Wow at last another blog post. Sorry but I have been down South Spain for the past two weeks without a steady internet connection, thus keeping up with the blog has been quite hard. However, I am back now ready to share really good recipes in the next few weeks to come!

Today I have brought you my own version of drunken noodles with shrimp, which in my opinion, they are mighty delicious.

I have tried many versions of drunken noodles before only to find one Thai restaurant that really prepared them right to my taste. Not that I am an expert on Asian cuisine, but even though the base of drunken noodles is made with soy sauce, it is not rare to see them prepared differently just like mine.

For my drunken noodles with shrimp version the sauce base of the noodles was using a Pad Thai sauce mixed in with a chilli sauce. This sauce may sound odd but it is mighty good. This recipe has been a secret of mine for quite some time but today I thought to share it with you so that you can enjoy it with your family and friends as well.

If you live near an Asian market like I do, you will be able to get Asian staples, likes sauces, at a much better price. If you don’t happen to have and Asian market near by you can rely on Amazon. Many of the ingredients can be found there.

This drunken noodle recipe is truly a gem. You can prepare this dish in no time. If you like drunken noodles and Pad Thai I suggest you double the batch. You will thank me later :-)

Enjoy!

On the left picture you can see the two different sauces I used. You can get them at any Asian market but if you don’t live near one you can get the Sweet chilli sauce and Pad Thai sauce on Amazon.

Drunken noodles with shrimp

Miryam's original recipe

Yield: 4-6 servings

Total Time: 25 minutes

Ingredients:

• 14 oz wide rice noodles
• 16 oz medium cooked shrimp
• 10 oz grated carrots
• 2 organic eggs, scrambled
• 4 green onions, chopped
• 1/3 cup peanuts, chopped
  1 Tbsp grated ginger
• 1 cup fresh Thai basil, regular basil will do
• 3 Tbsp olive oil

Sauce

• 1/2 cup sweet chilli sauce
• 1/2 cup pad Thai sauce

 

Directions:

Cook rice noodles according to package instructions.

In a bowl mix sauce ingredients and set aside.

In a large pot, over medium to high heat, heat the olive oil. Add the grated carrots, ginger and green onions and stir fry for a couple of minutes. Add the cooked shrimp, basil and combine. Turn the heat off and set aside.

On a separate pan, over low heat, heat 1 tsp of olive oil. Add the scrambled eggs and cooked stirring constantly until done. Add to veggies.

To the veggies, add the cooked rice noodles, sauce mixture, chopped basil and chopped peanuts and combine. Serve while still warm.

Nutrition facts based on the recipe giving 5 servings.

The post Drunken noodles with shrimp appeared first on Eat Good 4 Life.

Thai food is one of my favorite types of food. If I had to choose to eat just one type of food, Thai food would be it. I can eat Thai food every day all day if I could.

When I entertain I normally tend to make Asian dishes because of how fast and convenient they tend to be. Most of the times I can whip a really tasty and awesome Asian dinner in as little as 20 minutes.

I have found that the trick to making Asian recipes lies on obtaining the few staples this type of cuisine requires. Some common Asian staples I always have in my pantry are full fat coconut milk, fish sauce, soy sauce, sweet and sour sauce and curry pastes as well as rice noodles to name a few.

It can be a little bit tricky when buying Asian sauces because a lot of them contain sulfites, MSG and other unwanted ingredients. Nevertheless they can be found, you just have to spend more time reading labels.

One of the Thai ingredients that I have found to make my dishes stand out are Kaffir lime leaves. This is the only item I actually get shipped to my house, because I can’t find anywhere, and freeze. They do freeze well and the flavor and aroma remain intact when ready to use.

However, if you can’t get your hands on Kaffir lime leaves you can opt for using lime juice instead. A great alternative.

My next post it is also going to involve an Asian dish. I just love this type of cuisine so I hope you don’t get bored from them!

On any event, I have seen many different Thai soup variations out there, but this is my version. I hope you like this Thai coconut soup!

Stay safe and enjoy!

This soup is superb. If you like you can omit the shrimp and just do the veggies, or you can add organic chicken in place of the shrimp as well. At the end I added some rice noddles to my bowl. This is optional though.

Thai coconut soup

Miryam's original recipe

Yield: 4-6 servings

Total Time: 25 minutes

Ingredients:

• 2 Tbsp olive oil
• 2 cups sliced mushrooms
• 1 organic red or green bell pepper
• Fresh ginger, minced
• 1 Tbsp red curry paste, free of MSG
• 3-4 cups vegetable broth
• 1 15 oz can coconut milk
• 1 Tbsp fish sauce
• 1 Tbsp unrefined sugar
• Fresh cilantro
• 3 chopped kaffir lime leaves or juice of 1 lime
• 12 oz cooked shrimp
• 1/4 chopped scallions
• Cooked rice noddles, optional

Directions:

Place oil, mushrooms and bell pepper in a large soup pot over medium-high heat. Cook for 2-3 minutes. Add the curry paste and ginger and stir until the curry is mixed through with the veggies.

Add the broth and kaffir lime leaves and simmer for 8-10 minutes. Add the coconut milk, fish sauce, sugar and simmer for an extra 2 minutes. Turn heat down to a minimum and add the shrimp and lime juice if using instead of the lime leaves and stir.

Do a taste test. Look for a balance between spicy, sour, salty, and sweet flavors. Start with salty, adding more fish sauce if not salty or flavorful enough (1 Tbsp. at a time). If too sour, add the sugar plus a little more if you need it. If too spicy, or if you'd like it creamier, add more coconut milk. If not spicy enough, add more curry paste.

If using rice noddles, place some on each bowl. Ladle the soup over the noddles and sprinkle a little fresh coriander and scallions on each bowl. For an extra kick of flavor, add a dollop of either store-bought or homemade Nam Prik Pao Chili Sauce Recipe.

Nutrition facts calculated based on the recipe giving 4 servings. The noddles were not added for the calculations.

The post Thai coconut soup appeared first on Eat Good 4 Life.

Thai food is one of my favorite cuisines to make at home. If you purchase the curries and a few of the spices you will be able to make a large number of Thai recipes like this Thai shrimp curry with snap peas.

I don’t know if I have mention it before but Thai food is one of my ultimate favorite cuisines. I tend to make this Thai shrimp curry at least once a week it is that good……super simple and fast also comes to mind :-)

Some people think that having healthy and nutritious dinners can take a long time, not the case. This dish, from start to finish, can be done in as little as 20 minutes, and if you have a rice maker, like I do, it becomes even easier…..I couldn’t live without my rice maker….we eat a lot of rice and having a rice maker makes the job making rice a hell of a lot easier. I love my cheap rice maker :-)

I actually made this Thai curry for a lunch gathering I had at my house with three of my girlfriends.  They actually wanted me to make and extra batch for them to take home with them……they are too funny……well now they can make it on their own.

I told them as long as you have the ingredients you are good to go. No fuzz and complicated techniques here…….just basically having the green curry paste, coconut milk and fish sauce would be the secret key!!

Forget spending $15 to $20 dollars at a Thai restaurant, after making this you won’t ever again order this one out. You won’t believe how easy and fast this dish is and lets not forget you could also add any other veggies and protein of your choice.

Enjoy!

This is my cheap rice cooker I mentioned before. I could not live without it!!
If you make this dish the green curry paste, and fish sauce will last you for ever.

The left picture is before adding the shrimp and the snap peas. Just let that mixture cook for 2-3 minutes at medium to high heat before adding the shrimp.

This is just awesome and packed with superb flavors. You won’t regret making this at all!!

thai shrimp curry with snap peas

Yield: 6-8 servings

Total Time: 25 minutes

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 6-8 green onions, chopped
• 1 to 2 tablespoons Thai green curry paste
• 1 14-ounce can coconut milk
• 1/2 cup chicken broth
• 3 tablespoons Thai fish sauce
• 1 tablespoon unrefined sugar
• 1 fresh tomato, diced
• 1- 2 lbs cooked large shrimp
• 9 oz fresh snow peas
• 2-3 kaffir lime lives, or lime zest of 1 lime
• Chopped fresh cilantro leaves
• Lime wedges to serve, optional

 

Directions:

Heat oil in non stick large skillet over medium to high heat (I used a wok). Add sliced onion and cook for 3 minutes or so until soft and beginning to brown.

Reduce heat to medium and add the green onions and curry paste. Stir until fragrant, about 1 minute. Add coconut milk, chicken broth, fish sauce, sugar and kaffir lime leaves. Bring to a boil and add the tomatoes. Cook further for another 2-3 minutes.

Add shrimp and snap peas and cook for another 2-3 minutes. Garnish with cilantro. Serve over brown rice and if using add lime wedges.

Adapted from here

Nutrition facts calculated based on the recipe giving 6 servings. The brown rice is not part of the calculations.

The post thai shrimp curry with snap peas appeared first on Eat Good 4 Life.