This amazing recipe is easy, fresh, and can be made in under 30 minutes!
Yield: 4 servings
- Sauce pan
- Large pot
- Measuring Cups
- 8 oz rice noodles If you don’t have rice noodles, regular rice works.
- 3 tbsp oil
- 3 cloves garlic minced
- 8 oz uncooked chicken, shrimp, or tofu cut into pieces
- 2 eggs
- ½ cup dry roasted peanuts* See notes
- 4-6 cups frozen Normandy vegetable blend
- 1 cup bean sprouts optional
- 2 limes optional
- ½ cup cilantro optional
For Pad Thai sauce:
- 3 tbsp fish oil Sub water if unavailable
- 1 tbsp soy sauce Coconut aminos work great as well.
- 2 tbsp rice vinegar* See notes
- 1 tbsp Sriracha sauce less, or more, to taste
- 2 tbsp natural crunchy peanut butter* See notes
- Mix the sauce ingredients together. Set aside.
- Fill large pot about half full with water. Drop in frozen vegetable blend and set on high until boiling. Once boiling, reduce heat and simmer until cooked through. If using a steamer pot, add water until just beneath holes of insert. Add vegetables, cover, and place on medium-high heat until cooked through.
- In the meantime, heat 1½ tablespoons of oil in a large saucepan or wok over medium-high heat.
- Add the shrimp, chicken or tofu, and garlic. The shrimp will cook in about 1-2 minutes on each side, or until pink. If using chicken, cook until just cooked through, about 3-4 minutes, flipping only once. Cook tofu according to package instructions.
- Push everything to the side of the pan. Add a little more oil and add the beaten eggs. Scramble the eggs, breaking them into small pieces with a spatula as they cook.
- Add noodles, sauce, bean sprouts and peanuts (if used) to the pan. Toss everything to combine.
- Top with green onions, extra peanuts, cilantro and lime wedges (all optional). Serve!
If using roasted peanuts, use creamy peanut butter for the sauce. Otherwise, I recommend using crunchy peanut butter and killing 2 birds with 1 stone. If rice vinegar is unavailable, using regular white vinegar works fine.
This delicious recipe is a classic with a twist!
Yield: 8 servings
- Large mixing bowl
- Small mixing bowl (optional)
- Measuring Cups
- Glass loaf dish
- 1 ½ lbs ground beef
- 2 eggs
- ½ cup chopped onion
- ½ cup bread crumbs
- ½ cup salsa
- ¼ cup ketchup
- ¼ cup barbecue sauce
- 1 tsp salt
- 1 tsp black pepper
- ½ tsp celery salt (if available)
- Preheat an oven to 350 degrees F
- Mix the ground beef, eggs, onion, bread crumbs, salsa, ketchup, barbecue sauce, salt, pepper, and celery salt together in a bowl; transfer to a loaf pan.
- Bake in the preheated oven until golden brown on top, about 1 hour.
- Mix a few tbsp of salsa, ketchup, and barbecue sauce together in small bowl (or the empty large bowl). Top the meatloaf with mixture (optional).