Ready in about 30 minutes, packed with flavor, this is a great weeknight quick fix meal. Simply fry up a pound of ground pork, boil some water for Pad Thai noodles, add some Asian flavors, shredded vegetables and you’ve got an addicting and amazing plate of noodles. As Im typing this, I want to eat it everyday.
And with the hint that I may never be able to grill outdoors again…I just may eat this every day. We’ve had rain all but two days this May. I really don’t mind, but it’s also been unseasonably cool. Somedays barely reaching the mid 40’s. Not to mention our May 7 blizzard.
Last weekend I said “screw it” and set about planting geraniums, petunias and assorted other droopy and wet greenhouse specimens into my muddy pots. I love container gardening along with the process of planning which plants will yield a spectacular display. Well…ok, I’m not a master gardener, so I’ll even take “showy.” Here are some pics of what I’ve done so far.
My pride and joy Japanese Maple. I’m smitten. I had two in my old yard and wanted to try one in a patio pot this year. Looking for tall and skinny, I found the perfect little adorable tree. I’ve been told to bring it in the garage this winter so it can enjoy some dormant time, then bring it back out next Spring. Keeping my fingers crossed that this little beauty will be around for years. Right now it’s 30 inches tall.
My first attempt at an Elephant Ear type plant. This “Black Coral” variety is absolutely gorgeous. Eggplant in color with lime green veins in the leaves, I can’t wait to see what it will do over the Summer. I threw in some flashy orange and red Begonias for contrast and some white Lobelia to trail down the sides. I’m hoping this one will end up an ooooo and ahhhhh-er.
Keeping with the color scheme for the entry way, I found this brilliant copper colored “Keystone Kopper” Coleus. Is it not outstanding??? Some white Lobelia for contrast and an orange “Crackling Fire” Begonia, I’ve got high hopes for this pot.
In my tall skinny ceramic pot, I’ve placed a single “Coral” Twinspur. In the Snapdragon family, this will add a little delicate softness to some of the other dramatic colors and bold textures.
I’ve never grown Jasmine before. At the front door, I’ve placed a “Star Jasmine” on a tall clay decorative pot and added a trellis. My gosh does this smell good. Under an eve with some direct sunlight, I look forward that this will do well here. If not, it’s very movable.
Our garden center had these incredibly brilliant “Hot Rod Red” Petunias. After looking at other red varieties, I think their dark centers make them very special. I wanted them to be the center of attraction so simply planted two with a little chunk of white Impatiens.
Fairly boring at this point, I always plant my little iron basket with orange and white Impatiens. You just wait, this will be beautiful very soon.
In this terra-cotta pot I’ve centered a “Red Star” spike and surrounded it with white Bacopa and some coral colored Petunias.
The back patio isn’t as protected, so I’ve planted your run of the mill and less expensive Petunias and Geraniums. I’ll post update photos in a month or so to compare progress of my container gardening.
- Kosher salt
- 8 ounce box Pad Thai Noodles
- 1 tablespoon Asian sesame oil
- 1 pound ground pork
- 1/2 cup peanut butter
- 1/4 cup seasoned rice vinegar
- 1-1/2 tablespoon fish sauce
- 2 tablespoons coconut milk
- 2 jalapeños stemmed, seeded and sliced into thin rounds
- 2 medium carrots grated
- 2 cups thin sliced green cabbage
- Cilantro for garnish
- Lime wedges for serving
Heat a fry pan over medium high heat. Add 2 teaspoons of the oil until hot. Add the ground pork and cook, stirring to break up the meat. Cook until cooked through. Set aside.
Bring a large pot of salted water to a boil. Add the rice noodles and cook, stirring often, until just tender, about 5 minutes. Drain and rinse under cold running water; leave to drain in a colander.
In a large bowl, whisk the peanut butter, vinegar, fish sauce, the remaining 1 tsp. oil, coconut milk and 3 tablespoons of warm water until smooth.
Add the drained noodles, pork, jalapeños, carrots, cabbage, and toss gently. Garnish with cilantro and serve at room temperature with the lime wedges on the side.
Asian Noodles with Ground Pork and Peanut Sauce…It’s what’s for Dinner.