Friday, March 18

Pad Thai Salad

One of my new year's resolutions is to make at least one recipe from every cookbook I own. Hopefully reading through and trying so many new recipes will inspire my cooking creativity and expand my go-to recipe repertoire.

Technically, this doesn't count because I've already made a dish from Isa Chandra Moskowitz's latest book, Appetite for Reduction. But I've barely had time to cook at all, and mostly been making my simple, recipe-less go-to meals (burgers and sweet potato fries, flavored mac & cheez, various pizzas, etc), and it was a full month ago that I pulled out the stops to make a lovely meal of TWO new recipes to impress my favorite dinner guest.

Pad Thai salad

While the other dish was much more involved (I'll post that one separately) this was the favorite of the evening. It's straightforward but with bold, recognizably Thai flavors that really make for a stand-out salad. And I'm decidedly not a salad person, especially at home. Add rice noodles and baked, marinated tofu (or tempeh), and this would be a very satisfying meal. I will make this salad again, likely for esteemed guests or to take to a party.

No comments:

Post a Comment

Photos, original recipes and text © Susan Kelley 2012. All rights reserved. Please credit me and link back to this site, or ask first.

Always read ingredient labels carefully (and re-read periodically) to make sure that products actually are vegan and/or gluten-free.