Pad Thai

So I made this Pad Thai and it turned out great! I wish I could say that it’s an authentic recipe, but I really couldn’t tell you what an authentic Pad Thai tastes like.

See, when several years ago I imagined what my life would be like, I thought life would have taken me to Thailand by now. I thought’d I’d feel ready to handle what comes my way. And that I’d be “settled” (whatever that means) by now. Sometimes I feel really silly photographing and posting the food I make. Like I should be using the time I spend making sure each noodle and garnish is in the right place, for something more important.

It’s hard for me to accept sometimes that I am exactly where I am meant to be, because I had other plans for myself.

Learning to shift my perspective is something I have to practice daily. I’ve been realizing that even those which I feel are the most trivial of tasks, can and should be my worship.

Work willingly at whatever you do, as though you were working for the Lord rather than for people

-Colossians 3:23

*Recipe*

Pad Thai Sauce

- 1 T tamarind paste

- 3 T brown sugar

- 3 T fish sauce

- 1/4 c water

- 1 T chili garlic sauce (optional)

Other ingredients

- 7 oz of Thai rice noodles (medium)

- 1 carrot julienned

- 1 onion thinly sliced

- 2 cloves of garlic, finely minced

- 2 c bean sprouts

- 1 lb. chicken breast, cut into strips

- 2 T vegetable oil

- 1 c chopped green onions

- 2 large eggs

1. In a large wok, heat up the oil. When hot, add the sliced chicken breast and fully cook it.

2. When the chicken is fully cooked, add the sliced onions and minced garlic and cook on medium high heat for a few mins until the onions soften and are aromatic.

3. At this time, place your rice noodles in a shallow bowl and pour boiling water on top of it and let it sit for 10 mins. Then drain and set aside. The noodles should be al dente.

4. To the chicken and onion mixture, add your noodles and pad Thai sauce. Keep mixing so the noodles don't stick to the wok. once the noodles are cooked through and are starting to stick, now is the time to add the rest of your ingredients. Add you bean sprouts, julienned carrots, and green onions and toss.

5. Turn down the heat to a low medium, and make a well in the middle of your noodles, and crack two eggs into it. Scramble the eggs and then mix them with your noodles.

Serve your pad Thai with garnishes such as chopped peanuts, chopped cilantro, thai basil, bean sprouts, and lime wedges!