In an effort not to live off of roasted vegetables and nutritional yeast I’ve tried to branch out and spend a little more time thinking outside the box when it comes to weekly dinners.
These days I cannot get enough of rice noodles. They make a good alternative to pasta in that they are gluten free (if that is your thing) and a little lower in calories than traditional wheat pastas. I am a huge fan of the texture and density they add to dishes and find myself incorporating them into a meal at least once a week.
Tangent aside, Pad Thai has quickly become a staple meal around these parts thanks to the dish’s versatility and ease. I always start with the same base ingredients and adapt the rest based on what is in the fridge and freezer.
What you’ll need:
- Rice Noodles
- 1 tbsp. oil
Everything else is fair game. I try to sneak in as many veggies (think carrots, onions, spinach, and green peppers) as possible and also include a source of protein. My go-to options are tofu, edamame, and the occasional shrimp.
Pulling together this dish is simple: Soak rice noodles for 30 minutes in warm water until soft. Sautee your vegetables in oil, salt, pepper, and garlic until tender, then add in your protein of choice along with peanut sauce and simmer for 5 minutes. Finally, add in drained rice noodles and cook until the rice noodles are tender. Garnish with sesame seeds and enjoy!
The variations are endless! Please let me know if you try incorporating homemade Pad Thai into your meal planning and enjoy!