Phuket, Thailand

Traveling brings a different kind of high to me. It makes me giddy and happy and spirited all at the same time!

We were fortunate enough to visit Phuket, Thailand last year for my daughter's 2nd birthday.

Our room in Baan Yuree Resort

Feeding the fishes with the tot

Our hotel's pool

Authentic Thai Food for dinner - Chicken Basil and Shrimp Pad Thai

Patong Beach at noon

Hopefully we can save up for another travel this year.

I was inspired to look up for an easy way to make pad Thai. Here's a simple Pad Thai recipe I got from Taste AU:

Ingredients (serves 4)

• 250g packet rice stick noodles
• 2 lemons, juiced
• 2 tablespoons fish sauce
• 2 tablespoons brown sugar
• 2 tablespoons peanut oil
• 2 chicken breast fillets, thinly sliced
• 500g green prawns, peeled, deveined
• 3 green onions, thinly sliced diagonally
• 2 small red chillies, deseeded, finely chopped
• 2 eggs, lightly beaten
• 1 cup bean sprouts, tails removed
• 1/4 cup roasted peanuts, finely chopped, optional
• 1/2 cup coriander leaves
• lime wedges, to serve

Method

1.Place noodles into a heat-proof bowl. Cover with hot water. Stand until tender. Drain. Rinse under cold water.
2. Combine lemon juice, fish sauce and sugar in a jug. Whisk with a fork to combine.
3. Heat a wok over high heat. Add oil. Swirl to coat. Add chicken. Stir-fry for 2 minutes until golden. 4. Add prawns, onions and chillies. Stir-fry for 2 to 3 minutes or until prawns turn pink. Add noodles. Stir-fry for 2 minutes.
5. Add lemon juice mixture to wok. Toss to combine. Slowly pour eggs over noodles. Stir-fry for 1 minute. Add sprouts. Toss well.
6. Spoon pad Thai onto plates. Sprinkle with peanuts and coriander leaves. Serve with lime or lemon wedges.

I have yet to try this recipe since I don't have time as of the moment. Will definitely blog about it. :)