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).
(Updated on 12/3/18)
10 oz dried Pad Thai rice noodles
4 tbsp tamarind puree
2 tbsp fish sauce
2 tbsp soy 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
2 eggs, lightly beaten
a large handful of green onions, diced
5 oz bean sprouts, optional
1.5 oz roasted unsalted peanuts, roughly crushed, optional
Lime wedges, to serve
In a large bowl or container of warm water, soak rice noodles for about 30 minutes. Make sure they are completely covered by water. At the end, they should be flexible. Make sure to drain the noodles!
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 or a half teaspoon of chili oil.
Heat the oil in a wok or large skillet over medium high heat. When the oil is hot, add the chicken and stir fry for 1-2 minutes. Add the minced garlic and continue to cook for a minute more, or until chicken is mostly cooked.
Push the chicken to one side of the pan and pour in the beaten eggs, trying to keep it mostly separate. I’ll usually tilt the pan away from me so that the eggs can cook on their own. It's ok if the chicken gets a bit eggy. Cook and stir the egg mixture until the eggs are scrambled.
Add the sauce mixture, quickly stirring to coat the chicken and scrambled eggs with the sauce.
Immediately after, add the drained noodles to the pan. Toss to coat with the sauce. Continue to stir fry for an additional few minutes until the noodles have softened a little and everything is heated through. Remove from heat and add green onions and cilantro if desired.
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 to add a little more acidity during the cooking process. Interesting, right?
Let me know if you end up trying the recipe!