15 Minute Takeout-Inspired Pad Thai

I’ve been so under the weather this past week. I’ve got the crazy head cold going around. It was so bad the first couple days that I literally didn’t get out of bed. The head-feels-like-it’s-in-a-vice sinus pressure was unbearable. Needless to say once I actually felt up to eating, I was living on little bits of chicken noodle soup throughout the day. Of course, being the spice lover that I am, I add Tabasco to my chicken noodle soup. My family makes fun of me for it, but there is something about that little kick of heat from the Tabasco that really warms your sick body and clears your sinuses, even if just for a few moments. Ahhhhh! Try it next time you have chicken noodle or chicken rice soup. YUM!

Enough about my terrible week and my idiosyncrasies when it comes to Tabasco in my soup. Once I was feeling better, I broke out the veggies in my fridge and went to town on my takeout-inspired pad thai. This is one of my favorite dishes to throw together when I’m in the mood for a spicy dish. The sauce in my version only has four ingredients.  The base uses only noodles (either pasta or veggie noodles) and veggies (your favorites stir-fry ones!).  To blanch the vegetables, I use a Pampered Chef steamer basket.

15 Minute Takeout-Inspired Pad Thai

  • 1 serving noodles (soba, rice, pappardelle, spaghetti squash or other noodle of your choice)
  • shredded red cabbage, 1 handful
  • shredded carrots or cole slaw mix, 1-2 handfuls
  • snow peas, 1 handful
  • Any other veggies you like in your Asian-inspired dishes, 1 handful
  • 1-2 Tbsp almonds, cashews or peanuts – chopped coarsely (optional)
  • 1 Tbsp. coconut aminos
  • 1 Tbsp. nut butter
  • 1 Tbsp. chili garlic sauce
  • 1 Tbsp. rice vinegar

Cook noodles according to package directions.

Blanch carrots and cabbage (or other veggies) in a small amount of water. If you’re a raw food individual, leave the veggies raw.

To make sauce, mix coconut aminos, nut butter, chili garlic sauce and rice vinegar. Add a couple tablespoons of water. Microwave for 1 minute. Stir. If consistency is not thin enough for your liking, add small amounts of water until you reach desired consistency. NOTE: the sauce will tighten up after it sits for a couple minutes.

Mix noodles, veggies and sauce together.

 

A lean protein of your choice can be added to this dish if a protein serving is desired. Suggestions are grilled shrimp or salmon. Mix 1 Tbsp raw honey, 1 Tbsp coconut aminos, 1 tsp sesame oil and 1 tsp Sriracha.  Spread over protein. Grill, stir-fry or bake and serve over noodles.

Kid-Friendly Side Note – If you don’t want to make 2 totally different dinners, but the kids won’t eat pad thai (Mini Me sometimes loves it….other times, she’s not in the mood for it) – no need to fret!  Just use some of the noodles and make what my mom used to call Poor Man’s Fettucine (noodles, grassfed butter, and fresh grated Parmesan).

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Cassandra Burke is a Forensic Scientist by day, and a Group Fitness Instructor, Swim Team Coordinator and Travel Agent by night. A Breast Cancer Survivor since 2010, she writes about her journey as well as her struggles – training for triathlons and races, struggling to get back her health, and balancing family life all while building her brand and finding her purpose after cancer. Subscribe to Cassandra’s newsletter for updates and follow @poweredbybling on social media! For endurance sport race travel and custom family vacation travel, visit her at pbbtravel.com.

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