With Valentines Day coming and going, it brings me back to thinking about the awkward “V-days” that I had by myself growing up in a small town in Pennsylvania. I was made fun of throughout high school, and never was able to keep a boyfriend for too long. I’d like to say I was the strong girl who dumped those losers, but usually I was the one getting dumped.

I fought on in my path to finding a sweetheart, with wide vulnerable eyes, and a big heart right on my sleeve. Unfortunately, this only ended in heartache. Finally, after trial and error, I realized my mom was right when she said, “guys are pigs, they only want one thing.” They did only want one thing: my cooking.

Looking back, I wish I didn’t cook for just anybody, but I did, and I refuse to regret it! It was a learning experience, and at least now I know the recipes to really lure those fishies in. I’m going to share a recipe that, I know, really gets the kitchen spicy!

It was a summer night in 2012 and I had just met my partner, Ben. We spent many warm nights outside on his porch in the country, or rocking out to some Tom Petty in his kitchen, where I would cook all of my new recipes for the two of us. Eventually, I began getting more adventurous in my cooking pilgrimage because Ben had his own place, and I could take as long as I wanted to in the kitchen.

Because we were so laced with love, we would spend hours together without realizing that we actually needed to sustain ourselves with water and food. It would be nine o’clock at night before I started making dinner, which is exactly what happened with my Pad Thai.

This recipe is spicy, but oh so delicious. Even Ben, who is sensitive to heat, could not stop devouring this bowl full of love-goddess grub. I now make this recipe for Ben’s birthday every year. It is still delicious and still takes us back to a very zesty summer.

    This will serve about 4 normal people, and 2 indulgent people.

    What you will need:

-1 lb of your choice of protein (I use shrimp)

-1 box of al dente soba noodles.

-1 can of coconut milk (I use the lite stuff)

-1 sliced green pepper and 1 sliced red pepper

-1 sliced large onion

    For the curry paste:

-1 chopped jalapeno

-1 large chopped shallot

-1 tbs ginger

-A lot of garlic (whatever that means to you)

-A handful of chopped cilantro

-2-3 Tbs of peanut butter

-1/4-1/2 cup of soy sauce.

-Siracha sauce to taste.

Top with lime juice, chopped peanuts, and cilantro.

The process is simple. For the curry paste, put all of the ingredients in the food processor and grind till it is a paste. In a large frying pan–preferably a wok–heat some oil and add your peppers and onion. When the vegetables become tender, add half of your curry paste. Cook till fragrant. Then add half of your coconut milk. Now add your shrimp. Do not add it at the beginning or it will be overdone and chewy. Make sure they are cooked through, then add the rest of the coconut milk and curry paste. Make sure everything is stirred throughout, then lastly, toss the noodles into the pan and make sure it is all combined. Top with peanuts, cilantro, and lime juice. Enjoy! Thank you for reading.