Food, Kids, and a Camera
Peanut butter energy bites are a delicious and healthy snack packed with protein and healthy whole grains and seeds. This treat is 100% nut free because my dear husband has a tree-nut allergy. If you are wondering about the peanut butter, well it is a common […]
This is not only extremely easy and fast to make, but the best recipe yet. I love a good marinara sauce because it is so basic and essential in so many recipes: spaghetti, linguine, lasagne, casserole, grilled vegetables, shrimp stir-fry, stuffed zucchini and peppers, eggplant […]
This is easily one of our favorite dinners in my home. It is my husband’s favorite dish I cook, and he only gets it when he’s REALLY good ;). This dish is perfect because it is so versatile with what vegetables you can add in, as well as the protein you could use which could be shrimp, chicken, tofu, or beef- or you could simply load it with fresh vegetables for a vegan/vegetarian take. I prefer to make my pad thai with chicken or shrimp, and I like to add in some tofu for extra protein because the kids don’t even notice it. Traditionally in Thailand, pad thai is made with shrimp. The typical ingredients you should use include the tamarind paste and fish sauce (which you can find in the international food aisle in most grocery stores such as Whole Foods), shallots, fresh bean sprouts, scallions or garlic chives, lime, and rice noodles. The rest of the ingredients are pretty delicious, but you could play around and use substitutions to best suit your preferences. I started loading up my pad thai with a variety of fresh vegetables because, as I mentioned, this dish is a favorite in my home so I can easily get everyone to consume some extra vegetables. Pad thai’s zesty sweet-sour flavor pairs perfectly with the fresh crunch of vegetables; I toss in red and green cabbage, shredded carrots, red bell pepper, and as always some scallions! 😛
I prepare my sauce in advance by combining fish sauce, tamarind paste, fresh squeezed lime juice, brown sugar, crushed red pepper, and cayenne pepper. Beware, the crushed red pepper and cayenne make this dish very spicy, so I tend to limit this or omit it if I know the little ones will be eating it. I make the sauce in advance because getting your pad thai right is highly dependent on cooking the rice noodles just right-not too smushy and not undercooked. So once you are tossing all of these ingredients (it is a long list after all!) you really should have the sauce prepared and ready to pour. The sauce recipe produces a large quantity, enough for 2-3 batches of pad thai. It stores well in the fridge.
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When cooking the pad thai, want to keep the noodles loose and nice. To ensure this, you want to make sure you have a nice wide pan for cooking. If you use a wok or something with a small base diameter, the ingredients will pile on top of each other and noodles will likely get sticky and clumpy ( I speak from experience). I use a 14inch diameter pan that I cook paella in and my results have improved dramatically than when I used to cook in my regular 10-12 inch omelet pans! Again, once the noodles are added to the pan, you need to keep them moving around so have all of your additional vegetables and tofu chopped and ready to go!
There is so much flavor in this dish from wonderful natural whole food infusers such as ginger, garlic, shallots, and the tamarind and lime in the sauce. The dish is also loaded with protein: eggs, tofu, and chicken or shrimp. Combined with the plentiful crunchy vegetables, this is a great healthy and filling meal! I only use 2 tablespoons of olive oil to sauté the meat then vegetables and noodles in, so fat is very minimal in the dish.
I start by sautéing the garlic, ginger, and shallots in olive oil. I then sizzle the meat in the infused oil for about 1-2 minutes on each side. Then, I add the eggs and scramble them, toss in the noodles and the sauce, toss in the tofu, and finally the fresh vegetables and bean sprouts. It all cooks and comes together pretty quickly, so remember the key is to have everything washed and chopped before you begin sautéing!
I hope you and your family enjoy!
Creamy mushroom soup is really much easier than you think. It’s also nice to know exactly what is in this soup since you are making it in your own kitchen! Go take a look at your canned mushroom soup ingredients…cringe? Once you try this easy […]
This is such an easy and healthy salad to make and it goes great with any Mexican themed meals! It is also hearty enough to be a main meal for lunch or a light dinner. Avocados are one of those super foods with many […]
