Cette semaine a la gardo

Oh que c'etait le retour des vacances.
Certains amis etaient tres contents d'autres moins.

Je ne sais pas ce que vous leur avez donner, mais vos enfants ont tous pris un coup de vieux!

Nous avons donc rembarquer dans notre avion et avons pris la direction de la Thailande. Disons qu'avec la temperature de caca de cette semaine, reve a du soleil fesait pas mal de bien :)

Lundi:
On colore le drapeau

** On est chanceux, Meghan est en pedago :)

Mardi:
Une activitee qui a depasse mes attentes. Les amis ont imprimes des legos dans de la pate a modeler.
Je vous propose un article bientot sur le blog, sur cette facon d'apprendre a compter.

Mecredi:
Les amis ont colories des Mandala

Jerome a jouer au hockey..

Jeudi:
Jerome avais beaucoup mal aux dents.. ;)

Coco a fais la lecture a Leanne

Et nous avons sorti notre dechiqueteuse humaine...!

C'etait diner thematique. Nous avons mange du Pad thai, merci a la maman d'Eloi et Lili pour la delicieuse recette.

Pad Thai

Ingredients:

• 8 oz. Thai rice noodles linguini-width
• 1 to 1 1/2 cups chopped marinated chicken breast or thigh
• 3 cups fresh bean sprouts
• Pad thai sauce
• 1/3 cup crushed or roughly chopped peanuts (or other nuts, such as cashews)
• 1/4 cup chicken stock or water
• vegetable oil for stir-frying,
• optional: 1-2 fresh minced red chilies, 1/2 cup fresh coriander/cilantro,wedges of lime and green onions for serving.

Chicken marinade :

• 1 tsp cornstarch
• 3 Tbs. Soy sauce
• 4 cloves garlic minced

PAD THAI SAUCE:

• 3/4 Tbsp. tamarind paste dissolved in 1/4 cup warm water
• 2 Tbsp. fish sauce, + more to taste
• 1-3 tsp. chili sauce, or substitute 1/2 tsp. or more dried crushed chili or cayenne, to taste
• 3 Tbsp. brown sugar
• 1/8 tsp. ground pepper
  

Preparation:

For a step-by-step version of this recipe (with pictures), see: Perfect Chicken Pad Thai, step-by-step!

1. Bring a large pot of water to a boil and dunk in your rice noodles. Drain and rinse with cold water to prevent sticking. Set aside.
2. Make pad Thai sauce by combining the sauce ingredients together in a cup. Stir well to dissolve tamarind and brown sugar, and set aside. Note: this may seem like a lot of sugar, but you need it to balance out the sourness of the tamarind
3. Place chicken slices in a small bowl. Stir together the marinade and pour over chicken. Stir well and set aside.
4. Warm up a wok or large frying pan over medium-high heat. Add 1-2 Tbsp. oil and minced chili, if using. Stir-fry until fragrant (30 seconds). Add marinated chicken. When wok/pan becomes dry, add a little chicken stock, 1-2 Tbsp. at a time, to keep the chicken frying nicely (5-7 minutes, until cooked is cooked).
5. Add the noodles, and pour the Pad Thai sauce over, stir-fry 1-2 minutes. If you find your wok/frying pan too dry, push noodles aside and add a little more oil to the bottom of the pan.
6. Add the bean sprouts and and continue frying 1 more minute, or until noodles are cooked.
7. Lift noodles onto a serving plate. Top with generous amounts of fresh coriander, spring onion, and crushed/chopped nuts.
   

Pad Thai Tip: For even more flavor, I'll often make a double batch of the pad Thai sauce. Then, as I'm stir-frying the noodles, I'll add more sauce until I'm happy with the taste (I also add extra fish sauce). Any leftover sauce can be stored in the refrigerator for up to 3 weeks.

Vendredi:
Une petite journee tranquille, pour se remettre de notre retour a la gardo.
Les amis etaient fatigues...Leanne a 10hr30