Fri, Feb-15-08, 10:41
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Experimenter
Posts: 25,870
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Plan: DDF
Stats: 202/185.4/179
BF:
Progress: 72%
Location: San Diego, CA
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Well, I just threw it together. I've been doing Thai food long enough now I don't usually follow recipes. But I'll give you the general idea.
I sauteed the cauliflower rice in butter and threw in some chopped green onions (scallions). Then I remembered I had chicken and shrimp in the freezer. Defrosted a bit of it, chopped into bits and threw that in. Opened a can of water chestnuts, chopped half of them into smallish pieces, threw them in. Dusted the top with garlic powder (didn't feel like chopping up garlic and getting stinky fingers). Dusted it with cayenne pepper because I didn't have any little green chilies to add. Stir fried. Mixed up 2 eggs with a squirt of fish sauce in a bowl and moved the stir fry to the side, poured the egg in on the other side and scrambled it, then mixed it into the rest of the stir fry.
I used wheat-free tamari (tastes like soy sauce) and lime juice to give it the right flavor. You gotta go easy on those sauces because they're super salty. I totally forgot to add chopped cilantro (which I keep in the freezer).
Usually Pad Thai uses some sweetener (palm sugar or a substitute) but I didn't use any this time and I really didn't miss it.
Also, you can sprinkle ground peanuts on top if you're so inclined. I'd think cashews would be good too! But my gut doesn't let me eat nuts nowadays.
Taste along the way to make sure it tastes right. I nearly forgot the lime juice but it is that lime taste that really makes it sparkle.
Last edited by Nancy LC : Fri, Feb-15-08 at 11:57.
Reason: Remembered the eggs
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