I will be the first to admit that I can be pretty lazy in the kitchen, especially now that I am a mom. Before I had my daughter, I would spend hours fooling around in the kitchen creating elaborate meals for my husband and I. My oh my how things change! While I love eating elaborate meals, I would much rather be spending quality time around the dinner table with my family. That is why I get super stoked when I make something that is both quick and simple, yet has complex flavors. This Pad Thai is one such dish. When I tasted it, I yelped “WHOA, THATS GOOD!”, almost as though I didn’t believe that it was possible to have something taste that good within the time it took to prepare it.
I don’t want to jinx anything but…it SERIOUSLY feels like spring outside. I had to make this dish just because my soul is craving summer right now.
I have experimented with Pad Thai in the past, and with all of the hassle of the tamarind paste and all of the other ingredients, I just couldn’t be bothered to keep it in regular rotation at our house. I am a mother to a toddler who constantly wants my attention at dinner time. Not only was she able to help me with this one, but she didn’t get too impatient while waiting for it. That’s always a win-win for me. (Because, you know, ain’t nothin’ like trying to get dinner ready with a crying toddler hanging off your leg, only to realize the dinner you had planned is taking longer to prepare than you had anticipated, meanwhile, all hell is breaking loose because everyone is getting more and more hangry……).
I truly believe it is important to get your kids involved in the kitchen. Instead of having a crying toddler at your feet, engaging them in meal prep is a PHENOMENAL way to spend quality time together and get them interested in healthy food. Having your child help you spiralize the zucchini is super fun and easy. My daughter loves to eat the core that comes out at the end and also loves turning the handle. There have been a few times where her little hands have dug into the bowl of noodles and have grabbed a handful to taste test. Hey – raw veggies for the win!! If you don’t have a spiralizer, I highly recommend investing in one. You can get them for around $30.
The star of this dish is definitely this AMAZING sauce. The flavours are perfectly balanced and the best part is that it is SO incredibly easy. Literally just throw all the ingredients in your blender and voila….SAUCE! It really doesn’t get any easier than that. And because it is so easy, this is a great task to get your kids to help you with. Toddlers will love throwing ingredients into the blender and watching it magically change into a sauce right before their eyes.
This colourful, raw dish will be a crowd pleaser for adult and children. Just try not to eat it all before it hits the table…ok?
When it seems like spring has finally arrived, what is the first thing YOU do? Let me know in the comments!
- 1 large zucchini, spiralized
- 1/2 a cucumber, spiralized
- 1 large carrot, julienned
- 2 roma tomatos, diced
- Juice of 1 fresh lime
- 1 Tablespoon of fresh ginger (grated if you don't have a high speed blender)
- 1 medium clove of garlic
- 2 tablespoons of gluten-free tamari
- 1 medjool date, pitted
- 1 roma tomato, roughly chopped
- 1/4 cup nut butter (peanut or almond)
- 2 sundried tomato halves (soaked for 10 minutes if you don't have a high speed blender)
- 1 tablespoon coconut oil
- 1 tablespoon water (to thin)
- 2-3 green onions, thinly sliced
- 1/2 cup chopped fresh cilantro
- 1 lime, cut into quarters
- Crushed cashews
- Combine all ingredients for the base in a large bowl and set aside.
- Combine all ingredients for the sauce in your blender and blend on high until smooth.
- Prepare garnishes.
- Pour sauce over vegetables and stir until fully coated.