Search Results: asian food

Asian Style Chicken and Pineapple Lettuce Wraps

Asian Style Chicken and Pineapple Lettuce Wraps

Are you getting caught up in the Olympic games? I am hooked big time. We just cannot stop watching. In between the breaks I prep food, and then cook something quick so we could munch while watching.  So, that’s how these quick and delicious wraps…

General Tso’s Tofu

General Tso’s Tofu

General Tso’s Tofu is tasty, beautiful and incredibly easy to make. I can’t even tell you how many times I get the question about tofu so I try to create delicious recipes using this amazing ingredient. Since it literally does not taste like anything you…

Shrimp Pad Thai

Shrimp Pad Thai

Shrimp Pad Thai

Shrimp Pad Thai, an effortless yet exquisite meal. It’s a shame that a majority of us go for take-out. Just think about how we could make these noodles right at home in less than 30 minutes.

I know one thing for sure, this meal will be far healthier. You can use whatever ingredients your heart desires within the making. 

Well, I have a variety of comfort foods that I savor, including these palatable noodles.

I absolutely adore the combination of shrimps and noodles; Toss in some extraordinary, mouth-watering Thai sauce, and I will, for sure, dive right into the platter without question.

Tap here for more tasty noodle recipes

Furthermore, I have a certain fondness toward food and love it, and I am not reluctant to say so.

We briskly consumed this with pleasure until the whole entire wok was completely devoured.

At that moment, my husband passionately declared that I must make this dish weekly.

Shrimp Pad Thai

Since I am now on the Keto Diet, it is exceedingly difficult for me to prepare my favorite foods for my family. 

Every few hours, I do not fail to smell the pleasant and sweet aroma of pancakes with warm buttery maple syrup drizzled on top or begin to daydream of a delicious sandwich.

One of the most strenuous meals to resist are these appetizing noodles. 

I continue to stick with the diet through all of the strain and struggle because I have a goal and a purpose for why I am doing Keto, and truly wish to complete what I feel is only necessary for the bettering of myself.  

Click here for amazing Asian inspired recipes

Anyhow, I hope you guys like this one because we loved it. I tried to make it as authentic as possible, but, hey, it’s a food and it should be enjoyed whatever ingredients you use. 

I hope y’all enjoy this recipe and please give feedback if you try it. If you try this recipe or any other recipe from my blog please share it with me on Instagram.

Make sure to tag me @sandraseasycooking using hashtag #sandrasasycooking I would love to see all your delicious creations and share with my readers as well. Thanks!

Shrimp Pad Thai
Yield: Serves 4

Shrimp Pad Thai

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Easy and tasty shrimp noodles


  • 1 pack uncooked flat rice Pad Thai noodles more if you want more noodles on the side, Thai Kitchen got kits with 9oz Box
  • 2 large Eggs Scrambled
  • 3 tablespoons Oil
  • 3-4 Garlic cloves finely minced or sliced
  • 1/2 teaspoon Ginger minced
  • Large to jumbo about 5 to 7 shrimp per person, peeled and deveined large shrimp
  • 2-3 Oyster Mushrooms roughly chop
  • 1 tablespoon lower-sodium Soy Sauce
  • 1 tablespoon Thai Fish sauce
  • 1 tablespoon fresh Lime juice
  • 3 tablespoons Pad Thai Sauce or make your own
  • 1 cup fresh Bean Sprouts
  • 1/4 cup chopped unsalted dry-roasted peanuts


  • 1/4 Bunch Cilantro or Parsley
  • 5-6 leaves fresh basil chopped
  • 2-3 Green Onion chopped


  1. Cook noodles according to package directions; drain. 
  2. Mix eggs then cook over medium-low heat. When you finish scrambled eggs, set aside. You will add scrambled eggs at the end. You may also add a pinch of salt if you prefer. 
  3. While water comes to a boil, cook shrimps in the wok or a pan on the medium-high heat.
  4. Add oil to pan; swirl to coat. Add shrimp, garlic and ginger; stir-fry 2 minutes or until shrimp is almost done. Add Oyster mushrooms (read notes)Add cooked noodles; toss to combine. Stir in 1 tablespoon lower-sodium Soy Sauce, 1 tablespoon Thai Fish sauce,1 tablespoon fresh Lime juice and 3 about tablespoons Pad Thai Sauce; Cook for about 1 minute, stirring constantly to combine and marry the flavors. Lastly, add peanuts and bean sprouts, and mix in scrambled eggs. 
  5. Arrange about 1 cup noodle mixture on each plate, and garnish with fresh basil and green onions, parsley or cilantro. 


You may add other vegetables such as peppers, peas, sugar snap peas, carrots, etc.

Mushrooms are optional. I had some oyster mushrooms which complemented this dish very well, however, you can use any mushroom or don't use it at all. 

Chicken and Mixed Vegetables Stir Fry

Chicken and Mixed Vegetables Stir Fry

Chicken and Mixed Vegetables Stir fry is a simple and easy weeknight dinner, which makes it an excellent weekend meal as well. My family typically seeks for stir-fry ones a week, so since we have so many amazing versatile stir-fry recipes I change vegetables or…

Baked Tofu with Mushrooms

Baked Tofu with Mushrooms

Baked Tofu with Mushrooms

Teriyaki Chicken and Pepper Skewers

Teriyaki Chicken and Pepper Skewers

Teriyaki Chicken and Pepper Skewers

Teriyaki Chicken and Pepper Skewers is a very delicious summer dish that gives you a pleasant explosion of flavors.

My family goes crazy over this teriyaki chicken and I am sure that you will, too.

I have been making this dish for many, many years and we absolutely love it especially over warm rice, but noodles would work just fine as well.

Tap here for more chicken recipes

Sometimes, I would use pork tenderloin or beef as well. To be honest, it tastes just as good as made with chicken.

Naturally, beef would take a bit more time to cook but it tastes amazingly delicious.

Of course, you can use other vegetables such as onion, or different color peppers.

Red peppers or yellow gives you more sweetness and they are amazing, or you could use several different colors.

You can even go a step further and add pineapple chunks. It goes absolutely delightful with teriyaki chicken.

Teriyaki Chicken and Pepper Skewers

So, I usually make this during a busy weekday when kids either have work, soccer or band practice. We just love it!

I must add this is a perfect weeknight meal. Plus, you can totally prep this ahead of time and refrigerate for a couple of days.

Well, I prep and place in the containers and just toss in my wok. It is one of the easiest dinners ever.

You do not even have to use screwers, however, my family really loves it just like this.

Skewers are fun to them so I don’t mind making what they gonna love and eat.

You may also like these recipes:

Chicken Fajita Skewers

Chicken Fajita Bowl

Everything Bagel Baked Chicken

Marinated Baked Chicken Drumsticks

If you make Teriyaki Chicken and Pepper Skewers, or any other recipe from my blog please tag me on INSTAGRAM.

@sandraseasycooking using hashtag #sandraseasycooking.

I would love to see your delicious creations and share them with my readers. Thanks!!!

Teriyaki Chicken and Pepper Skewers
Yield: Serves 4

Teriyaki Chicken and Pepper Skewers

Prep Time: 15 minutes
Marinate Time: 30 minutes
Cook Time: 20 minutes
Total Time: 1 hour 5 minutes

A perfect balance of flavors. It is a very delicious, super easy meal. 


  • 1 Large Chicken Breast You may use more
  • 1 Large Green Pepper sliced into squares
  • 1/2 Onion sliced into squares


  • 2 tablespoons Teriyaki Sauce
  • 1/2 tablespoon Soy Sauce
  • 1 tbsp. Mirin or cooking rice wine
  • 1 tbsp. Oil Sesame Oil, Vegetable oil or any on hand
  • 4 Garlic cloves sliced
  • 1/4 Onion Chopped
  • 1 tbsp. Fresh Ginger chopped
  • 1 tbsp Honey or 1 tbsp Sugar


  • Toasted sesame seeds
  • Green onion

Equipment needed:

  • Grill or a grill pan
  • Skewers preferably bamboo, but metal works fine, too


  • 1/2 tbsp Vegetable oil or any oil that you have, even coconut oil would work if you like the flavor
  • Chicken drippings
  • 1/4 cup water + 3 tbsp.
  • 1 teaspoon Rice flour or cornstarch
  • Soy sauce to taste


  1. In a large bowl combine all the ingredients for the marinade. Mix it well.
  2. Remove with the sharp knife all the excess fat from the chicken breast or take the skin off when if there is skin. Cut the chicken into equal smaller cubes.
  3. Place the chicken into the marinade and mix it all together to coat the chicken well.
  4. Allow the chicken to marinate for about 30 minutes to up to one hour - make sure to always refrigerate if you are going to marinate the chicken for more than 15 minutes.
  5. Slice the onion and pepper, any on hand, in more square bite-size pieces- I used green because I love green peppers over any other, however, you may use different colors or all of them together for different flavor and presentation.
  6. If you are using bamboo skewers then soak them in water for 10 minutes before using them, that way they won't burn as easily.
  7. I assemble mine by thread pepper, onion, marinated chicken and so on until I reach the top. You can use more or less, depending on how you like them. If you overcrowd the skewer then it would take longer to cook evenly.
  8. Heat gas or charcoal grill, or a grill pan with a bit of oil, if you are using a grill pan, then place the skewers to cook.
  9. Cook on medium temperature if you are using the stovetop. Cook for about 5 to 6 minutes on each side, and keep turning them so they could cook on each side. Chicken cooks rather fast, so don't overcook because the chicken could taste a bit dry. If there is no pink in a center, most likely chicken is cooked, however, if you want them a bit darker then leave them just to get a nice golden brown color. They are fantastic on the open flames with the perfect taste of savory, sweet and smokiness, but if you do not want to grill outside then just heat that grill pan indoors. One more idea comes to mind that if you don't have skewers or a grill/grill pan you could most certainly just cook in a drizzle of oil in the regular pan for about 10 minutes. Comes really quickly together and it tastes just as good.
  10. When the chicken is done, place on the plate and allow it to rest for a minute or two. Any juices that drain out you may use it for the sauce.
  11. Before serving, sprinkle a bit of chopped green onion and toasted sesame seeds - and a drizzle of sauce if you wish to make one, but just soy sauce would work as well.
  12. Heat the pan on a medium-low temperature with chicken drippings and oil, then add 1/4 cup of water.
  13. Season it with a bit of soy sauce to your taste, about 1/4 tablespoon or so.
  14. SAUCE
  15. In a small cup mix together 3 tbsp water and 1 teaspoon rice flour or cornstarch until smooth.
  16. Using a whisk, mix in dissolved rice flour or cornstarch. When the sauce starts to get thick stir to combine it and then remove from the stove.
  17. Drizzle the sauce over the chicken and pepper skewers before serving.
  18. You do not have to do this, but it gives this amazing savory and smooth flavor. You can just drizzle with a bit of soy sauce before serving, but I feel like it tastes so much better with a bit of sauce.


You may add pineapple on the stick in between the chicken, onion, and pepper. It tastes amazing, but it's okay if you do not like the idea or don't have pineapple because it tastes great just like this too.

Chicken Stir Fry with Rice Noodles

Chicken Stir Fry with Rice Noodles

Chicken Stir Fry with Rice Noodles is comforting, easy and delicious, plus versatile. You can make stir fry all year round and produce that is in a season. Of course, be your own boss how you make it and what you include in your stir…

Easy Pan-Fried Tofu

Easy Pan-Fried Tofu

Easy Pan-Fried Tofu is such quick tasty bites that you must make. So, in my opinion, you either like tofu or you do not. Yes, that would be my explanation. It looks like cheese, but it tastes nothing like cheese. It doesn’t have any flavor whatsoever.…

Shrimp Stir Fry Bites

Shrimp Stir Fry Bites are insanely delicious. I was popping them in my mouth like candies. If you love these flavors, I know you will love these savory shrimp gems.

They are perfect to pack it the next day for your lunch over rice or noodles. Also, I like just adding them to my lettuce wraps. It is absolutely amazing. I know you will love my tasty Shrimp Stir Fry Bites.

Shrimp Stir Fry Bites Recipe

In this post, I want to point something out and talk about recipes, and other things in a similar matter.

It has been lingering through my mind for a while and I just have to get it off my chest.

I am the type of person that hate following recipes. I like adding a pinch or two of this and that and taste, even if the recipe is from Giada or Jamie Oliver.

The hardest part of having a food blog measures actually things for the recipe. Sometimes, I would make something and I am in love with the taste, smell, aroma, appeal, but I forgot to write it down.

Of course, nobody is complaining when I make it again. Anyways, I test drive recipe a few times before posting it on my blog if it is something completely new.

I know that many people like to follow recipes to the T, but in reality, you gotta make it your own to like it. Taste, feel, smell, hear. Include all your senses when you cook. We food bloggers cannot physically be there to teach you how to cook or make our recipes.


We can give you an idea what to make, how to make it, give a guide, maybe advice and encourage you to cook at home rather than taking the easy way out, meaning you, driving to the nearest fast food chain, at least that is my view.

Cooking is not that hard if you follow your instincts. Even if you only know how to fry an egg you are still using your common sense how much oil, salt or pepper you going to use.

That my friends go for every recipe, maybe paying wee bit more attention to those baked goodies.

Another point that I would like to make: Food looks like a million bucks on the picture but when you make looks nothing like it.

Recipe for Shrimp Stir Fry Bites

To break the truth to you, even if it is something that you already know, styling is important in food photography, and all images from most of the food blogs to magazines are edited to look like that, to draw attention so you can make it.

I cannot simply slap serving spoon of mashed potatoes on the plate, even if it’s with the tastiest and sexist steak to the eye and expect for you to say: “mmm, I am cooking that tomorrow!”

That being said, in reality, that picture, if not properly styled and edited will not look like anything you want to make today or tomorrow, trust me! Our job is to make that shot so you find yourself literally drooling on the other side.

I am not putting down anybody with my words who is not editing pictures, but if you want people to make your recipe, if you want to take blogging more serious, at least you have to learn the basics.


That’s all I am saying! You don’t need a fancy schmancy camera or expensive software to do that because now days even with iPhone and free editing programs/apps people make mouthwatering food pics. In my defense, I try to keep it as natural as possible.

I shoot my pics 80% of the time using natural light but of course, it’s styled and purposely made that way, so it looks like you want to lick the screen, however, food that I make is tasty I can say that much, and I will stand behind any of my recipes.

Shrimp Stir Fry Bites

Years of experimentation on my family and friends are the best proof of that fact! As much as I love cooking, food photography is my safe haven. I can spend hours playing with images, on the other hand, I spent a number of hours in the kitchen (every day) testing and experimenting with different flavors and combinations too.

I am not a chef with the kick-ass diploma busting my booty Judy in the restaurant kitchen. I’d never say or claim that title.

Truth be told, I could never work as a chef, not because I don’t like cooking, but because I like to work at my own pace without stress. To say the least, I am irritated when somebody calls me a “chef”.


Do not get me wrong, I am flattered with happy face spread across my face, but that’s not me and I don’t deserve the title.

First and foremost, I am a mama of three growing kids. Also, a home-cook for the last 17 years, without skipping a day, of my life with many fails in my pocket.

Let us put it this way, you cannot succeed unless you fail, then pick yourself up and try again. Cooking is an art, and therapy in so many ways, and it is meant to be enjoyed not only eating part but cooking part as well. Personally, I love seeing people eating food that I make. That makes me extremely happy!

stir fry step by step instructions

Why am I writing this?

Well, let me tell you, every once in a while somebody writes or comments about the food does not look as pretty as on the picture or being too spicy.

Perhaps, that I must’ve made a mistake in the recipe, which could happen and had happened on more than a few occasions, but not often and if you’re uncertain please, do ask before making it just to make sure (I really love hearing good and bad).

Mostly, I wanted to point out when you cook or whatever you are making you’ve got to taste your food while cooking, rather than look at the recipe and go by it without tasting. Better use less salt, spicy sauce, pepper, etc. than more.

But you see, that’s not always the case. People like to cook following the recipe and not even tasting that dish in the process of making and that is wrong (again excluding pastries).

Of course, there are people that make something and hate it. I can’t make you like something even if it looks amazing in the picture, and to take myself as an example, I hate oysters.

There is no chef in the world that could prepare an oyster and expect me to like it because I will gag that shit right out. I have a high tolerance for spicy, as well as my daughter. We eat saucy boneless buffalo chicken sandwiches and yes, we add Sriracha and pickled jalapenos on it too. My husband, on the other hand, could handle a very, very mild level of spiciness.

check out seafood recipes

I adjust dishes for my family because if I like it, that doesn’t mean that everybody will, and probably two out of five will not be pleased. Not because it doesn’t taste good, but it simply doesn’t sit well with their taste buds.

So, when you read in my recipes “TO TASTE”, please taste the food before adding 2,3.4 tablespoons of hot sauce. Add a little bit at the time and see how much is too much for you!

Shrimp Stir Fry Bites
Yield: Serves 4

Shrimp Stir Fry Bites

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Simple and easy appetizers.


  • Mini Filo tart Shells/15pk or more
  • 1 lb Shrimp
  • 2 tbsp. Oil
  • 1 medium carrot cut into matchsticks (handful)
  • 4 garlic cloves minced
  • 1/2 inch ginger minced
  • 3 Scallions sliced lengthwise -save few inches of green part for garnish
  • 5 mushrooms sliced
  • few Assorted sweet peppers
  • 1/2 chili pepper
  • Sauce
  • 1/2 Tbs. Oyster Sauce
  • 1/2 tsp. Fish sauce
  • 1 Tbs. Soy sauce light/less sodium
  • Juice of 1/2 lemon
  • 5 Tbsp. Water
  • 1/2 tbsp. Sugar
  • 1/2 tsp. Sesame Oil
  • sesame seeds


  1. Boil water with 1 tbsp salt, then drops shrimp to boil for 3-4 minutes. Drain and set aside to cool. When they cool down, peel and devein shrimp. If frozen, just peel after boiling. Cut shrimp into small pieces (you can save tales for the garnish).
  2. Preheat oil and drop in carrots, cook for a minute then add garlic and ginger. Cook for a minute or so then add scallions. Stir very well, add other vegetables; peppers, and mushrooms. Stir for 5 minutes, then transfer it to the clean plate and set aside.
  3. Mix sauce for the stir fry set aside.
  4. While wok or pan is still hot, turn down the heat to medium and add chopped shrimps. Stir-fry for a minute, then add vegetables back to the wok.
  5. Drizzle sauce over the stir-fry, One tablespoon at the time, stir and TASTE (I used exact 2 1/2 tbsp of the sauce for this one).
  6. Stir very well, and let the flavors marry before turning it off and transferring to a bowl.
  7. Add a teaspoon or so of shrimp stir fry into filo tart shells. This could be served over noodles or rice.
  8. Garnish with toasted sesame seeds, chopped scallions and serve hot and immediately.


You can use chicken for this, leftover or you can cook it and mix later with stir-fry. You can find Fillo tart shells in Frozen section in the grocery store --usually where frozen desserts are. If you would eat serving size this would probably serve more than 4 people, but in reality, 2 people could finish this in heartbeat. Oyster sauce, as well as Soy sauce and fish sauce, have a high level of sodium, so be aware not to pour the whole mixture at one time. Add a tablespoon at the time, taste and add more if needed to please your taste.

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