There’s likely a few of my friends who are seeing this and thinking my husband pulled another fast one on me and is pretending to have liked peanut sauce all along.
Everyone who knows my husband, knows he HATES peanut sauce. For years he thought he hated all thai food because he thought everything had peanuts in it. Ha!
He has this little trick he likes to play on me every so often where when I mention something about some thing he refuses to eat (honestly there’s not much he refuses to eat but the ones he does he is strongly opinionated about), he says, “What? I love …..! Are you kidding me?”
And then proceeds to eat it regularly from there on out.
With a smug grin.
Yes, darling you are tricky.
Well I felt pretty smug myself with this one, well actually it was for-realsies Pad Thai I made for dinner because I figured I could just leave the peanuts off his and see what happened. Well I was making it and said something about the peanuts and he TRIED. Haha, he tells me he LOVES peanut sauce and peanuts in his thai food.
Oh ya? Hmmm….
So I loaded the peanuts on.
He proceeded to pick them out as he was eating and told the kids he ate some and he liked it, but not enough to eat more and gave me a little sideways, sheepish look.
I laughed.
So I’ve been craving that strong peanut-y goodness lately and decided to make myself a pad thai salad of some kind. So I went to my favorite little produce stand here and picked out a few things that sounded good and sort of authentic and whipped this up.
I’ve eaten it every day since for my lunch, I simply love it.
- FOR THE SALAD
- 2 tablespoons olive oil
- 1 clove garlic, minced
- ½ pound large shrimp, peeled and deveined
- 3 cups mixed greens
- 2 cups bean sprouts
- 1 cup shredded, finely chopped napa cabbage
- ¼ of a red onion, thinly sliced
- ½ red bell pepper or a red chili (depending on how spicy you like it), thinly sliced
- ¼ cup minced cilantro
- 1 cup cashews or peanuts (your preference)
- 2 tablespoons toasted sesame seeds
- 1 whole lime
FOR THE DRESSING - 2 tablespoons creamy peanut butter
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon olive oil
- 1 teaspoon sesame oil
- First lets cook up the shrimp. So heat a medium pan over medium high heat with the olive oil.
- Once the pan is fairly hot but not smoking, add the shrimp and the garlic.
- Sauté until shrimp is pink. Remove from heat and set aside.
- Next add all the other salad ingredients to a large salad bowl, top with the shrimp.
- To make the dressing simply whisk all the ingredients together in a medium bowl until smooth and creamy (or you can use a blender).
- Drizzle dressing and lime juice over salad and serve.
Dressing recipe from: The Art of Comfort Baking
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