I enjoy recreating restaurant meals for a couple of reasons. Firstly, coming from a hospitality background, I know first hand how much butter, salt, and cream go into everything. You’d be amazed. I worked with a chef who’s catch phrase was ‘butter makes it better’. Eating out is something I now reserve for special occasions and holidays. Even when on holiday, I try to book into hotels that have kitchenettes so I can at least make a few things myself instead of relying on restaurant food for every meal.
Secondly is the expense! I often hear people lamenting about the cost of eating healthy/organically, yet these very people are no strangers to restaurants and eating out is a regular habit. If one was to add up the cost of eating out even 2-3 times a week it would probably be the same total as my weekly grocery bill. And we eat, let me tell you! When I had my tea leaves read in Victoria this summer, the reader actually picked up on my appetite. She said “For such a slim girl you really like to eat!” What can I say? The tea leaves didn’t lie 😉
Anywho, back to the Pad Thai! This was so simple to throw together … In a small bowl I stirred together my faux ‘soy’ sauce, fresh lime juice, a minced clove of garlic, some lovely toasted sesame oil (highly recommended!) and spices like chili flakes, ground ginger and chili powder.
I had picked up some Thai style rice noodles and cooked them according to the package directions.
While the noodles were cooking I chopped up some fresh cilantro, green onions and a few roasted almonds.
Once the noodles were cooked, I poured them into a big bowl and tossed in the sauce.
Next, I topped everything off with the cilantro, onions and almonds and that’s it!
This dish was a winner for me and Joe (that’s a stamp of approval right there!). It tasted light and fresh with a bit of a kick. I liked the texture of the crunchy green onions and roasted almonds. It’s a great weeknight option when you want something fast, easy and, the best part, guilt free!
Yields 4 servings
- 1 package rice noodles (I used fettuccini shaped noodles)
- ¼ cup faux ‘soy’ sauce
- 1 clove garlic, minced
- ½ tsp chili powder
- ¼ tsp ground ginger
- 1 tsp chili flakes
- ½ tsp maple syrup
- 1 lime, juiced
- ¼ tsp toasted sesame oil
- sea salt and pepper to taste
- 2 tbsp fresh cilantro, chopped
- 2 green onions, chopped
- ¼ cup roasted almonds, chopped
- Combine all ingredients, with the exception of the noodles, cilantro, green onions, and almonds, into a small bowl and stir well with a fork
- Cook noodles according to the package instructions
- Drain the noodles and toss in the sauce
- Top with the cilantro, green onions and roasted almonds