Some days require comfort food.
My dayhome was closed for an extra day over the long weekend and I had to take both my toddlers to work. They’re cute, but maaaaaannnnnn, it takes literally three times as long to do ANYTHING with two toddlers in tow.
They were both bored after an hour of being in the office, and even though we took a few hours in the afternoon to go home and nap before finishing up work for the day, by the end of the day they were both whining, bored and cranky.
Not to mention my husband had been gone for nearly two weeks, so I’ve been solo parenting the two of them and I felt a little whined out. Not to be confused with wined out, because if anything, I probably haven’t been drinking ENOUGH of it for all the work, housework, parenting and socializing I’ve been doing.
At the end of the day I was so ready for something quick, delicious and comforting. Except I wanted something pretty easy because I was also ready to just be done with doing anything hard.
I had to strap Norah to my back to get things done but all in all it only took like 30 minutes so I wasn’t too fussed about it.
1/2 cup peanut butter
1/2 cup water
1 tbsp soy sauce
2 tbsp lime juice
1.5 tbsp curry paste (NOT curry powder)
1 tbsp fresh grated ginger
3 cloves garlic, minced
Mix all ingredients on medium heat in a sauce pan. Add more water as needed to get the consistency you like. Put on low heat stirring occasionally when you make the stirfry.
1 Tbsp Coconut Oil
Rice Noodles (I used 1/3 of the pack I had? I have no idea how much. Really however much you think you need)
1/2 Red Pepper
1/2 Orange Pepper
1/2 Yellow Pepper
1 cup chopped broccolli
Chopped Green Onion
In a large pan put about 1/4 cup of water and the broccoli. Cover and let steam for three or four minutes to soften up. Add coconut oil, peppers, and salt and garlic powder to taste. Once the veggies are soft add the shrimp and the prepared rice noodles You can either soak them for a few hours or throw them in a pot of boiling water for three or four minutes.
Add just a dash of soy sauce when you add the noodles. Stir fry for about three minutes, turning often to cook the shrimp. Pull off the stove and mix in the peanut sauce, top with the onions and enjoy!
Notes: You can use any type of noodle or veggie or protein in the stir fry. You could use rice or quinoa instead of noodles also. Don’t let me tell you how to live your life. Everything is delicious covered in peanut sauce.
I store the left over peanut sauce in a mason jar in the fridge for about a week. It’s a good veggie dip, it’s cool in quesadillas with chicken and bean sprouts and spicy cheese…basically it goes well on anything. I even eat it on toast.