#easy lunch

[remembertoeat]

Lunch/Dinner Recipe: Pantry Pad Thai

TIME: ★★★★

PRICE: ★★★★

EASE: ★★★★

CLEANUP: ★★★✰

A rough and dirty recipe. Uploading from phone so the formatting is wonky. Sorry I've been neglecting this! Doing a busy convention year had taken up all my spoons!

But! This was inspired by the fact that my kroger had momofuku instant noodles on sale. They're higher quality and usually around $12 for a 5 pack but they were on sale for $4 per 5 pack.

So I bought a bunch and made some pantry pad-thai! It was sooo good and extremely filling! It only took about 10-15 minutes to make (not including the tofu, which I'd been working on passively since yesterday.)

INGREDIENTS

-1 packet instant noodles (including seasoning. )I used momofuku but you could probably use instant ramen/ noodles of most brands

-1 egg

-1 TB peanut butter

-1 TB soy sauce

Optional

-Fried marinated tofu (had some tofu in the fridge for awhile and spent yesterday drying and marinading it,) leftover chicken/pork/whatever (this will likely increase the time/price factors, so up to you!)

-Green onion

-sriracha

-sesame seeds

-whatever frozen veg you have on hand. (We accidentally got a big bag of frozen kale from kroger so I've just been throwing some of that in with everything. But you could use spinach, carrots, peas, corn, whatever!)

-I used some of the leftover tofu marinade in the noodles along with the flavor packet, which included brown sugar, rice vinegar, fish sauce, sesame oil, soy sauce, red pepper flakes, and water

Start cooking noodles in water according to package instructions. While you're doing that, cook up any optional proteins in a front pan. Just before the noodles are done, drain them and toss them into pan with your protein/egg on low-med. Add your spoonfuls of peanut butter and soy sauce (and any additional marinade.)

Serve in a bowl, optionally top with sesame seeds, sriracha, and green onion!

[thewatcher727]

Great meal for both post and pre-workout!

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My beloved was a champion about it and I couldn’t have survived it without them. We struggled together through three months of creative menus and privation. At the end of it I was still sick.

Now three years later I’ve worked through the chronic EBV, my thyroid hormones are in check, I’m so much better than I could have imagined when I was so fatigued I was forced into a wheelchair. But my current doctor who I love asked if I could survive a month without gluten again.

Gluten causes irritation and could be contributing to my thyroids unhappiness. I asked her about making all our bread products at home- US wheat is all sprayed with pesticides directly before harvest and the US has the highest rate of issues with gluten sensitivities. Many people speculate it’s because of the pesticides. There’s places you can buy French flour in bulk and French flour is significantly cleaner but also uses a different strain of wheat for their flour that is less inflammatory.

My doctors request not an order was if I could cut gluten for a month and see how I feel, then the month after reintroduce baked goods with the French flour and see how that goes.

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