GoodFoodWeek

A collection of recipes, an assortment of motherhood tales and a mixture of memories.

Recipe: Pad Thai

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Have you ever heard of the Blog Society? Based in Sydney, Australia, Blog Society is a long awaited, global community for bloggers, creatives and the endlessly curious to connect, collaborate and share. Offering like-minded and passionate individuals the opportunity to connect and inspire one another through a series of classes, workshops and gatherings both online and off.


One of their latest initatives is #blogtribe. The concept is simple – each week on #blogtribe Tuesday they encourage bloggers to upload and tag an image of a blogger they admire – someone local, around the world, a friend, a stranger – there are no limits, only except that this person has inspired or moved them in some way.

Their hope is that this simple act of sharing will open up a whole new world of bloggers to follow, to connect and collaborate with and to add to our own individual blog tribes. 
I can’t think of a better way to bridge the gap between global blogging communities than by creating a fun and visual way to support one another using the very social media tools we all love and enjoy.

So I encourage you to get involved and take part in our #blogtribe launch today – you can use Instagram, Facebook, Twitter- the choice is yours. Instructions are below….happy connecting!

HOW TO GET INVOLVED IN #BLOGTRIBE
Each week, take part in #blogtribe Tuesday by uploading on either Instagram, Facebook or Twitter (or all three!) an image of a blogger or blog that inspires you, that you want to support or that you feel deserves a bit of attention. Go on, make a blogger’s day!

  1. Always use the hashtag #blogtribe and tag @blogsociety so your images can be shared in their weekly wrap-up as well as shared with bloggers around the world.
  2. This celebration is all about having fun, if you miss a day, don’t worry simply post when inspiration strikes!
  3. Check back often and follow the #blogtribe hashtag feed each week to seek, discover and connect with new blogs and bloggers.
The first person who I nominated as my inspiration was Stacey from Veggie Mama. She inspires me to write about food and motherhood and general life tid-bits… She makes me want to mix up my writing style, try new things and make a mark on the blogging world (cause I know that she has). She makes me see that you can be an awesome mother of two and still be a blogger and that’s inspirational!
So, Stacey (who I have never met in real life – and who may find this post a little stalker-ish) this post is for you … although you would probably leave out the chicken and prawns and add tofu.

PAD THAI
1/2 package Thai rice noodles

400 grams chicken tenderloins
150 grams fresh banana prawns
2 eggs
1 cup of spring onions (cut into batons)
1 cup of red capsicum (cut into batons)
1-1/3 cup bean sprouts (optional – leave out if you are pregnant*)
1-1/2 cup coriander (optional – because people either love it or hate it)
2 tablespoon olive oil
1 teaspoon sesame oil
3 cloves minced garlic
4 teaspoons fish sauce
1 tablespoon oyster sauce
1 tablespoon soy sauce
2 tablespoons tamarind paste
2 tablespoon palm sugar
1 minced shallot
1/2 lemon
2 tablespoons peanuts (optional)
2 tablespoons fried shallots
ground white pepper
Place the rice noodles in a bowl and cover with boiling water – allow to cook for 2 minutes before draining and setting aside.
Whisk the two eggs together, season with white pepper and then pour into a hot wok with the sesame oil. Cook threw and then set aside.
Add the olive oil into the wok, allow to heat up again and then add the chicken, garlic and miced shallot. Cook until browned and then add the prawns, spring onions, capsicum, bean sprouts and coriander.
Once the prawns have turned pink, add the noodles into the wok with the fish sauce, oyster sauce, tamarind paste and palm sugar – toss until combined and the sauce is reduced.
Remove from the heat and finish with freshly squeezed lemon, crushed peanuts and fried shallots. 

*Sprouts should not be consumed by pregnant women because of the potential health hazards they pose.  Raw sprouts like alfalfa can be an e-coli bacteria hazard. Raw sprouts like clover, radish and beans can lead to salmonella – a disease caused by the bacteria residing on the sprouts. The recent salmonella outbreak from raw alfalfa has lead to the issue of a warning to the public to stop consuming these raw sprouts. A single sprout can contain a highly infectious dose because the salmonella proliferate rapidly. The disease springs from the contaminated seeds when consumed.

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