Life has been crazy lately. In the past six months I quit my old job, started my new job, got engaged, and practically planned an entire wedding. Between settling into a new, far superior, work routine and planning a wedding I’ve barely had time, or honestly a desire, to focus on creating new recipes, let alone photographing them. I haven’t picked up my camera in months! Which to me is a slightly sobering confession that life has the tendency to get away from us.
One of the major reasons I decided to make the switch from my old job is the work life balance I knew I was missing out on. While my new job definitely is not as demanding as the old, I’m still working on finding that balance. Wedding planning, while exciting, has managed to wedge it’s way into my every day plans. From dress shopping, to venue scouting, to meetings with our priest, it’s time consuming! Another project to tackle head on.
In an effort to reel life back in a bit I picked up my camera today. I’ve had this killer craving for Pad Thai lately and I decided to get back in that kitchen and make a big ol’ mess. I did something today that made me feel connected to myself and to the way I was choosing to nourish my body. I put aside my to-do list and spent the better half of my evening slicing, dicing, frying, and styling. It felt so good to pick this back up and do something that really jived with my creative mood. I listened to my body, not just about the craving to get back into something I enjoy doing, but also about my craving for a big bowl of Pad Thai.
Vegetable Pad Thai
4 oz Rice Noodles
3 tbsp Vegetable or Olive Oil
3 cloves of Garlic, minced
2 Eggs, lightly whisked
1.5 cups Matchstick Carrots
1 Red Pepper, sliced thin
2 cups shredded Red Cabbage
3 tbsp Soy Sauce (I use Bragg’s Liquid Aminos)
2 tbsp Sesame Oil
1.5 tbsp Fish Sauce
1 tbsp Honey
1 tbsp Rice Vinegar
4 Scallions, chopped
1 pinch Red Pepper Flakes
2 tbsp chopped cilantro + 2 tbsp for serving
1 Lime, juiced – Extra lime wedges for serving
1/4 cup Peanuts, chopped
1. Place rice noodles in a large bowl, pour bowling water over the noodles, covering completely. Let the noodles soak until tender about 5-10 minutes. Drain well and set aside.
2. Heat vegetable oil in skillet or wok over medium heat. Add garlic, cook until fragrant. Add eggs, stirring constantly, add carrots, red pepper and cabbage. Cook until tender, add noodles.
3. Whisk together soy sauce, sesame oil, fish sauce, honey, rice vinegar, scallions, red pepper flakes, lime juice, and 2 tbsp cilantro. Add to vegetable and noodle mixture, stirring until vegetables and noodles are well coated. Transfer to serving plates and garnish with peanuts, cilantro, and a lime wedge.