Recently, my husband and I made pad thai based on a friend's recipe. As we were eating, I coughed on some of the spiciness. I coughed again, and could feel some of the spice burning at the back of my mouth. I ran to the bath room. I thought I might vomit, but just barely held back. I could feel the burning move to my nose. When I determined that I wasn't going to vomit, I went outside and walked my dog, and tried to get over the feeling. As I walked, I could feel my nose starting to run. I frantically searched all my pockets, but couldn't find a tissue. I looked around, seeing that no one was there, I dabbed my nose with my sleeve. My nose continued to be a faucet. I looked around again. I resorted to the "farmer huff"; I placed one finger on my right nostril and blew out of my left nostril hard. An inch of rice noodle came hurdling out of my nostril and lay to rest on the sidewalk. My nose felt a hundred times better, and I knew I wouldn't be eating pad thai again for a while.
Now that I've whet your pallet, here's the pad thai recipe!
Fry half a pack of firm tofu until golden brown.
Add three chopped shallots, three cloves of garlic, and two green chilies (obviously adjust the chilies as you like for desired spiciness).
Allow the spices to cook slightly.
Add rice noodles that have been soaking for 10min in hot water
stir in 3tsp of fish oil, 3 tsp brown sugar, and 3Tbsp tamarind paste.
Top with green onion, cilantro, bean sprouts and garnish with lime to taste.
I've also started really liking this dessert which is gluten-free and sugar-free:
This is a slight variation from a recipe from Vibrant Lifestyle (www.vibrantlifestyle.ca).
Hemp and coconut balls:
10-15 pitted dates (preferably soaked in water for 30min first to soften)
1/2 c cashew or almond flour (I've used tapioca flour with success)
3Tbsp coconut oil
1/2c hemp seeds
1/2c coconut flakes
3Tbsp cocoa powder
pinch sea salt
Mix everything together in a food processor and roll into balls. Cool in a refrigerator or freezer prior to serving. (photo from http://brooke-bakes.blogspot.ca/2011/10/chocolate-coconut-balls.html)
Now that I've whet your pallet, here's the pad thai recipe!
Fry half a pack of firm tofu until golden brown.
Add three chopped shallots, three cloves of garlic, and two green chilies (obviously adjust the chilies as you like for desired spiciness).
Allow the spices to cook slightly.
Add rice noodles that have been soaking for 10min in hot water
stir in 3tsp of fish oil, 3 tsp brown sugar, and 3Tbsp tamarind paste.
Top with green onion, cilantro, bean sprouts and garnish with lime to taste.
I've also started really liking this dessert which is gluten-free and sugar-free:
This is a slight variation from a recipe from Vibrant Lifestyle (www.vibrantlifestyle.ca).
Hemp and coconut balls:
10-15 pitted dates (preferably soaked in water for 30min first to soften)
1/2 c cashew or almond flour (I've used tapioca flour with success)
3Tbsp coconut oil
1/2c hemp seeds
1/2c coconut flakes
3Tbsp cocoa powder
pinch sea salt
Mix everything together in a food processor and roll into balls. Cool in a refrigerator or freezer prior to serving. (photo from http://brooke-bakes.blogspot.ca/2011/10/chocolate-coconut-balls.html)
