Weekly Menu 7-7-2013

Sunday:  Pad See Ew*, Miso soup & strawberries

Monday:  Bacon Wrapped BBQ Meatloaf & frozen veggies

Tuesday:  Thai Shrimp Salad & left-overs

Wednesday:  Cheesy Chicken and Rice Casserole & Campbell's Tomato Soup

Thursday:  left-overs

Friday:  Pizza & Bunco

Saturday:  Guests of Honor---> Gaylan, Pam & Fam. (still thinking what to make for dinner)

Sunday:  Date Night!!  (kids at Camp Winshape)

Tonight I made *Pad See Ew but it was more like Pad See YUMMY! =)

Pad See Ew from ThaiTable.com

(my changes are in RED)

• 1 lb Chinese broccoli  (I used 1lb frozen broccoli cuts thawed and dried and also a handful of leftover snow peas)
• 1 tablespoon Dark Soy Sauce   (1 T. lite soy sauce)
• 1 egg
• 1 lb Fresh Flat Rice Noodles  (1 lb. dried Rice Noodles, straight cut)

• 2 cloves chopped garlic
• 2 tablespoons Light Soy Sauce  (2 T. lite soy sauce)
• 1/2 cup thinly sliced pork  (1 1/2 cup thin slice pork)
• 1 tablespoon sugar

If your fresh flat rice noodles are not pre-cut, cut them into strips of 3/4 inch wide. If your fresh noodles came out from the refrigerator, heat them up in the microwave first. Soak rice noodles according to directions.  Cut Chinese broccoli into 2 inch long pieces. Halve the stems lengthwise because thick stems take longer to cook. You are going to want to cook them at the same time.

Heat a wok to high heat and then add 2 tablespoons of oil. Drop in the chopped garlic and stir. Add the sliced pork. Stir to cook the pork. When the pork is somewhat cooked or turned from pink to light brown, add rice noodles. Stir to break up the noodles. Add light and dark soy sauce and sugar.

Stir to mix the seasonings into the noodles and pork. Open a spot in the middle of the pan, and drop the egg in. Scramble the egg until it is almost all cooked (not watery any more). Fold in the noodles and mix them all. Add the Chinese broccoli, stems first, thawed broccoli and snow peas. I usually add half of the Chinese broccoli and stir until it wilts and then add the rest. But if you have room in your wok, you can cook all the Chinese broccoli at once. As soon as the Chinese broccoli is cooked, turn off the heat.

Put on a serving plate and sprinkle white pepper on top. 

Serve with desired toppings.  Soy Sauce, Teriyaki Sauce or my favorite, 

Chili Garlic Sauce

Chili Garlic Sauce

2 cloves garlic
1 t. salt

1/2 c. vinegar

8 jalapeno peppers

Cut stems off jalapeno peppers.  Add garlic, peppers, and salt into food processor.  Chop the peppers until they are roughly ground.  Scoop out the mixture into a small bowl.  Pour the vinegar in.  The vinegar should cover the pepper mixture. The chili garlic sauce will thicken over time.  You may need to add more vinegar to keep the mixture submerged.

 Pad See YUMM! 

with strawberries and Minute Miso soup

YUMM