Perfect balance of spiciness, sweetness, saltiness, tanginess and creaminess.
Tom Kha Gai traditionally is made with coconut milk, galangel, chilies, lemongrass, kafir leaves, chicken and some form of mushroom, typically straw mushrooms.
Personally I can’t stand mushrooms. I have tried them every way possible and every type you could imagine. I don’t even like them touching my food. I hate the texture, flavor and smell.
Healthy, flavorful, GOOD restaurant quality Pad Thai!
As a child I never ate anything outside of the perimeter of the simple American foods. Now that I am an adult, or so they say, I have taken a liking to Thai food. It is one of my favorite cuisines and I love most of it except yellow curry.
When I was pregnant with Graeyson, I opened a container of yellow curry that I had made and at that moment I felt my first feeling of morning sickness. To this day I can’t stomach yellow curry. Luckily, however, I still love Pad Thai!
Over the years I have had some excellent Pad Thai and some not so much.
Some Pad Thai is really bland and all you taste is the noodles. This Pad Thai is full of flavor and packed with goodness.
We no longer have to go out for Pad Thai, we can have it right at home!
Yield: Serves 4-5
Preparation and cook time: 45 minutes
- Annie Chun’s dried brown rice Pad Thai noodles (8 ounces)
- 4 cloves garlic, minced
- 1/2 cup coconut oil
- 2 cups of chopped chicken, cooked
- 1/2 pound of cooked shrimp (medium to large size)
- 4 large eggs, whisked
- 8 ounces of bean sprouts
- 8 scallion stalks, greens only cut into 1 inch pieces
- Pinch of white pepper
- 1/2 cup roasted cashews, crushed
- 1-2 limes, cut into quarters
Pad Thai Sauce
- 1/4 cup fish sauce
- 1/4 cup coconut aminos
- 3/4 cup coconut sugar
- 1/4 cup water
- 5 Thai Bird’s Eye Chili’s, crushed
- Grab a large pot and fill it halfway with warm water
- Place the brown rice noodles in the pot of warm water and let them sit there for about 20-30 minutes or until they are almost al dente. When they are finished strain them and rinse with cool water.
- While the noodles are soaking prepare everything else.
- Set 4 eggs out now so they are close to room temperature by the time you will be using them.
- Prepare your scallions, garlic and chicken as instructed in the ingredients list and set aside.
- Grab all the ingredients for the sauce and a medium-sized sauce pan.
- Turn the heat on your stove to a medium heat and add all of the sauce ingredients.
- Cook the sauce until all of the coconut sugar has dissolved and remove from heat. (Make sure to whisk it every minute or so.)
- Grab a wok or a large pot and heat up 1/4 cup of the coconut oil (Reserve the rest for later)
- Once the coconut oil is melted add your garlic and cook it for about 1 minute on medium heat. It should be lightly browned.
- Add the noodles and half of the Pad Thai sauce and cook for 2 minutes.
- Push the noodles to the side of the wok and add the eggs to the empty pocket.
- Let the eggs sit in the corner for about a minute and then incorporate them into the noodles.
- Once the eggs are just about done cooking add in the other 1/4 cup of coconut oil.
- Add in the chicken and shrimp
- Add in the other half of sauce
- Add in the bean sprouts and cook for about a minute
- Take the wok off of the heat and add the scallions
- Garnish with crushed cashews and lime wedges
Hearty like lasagna, but with a gluten-free twist! I had a request come to me last week for an idea using quinoa. I made my “safe” Oodles of Zucchini Noodles Lasagna this week in case this didn’t come out, but the Quinoa Lasagna ended up being delicious! For those of you that have never heard of quinoa it is a great alternative for individuals that are gluten intolerant and/or are trying to lose weight. It offers a large serving of protein and fiber, plus has absolutely no gluten since it is actually a seed, not a grain. However, it is a great option for everyone!
Lasagna layered with a hearty homemade meat sauce, zucchini and cheese… Who needs noodles?
Personally, I am not a pasta fan. I would rather eat all the goodness inside. Pasta really doesn’t have any flavor. So why not just skip the carb filled pasta, get more flavor and add vegetables to your main course.
Moist, flavorful, cheesy and just down right delicious!
I LOVE mexican food, but most mexican food clearly isn’t good for you. Most of it is fried, even the chips. Everything has a lot of oil and some of it is even cooked with lard. Yikes!
I could eat mexican food 9 days a week and if I ate mexican food the way they prepare it in a lot of restaurants I could easily be the size I was last year when I was pregnant with Graeyson. No bueno!
How do you make a family meal where everyone is happy?
One of my most favorite snacks in the world is Annie’s Cheddar Bunnies. I seem to always have a box in my car, and no it doesn’t mean that it’s because I am on a road trip. It is because sometimes I am just lazy or because I have 20,000 things to do and I just forget to pack a snack. I mean at least I packed snacks for my baby right?
Without a doubt this is the best thing I have made to date. And I am not just saying that because I am a chocolate fiend. Chocolate has to be the best thing in the world. Okay, okay besides my husband and son, but chocolate definitely comes right after!
There is something about chocolate that can turn your day right around. The creamy, melt in your mouth, aphrodisiac, yummy goodness… I could go on forever, but I won’t because I know all you really want is the recipe.
Made only with the healthiest ingredients, these pancakes are sure to please your family! Pst! And they won’t even know they are good for you!
Who knew it was made with spelt, oats, is non-dairy, has no added sugars and STILL tastes amazing! These pancakes have a rich, buttery, sweet flavor that will keep you wanting more. Lets just say we didn’t have leftovers…
Shira… WHAT!?!? Shirataki Tofu Noodles are a great alternative for those that can’t have gluten or for those that are trying to watch what they eat. Originally developed in Asia, Shirataki Noodles have now made there way around the world.
The roots of the Amorphophallus Konjac plant are where the Shirataki Noodles come from.
OK, so how many of you need a new snack to spice things up! This is amazing and BONUS it doesn’t cost $6.00 like they try to charge you for in the grocery store. PLUS there is way less sodium and its fresher! OK OK so you are wondering, “Well what is it!?” KALE CHIPS! OK but not just any KALE CHIPS. The BEST! This magical superfood shrivels down so much when you cook it that you could eat an entire bunch for a snack….or TWO.. I won’t judge.