Our produce box has led to some interesting ways to make meals, including this Pad Thai knockoff.
While nothing can really replace true Pad Thai, this comes close to satisfying our Asian-food cravings. You can toss in as many vegetables as you want, swapping out ingredients for ones you do like. We added diced onion to ours, as well as celery and something else I'm forgetting.
You can also turn the heat way up, but we didn't do that because B's parents were staying with us the night we made this, and they're not the biggest spice fans. But we'll keep it in mind for next time.
My biggest advice is to make sure to thin the dressing down. I either didn't thin it enough or else I went overboard with the almond butter, because the dressing was really thick and hard to mix. And we put in a TON more veggies than it called for, so it was falling out of the bowl all over the place.
Still, it was delicious, and we'll definitely make it again. If you have a CSA or just some farmer's market haul, this is a great way to use it up.
E & B
pad Thai quinoaA gluten-free version of a Thai classic. Serves 8
3 cups cooked quinoa
1 cup broccoli, finely chopped
1/2 cup carrot, shredded
1 cup red bell pepper, julienned and cut into 2″ strips
1 cup cabbage, shredded
2 green onions, finely chopped
1/4 cup raw cashews, toasted
1/4 cup creamy almond butter
1 tablespoon toasted sesame oil
1 tablespoon soy sayce
1 tablespoon rice vinegar
1 lime, juiced
2-3 tablespoons water
1. Add all the salad ingredients into a large bowl, minus the broccoli and dressing.
2. If desired, gently steam the broccoli for 2 minutes (or 40 seconds in the microwave) and transfer to the salad bowl. Toss ingredients together to combine.
3. Drizzle dressing over salad and toss again until everything is incorporated and evenly covered by the dressing.
4. Serve immediately, and enjoy!
Recipe adapted from Simply Quinoa.