Pad Thai, part deux

Last year I came across a fantastic recipe for pad thai. We rocked it out again last night and it was AMAZING! The only difference between the original and last night's creation was that I used a little sweet chilli and harissa in place of fresh chilli. And fresh squeezed lime was a real winner, much more flavoursome than lemon, if you can get it. Enjoy!!

if you like piña coladas...

Okay, this isn't actually anything to do with piña coladas, but piña colada sort of rhymed with peanut butter, so...  Hey, it's a Sunday night, so throw a girl a bone here.  Anyhoo... a couple of weeks ago we had friends and their families over for lunch, potluck.  There are two things which rule about potluck meals - you don't have to cook everything, and there is a variety of dishes to sample.  Oh, and a good portion of the dishes go home with those who brought them.  So three things.  Sweet.  This recipe is for a satay sauce.  Ooooh, I hear you (sarcastically) coo.  Seriously, before you roll your eyes and declare there's nothing special about satay, it's just a peanut sauce, try this one.  Get some chicken kebabs (that's what we had), or slap a layer onto a tasty homemade burger, then sink your teeth into a taste sensation.  Over the top?  No.  This sauce, from Mel Instone, is sublime.  It's got a nice twist, from the chilli and fish sauce.  I'm just trying to thing of more ways to slip it into our evening fare.  Maybe on pizza bases?  Or just on a spoon.  Yum.  So good.  Hungry.  Going to make some more.  Bye!! 

1 cup peanut butter

1 1/2 cups coconut cream/milk

1/2 cup sweet chilli sauce

2 tbsp fish sauce

2 tbsp lemon juice

1 onion, finely diced

4 cloves garlic, crushed

a little oil

1. Fry onion and garlic in oil. 
2. Add all other ingredients and simmer for 15 minutes. 
3. Eat and enjoy!!