‘Karma Chow’s Ultimate Cookbook’: Pad Thai

Pad Thai is one of my most favoritest of favorite things. My boyfriend and I have been on a quest to find the ultimate pad thai ever since I brought him to his first Thai restaurant, Lemon Grass, in Syracuse. Their pad thai is BY FAR the best ever (ask for it with tofu and no egg).

However, this pad thai is a gluten free recipe from ‘Karma Chow’s Ultimate Cookbook‘ by Melissa Costello. It was relatively easy to make. All you have to do is boil a couple packages of brown rice pad thai noodles, blend the ingredients for a peanut sauce, chop a bunch of fresh veggies (including snow peas, carrots, red onion, and red bell pepper), and finally throw everything into a wok (including the noodles) and stir-fry for about 5 minutes. Top it off with some crushed peanuts and chopped green onion for some fanciness.

Overall, this recipe was okay. I was a little disappointed with the sauce which is what makes pad thai, pad thai. It was a bit thicker than a typical pad thai sauce and not nearly as oily. This is a healthy version, after all. But I did enjoy it more the next day. Perhaps the flavors had more time to blend together.

Naturalie’s Note: Don’t make the same mistake I did: add only a teaspoon of red pepper flakes to the sauce, not a tablespoon. Needless to say, our Pad Thai was extra¬†spicy!

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