Pad Thai with chicken, tofu, eggs, and LOTS of peanuts

 Arizona made this so I don't know which recipe it was but it looks a bit like this one: 

https://www.taste.com.au/recipes/chicken-tofu-pad-thai-2/8175e040-dfc1-4b4c-8778-77ed0d1b0b5d 

So, for the sauce: 

• about 1/2 cup brown sugar
• plenty of tamarind paste
• fish sauce 
• soy sauce 
• lime juice 
• a shit load of chopped peanuts
• ginger

bulk ingredients:

• red onion
• spring onion
• capsicum
• chicken
• tofu
• beaten egg
• whatever the hell else you feel like 
• thick rice noodles 
• probably some garlic
• heaps of beansprouts
• mange tout

Garnish: 

1. more peanuts
2. chopped coriander 

Was pretty good. A Do Again from all. 

Satay Pork Patties and Udon Noodles

Make pork meatballs with satay sauce and diced fried onions. Next time I might put some panko in them as they were a bit too soft to handle easily. Fry, set aside.

Fry up some suitable veg for Chinese style, add the rest of the satay sauce, add prepped udon noodles, serve with meatballs on top.

This won several hoofs up, so next time I'll try to take a pic.

Veggie options for pasta night

• Veggie carbonara with cream, cheese, sweetcorn, mushrooms, tofu, beany stuff of your choice, nutmeg, etc. 

• Chinese noodle version with fine-chopped firm tofu with ketchap manis, fried onions garlic and ginger, five spice, soy sauce, sesame oil,  herbs of choice. 

Chunky Bean and Sausage Salad

• White beans
• A couple of sausages
• Salad stuff
• Noodles


This was meant to be ‘sausage and white bean salad’ but I chucked in a whole load of julienned veg like carrot and daikon, as well as beans, lettuce and a bunch of noodles. Squeeze the sausage out of its casing and fry like savoury mince, mix with the beans, flavour as you wish (we went Oriental on this one with chilli and coriander but depends what you feel like). Together with the noodles makes a great lunch.

Chicken Peanuts (Satay Chicken with Oriental-ish Rice Noodles)

Bit of a cheat really, as I only used a packet of satay marinade. However, I believe these are readily available world-wide so:

First:

• Marinade your chicken-chunks in satay sauce (mine said two hours - what does yours say? I ignored mine and marinaded for about ten minutes, it was great).
• Prep up some sliced peppers, mange tout, fine-sticked ginger, whatever you feel like putting in with your rice noodles. Probably don't make it more complicated than a couple of veg).
• My recipe said some lemon zest and some scallions as well - they go in after you've fried up anything you want to fry.

Then:

• Skewer your chicken chunks and barbecue / grill.
• Prep your rice noodles - mine said 2 minutes' soak in water and and don't expect yours will be much different.
• Fry up any of the veg you want to.
• Drain your rice noodles, add to the veg, add the scallions and lemon, pour on some soy sauce/peanut oil, and add some nuts - preferably dry salted peanuts in this case, I'd guess. Arrange on a plate.
• Put the ready chicken on top. Serve. I find alcohol usually helps as an accompaniment.

N.B. - This is the very-tame-version for those with children not accustomed to anything hot. Naturally, chili flakes/slices etc would certainly not go amiss in this. However, as our circumstances differ, I just served it with a bottle of chili sauce on the side. Works wonders.