Recipe Recap: Thai Shrimp Stir Fry

Between Stephen's hectic work schedule and my eagerly moving toward finishing up the semester (just four more weeks to go!), plus getting started with a new freelance consulting project (that I'm really excited about!), cooking up elaborate meals hasn't exactly topped our list of musts throughout the past week.

Luckily, although it might not be as healthy as cooking dinner from scratch, the Thai Kitchen line of soups, stir fry mixes and pad Thai kits always comes through for us in a pinch. Here, the recipe for a quick and easy shrimp stir fry we threw together last night, which is definitely perfect for multitasking chefs in a hurry.

Thai Shrimp Stir Fry

½ lb. peeled and deveined shrimp 

2 bell peppers

1 Thai Kitchen Original Pad Thai kit

Bring a medium pot of water to near boiling for the noodles. While the pot is heating up, cook the shrimp in a skillet with oil. Add noodles to the hot water and allow them to soften. In the meantime, dice the bell peppers. Once the noodles are ready, drain them and combine with the shrimp in the skillet, along with the diced bell peppers. Add stir fry sauce and mix so that the noodles absorb the sauce.

Have a great day and weekend, everyone! I'm hoping things will settle down a bit over the next couple of weeks and that I'll be back to blogging more regularly again soon.

What's your go-to meal when time is especially tight?