There is no picture of this yet.. I am ashamed to admit to eating it all before I could snag one, and this is, as it says an impromptu situation. There doesn't need to be a picture just yet, because trust me, there will be many repeats of this meal. This is my quintessential impromptu meal: Pad Thai. There's always SOMETHING in the house that I can throw into a sweet, saucy mix topped with fresh peanuts. Why do we always seem to have everything needed for this dish?! Oh yeah, and for chocolate chip cookies. But the reason for that one is obvious. Perhaps they are just both so very crave-able? That's my take on it anyway. It's delicious, quick, healthy, and SUPER versatile. What I had today fit perfectly. I had a shredded up head of cabbage, half an onion, a clove of garlic, some shirataki noodles (Hooray! I finally found the perfect way to use those noodles!) an egg, and about half a fresh zucchini. Whatever you have will be fine, I assure you. So you don't have cabbage? Do you have spinach or another green? Pssh, then don't worry about it! You have carrots? Throw a couple of those in there. I'm serious, it's hard to go wrong. If I had my very pick of veggies, I'd go with bok choy, onion, garlic, and an egg. But honestly, you put in it whatever good, fresh veggies you want. Let's just say you don't have the right kind of noodles- you don't have rice noodles or shirataki noodles. But maybe you have fettuccine or linguine noodles. Go ahead and use those. They make it a bit heavier, but it's really okay. I've made it with all different types of noodles, and while my favorite is actually this shirataki I just used, everything works fine. Here's the "recipe." hehe, it just feels wrong to call it that!
Impromptu Pad Thai:
Serves 2 a decent lunch:
1 8 oz package of shirataki noodles, rinsed and in warm water. Drain and dry before using
1/2 a zucchini- julienne cut. Or whatever.
1/2 white onion, sliced very thin
1 cup shredded cabbage
1 clove garlic, finely chopped. But I'm lazy, so I use the fine cheese shredder..
3 tbsp soy sauce
3 tsp sugar
1 tbsp light flavored oil
1 dash sriracha sauce
1 dash onion powder
1 dash ginger powder, or grate a little fresh. Whatever you want.
small handful of peanuts, chopped
First off, get your ingredients out and prepped. The cooking will be really quick and you don't want to be scrambling to get something chopped up while your eggs are burning. So once everything is prepped, you'll start by scrambling your eggs. No salt, no nothing. Just scramble and remove from the pan. Set aside. Then you'll need to start your veggies to cooking. Put the onion, garlic, and zucchini in a hot pan with the oil and the rest of the seasonings. Cook it for about 4-5 minutes, and then add your noodles, making sure they are decently dried before adding them. I put in a handful of peanuts then, and stirred it all around until the noodles have soaked up a good bit of the sauce, maybe 3 more minutes. I then toss in the eggs, stir around a bit, plate it up, sprinkle with peanuts and thai basil (because it's in my garden) and voila! Delicious! And so quick and easy.. This will likely be a common impromptu meal of yours as well! Pictures coming, I swear!