*Attention Hamilton readers, this post is for you and sponsored by Pintoh Restaurant in Burlington*
I have been trying to satisfy a serious craving for spicy noodles this winter. Is anyone else feeling the same way? All I want is a bowl full of spicy, slurpy noodles and no matter how much of it I eat, I still want more. Luckily, Pintoh has me covered. When they asked me to try out their Pad Thai kits, I couldn’t resist. So here I am, as I write this, with a giant bowl of pad thai and a bottle of sriracha. Craving satisfied.
These noodle kits are super easy to put together and even easier to customize. I added spiralized beets and carrot because, I mean, c’mon seriously? That colour!!! The noodles take on a serious pink colour that just seems perfect for Valentine’s Day. The carrot gives it a little crunch and then I topped it with extra basil to give it a fresh flavour boost. It also made me feel a little less guilty about the copious amount of carbs I was about to eat in one sitting. Ha!
The Pad Thai sauce is authentic AF and the smell of fish sauce wafts into the air as you open it. Amazing! I kept this dish vegetarian since I’m trying to eat less meat (not zero meat, just LESS, so don’t freak out!) but feel free to add shrimp or chicken or anything else your heart desires.
- 200g rice noodles
- 1 tbsp olive oil
- 1 egg
- 1 beet, spiralized
- 1 carrot, spiralized
- 1 cup Pad Thai sauce
- basil, lime, bean sprouts, green onion for garnish
- Soak the rice noodles in warm water for 30 minutes to soften them. Drain the noodles and set aside.
- In a large skillet, heat the oil over medium heat. Add the egg and scramble it while it cooks. Toss in the spiralized beet and carrot and cook for 2-3 minutes. Add the noodles and sauce. Cook until the sauce it absorbed.
- Plate the noodles and garnish with herbs, green onion, sprouts and lime wedges.