It’s time for some spring cleaning in the pantry. Let’s clean out our kitchens, shall we?
And while we’re at it, let’s toss everything fresh in the fridge and some of our pantry staples into a fun pad thai dish.
A healthy pad thai dish, that is.
Full of fiber and lots of fresh flavor from orange peel to lime juice.
I even tossed in a bit of fresh basil.
It’s my spring pantry pad thai recipe.
Kinda like those kitchen sink cookies but minus the whole flour, sugar and chocolate chip thing.
You catch my drift.
This dish is simply what you make when you’ve gotta whole fridge chock full of random ingredients and a nice tub of nut butter in your pantry.
Plus, it’s what you make when you’re in a time crunch, wanna nice hearty meal and need to get some grub on the table, stat.
In my special spring pantry pad thai, I used a bundle of scallions and some sweet white onion to create a nice sweet flavor. You can go wrong with a vidallia onion. They’re just too good. I’ve found myself just eating sauteed sweet onions alone- but let’s not go there right now.
We’ve gotta spring dish to tackle.
and let me tell you, it’s a winner. Not only did I find a use for all the fun little fresh items in my fridge, but I created a meal that lasted for a few days and even tasted delish atop a bed of fresh spinach for lunch the next day.
I even added it to a bit of Greek yogurt and created a bit of a koogle dish- just how my grandma made it. Boy do I miss those days.
I just love it when new recipes like this work out – all in a days fun in the kitchen.
Just a little imagination and a lotta fresh ingredients.
You simply just can’t go wrong with this pad…
It’s a fine, fine thai, my dear!
Pistachio Orange Pad Thai
Gluten-Free, Dairy-Free and Vegetarian
- 4 Tbsp. organic peanut butter
- 1 tsp. honey
- 1/3 cup San J gluten free soy sauce
- 1/3 cup freshly squeezed lime juice
- 1/3 cup freshly squeezed orange juice
- 1/2 tsp. red pepper flakes
- 1 small sweet onion, chopped
- 1 clove garlic, minced
- 2 Tbsp. sesame oil
- 1 tsp. chili powder
- 2 cups bean sprouts
- 8 oz. rice noodles
- 1 small bunch scallions, chopped
- 1 tsp. fresh ginger, grated
- 2 Tbsp. ground flax seeds
- 1 Tbsp. pistachios, crushed
- 1/6 tsp. orange zest
- 1 Tbsp. fresh basil, finely chopped
- Lime wedges, for serving
- Prepare rice noodles, drain and set aside.
- In a medium sized mixing bowl combine peanut butter, honey, gluten free soy sauce, lime juice, orange juice, and red pepper flakes. Set aside.
- In wok, stir fry garlic in 1 Tbsp. oil for 1 minute or until lightly browned. Add remaining oil and onions; cook for another 2 minutes.
- Add peanut butter mixture, chili powder, bean sprouts, and noodles. Continue to mix until sauce thickens.
- Transfer to serving dishes.
- Serve warm with a sprinkle of fresh ginger, scallions, ground flax seeds, pistachios, orange zest and fresh basil. Garnish with lime wedges.
I am thrilled to announce a special event with a dear friend of mine, Tess whom I met last year at BlogHer and again at IFBC. I’m going to be seeing her again next week in Chicago at the Gluten-Free Expo and I am delighted to see her! Tess writes the delicious blog, The Blender Girl and this month she is hosting a fabulous Kitchen Aid Mixer Giveaway!
She’s giving away a 7-qt bowl-lift stand mixer valued at $549 and she is teaming up with 32 delicious gluten- free bloggers and featuring a gluten free recipe every day in the month of April. The best part is that all 32 recipes use the Kitchen Aid Mixer so you can get some fun ideas and inspiration from the gluten-free community!
Share your thoughts
Hi. I’m allergic to soy. Can you recommend a substitute or alternative to the soy sauce? Other than that, it looks great! Thanks!
Sure; you can try mushroom broth mixed with fish sauce! Hope that helps. Enjoy!
My son is allergic to sesame – what would be a good substitution?
Hi Kim, you can use chia seeds or ground flax seeds if you have those. If not, I like to add ‘dulse’ which is a sea veggie and can be purchased in shakers sold at health food stores and Whole Foods Market- it adds a bit of texture and crunch! Enjoy.
i love when we stumble upon random ingredients from pantry & fridge and ends up making a good dish! pad thai looks so delicious and i love the idea of using peanut butter! bravo
Thanks Dixya; so great to hear from you! Hope you enjoy it. Have a great night. xo
This recipe looks great! I would love it if you linked up this post to my blog hop for a chance to win a cookbook prize package: http://ow.ly/aj76a
I want to cook pad Thai recipe with unique flavour at home but i have no idea about it. Thanks for telling it. I think it will definitely give a great taste.
Thanks Alex; hope you enjoy it! Have a fabulous night!
Amie this looks so so so good!!! I love the play on citrus flavors in this recipe!!
Thank you Steph; so Great to hear from you! I haven’t seen you in over 2 years and I miss you darling. Hope to see you soon and hope you had a fabulous Easter today. xooxo
What an unusual title for Pad Thai noodle dish. Thanks for the recipe. Very innovative.
Thank you Dee! I hope you enjoy this one. Have a great weekend!
This looks simply divine! I’m definitely going to making this over the weekend and will be sure to pass it along to my GF friends! Thanks for the amazing spring-cleaning recipe!!!
Thank you Melania! You are so kind; hope to meet you soon at a gluten free event. Enjoy your weekend!
I love a good Pad Thai and this looks excellent!
Thank you Maria! Great to hear from you. Have a wonderful weekend!