Features: 100% hand-knotted macram with intricate artisanal techniques
Ingredients FOR THE SAUCE 1/3 cup chicken or vegetable stock (or water would even work in a pinch) 1 tablespoon soy sauce 1 tablespoon fish sauce (if you dont have this, just use 2 tablespoons of soy and omit the fish sauce) 3 tablespoons brown sugar 3 tablespoons natural style peanut butter 1 tablespoon freshly squeezed lime juice 1 tablespoon rice wine vinegar (if you dont have this use white vinegar or 2 tablespoons lime juice and omit rice wine vinegar) 1 teaspoon to 1 tablespoon Sriracha or thai chili sauce (depending on your spice toleranceif you know youre not into spicy, go with only 1 teaspoon) 1 teaspoon minced or grated fresh ginger (you can omit or use 1/2 teaspoon of ground ginger if you dont have this) 1 teaspoon minced garlic FOR THE PAD THAI 4 ounces of rice noodles, cooked to package directions and rinsed 1 teaspoon olive oil 1 large egg, beaten 1 chicken breast, cubed 1/2 pound shrimp, peeled, deveined and cut in half 1/2 cup bean sprouts FOR THE GARNISH Chopped cilantro Chopped peanuts Lime wedges Sriracha Instructions Whisk together sauce ingredients and set aside
Consider "casual Fridays" or relaxed guidelines for remote work days
This pattern includes sizes ranging from 0-36 months
Prepare to have all eyes on you at the holiday party
I make this pumpkin seed dressing all the time, and you can easily adapt it to whatever ingredients you have
