carrots, bell pepper, water chestnut, pea pods, cabbage, broccoli, mushrooms, green beans, onions, spring onions



–Can also add cooked chicken or tofu or shrimp!


To make sauce mix together 1 part peanut butter to 2 parts everything else.  Make sure mixture is smooth [food processor or hand blender works well]  For 8-10 people add 1/4 C Peanut Butter to 1/2 C everything else.

Heat sesame oil in wok.  Add garlic, ginger, spiring onions stirring occasionally for 2-3 minutes.  Add vegetables, cook until steamed,.  Add cooked noodles [follow directions on the bag].  Mix with sauce.  Mix well, serve with coriander and lime wedges and chopped nuts.


One response

  1. Pad Thai! Yum, and I of course had to comment on this one. Many people don’t know that pad Thai is actually not so traditionally Thai after all. About 50 years ago, when the Thai government realized there was no food that stood out among the rest to say to the rest of the world “this is Thai” (Japan has their sushi, Vietnam their noodles, and China their, well, everything), there was a push for a defining dish. Pad Thai was born, and we are all the better for it. Especially those living with you girls in Ireland.

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