A Thaï recipe, that is not…







Hello, young Padawan



Once again, I change the publication calendar because I am told that you would like to have some other spring recipes. That you want them simple, efficient, fast, and that the kids might like. There will be a little more preparation and dishes than in the recipe from last week, but I assure you that I do not take more than 20 minutes to do all this, cleaning the kitchen included. Count 30-35 minutes for the first time, but know that when you have tasted, you will not regret the time invested.


Since it was (far too) nice and warm at the end of winter, we end up in March with zucchini and peas, which is pretty cool indeed. They are early, but welcome.
Strawberries too! In a week, I will have my first strawberries of the season, unbelievable! Enough about the life of my plantations, let’s go to the peas benefits and the recipe since this is why you are here.





Green peas

The pea is a legume from an immature harvested seed. Rich in fiber, it is eaten like a vegetable and regulates glycemic thanks to a low GI.


Richer in protein than most vegetables, the pea is also a magnificent source of minerals such as iron, trace elements (selenium, zinc, manganese, fluorine, copper) and vitamins A, B, C, E, and K.


Rich in antioxidants like zeaxanthin, the lutein that the pea contains is more bioavailable than on other vegetables like spinach, for example, and makes it an ally for your eyes and thus avoid oxidative stress, but also of course for your cells and your skin in general.


Peas or snow peas? It all depends on what you want. If we talk about proteins, for example, peas contain twice as much protein as snow peas, but less fiber.





Spring pad Thaï, rock ‘n’ roll style

For 2-3 servings

2 oz of rice Tagliatelle (you can found them at Whole Foods or organic stores)
2 shallots
2 handfuls of lima beans or as here: frozen and peeled ones
2 small zucchini
3 handfuls of peas
1 block of fermented (or fresh) tofu that you like


Grocery :
5 tbsp teriyaki sauce
3 slices of fresh ginger or 1/2 tsp powdered ginger
1 tsp garlic powder
A handful of soy flavored peanuts (or the peanuts of your choice)
2 tsp olive oil
Madagascar pepper






I often prepare my peas in advance, settling down in the evening in front of an action movie of my choice (I’m watching again the “Bad Boys” movies, iconic!), I cook them in large quantities, so it lasts me a few days. You can do the same with fresh lima beans (I just have acute laziness with regards to those beans, lol).


Shell the peas (if you find them… otherwise if they are frozen, go to cooking mode), rinse them, then place them in the steam basket of your steamer for 5-6 min (if frozen: count 7-8 min).


If you have fresh lima beans, you can shell them, make a small perpendicular incision to the black mark with a knife on each one, and immerse them for 30 seconds in the boiling water of your steamer which was used to cook the peas, adding a pinch of salt. Drain them, immerse them in a bowl of cold water with ice cubes, then press on each one to get them rid of the little skin, without burning yourself. To do once in your life if you want to meditate on the meaning of life, lol. In addition, they will be even better!


Soak the rice tagliatelle in a container filled with cold water, for 5 min. Then cook them in a large volume of boiling water for 3-4 min. Check the cooking, they must remain al dente.


Peel and mince the shallots, wash and cut the zucchini into small cubes and cut the block of tofu into small cubes too, by slicing it once on the thick side and then squaring.


In a hot wok over medium heat, place a teaspoon of olive oil and put the dices of tofu to brown on each side (roughly huh, do not turn each piece on each of the 4 faces, unless you want it of course … lol). Once the dice are golden, place them on a plate and reserve them.


In the same wok, place a teaspoon of olive oil again and brown the zucchini over medium heat for 4-5 min. Add the minced shallots and continue cooking for 4-5 min as well. Using a garlic press, squeeze the ginger in the wok with the vegetables, add the garlic, the teriyaki sauce, then the peas, the beans (if frozen: don’t worry, they don’t need to be cooked but just to be reheated otherwise they will go mash, ed), the tofu dice, stir and turn off the heat.


Add the peanuts, the drained tagliatelle, taste and season with salt and pepper. Stir gently and check that it is not necessary to add a little water. If so, add one or two tablespoons of water to give the preparation a little more hydration.






In your most beautiful deep plate, place a few spoons of this delicious food, not forgetting to pour a few peanuts and diced tofu, which may end up at the bottom of the wok.


Serve with a bowl of lettuce, for example.




And here is a pad Thai that is not really Thai, with what I had left in the cupboards, and that you can reproduce with what you have in yours. You can change the peanuts for cashews, the teriyaki sauce for vegetable broth. Vegetables by others, these rice tagliatelle by rice noodles … you have understood, I think.


Wishing you patience, wisdom and gentleness for the weeks to come.



XO ✌🏻



IMG 9743 3 scaled - A Thaï recipe, that is not...

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