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.
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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