That sigh? Contentment. Not only is this Cheater Pad Thai from the Happy Herbivore totally delicious, it is unbelievably easy to make. On a scale of 1 to 10 in dinner easiness (with 10 being homemade vegan lemon merangue pie), this is a 1. A ONE.
I can’t believe how easy it was–I didn’t have to cut anything but the lime! That’s it! And Pad Thai noodles (while strangely hard to find) are the easiest noodle in the world to cook. So, stir, saute a bag of frozen veggies, boil some water. Bam! You’re done! And unlike other sauces that don’t coat well, this coated the veggies and noodles like magic.
I’m going to make this constantly. I love love love Pad Thai, and this was absolutely perfect. I haven’t made anything from this cookbook that was less than astounding. I don’t know how she does it!
Never have I felt so confused by a salad.
I will literally swear to you that I think I have both made this salad and posted about it here before. But now I’m starting to think that maybe I made it before I started posting, but I can remember taking a picture of it last time. Argh! I don’t have that many posts that I can be this confused. Oh well.
So, here we go. Do you like peanuts? Me, too. Eat this! Do you like bean sprouts? Yes? EAT. If you read this blog at all, you know I have a deep love for two things: 1. Sprouts, and 2. Spelt. I will eat almost anything that has sprouts in it. I think especially mung bean sprouts, because my mom used to grow them in the kitchen when I was a little kid. It was like a magic trick–dried beans go into a wet paper towel and then *poof* bean sprouts appear. I thought of them as alien cigarettes (daughter of a smoker) and used to pretend to take a drag off of one during lunch break. Oh, the innocent times of smoking a bean sprout to impress your friends.
I love the super freshness of this salad, plus the fact that you can make it insanely spicy. I love a lip-numbing salad, the hot and cold next to each other is so fascinating. Anyway, this recipe from Appetite for Reduction is a keeper. Word to the wise, add some edamame to the top for added protein.
Oh, and as a side note–what other vegan cookbooks should I invest in? I have all of Isa’s, but I’d like to branch out a little bit.