Stir Fried Vegetables & Setan with a Creamy Ginger & lime Sauce.

Monday 16th May 2011

I felt sure that there should have been a name for this dish and that it actually existed. But after a little research I found that I had made a composite of a few oriental dishes; Mei Goreng, Pad Thai and maybe a bit of Thai Green Curry to boot.

Another tasty accident. ๐Ÿ™‚

My wife & I spent a summer in Indonesia before we fell pregnant with my son, Zephyrus. Rice & noodles were consumed daily so we quickly got used to versions on a theme; rice with veg,noodles with veg. Being a savoury lover, I loved it. I could literally have a plate of Singapore noodles for breakfast – Heaven!

On our way back from Indonesia, we had a layover in Singapore for a night. We spent the day catching up with an old friend who was living there at that time. As we had a late flight, she invited us out to dinner.

“Do you like Pad Thai?” She asked.

At this point we felt like aficionados in Asian cuisine, having eaten the stuff for a month, and so told her to order away.

When it arrived, both my wife & I lashed into it with gusto only to find that the crushed-nut-looking-stuff on the top was in fact chili flakes. It blew our collective heads off.

Not such a tasty accident. ๐Ÿ˜ฆ

I didn’t put chili flakes on ours. I put crushed Pastachio nuts instead which Zeph loved.

Zephy’s verdict;

“Yeah good…tasty. Yeah, that’s what I want to say Daddy…tasty.”

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This entry was posted in Dinner, Vegetarian and tagged , , . Bookmark the permalink.

5 Responses to Stir Fried Vegetables & Setan with a Creamy Ginger & lime Sauce.

  1. Stef says:

    Crushed pistachios are probably a lot more forgiving than crushed chilies – very kind of you. ๐Ÿ™‚

    I love that seitan has made it into your culinary repertoire! Awesome!

  2. Mistral Zagni says:

    Yes this was very tasty: You could really taste the lime. It gave it a really fresh taste: Yummy.

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