Meatballs in Peanut Chile Sauce

Wow, I am really behind on my blogging, but I am going to try hard to catch up!  I made these delicious meatballs a couple of Sundays ago (well, at this point it was probably like four Sundays ago, yikes!) when I was hanging around the house.  I happened to have all the ingredients on hand due to a sale at Fry's plus a coupon where I got a one pound bag of meatballs for just $1.00!  This was really simple to throw together, and it only takes about 3 to 4 hours to cook, perfect if you get a late start like I did that day!  This had all the flavors of a yummy Thai dish, and it was even better served over some basmati rice!  I think these would also be a fun appetizer to bring to a party and eat with toothpicks, since they aren't your standard meatball swimming in barbecue sauce!

Meatballs in Peanut Chile Sauce

adapted from A Year of Crockpotting

1 (1 lb.) bag frozen meatballs

2 tablespoons peanut butter

1 cup canned coconunt milk (I used light)
1 tablespoon red curry paste
2 teaspoons fish sauce
1 1/2 tablespoons white granulated sugar

Put meatballs into slow cooker (frozen is fine). Add peanut butter and coconut milk. Drop in a gollop of red chile paste, then add fish sauce and sugar. Stir as well as you can to combine.

Cook on low for 4-6 hours, high for 2-4, or until peanut butter mixture is fully melted and the meatballs are heated throughout.

Serve as a hot appetizer, or over long grained basmati rice as a meal.

Thai Rama

Ever since we had dinner at Yupha's Thai Kitchen a few weeks ago, where my sister got her first taste of Tom Kha Gai soup, she had been craving another bowl of the soup.  So, a couple of weeks ago, we decided to go to the Arizona 5A-II state football championship game at Sun Devil Stadium in Tempe because our high school, Chaparral was vying for the championship. (They ended up winning!)  We thought it would be fun, but boy did it make us feel old, especially when I realized that I was sitting in those same stands 10 years ago when I was a senior in high school.....wow does time fly!  We had rushed to get to the game in time after work on that Friday, so we didn't have time to eat dinner beforehand, so when we left the game we were hungry!

Since it was a cold December night, my sister really wanted to get some of the Tom Kha Gai soup.  Well, I didn't feel like driving all the way down to Yupha's, and since there seem to be a bunch of Thai restaurants that have recently popped up around ASU's campus, we decided to try someplace new, which is how we ended up at Thai Rama.  I was a little bit skeptical at first because I remembered the restaurant being a place called Char's Thai back when I was in college, and while I had never eaten there, I had heard that it was very old inside.  So we were pleasantly surprised when we walked in and found a restaurant that had been completely remodeled, it was so clean and fresh looking.  The new owner's had put in all new flooring, paint and tables, giving the place a much needed facelift.

We looked over the menu, which was vast, but it didn't take my sister long to decide, she had her mind set on some soup!  But first we decided to get some Crab Puffs as an appetizer.  My sister and I always tend to order crab puffs when we are together, and can you blame us?  Crispy shells filled with creamy cheese and crab, dunked into some sweet and sour sauce....delicious!  These puffs were an excellent version of the classic, they had just the right ratio of crab to cream cheese; which made the filling creamy but didn't overpower the crab flavor.  The shells were perfectly crisped, and were not greasy at all, which is a major bonus.  The portion as huge, it included 6 large wonton stars; so far, so good!

We had just barely finished the crab puffs when our entrees arrived, starting with my sister's soup.  At most restaurants, it is called Tom Kha Gai, but Thai Rama refers to it as Tohm Khah Goong; I am not really sure how the name difference comes into play, but it is the exact same soup.  At Yupha's we had just ordered a small cup of the soup, but at Thai Rama, Laura ordered the full portion; this was served in a silver urn like contraption that has a whole in the middle that is lit on fire to keep the soup warm, it is a pretty common way to serve soup in Thai restaurants, but it didn't stop us from getting a kick out of it!  Laura liked this version of the soup even better than Yupha's, mostly because it used shrimp instead of chicken.  The broth was so flavorful with that hint of coconut, and they had spiced it just right to not make it overly spicy for my spice averse sister.  She raved about how she was going to be addicted to this now, especially since the restaurant is just down the street from where she lives!

I didn't really know what I wanted to order that night since I wasn't really in the mood for Thai food (I agreed because I knew my sister was really craving it, and many times she gives in to my Mexican cravings!), but ultimately I decided on the Khao Paht, or fried rice.  You got to choose between chicken, beef, pork or shrimp to be added to the rice, and I went with the pork at a mild spice level.  I have to say, I didn't have any expectations for this because I wasn't in the mood for Thai, but after my first bite, I was singing a different tune!  The rice was amazing; perfectly seasoned, with a hint of heat.  Although, the best part about it was the pork, they used a tenderloin, and it was the most tender pork I have ever had; it just melted in my mouth.  I had my sister try a bite of it, and she too thought that it was excellent.  The portion was huge, so I took quite a bit of it home and I have to say, it was every bit as good leftover and cold the next morning!

We had a really great meal at Thai Rama, and I can't wait to go back and try some of their other dishes, like the Pad Thai and Panang Curry.  The atmosphere was pleasant, the restaurant was clean, and the servers took excellent care of us.  I noticed that Thai Rama has a few other locations around town, so if you are in the mood for some good Thai food, look them up and find one near you!

Thai Rama

927 E. University Dr.

Tempe, AZ 85281

http://www.thai-rama-az.com/

Red Curry Shrimp with Jasmine Rice

A couple of Sunday's ago I didn't go to the grocery store as planned, and once six o'clock rolled around, I was hungry.  Rather than running out to grab something, I figured I should try to throw something together with the stuff that I had on hand.  When I looked in my cupboard I found this:

It was a jar of Thai Kitchen Red Curry Simmer sauce, I had bought it a few months ago when I had a coupon for it, and had yet to try it.  I remembered that I had some shrimp and frozen broccoli in the freezer, so I figured I would try it out.

I knew I needed some sort of rice or noodle to serve it over to soak up the sauce; so I was very happy when I came across this:

Uncle Ben's Jasmine Ready Rice!  I think I bought this with the intention of using it with some sort of Thai stir fry I was going to make once; well it didn't happen then, but on this night I was happy to find it, especially since it only takes 90 seconds in the microwave and it is done.

So I gathered my sauce, shrimp, rice, frozen broccoli and red bell pepper that I had found in the fridge and started cooking.  Well the strangest thing happened, from start to finish the entire process took just 15 minutes, which is at least how long it would have taken me to run out and grab some food somewhere!  Plus, it was a much healthier option than anything I would have gotten.  The flavor of this was good, very mild for those of you worried about spice (but it could be easily taken up a notch with some siracha sauce) and it paired so well with the Jasmine rice.  I was very proud of myself for making such a colorful, healthy meal....and my stomach was grateful that it only took 15 minutes!

Red Curry Shrimp with Jasmine Rice

(Serves 2 )

1/2 lb. uncooked shrimp, peeled and deveined (If using frozen, just run under some water for a minute)

1 (11.9 oz.) jar Thai Kitchen Red Curry Simmer Sauce

1 red bell pepper, chopped

1 c. broccoli florets (I used frozen, but fresh would work)

1 (8.5 oz.) bag Uncle Ben's Jasmine Ready Rice

In a medium saucepan, heat simmer sauce until boiling.  Add shrimp to sauce and reduce to a simmer.  Cook about 3 minutes and then add the red bell pepper and broccoli.  Meanwhile, cook Ready Rice according to package directions.  The sauce is done once the shrimp are fully cooked (pink).  Divide rice into two bowls and top with the shrimp sauce.  Enjoy!

Yupha's Thai Kitchen

A couple of weeks ago, I made plans to go out to dinner with "My Biggest Fan" (aka Kelly) and her family, as usual, she wanted me to pick the place, and preferably make it someplace new. When we get together, we tend to always go for Mexican food, and while neither of us have ever been known to turn our nose up at a good enchilada, I thought we should shake things up a bit. I had remembered reading about Yupha's awhile ago, and I always had wanted to try it, and with it conveniently being located in Tempe between my house in Scottsdale and her house in Chandler, it just made since. Plus, she and her husband Jimmy love them some spicy food, so if we weren't going for Mexican, at least they could still get their spice fix! Never wanting to miss out on some Thai food, or getting to play with a cute baby, my sister came along with us as well.

Yupha's is located in the same plaza as Vincitorio's Restaurant on the Southeast corner of McClintock and Elliot. They used to be located on Rural and Elliot, but have moved to this new location in the past year. The space is big, open and modern; with high ceilings, minimal furniture and modern art, it makes for a very relaxing vibe. We arrived at 6:30 on a Thursday night, and while the place wasn't completely full, most of the tables were occupied. Our waitress came by and took our beverage order, and then gave us some time to look over the menu. And time she gave us, because it seemed like it was 10 minutes before she finally returned; they must have been understaffed that night, because it was just her and one other waitress covering the whole restaurant, so we decided not to get to upset by this.

When she finally did return to take our order, she couldn't have been more pleasant; answering our random questions and suggesting items on the menu. Kelly and Jimmy ordered the Thai Rolls to start and I got some Tom Kha Gai soup to begin with. The spring rolls came with four in an order, and plum sauce on the side for dipping. Everyone's first reaction to them was how skinny they were, and not in a good way. The menu described them as being filled with bean threads and vegetables; well, upon their first tastes, Kelly and Jimmy saw a bean thread or two inside of them, but other than that, it just seemed to be all wrapper. They were cooked to a nice, golden, crunchy brown, but they were seriously lacking in the veggie department. The plum sauce was good, but they are probably not something that I would recommend for anyone to order.


I absolutely love Tom Kha Gai soup, but almost every Thai restaurant that I go to doesn't offer just a single serving bowl of it, they get all fancy and serve it in these giant silver urns, so I rarely end up ordering it. When I saw that I was able to order just a bowl of the soup, I knew that I had to give this version a try. Well, I have to say, this was the best version I have ever had; it had a touch of heat, mixed with the cool coconut and lime leaves, it was heavenly. My sister had never tried this kind of soup, so I scooped some into a bowl for her and she too thought that it was really good. The flavors were so well balanced, that I really could have eaten a giant urn full of this version!


I like all different kinds of Thai dishes, curries, noodles, etc., but on this particular night I wasn't feeling that adventurous, so I decided to go with the old Pad Thai standby. Kelly decided she was going to have the Pad Thai as well (but I won't bore you all with two pictures of the same dish). I ordered mine mild with the chicken and shrimp, while Kelly ordered hers at a hot heat level and with just tofu. When the dishes came out they were giant plates, just heaping with noodles. The ever present crushed peanuts and bean sprouts were strewn across the top just waiting to be mixed in to the delicious sauce and noodles below. Both Kelly and I dug in and were immediately happy with our dish; the noodles were perfectly cooked, and the sauce had just enough sweet and heat to give it a savory flavor. We both really enjoyed this classic, and I even felt that this is quite possibly the best version that I have ever had. My only complaint would be that I got a whopping two shrimp in my dish, and one of them was so hidden I didn't even find it until I was boxing up my leftovers!


Laura, whom I usually refer to as the Pad Thai Queen, because she never varies from her order, actually surprised me and ordered the Roasted Duck. Well, I shouldn't say this totally surprised me, because while she loves a good Pad Thai, if there is duck on the menu, it is no contest. She was quite surprised by how many different duck dishes Yupha's had on their menu, typically, if there is duck, there is one option, but they had at least four options plus a duck special! Not being one for spicy food, she opted for the Roasted Duck that was served over a bed a steamed spinach and with a brown sauce on the side. When her plate arrived, she was amazed to see the entire duck on her plate...bonus! The duck's skin was nice and crispy, and when dipped into the brown sauce, the flavor was really accentuated. Laura was really happy with this dish, and while it didn't scream Thai food, she was happy to pass up her usual Pad Thai in favor of the duck (though that didn't stop her from stealing a few bites off of my plate)!

Jimmy was in the mood for curry, and finally decided on the Green Curry with Beef, at a hot heat level! When the bowl came out, I could smell the heat wafting off of it and the scent of the lemongrass; it looked really good. After piling his plate with rice, he scooped beef and green curry sauce over the rice to begin his feast. He really like it, the meat was tender and the heat of the curry was tempered by the rice. At one point, he ran out of rice, and due to the shaky service, we waited a long time before Laura told him to just eat the rest of her rice; which was a good thing, because we might still be waiting for rice and water today! Once he got more rice, Jimmy was able to polish of the curry and declared it to be a success!

When we first got to the restaurant, Logan was still asleep, and of course he decided to wake up just before we got our food....but he is such a good baby that it didn't cause any problems. Laura hadn't seen him since he was a few days old, and she was excited to see how big he had gotten at five months old! We tried to take some pictures with him at the end of dinner, but he wasn't in the mood for photographs, but that didn't stop us from trying!

Myself, Laura, Logan & Kelly

(Not Pictured - Jimmy the Camera Man!)

Dinner was excellent, I am so glad that I finally made it to Yupha's, and I think the consensus of the group was that this was some above average Thai food. As always, we went for the company, but enjoyed the food, not a bad Thursday night at all!

Yupha's Thai Kitchen
1805 E. Elliot Rd., Suite 115
Tempe, AZ 85284
www.yuphasthaikitchen.com

Shrimp Pad Thai

I absolutley love Pad Thai, and when I came across this recipe on another recipe blog I knew that I wanted to try it out ASAP! I decided to invite a few friends over to watch the American Idol finale (so happy that Kris won!), so I thought this would be the perfect time to try it out.

I have to say, it was much easier than I would have anticipated; especially once all the prep work was done, it cooked up in just about 15 minutes and was very good. I will definitely be making this again and my guests agreed! Give it a try!

Shrimp Pad Thai

adapted from a blog that I can't find again...sorry!

8 oz dried rice noodles

1/4 cup fish sauce (nam pla)

1/4 cup sugar

1/4 cup rice vinegar

2 T hoisin sauce

2 T to 1/4 cup vegetable oil

2 cloves minced garlic

1 Tbsp. chili sauce (siracha) [Use less for less heat]

2 eggs

1 pound shrimp, peeled & deveined

10 oz fresh bean sprouts

6 green onions, thinly sliced

3/4 cup peanuts, chopped; divided

1/4 cup chopped cilantroLime wedges

Soak noodles in hot water according to package directions. Drain. Peel & devein shrimp. Place in bowl, season with a pinch or two of salt and stir to be sure all shrimp are seasoned.Mix fish sauce, sugar, vinegar and hoisin sauce in a bowl; stir until sugar is dissolved. Set aside.

Heat a large sautee pan with high sides over high heat. Add 2 T oil, garlic and chili sauce. Stir fry until golden. Add noodles and toss lightly to coat with oil. Push noodles to one side. Add more oil if necessary. Add eggs. Cook until slightly set then break up into pieces and toss with noodles.
Add shrimp, most of the bean sprouts, the green onions, and 1/4 cup of peanuts. Stir fry until shrimp just turn pink, 1-2 minutes. Add sauce and toss to coat.

Remove to a serving platter and top with cilantro and remaining peanuts. Garnish with bean sprouts and lime wedges. Serve immediately.

Takeda Thai

The Scene: Wednesday. My office. The clock reads 12:45 pm. I look at Kirsch and say, "What do you want for lunch?" Her response, "I don't know?" Here we go again.

Kirsch and I are in a lunch rut. Neither of us can ever figure out what we want to eat these days, which usually leads to us sitting around until 1:00 and then giving up and walking over to Subway. But today, I knew I didn't want to sit at my desk while surfing the Internet and munching on a tuna sub (Subway has the BEST tuna!), so I checked my list of restaurants to try and suggested a new Thai restaurant that I had heard about recently. Kirsch was game, so out into the unusually windy for a day in April in Arizona we went.

We headed North on Scottsdale Road up to a shopping center that holds many fond memories for me. Those of you familiar with the Scottsdale area are probably aware of the odd shopping center on the Southeast corner of Scottsdale and Shea. It holds such gems as The Dirty Dogg Saloon, Ernie's Inn and the Buzz Nightclub. Well, many years ago, it was in this center that I began to blossom into the woman I am today! Yes, my pre-school was located in this center, good old Tots N' Tunes, as well as Judi's Dance Center where I honed the skills that would lead me to become the excellent Britney Spears' impressionist that you know today! Both Tots N' Tunes and Judi's are long gone, but ironically enough, Takeda Thai is right next door to the former Judi's (currently occupied as a beauty supply store). Just driving into the center makes me a bit nostalgic....well, enough about me...on to the food!

The restaurant just opened the day before Christmas (odd day to choose I must say) of last year. It is easy to see that the building has gone under a tremendous renovation both inside and out, considering that in its past life it used to be a golf store. The inside is sleek and clean, just the way you want a restaurant that you are about to eat in to be.

We didn't arrive until almost 1:00, so the place was pretty empty; there were just two other tables of guests finishing up their meals. We were given two menus to look at; the lunch menu and the regular menu. I really liked this gesture, because it gave us a chance to look at the entire menu, rather than just the pared down lunch menu. In the end, we both ordered off of the lunch menu, all of the items on it are just $7.95 and also include a fresh spring roll.

Many times when we go for Thai, we both tend to stick with traditional dishes that we have had before. But today we were feeling adventurous and each decided to try something new. Kirsch went with the Spicy Noodles with Chicken, at a hot heat level. The dish had thick rice noodles, chicken, onions, bell peppers, chilies and Thai basil. She dove right in and declared it to be an excellent choice. The waitress came by and inquired about the heat level, Kirsch likes things really hot, so she asked for some additional chili paste on the side. I tried a bite before she "kicked it up a notch" and thought that it was really delicious. The flavors were unlike those in a traditional Pad Thai, a bit lighter and no peanut flavor. I thought it was a nice light dish that I would definitely order on a return visit.



I ordered the Pad Prik King with beef at a medium heat level, which is something that I have been tempted to order in the past, but always seem to stick to something that I am familiar with. The dish came out steaming hot, with a large mound of jasmine rice on the side. I took my first bite and was immediately happy that I finally tried this dish. It is basically a combination of beef, green beans, yellow bell pepper and red chili paste. The flavor was amazing, just enough heat so as not to be overwhelming and the meat was cooked perfectly, it was tender, not chewy. When Kirsch tried it she picked up on a floral essence, which once she said that I also noticed, although we weren't quite able to identify it. But whatever it was, it was good! My lunch was also served with a crisp, spring roll with sweet chili dipping sauce. I could tell the spring roll was freshly made, and it was nice and crispy, not soggy. The presentation of both plates was beautiful and the portion sizes for lunch were plentiful.

At the end our meal, we concluded that we would definitely be back soon. The atmosphere was relaxing, the food was excellent and I always enjoy taking a trip down memory lane!

Takeda Thai

10271 N. Scottsdale Rd

Scottsdale, AZ 85253

http://www.takedathai.com