I haven’t posted in a couple of weeks and omygoodness the pressure was ON to deliver a good post after my little hiatus! October was a crazy busy month with visitors and parties every weekend (isn’t life hard??!). These were one year old birthday parties mind you, so don’t get too jealous of my rich social life just yet! With all this, I haven’t had the time to test recipes, DIY and write up blog posts so my little corner of the internet has been a little sad and lonely as of late 🙁 But here I am getting back on the horse! I’m hoping I’ll be able to get right back into it and deliver some killer content in the lead up to Christmas and the New Year! First post post-hiatus is dedicated to one of my favourite take-out foods…
Pad Thai is amazing. There. I said it. Not that it’s a secret, but IT IS AMAZING! It’s so yummy and just the epitome of take away goodness. We have a local Thai takeaway restaurant that makes some really tasty thai food for cheap (I go on about it here) and we get it all the time. But you know what’s cheaper?? Home made pad thai. And it doesn’t come with all the nasty plastic packaging that I really hate.
I’ve never been able to really make a good pad thai. I’ve bought some of those seasoning packets in the past, but they aren’t that great. Scratch that. They’re just terrible. They don’t even taste like real pad thai. After some internet searching I found that the secret ingredient to a super yummy home made pad thai was actually red curry paste. It made THE WORLD of difference and took it from yeeaaaaaahhhhh??? to Yeeeaaahhhh! I used Maesri Red Curry Paste that I found in my local Asian grocery store. Just make sure to check the ingredients as they have a few different types and some may contain shrimp or fish sauce.
I made this a couple of weeks ago but completely forgot to photograph it before we ate it up. It was so good, Little E had a whole bowl full of it! Since then, I’ve bought a new camera lens and it takes BEAUTIFUL photos. So I thought, what better way to break it in than with a super yum bowl of pad thai? (Hint : there is no other way). It even takes great photos under gross florescent lights (see first photo), so I don’t have to make dinner at 3pm to catch the good natural light! YAY!
Have you ever had homemade Pad Thai? Was it awesome or did it fall flat? Let me know what you want to see next on the blog!!
- 1 pack of rice noodles
- ½ cup of gluten free soy sauce
- juice of 1-2 limes
- 1 tablespoon red curry paste
- crushed peanuts or 1 tablespoon of peanut butter
- ½ cup of water
- block of firm tofu
- coriander, chopped
- Vegetables of choice (I used carrot, capsicum, mushrooms and snow peas)
- Oil (coconut, sesame, peanut)
- Fresh chilli (optional)
- Bean sprouts (optional)
- Lime wedges to garnish
- Cook rice noodles according to packet instructions and set aside
- Heat wok and add a teaspoon of oil.
- Cook the tofu until golden
- Add the vegetables and cook for a couple of minutes.
- Pour water over the vegetables.
- Next, add noodles and coriander.
- Quickly pour over the soy sauce mixture and stir until everything is evenly coated
- Take off heat and divide into serving bowls
- Garnish with bean sprouts, fresh chilli, coriander and lime wedges.