The last few weeks have been a little bit of a blur and I’ve been tied up or should I say thai’d up. Haha, I know. I’m corny. If you have read my about section, you know that I work with Auburn University Dance Marathon. We’ve been in the last few weeks of planning for February 7th to get here and needless to say it has been a busy, fulfilling, and exciting last few weeks. Of course though, that deterred me posting the Pad Thai recipe I promised on Instagram a few weeks ago.
So here we go! I think I have begun to love a lot of asian and southwestern recipes lately. A lot of them are easy to make, friendly to my intolerances and they are plain good! This is one of mine and Adam’s favorites and as you will see mine is a lot more colorful than his since I’m not as picky. He doesn’t pile on as many veggies as I do. The added crunch really makes this recipe for me. I got this recipe, Better Than Takeout Pad Thai from Rachel Shultz a while back and have been using it for a while.
I started out by boiling water to cook the rice noodles and marinating the chicken strips in gluten free soy-sauce & garlic. You could also make this with shrimp, I’ve done that before and loved it! Once the water was boiling, I put in the noodles and you have to make sure you watch this because it doesn’t take long. I’ve tried different brands of rice noodles and they have small differences in the instructions, so just make sure you pay attention to the details. I then began to make the Awesome Pad Thai Sauce that Rachel talks about and it is just that. Awesomesauce.
After making that awesome sauce, I began to get all the extras ready. Of course you have to make it look pretty and get some variety in. Most pad thai recipes all call for green onions and cilantro. Another topper of most is crushed up peanuts, but since that is one of my foods that I can only eat every so often I chose salted cashews. I just wanted to play it safe and enjoy my meal!
Let me just tell you, or really Adam will that cutting up the red cabbage to be those tiny little pieces is one of the biggest pains in the world. You would think the grocery store would sell it already chopped, but it did not. Trust me I looked and will continue to look everywhere for it!
Once I had done all of that, the pieces were ready to begin going together. Per the recipe, I added my noodles and chicken into the wok (before that step most people would scramble an egg with garlic and green onion because pad thai recipes call for that, but I just left that out). Then I tossed in the awesome sauce. After that, added in a few of the green onions to get them cooked through a little bit.
Cook that through for a few minutes and you are done. Simple and easy. Love this recipe. After you pour this into a bowl, just simply top off with the matchstick carrots, red cabbage, cashews, green onion, cilantro, and a few lime slices to squeeze over and you have got a dang good meal that is super fresh and satisfying.
We made this two weeks ago, but of course now that I type this am wanting to cook this again. Ugh the struggle is real. Man..I love food!