The Perfect Pad Thai
Most people think you can’t make restaurant-quality food at home. Well, I am here to tell you if that is your sentiment, you are sorely mistaken. I am going to change your mind!
You can make fabulously delicious food at home and use much fresher ingredients (AKA Dome Grown or Garden Grown) and avoid a trip to the specialty grocery store. I will attest that the fresher the ingredients, the better tasting they will be, the more nutrient-dense the food, and the better you will feel from eating it.
Food is fuel. Don’t you want clean, quality fuel for your life? I know I do! I first had pad thai in college at one of my family’s favorite restaurants in Grand Junction, Colorado. I couldn’t believe I had never tried authentic pad thai before, it was phenomenal! I have cravings for those flavor combinations to this day.
It took me more tries than I would like to admit to getting it right. To keep it clean and healthy but decadent and delicious. It also passes the kid and husband test. Enough said, right?
The Secret is in the Pad Thai Sauce
1/4 cup tamari
1/4 cup fresh lime juice
2 tbsp raw agave nectar
1 tbsp hot chili sauce
1 tsp red curry paste
Four cloves garlic, minced
Simple Pad Thai Components
16 ounces brown rice noodles
12 ounces of chicken breast, shrimp, or tofu
3/4 cup green onions (about eight green onions), trimmed and chopped
1/2 cup carrot, grated
½ cup edamame
1 cup broccoli, chopped
2 tbsp coconut or peanut oil
Toppings
2 tbsp peanuts, crushed
1-2 fresh limes
Directions
Start by boiling a large pan of water, about 4 quarts. Add brown rice noodles. Cook noodles for 10-12 minutes or follow package instructions. Remove from heat, drain, and set to the side.
2. In a large bowl, prepare the sauce with all sauce components and mix thoroughly. Oil your wok or large skillet; use peanut, sesame, or coconut oil, about 2 tbsp. Heat on low. If you use a protein (chicken, shrimp, or tofu), cook the protein in the wok on medium-high heat.
3. Add scallions (green onions), edamame, broccoli, and other veggies, such as bell peppers. Add noodles and stir in sauce gradually. Increase the heat and get your wok sizzling, tossing everything together until it is thoroughly saturated, cook until veggies are slightly tender, but not overcooked.
4. Garnish with crushed peanuts and lime wedges. It’s better than takeout any day of the week. Seriously!!
*** I encourage everyone to utilize their winter harvest from your Growing Dome: broccoli, garlic, scallions, and herbs.
Check out some of our other Dome Grown recipes.
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