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!
Not only can you make fabulously delicious food at home, but you can also 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! The first time I had pad thai was 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 & 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 of tamari
1/4 cup of fresh lime juice
2TBS raw agave nectar
1 tablespoon of hot chili sauce
1 tsp of red curry paste
Four cloves of minced garlic
Simple Pad Thai Components
16 ounces of brown rice noodles
12 ounces of chicken breast shrimp or tofu
3/4 cups green onions (about eight green onions) trimmed and chopped
1/2 cup of grated carrot
½ cup of edamame
1 cup of chopped broccoli
2 TBS Coconut or peanut oil
Toppings
2 TBS of crushed peanuts
1 fresh lime (two total)
Directions
1. 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, set to the side.
2. In a large bowl prepare the sauce with all sauce components, mix thoroughly. Oil your wok or large skillet, use peanut, sesame, or coconut oil. About 2 TBSP. Heat on low. If you are using a protein (chicken, shrimp, or tofu) cook the protein in the wok on medium-high heat.
3. Add scallions (green onions), edamame, broccoli, and any other veggies such as bell peppers. Add noodles, 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. Better than takeout any day of the week. Seriously!!
*** I encourage everyone to utilize their winter harvest from your Growing Dome: broccoli, garlic, scallions, herbs.
Check out some of our other Dome Grown recipes.
