Sometimes after a busy day, I want to cook something novel but I also crave simplicity. My brain is not in the mood to process a complex recipe after processing information all day long. You might feel similarly after a long day of working, caring for children or studying for classes. It can be tough!
The weather is going to be in the 50's on Saturday, which takes me back to our trip to Kauai. Granted, it was closer to 80 degrees, but for the Midwest winter a 50 degree day might as well be a heat wave. I had the simplest pad thai from a food truck and from the moment I ate it, I immediately started dreaming up a way to create it at home to share with all of you. It needed to be simple. Easy. Efficient.
If my kitchen walls could talk: Need to turn up the heat? Feel free to layer on the sriracha sauce. A tip - the sauce may seem minimal based on the amount of noodles that are cooked, so feel free to double or triple the sauce based on your personal preference. Not a fan of edamame? Swap out chicken or tofu to still pack a protein punch.
Quick and Clean Pad Thai
1 tbsp tamari
1/4 tsp brown sugar
1/4 tsp lime juice
1-2 cups rice noodles, cooked per package directions
1 tbsp grapeseed oil
1/4 garlic, minced
1/3 cup edamame
1/4 cup peanuts, chopped
1 scallion, chopped
1. Combine tamari, brown sugar and lime juice in a small bowl, set aside. Cook rice noodles per package directions, set aside.
2. Heat a frying pan over medium heat, add grapeseed oil and garlic. Add rice noodles, edamame, peanuts and scallions, stir to combine. Add tamari sauce. Continue to stir until heated through and peanuts are lightly browned.
What's on your plate this Thursday?