Market goods, Pad Thai, an awesome smoothie, and some giveaways

Stuff I got at the market on Saturday: white button mushrooms, okra, basil, nectarines, blueberries, tomato, peaches, eggplant, plums, cucumbers, pink-eyed peas, and sweet peppers.

Last night, it was Thai night here.  We had our friend, Josh, over and a good time was had by all, albeit a bit spicy :)

We started off with spring rolls (celery, carrots, cucumbers and green onions, wrapped in rice paper) dipped in plum sauce (no, I didn't make the sauce....sigh.....I should have):

Then came the main course: PAD THAI.

I scoured the internet for various recipes for this...including Noelle's from OperaSingerInTheKitchen.

So this recipe is inspired by Noelle's Pad Thai recipe (thank you, Noelle).

Tanya's Spicy Pad Thai

14 oz package of wide rice noodles
1 red bell pepper, sliced in thin strips
2 carrots, sliced in thin strips
3 green onions, sliced
1 package of tofu (optional, I used preseasoned)
2 cups bean sprouts
3/4 cup soy sauce
6 tbsp sunflower butter (or any nut butter)
3 tbsp hot chili sauce (I used Sriracha) use more if you're into amazingly spicy.
1/3 cup agave
1 tbsp sesame oil (or just use water)
1/2 cup crushed peanuts (or use other if allergic)
1 lime, cut into wedges for serving


Follow directions to cook or soak noodles.  Drain and set aside.


Mix sauce: soy sauce, agave, hot chili sauce, & sunflower butter. Whisk and set aside.


Put sesame oil (or water) in large wok or saute pan.  Add 2 of the 3 chopped scallions (leave 3rd for garnish).  Heat for a few minutes.  Then add the tofu (if using), cut into small pieces.  Let them brown a bit, for about 5 minutes. Add water if it's sticking to pan.  Add the peppers and carrots (and any other vegetables you have lying around...I added yellow squash and zucchini, just make sure they're sliced in thin strips). Cover the pan and let steam for a few minutes.  Add the noodles and sauce.  Mix up well.  Throw in the bean sprouts and let cook for another 3-4 minutes.  Done.  Serve with a wedge of lime, topped with green onions and crushed peanuts. 


This recipe makes A TON!  I would say it makes at least 9-10 good sized portions, so you WILL have leftovers.  Cut the noodle amount in half, if you want less. 


I made the most amazing smoothie yesterday!  It's a bit high calorie, but sometimes you just need a sweet snack :)

Tanya's Choco-Banana drink:

1 banana
1 tbsp almond butter
1 tbsp cocoa powder (unsweetened)
1 tbsp agave
1+ tsp cinnamon 
1/2 cup almond milk (unsweetened)
4 ice cubes


Blend in your Vita-Mix! It's a bit more on the thin side. If you like it more "frosty"ish, use frozen bananas and 1 cup of almond milk.


A couple of giveaways:

Averie at LoveVeggiesAndYoga is giving away a $100 CSN shopping spree!! I so want that :)

LeslieLovesVeggies is giving away some great coffee from Larry's Beans.  (I'm an addict and I want them!)

Question of the day:

How do you clean your Vita-Mix?  Do you put soap and warm water and run it on high?  Do you just rinse it out with hot water?  Do you scrub it down with a sponge??

Eat smart,
T.