I often get asked how I handle mealtimes, given that I’m vegetarian and my family is not. One very simple trick to satisfy everyone’s taste is to prepare meals that are vegetarian, and then cook meat on the side. Stir-fries are perfect for this, and I make one such dish at least once a week.
Sometimes I’m in the mood for something hot and spicy (no, not THAT kind of hot and spicy!) and this Pad Thai fits the bill perfectly. It's very versatile, as you can use any vegetables you may have in the crisper—I like carrots, peppers, mushrooms, and broccoli, but bean sprouts, bok choy, and water chestnuts are also great additions. I like to drizzle my bowl of Pad Thai liberally with Sriracha sauce and sprinkle nuts and cilantro on top; the rest of the family eats theirs as-is, with the addition of Sesame Soy Chicken. It’s a delicious meal, with tons of vegetables and even more flavour. What are you waiting for? Thai one on!
In a small bowl, whisk together soy sauce, lime juice, rice vinegar, honey, chili garlic paste, and 1 tablespoon of sesame oil. Set aside.
In a large wok or sauté pan, heat remaining 1 tablespoon sesame oil over medium. Add carrots and cook, stirring for one minute.
Add red pepper, broccoli, mushrooms; stir and cook for one minute. Pour half of the sauce over the vegetables, cover, and cook over medium heat until vegetables are crisp-tender (about ten minutes), stirring occasionally.
Meanwhile, cook rice stick noodles according to package directions. Drain and add to the wok. Pour remaining sauce over all, combining well.
Drizzle with Sriracha sauce, and top with cilantro and nuts, if desired.
Sesame Soy Chicken for the meat-lovers: sauté a sliced chicken breast in 2 teaspoons sesame oil until cooked through. Add 1 tablespoon soy sauce and cook for another 1-2 minutes. Top with toasted sesame seeds and add to the Pad Thai.
(Yield: 4 servings)