Pad Thai with Chicken and Shrimp
Last night’s dinner was Pad Thai with Chicken and Shrimp. I found a recipe off of Food Network’s website because I had chicken, lime and cilantro I wanted to use. My issue with the recipe, it says the prep time is 15 minutes. Can someone really peel and devein 12 shrimps in under 15 minutes and still manage to prep the rest of the ingredients? Maybe I’m just a really slow deveiner, but I’ve yet to meet a really quick one. Other than that it turned out well and actually tasted a bit like pad thai. I think my peanut sauce to everything else ratio was a bit off, but I tend to not follow the recipe when they say add “x amount” of vegetables. We didn’t have Asian chili paste, so I used the regular Vietnamese hot sauce we have, which was fine. I wish I had more veggies to put in just for a more colorful dish, but my local supermarket sucks and the best I could do was green squash, no yellow squash, no zucchini and I really thought I had carrots had home, but didn’t. It would have been nice to have chopped peanuts as well, but all we had was chopped walnuts which probably wouldn’t have went too well. But I would try this recipe again the next time I have chicken, lime and cilantro on hand.