Whoops I haven’t posted anything in a little while! I’ve still been cooking lots but I just haven’t found the time to write about it!
Pad Thai is definitely something that intimidated me to make. I didn’t really grow up eating much Asian food– my mom was much more of an “all-American” cook. Careful with this recipe because it was so good I almost ate the whole pan. The coconut milk made it really creamy, but the red curry paste and peanuts added a savory kick. We loved this easy peasy pad thai so much it’ll definitely be a repeat.
Unfortunately I can’t find the recipe I used to link it, but I can vaguely remember the recipe because it was so simple.
1 cup coconut milk
6 tbsp organic peanut butter (I used crunchy and it was great)
2 tbsp red curry paste
1/2 a sweet onion
1 diced red pepper
3 large cloves of garlic
1 tbsp of coconut oil
1/2 package of rice noodles
1/2 cup roasted peanuts (optional)
Cilantro, for serving
Whisk together the first three ingredients over medium-low heat until fully combined. Set aside.
Cook the rice noodles according to the instructions. Drain when they are still slightly uncooked because they will soften a little more when combined with the rest of the ingredients.
Saute the onion, garlic, and red bell pepper in the coconut oil over medium-low heat until onions are fragrant and translucent.
Combine the sauce and noodles with the sautéed garlic, onion and pepper and stir until thoroughly heated. Add peanuts as desired, I just sprinkled some on top!
This is such an easy, impressive meal to make, I promise it will NOT disappoint! Can’t wait to make this again. Happy Friday!!