Spring by Kathryn White

Wednesday, July 14, 2010

Pad Thai and Coconut Cream Delight

My oldest daughter loves to cook, so when we went grocery shopping this afternoon,
I was happy to let her select items for our dinner, knowing she had something in mind. These were a few of the items I found in my grocery cart:
Thai rice noodles, boneless chicken, jar of spicy peanut satay, peanut butter, cilantro, and limes, along with dare cookies, instant coconut pudding and cool whip just to name a few items...
(sorry, the photo items were not showing up)

After putting the groceries away, she proceeded to 'whip up' a meal saying that it was so easy anyone could make this Pad Thai. She soaked the noodles in cold water, then cooked up the chopped boneless chicken, added the noodles, fried up six eggs in a separate frying pan, then added the eggs and spicy peanut satay sauce to the chicken and noodles. She simmered it all for 20 minutes, then served it up with freshly chopped cilantro, green onions and lime slices....so easy and so good!

She also created a wonderful dessert and said that I could name it as she didn't have a recipe for it, so Coconut Cream Delight was invented right here in my home using:
3/4 cup instant coconut pudding mix
4 cups of cold milk
1 cup thawed cool whip
Layer a glass dish with cinnamon snaps, alternating it with the coconut cream pudding mixture. Allow to chill for two hours, then enjoy: