Hi friends! Today's post is a little round up of what I've been working on in May and June! Yes..plus a Pad Thai recipe that I promised to a lot of Instagram friends :)
COFFEE SHOP STYLED SHOOT
You may have seen some photos floating around already! I got the idea for an awesome coffee-inspired styled shoot and planned it with the help of Donna from All Dei Events. I will be doing a full blog post on this soon, but for now, I'll share a few of my favorite photos. See the full list of amazing vendors below!
photo: @melodyjoyco / planning: @graceniudesign & @alldeievents / styling: @alldeievents / venue: @workshopchicago / paper goods & calligraphy: @graceniudesign / desserts: @lovesugarandgrace / florals: @splendor_of_eden / rings: @ladyfayejewelry / hair & makeup: @trannguyen19 / coffee: @goodmanner_
This month was full of envelope orders! I also completed a bunch of Chicago-themed watercolor day-of pieces that I loved!
My husband and I traveled to Seattle for the first time. We visited all the must-see spots and had lots of delicious food and coffee. See some of my favorites below!
PAD THAI RECIPE
As you probably know by now if you follow me on Instagram, I eat a LOT of noodles. I started making my own Pad Thai because I always crave Thai food and it gets very expensive to do takeout all the time. After posting on Instagram, the recipe was requested by so many people, so I wrote it up and here it is! I used an existing recipe but tweaked it a little (as I usually do when I cook).
- 10 oz dried Pad Thai rice noodles
- 4 tbsp tamarind puree
- 3½ tbsp fish sauce
- 3 tsp white vinegar*
- 3 tbsp palm sugar or brown sugar (tastes way better with palm sugar, trust)
- 1 - 2 tsp cayenne pepper or Korean chili pepper flakes (I mix both usually)
- 3 tbsp vegetable oil
- 2 garlic cloves, minced
- 12 oz chicken breast, sliced thin
- 1 package firm tofu, cut into cubes
- 2 eggs, lightly beaten
- a large handful of green onions, diced
- Cilantro, optional
- 5 oz bean sprouts, optional
- 1.5 oz roasted unsalted peanuts, roughly crushed, optional
- Lime wedges, to serve
- Boil rice noodles in a medium sized pot until they are al dente (don't overcook these!). Drain, rinse with cool water and set aside.
- In a small bowl, mix together the tamarind, fish sauce, vinegar, sugar, and cayenne/Korean chili. This is optional, but I also like to add about a tablespoon of sambal oelek and a splash of soy sauce for flavor.
- Heat the oil in a wok or large skillet over medium high heat. Add the garlic and stir fry for about 20 seconds until fragrant. Add the chicken and stir fry until browned on the outside. Push the chicken to one side of the pan and pour in the beaten eggs, trying to keep it mostly separate. It's ok if the chicken gets a bit eggy. Cook and stir the egg mixture until the eggs are scrambled.
- Add the tofu and let warm through about a minute. Season everything in the pan with salt.
- Add the noodles and sauce mixture. Toss gently for a few minutes. Remove from heat and add green onions and cilantro if desired. Stir to combine.
- Serve with bean sprouts, crushed peanuts and lime wedges if desired.
*Note: A lot of pad thai recipes on the internet call for lime juice in the sauce recipe, but I learned in Thailand that lime juice is not supposed to be cooked, only added at the end. I think that's why this recipe uses vinegar for the acidity. Interesting, right?
**adapted from Recipe Tin Eats
Let me know if you end up trying the recipe!