What are your plans for Valentine's Day? In this house we've very anti-holiday dining and Valentine's Day is probably the worst of all the holidays to dine out. Most often, dishes are sub par and over priced because they know they'll have a full house no matter what. No thanks. So what about take out? A much better idea, but not so great health wise. It's usually 'too much' something. Either too much sodium, fat, starch... And then Liz from What Dress Code ? posed this question: What if we could create our own take out inspired menu to share? So Julie from Julip Made and I said: Let's make it happen. And: Whose house is clean enough to shoot with good lighting? Ahh. Blogger life.
In this collaboration menu for Valentine's Day you'll see a Thai inspired menu:
- Coconut Thai Basil Gin and Tonic - Julip Made
- Larb in Lettuce Cups- Julip Made
- Fresh Vegetarian Spring Rolls- What Dress Code ?
- Shrimp Pad Thai - happening right here on Healthfully Ever After
- Dark Chocolate Mango Mousse- What Dress Code ?
It was really amazing to collaborate with these ladies. It went so smoothly it felt like we had done this a million times before. We are all kitchen competent and have a strange affection for international grocery stores (I think in total we must have bought all of the cilantro in the DC area...). We all get the less is more styling mentality where some people tend to over do it. But most importantly we had a blast. And we really enjoyed eating and drinking the fruits of our labor.
/// Images shot by Liz of What Dress Code ///
Shrimp Pad Thai
/// Ingredients ///
- 2 tablespoons brown sugar
- 3 T tamarand syrup
- 2 teaspoons fish sauce
- 1 T rice wine vinegar
- 7 oz dry pad thai noodles
- 1 teaspoon vegetable oil
- 1 clove garlic, minced
- 1 dry, chili pepper
- 1 egg, whisked
- 8-10 jumbo shrimp, peeled and deveined and cooked
- shredded carrot
- sliced snow peas
- green onion
- slivered red onion
To make sauce: Add ingredients to a bowl and whisk. Set aside.
To make noodles: Pour hot water over noodles to cover. Let sit for about 8 minutes or until the noodles are soft, but not mushy. Think of 'al dente'. We'll be cooking them more later.
Add oil, garlic and the chili pepper to a large pan on the stove. Stir so as not to burn the garlic. Whisk one egg and add into the pot. Scramble. Add noodles and sauce. Stir to coat and continue to cook. Add cooked shrimp and veggies as desired. (Note: You can add the veggies now or plate after.)Remove the chili, plate and top with herbs, peanuts and lime. Serve immediately.
Be sure to snag the recipes for the rest of the menu on What Dress Code and Julip Made! See a sneak peek below by clicking through this gallery (click the image):
Dietitian Nutritionist. My husband Chris and I create food and beverage photos, videos, stopmotions and recipes. And they're really cool.