I had a busy day on Tuesday with a few ups and downs, but the grounding moment was taking a breather at one of my favorite overlooks in the area. It’s Crissy Field right next to the Golden Gate Bridge. It was nice to relax for a minute and remember all of the reasons we came to this area. When I got home I was exhausted but craving something homemade. So I whipped up some shrimp pad thai. Then Jason and I watched Bad Grandpa and laughed our buns off.
Shrimp Pad Thai
(Recipe inspiration from myrecipes.com)
8 oz uncooled flat rice noodles
3 tablespoons canola oil
1 cup green onion pieces
8 oz peeled and deveined large shrimp
4 garlic cloves, minced
10 oz bag of mixed asian vegetables (bean sprouts, carrots, broccoli, cabbage)
1/4 cup unsalted peanuts
2 tablespoon brown sugar
2 tablespoons tamari (or soy sauce)
1 1/2 tablespoon chili and garlic sauce
1 1/2 tablespoon lime juice
1 1/2 tablespoon fish sauce
1. Cook noodles as stated on the package as well as combine all seasonings in a small bowl and set each aside.
2. Heat oil in a large wok over medium high heat. Add green onions and mixed vegetables. Par-cook vegetables and add garlic, being careful not to burn. Add shrimp and cook until it’s pink, and almost done cooking. Toss with seasonings and cook for one minute. Add noodles and cook again until heated through. Top with peanuts and serve.