Pad Thai is one of the most well-known Thai dishes in Australia and around the world even scoring the title of one of the most ordered takeaway dishes back in 2014. It’s tasty, not too spicy yet still packed with flavour it is easy to see why it has become so popular.
Tradionally the dressing/sauce is made with a flavour combination of salty, sweet and sour, not unlike majority of Thai dishes yet this dressing I have served it with has the addition of peanut butter adding that creamy texture and flavour that takes it to a whole new level of deliciousness. Pad Thai is typically made with flat rice noodles and a meat protein such as chicken, beef or prawns. I have opted to make it vegetarian and used gluten-free buckwheat noodles instead, only because I didn’t have any flat rice noodles in the house (really didn’t make any difference at all).
Last weekend we celebrated our youngest son’s 2nd birthday with a little party at home. We invited just close family and cousins which is still a reasonable number. At this age he still doesn’t understand the full concept of birthdays but to the contrary he loved singing ‘Happy Birthday’ to himself every moment he could throughout the day so I must give him a little credit.
It was a very hot and humid day so the kids couldn’t wait to get cool in the pool whilst they were enjoying themselves with the blow up donuts and bomb dives the adults got a chance to sit down with a cool drink and enjoy a grazing platter I put together. I love this kind of entertaining it’s all prepared earlier before guests arrive and you have a chance to sit down have a drink and talk enjoying the people’s company while still being a host. It’s actually quite easy but looks so impressive when you serve it on a long wooden serving board with an assortment of deli meats, olives, cheeses, dips, crackers, vegetables and fruit. I also added some crostini (french stick cut into thin slices) with some various toppings this time but some other ideas can be mixed nuts, pretzels, popcorn or any other finger food. Spread it out without putting the items all in one spot that’s the key , Add the dips and bowls first and just keep filling around till there is no gaps. Whether is be for 5 or 25 people you can make a size to suit. Perfect way to start off a party!
We are lucky enough to have an outdoor rotisserie (spit) and decided to cook some roast chickens for lunch. My husband was in charge of this so takes a little pressure off the cook. BBQ’s are a Aussie tradition, when the weather warms up it’s backyard barbecue season. Whether it’ll be BBQ steaks, chickens, sausages or hamburgers or salmon and prawns for the vegetarians it is an easy, social way of entertaining. The men usually take pride over the bbq and takes an army of them to watch over the cook to make sure they are doing it right, beer in hand of course. There is just something about the smell of sausages sizzling on the bbq that screams out Aussie summer!
The chickens came out perfectly succulent and juicy and well worth the time and effort, we carved them up and served them with some bread rolls and a few side salads. An excellent way to feed a crowd of hungry guests. All in all a successful day with little stress and fuss. The key to entertaining is being prepared, I always have as much as I can prepared beforehand so that when people arrive I’m not running around the kitchen flustered and stressed, you can actually enjoy the day as well as being a host and guests feel comfortable and leave belly full and satisfied. Now to start planning Christmas!