Adam went on a gluten-free kick for a couple of weeks to test out some stomach stuff.
So that was fun....
But while we were dealing with that I found some great recipes I want to share.
One of them was this delicious pad thai recipe that I got from my friend.
Seriously so easy, so fast, and yummy!
-8 ounces dried, wide and flat rice noodles
-2 tablespoons brown sugar
-2 tablespoons fresh lime juice, plus wedges for serving
-3 tablespoons of La Choy soy sauce (only gluten free brand)
-1 squirt (about 1/8 teaspoon) Tapatio or Sriacha sauce (optional)
-2 teaspoons vegetable oil
-3 scallions (green onions), white & green parts, separated and thinly sliced
-1 clove minced garlic
-2 large eggs, lightly beaten (optional)
-1/2 cup fresh cilantro
-1/4 cup chopped roasted, salted peanuts
1. Soak noodles according to package directions. (make sure you time it so they don't get mushy!) Drain.
2. In a small bowl, whisk together brown sugar, lime juice, soy sauce, and Tapatio
3. In a large nonstick skillet, heat oil over medium-high heat
4. Add scallion whites and garlic and cook, stirring constantly, until fragrant (about 30 seconds). Add eggs and cooks, scraping skillet with spatula until eggs are almost set (about 30 seconds). Transfer eggs to plate.
5. Add noodles, scallion greens, and sauce to skillet. Cook, tossing constantly, until noodles are soft (about 1 minute). Add egg mixture and toss to coat, breaking eggs up gently.
6. Serve noodles with lime wedges, topped with cilantro and peanuts.
variation: you can also add in a meat of your choice (chicken, shrimp, pork, beef) to the recipe. I used shrimp and cooked it in a separate pan then added it with the noodles & sauce, tossing it to coat it evenly. thumbs up!