Yesterday was one of the best food days I can remember in a really long time. It felt like every meal and snack I had was exactly what I was craving and just made me happier than food should really make a person! It probably also didn’t hurt that it was 77 degrees outside and I spent a good majority of my workday in a patio chair with the sun shining down on me. I thought I was going to miss the snow with moving, but those feelings haven’t hit yet and I really don’t think they will!
If I wrote in a food journal, my day yesterday would have had 5 stars next to it, scribbled in various colors of crayola markers to emphasize how awesome it was. The morning started out pretty normal with 2 fried eggs and a grapefruit, then around 11:00am I had the best ever potato soup reheated from the night before. By day 2 it had become much thicker and by the time I reheated it in a saucepan, it was pretty much like eating the thickest, creamiest cheesy potatoes with bacon and chives that you’ve ever had. At one point I even told Kevin it tasted just like mac’ and cheese (not sure how that happened).
My afternoon snack consisted of an orange brought to me by Farmhouse Delivery and then time came to make the Pad Thai. I’ve made this specific recipe from Pinch of Yum one other time and I knew I had to share it with all of you. I made a few modifications, mainly having to do with what vegetables I had on hand, and you are welcome to do the same!
This recipe is absolutely perfect in every way. The subtle heat of the jalapeno, the sticky sweet sauce coating the nutty noodles and all the fresh veggies are perfect. So so perfect. It’s one of those dishes I could eat time and time again and never want anything to be any different about it. Nothing should be added or taken away, unless you’re wanting to use a different set of veggies that you have on hand. As long as you thinly slice or shred everything, it blends in with the dish quite nicely.
Back to yesterday’s perfect food day. So, we had our Pad Thai for dinner and once we stopped crying over how delicious it was, we headed out for date night! I had been begging to check out Gordough’s Donuts for awhile, so we made a stop at their food truck before seeing a movie. We shared the Fat Elvis donut with Grilled Bananas & Bacon topped with Peanut Butter Icing & Honey.
**Pause for a moment of reflection**
I can’t even explain this thing to you, you guys. They nailed every part of it! Gordough’s will be seeing a lot of us in the future.
I hope you guys can find yourself a most amazing food day like I just had. If you’re not sure where to start, start with the Pad Thai! It won’t disappoint.Print
- 8 ounces brown rice noodles (stir-fry or pad thai variety)
- 3 tablespoons vegetable or canola oil
- 1 jalapeno, seeded and finely minced
- 1 green pepper, thinly sliced
- ½ red onion, thinly sliced
- 3 large carrots, shredded
- 2 cups purple cabbage, thinly sliced or shredded
- 2 eggs, beaten
- ¾ cup roasted, unsalted peanuts, chopped
- ¾ cup chopped fresh herbs (cilantro, green onions, basil, and mint are all good options)
- Soak noodles in large bowl of cold water to soften.
- Combine all sauce ingredients in a jar and shake vigorously to combine
- Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium high heat. Add jalapeno, pepper, onion, carrots, and cabbage. Stir fry for 2-3 minutes, then remove from skillet and set aside.
- Add 1 more tablespoon of oil to the skillet and add softened, drained, rice noodles. Cook for 2 minutes then add sauce, cooking over medium heat for 2-3 minutes until sauce starts to thicken and stick to the noodles. Push noodles to the side of the skillet and add beaten eggs. Let cook for 60 seconds then begin to stir into the noodles until fully cooked.
- Add vegetables back in as well as peanuts and herbs. Stir to combine and serve immediately!